Description
Crumbl Churro Cookies are a deliciously soft and chewy treat inspired by the popular bakery, featuring a cinnamon-sugar rolled sugar cookie topped with a smooth, cinnamon-infused buttercream frosting. The cookies are made with simple pantry ingredients, yielding bakery-style results at home with just a few easy steps. Each bite delivers warm cinnamon flavor, a fluffy interior, and a sweet spiral of creamy frosting. Perfect for gatherings or to satisfy your sweet tooth, these cookies are sure to impress family and friends. Enjoy them fresh or prepare in advance for events.
Ingredients
- 1 1/2 cups salted butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
- 3/4 cup salted butter, room temperature (frosting)
- 1–2 tablespoons ground cinnamon (frosting)
- 4 1/2 cups powdered sugar
- Milk to thin
Instructions
- Preheat oven to 350°F (177°C).
- Cream butter and granulated sugar together until light and fluffy.
- Add eggs and vanilla extract; beat for 3 minutes until mixture is fluffy.
- Mix in all-purpose flour, baking powder, and 1 teaspoon cinnamon until combined.
- Scoop 1/3 cup portions of dough and roll each into a ball.
- Combine 1/2 cup granulated sugar and 1 teaspoon cinnamon for rolling. Roll each dough ball in this mixture.
- Flatten each dough ball into a thick disc, resembling a hockey puck.
- Place onto a baking sheet and bake for 14–17 minutes, until cookies are puffed and no longer glossy.
- For the frosting, whip 3/4 cup butter until creamy. Gradually add powdered sugar and 1–2 tablespoons ground cinnamon. Thin with milk as needed for spreading consistency.
- Once cookies have cooled, pipe cinnamon frosting in a spiral on each cookie.
- Sprinkle tops with extra cinnamon sugar if desired.
Notes
For substitutions, use unsalted butter and add 1/4 teaspoon salt if salted isn’t available. Whole wheat flour can be substituted for up to 1 cup of all-purpose flour for added texture. To make ahead, prepare and refrigerate dough up to 48 hours in advance. Store baked cookies and frosting separately for up to 3 days and assemble before serving. If cookies spread too much, chill dough balls before baking. Frosting too thick? Add milk by the teaspoon until desired consistency. To prevent dry cookies, avoid overbaking and check for doneness at the minimum bake time.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 430
- Sugar: 42g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg