Churro Cookie | Chewy Crumbl Churro Cookies Easy-Peasy Recipe (with Pictures, Video, Expert Tips & FAQs)

These crumbl churro cookies are thick and chewy, topped with delicious cinnamon buttercream, and sprinkled with more cinnamon sugar to make them taste just like cinnamon! It is inspired by the Crumbl bakery’s famous churro cookie!

Since you are here, that means you are here to learn how to spread the churro cookie love in your home, as well to your loved ones and friends. You must have eaten a churro cookie at a friend’s place or a party, and it was love at the first bite.

Now, all you wanna do is learn how to make churro cookies in the comforts of your home and indulge in them all day long. Then you are in the right place because today we will offer you a Chewy Crumbl Churro Cookies Easy-Peasy Recipe that your friends will be begging you for when they taste your churro cookies.

All right, less talking, more baking.

Churro Cookie - Crumbl Churro Sugar Cookies

If you’ve never had a churro sugar cookie, now is the time! This Crumbl-inspired churro cookie has a cinnamon sugar cookie as the base and is then topped with a luscious cinnamon churro buttercream and sprinkled with extra cinnamon sugar to give it that traditional churro crunch.

What do these crumbl churro cookies taste like?

These churro cookies remind me of a snickerdoodle cookie in texture. The addition of the cinnamon buttercream and the sprinkle of cinnamon sugar makes them more resemblant to a churro.

The grainy and crystallized outside will transport you to a time when you were eating a real churro! They taste that close to the real thing, to be honest!

Nutritional Information of a Churro Cookie (12 churro cookies)

• Calories: 515kcal
• Carbohydrates: 70g
• Protein: 4g
• Fat: 25g
• Saturated Fat: 15g
• Trans Fat: 1g
• Cholesterol: 95mg
• Sodium: 347 mg
• Potassium: 83mg
• Fiber: 1g
• Sugar: 46g
• Vitamin A: 787IU
• Vitamin C: 1mg
• Calcium: 61mg
• Iron: 2mg

The Recipe for Making the Best Crumbl Churro Sugar Cookie Ever!

• Prep Time: 20mins
• Cook Time: 10mins
• Total Time: 30mins
• Serving: 12 churro cookies

Equipment & Kitchen Utensils Used: large baking sheet, hand mixer or stand mixer, whisk, spatula, rolling pin, large cookie scooper, piping tip & piping bags (Wilton 35 tip), bowls (large & small), parchment paper, teaspoons, tablespoons, measuring cup/kitchen scale, timer, oven, wire rack, cake plate, or serving board.

Ingredients

There are three parts to this churro cookies recipe–the cinnamon sugar coating, the sugar cookies, and the buttercream.

For the Cinnamon sugar coating

• ¼ cup of granulated sugar
• ½ teaspoon of cinnamon
• 1 tablespoon of brown sugar (save until the end)

For the Churro cookie dough

• 2 sticks of butter
• 1 cup of brown sugar (packed)
• ¼ cup of granulated sugar
• 1 large egg (1 large egg yolk)
• 2 teaspoons of vanilla flavoring
• ¼ teaspoon of lemon juice
• 2¾ cups of all-purpose flour
• 1 tablespoon of cornstarch
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda
• 1¼ teaspoons of cinnamon
• ¼ teaspoon of salt

For the Cinnamon buttercream:

• 1 stick of butter
• 1½ cups of powdered sugar
• ¼ cup of brown sugar
• 1 teaspoon of cinnamon
• 2 teaspoons of vanilla flavoring
• 2-3 tablespoons of heavy cream

More details about the ingredients

• Butter - This recipe requires a lot of butter. Both for the churro cookie dough as well as the cinnamon buttercream.
• Brown & granulated sugar – This cookie recipe uses mainly brown sugar to give the cookie that depth of flavor but it also uses a bit of granulated sugar as well to give it that crunchy outside.
• Egg & egg yolk – You will need one large egg and one large egg yolk to bind everything together.
• Shortening - Shortening (hydrogenated vegetable oil) is any fat or oil that is solid at room temperature. If you have heard of or seen a big can of Crisco, that is shortening.¹https://iambaker.net/churro-cookies/ It can be stored at room temperature and has a long shelf life. Because shortening is all fat, it is hard to make substitutions. If you do have to substitute for shortening, your best bet is lard because it is also 100% fat. If using lard in place of shortening, use 2 tablespoons less lard for every cup of shortening.
• Vanilla – The vanilla adds a very good depth of flavor to the cookie as well as the buttercream frosting.
• Lemon juice – For this cookie recipe I decided to use lemon juice instead of cream of tartar to help keep the sugar from crystallizing.
• Flour – All-purpose flour is what you need for these cookies.
• Corn starch – The corn starch will keep these cinnamon cookies as tender as can be.
• Baking soda & baking powder – Both the baking soda and baking powder will give amazing height to these cookies.
• Cinnamon – Since this is a churro cookie, we will be using a lot of cinnamon, so plan for that. Cinnamon is added to the coating, in the cookies, and in the buttercream for a hint of cinnamon flavor in every bite.
• Salt – Salt as always is necessary to balance out the sweetness of the cookies.
• Heavy cream – The heavy cream will be used to smooth out the churro buttercream.
• Powdered sugar – The powdered sugar or confectioners’ sugar is used in the buttercream.

