One of the joys of my life has always been recreating beloved bakery treats at home. A few months ago, I was traveling with my family, and we stumbled upon a quaint bakery known for its churro cookies. They were everything I love about churros but in a cookie form—crispy edges, soft center, and that irresistible cinnamon-sugar coating. The memory of that delightful treat lingered, and I knew I had to try my hand at making a copycat version at home. That’s how this Crumbl Churro Cookie Copycat recipe came into being.
This recipe perfectly captures the essence of a churro while adding the comforting texture of a cookie. The dough itself is flavored with a touch of cinnamon, creating a warm, aromatic base. Rolling the dough in cinnamon-sugar before baking gives each cookie a satisfying crunch with every bite. But what truly elevates these cookies is the cinnamon buttercream frosting. It’s creamy, rich, and has just the right amount of spice to complement the cookie.
One tweak I often make is adjusting the amount of cinnamon in the frosting. If you’re a cinnamon lover like me, you might want to go for the full two tablespoons, but if you prefer a milder flavor, one tablespoon will suffice. Another variation I enjoy is adding a pinch of nutmeg to the dough for an extra layer of warmth and complexity. For those who love a bit of crunch, try sprinkling some finely chopped pecans or almonds on top of the frosting.
These cookies are a hit at family gatherings, especially during the holiday season. They fill the house with a wonderful aroma and bring back fond memories of that bakery we found on our trip. Plus, they’re relatively easy to make, so you can whip up a batch whenever the craving strikes. Whether you’re sharing them with loved ones or indulging in a little treat for yourself, these Crumbl Churro Cookies are sure to become a favorite.
Making Crumbl Churro Cookie Copycat
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Ingredients
- 1 1/2 cups white sugar
- 1 1/2 cups salted butter, softened
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3/4 cup butter, room temperature
- 1-2 tablespoons ground cinnamon
- 4 1/2 cups powdered sugar
- Milk (as needed for thinning)
Directions
- Preheat your oven to 350°F.
- Cream together the softened butter and white sugar in a large bowl until the mixture is fluffy.
- Add in the eggs and vanilla extract, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the all-purpose flour, baking powder, and ground cinnamon until fully combined.
- Scoop out 1/3 cup portions of dough, rolling each into a ball.
- Combine the granulated sugar and ground cinnamon in a separate bowl. Set aside a few tablespoons of this mixture for later.
- Roll each dough ball in the cinnamon-sugar mixture, then gently flatten into a hockey puck shape.
- Place six cookies per baking sheet and bake for 14-17 minutes, until the centers are puffed and not glossy.
- While the cookies are cooling, prepare the frosting by whipping the room temperature butter until smooth.
- Gradually add the powdered sugar, one cup at a time, thinning with milk after each addition until a thick frosting consistency is achieved.
- Mix in 1-2 tablespoons of ground cinnamon until thoroughly combined.
- Transfer the frosting to a piping bag with a large round tip and pipe onto the warm cookies in a spiral from the center outwards.
- Sprinkle the reserved cinnamon-sugar mixture on top of the frosted cookies.
- Serve warm and enjoy!
Storing Suggestions:
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cookies for up to a week or freeze them for up to 3 months. Ensure they are well wrapped to prevent freezer burn.
FAQs:
How can I make these cookies gluten-free?
To make gluten-free Crumbl Churro Cookies, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add a teaspoon if it doesn’t.
What is the best way to soften butter quickly?
To soften butter quickly, cut it into small cubes and spread them out on a plate. Let them sit at room temperature for about 15 minutes. Alternatively, you can microwave the butter on a low power setting in 5-second intervals, checking often.
Can I use margarine instead of butter in this recipe?
While you can use margarine instead of butter, it may alter the flavor and texture of the cookies. Butter provides a richer taste and better consistency for these cookies.
How do I prevent my cookies from spreading too much?
To prevent cookies from spreading too much, ensure your dough is properly chilled before baking. If the dough feels too soft, refrigerate it for 30 minutes before forming the cookies.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 48 hours. When ready to bake, let the dough come to room temperature for about 15 minutes before forming and baking the cookies.
Why is my frosting too runny?
If your frosting is too runny, add more powdered sugar until the desired consistency is reached. If it is still too thin, refrigerate the frosting for 15-20 minutes to help it firm up.
Crumbl Churro Cookie Copycat
Ingredients
- 1 1/2 cups softened salted butter
- 1 1/2 cups white sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
Cinnamon and Sugar:
- 1/2 cup sugar
- 1 teaspoon cinnamon
Cinnamon Buttercream Frosting:
- 3/4 cup room temperature butter
- 1-2 tablespoons ground cinnamon
- 4 1/2 cups powdered sugar
- Milk for thinning
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy.
- Scrape down the sides, then add in the eggs and vanilla extract. Beat until well combined.
- Scrape down the sides again and add in the flour, baking powder, and cinnamon. Mix until everything is well combined.
- Scoop out 1/3 cup portions of dough and roll each into a ball. Repeat with the remaining dough.
- In a separate bowl, mix the sugar and cinnamon. Set aside a few tablespoons of this mixture for sprinkling on the cookies after frosting.
- Roll each dough ball in the cinnamon-sugar mixture, then flatten them gently into a hockey puck shape.
- Place six cookies per baking sheet. Bake at 350°F for 14-17 minutes, until the centers are puffed and no longer glossy.
- While the cookies cool, prepare the frosting. Whip the butter until smooth, then gradually add the powdered sugar, one cup at a time, thinning with a bit of milk after each addition to achieve a thick frosting consistency.
- Once all the powdered sugar is incorporated, mix in the ground cinnamon thoroughly.
- Transfer the frosting to a piping bag with a large round tip or a gallon-sized zip-top bag with a corner cut off. Pipe the frosting onto the warm cookies in a spiral, starting from the center and working your way outwards.
- Sprinkle the reserved cinnamon-sugar mixture on top. Serve warm and enjoy!
