Crumbl Churro Cookies (Soft Cinnamon Sugar Cookies with Cinnamon Buttercream)
These Crumbl churro cookies are thick, soft cinnamon sugar cookies coated in a classic churro-style topping and finished with a rich cinnamon buttercream frosting. This easy copycat recipe delivers bakery-style cookies with a soft center, crisp edges, and bold cinnamon flavor—perfect for anyone craving a homemade version of the viral Crumbl favorite.
Servings 12 large cookies
Calories 420kcal
Cost $10 for entire recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Large cookie scoop (¼ cup size)
- Measuring cups and spoons
- Whisk
- Spatula
- Piping bag (optional, for frosting)
Ingredients
For the Cookie Dough
- 1 cup 226g unsalted butter, softened
- 1 ¼ cups 250g granulated sugar
- 2 large eggs room temperature
- 1 tbsp vanilla extract
- 2 ¾ cups 345g all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
For the Cinnamon Sugar Coating
- ½ cup 100g granulated sugar
- 1 tbsp ground cinnamon
For the Cinnamon Buttercream
- ½ cup 113g unsalted butter, softened
- 2 cups 240g powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1–2 tbsp heavy cream as needed for consistency
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add the eggs and vanilla extract, then mix until fully smooth and combined.
Step 2: Mix Dry Ingredients
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt until evenly combined.
Step 3: Combine
- Gradually add the dry ingredients into the wet mixture, mixing just until a soft dough forms. Do not overmix.
Step 4: Chill (Optional but Recommended)
- For thicker cookies, cover the dough and chill for 20–30 minutes.
Step 5: Make Cinnamon Sugar
- In a small bowl, stir together the granulated sugar and cinnamon until evenly mixed.
Step 6: Shape and Coat
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop large portions of dough (about ¼ cup each), roll into balls, and coat thoroughly in the cinnamon sugar mixture. Place on the prepared baking sheet and gently flatten slightly.
Step 7: Bake
- Bake for 10–12 minutes, until the edges are set and the centers look slightly underbaked. Remove from the oven and allow the cookies to cool completely on the baking sheet.
Step 8: Make the Buttercream
- In a mixing bowl, beat the butter until smooth and creamy. Add powdered sugar, vanilla extract, and cinnamon, then mix until combined. Add heavy cream one tablespoon at a time and beat until the frosting is light, fluffy, and spreadable.
Step 9: Frost the Cookies
- Once the cookies are completely cooled, spread or pipe the cinnamon buttercream on top of each cookie. Optionally sprinkle a light dusting of cinnamon sugar over the frosting for a churro-style finish.
Notes
- For the best Crumbl churro cookies texture, slightly underbake the cookies so the centers stay soft and thick.
- Chilling the dough helps create bakery-style cookies that don’t spread too much while baking.
- Use a large cookie scoop (¼ cup) to achieve that signature Crumbl cookie size and thickness.
- Rolling the dough in cinnamon sugar before baking gives the cookies a true churro-style coating and extra flavor.
- For a stronger cinnamon flavor, add an extra ¼ teaspoon of cinnamon to the dough or frosting.
- Make sure cookies are completely cooled before frosting to prevent the cinnamon buttercream from melting.
- For a professional look, pipe the frosting in a swirl to mimic authentic Crumbl churro cookies.
- Store cookies in an airtight container to maintain their soft texture and freshness.