Crumbl Churro Cookie Copycat
Crumbl Churro Cookie Copycat recipe: Soft, cinnamon-sugar cookies topped with rich cinnamon buttercream. Try making these at home today!
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!