Note about room temperature ingredients: Using room temperature ingredients (butter, shortening, eggs) will help you get the best results when baking these cookies. Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.

How to Make Churro Sugar Cookies

This is how you can make them at home. Make sure to scroll down to the recipe card for the full detailed instructions!

• Cream the butter and sugar together.
• Add in the egg, egg yolk, vanilla flavoring, and lemon juice, and mix again.
• Finally, add in the flour, cornstarch, baking powder, baking soda, cinnamon, and salt and mix just until the flour disappears.
• Scoop out cookie dough balls, then roll them in the sugar-cinnamon mixture, and bake.
• Once the cookies are baked and cooled, pipe the churro buttercream on top and sprinkle with some more cinnamon sugar and enjoy!

How to Make Buttercream

• To stick with the churro (cinnamon-sugar) theme, of course, the buttercream also has added cinnamon to the mix. 
• To properly cream the butter and sugar to form the buttercream, the butter must start at room temperature. If the butter is too cold, the emulsion might break, causing a separate buttercream.
• A lighter variation on this buttercream can be made by whipping the butter for a longer period of time to make a whipped buttercream.
• If the buttercream will not be used right away it must be stored in the refrigerator. It will firm up quite a bit and should be allowed to come back to room temperature before piping or spreading. Depending on how long it was stored you may need to re-mix it quickly. It will last about a week in the refrigerator.
• Be sure the cookies are completely cooled before frosting. You can use a 2A tip – however, any open round tip will work for decorating. I piped out swirls on top of the cookies. Be advised that the buttercream is very firm and will hold its shape well. Store the cookies in the refrigerator for up to five days. Serve cold.

Instructions

• Preheat the oven to 350 F then line a large baking sheet with parchment paper and set aside. In a medium-sized bowl, mix the 1⁄4 cup granulated sugar and cinnamon together then set aside.
• Cream the butter, the brown sugar, and the granulated sugar together until light and creamy.
• Add in the egg, egg yolk, lemon juice, and vanilla flavoring, and mix until combined.
• Add in the flour, cornstarch, baking powder, baking soda, salt, and cinnamon, and mix just until the dry mixture disappears.
• Using a large cookie scooper, scoop out 12 equally sized cookie dough balls, roll them between the palm of your hand, then roll them in the cinnamon sugar mixture. Save the leftover cinnamon sugar for later.
• Place the cookies on the prepared baking sheet leaving 1.5-2 inches in between, gently flatten the cookies to about 2 cm in thickness then bake in the preheated oven for 10 minutes.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack and cool fully.

Make the churro buttercream while the cookies are cooling.

• Beat the butter, powdered sugar, brown sugar, cinnamon, vanilla flavoring, and 1-2 tablespoon(s) of heavy cream together until light and fluffy. If the buttercream is too thick add ½ tablespoon of heavy cream at a time, and mix again until the desired consistency is reached.
• Using a Wilton 35 tip, frost the cooled-down churro cookies. If you don't have this specific tip, use any tip you have, or just cut the end of a ziplock bag and frost.
• Add 1 tablespoon of brown sugar to the leftover cinnamon sugar that you used to roll the cookie dough in and sprinkle some of it on top of each frosted churro cookie and enjoy.

Churro Cookies Tips

• Freeze your cookie dough before baking to prevent spreading.
• Feel free to add chocolate chips, white chocolate chips, or cinnamon chips to the dough.
• Bake cookies one tray at a time for best results.
• Use room temperature ingredients - Room temp ingredients allow everything to emulsify perfectly.
• Don’t over-mix the cookies once you add in the flour – Once you add in the flour, mix just until it disappears to make sure that your cookies don’t get tough.
• Don’t overbake – These cookies are supposed to be soft and chewy so make sure to not overbake them. They will look slightly raw when you pull them out but they will continue baking as they cool down.
• Remove the cookies from the hot baking sheet after 5 minutes – When you pull out the cookies, let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This will keep them from overbaking.
• Make ahead instructions: Churro cookie dough can be made up to 1 day in advance and stored in the refrigerator. You can also freeze the raw cookie dough balls for up to 3 months. To freeze raw cookie dough balls, lay the balls in a single layer on a baking sheet and freeze for one hour. Then, transfer to a Zip-lock bag to store. Add 2 minutes to the final bake time if baking from frozen.

How to Store Churro Cookies?

You can store these cookies at room temperature in an air-tight container for up to 3 days.

You can store them for a bit longer in the fridge. Place them in an airtight container in the fridge for up to 7 days. Make sure to let the cookie get back to room temperature before enjoying it.

Lastly, you can even store them in the freezer in an airtight container in the freezer for up to 2 months. You can let the cookies thaw in the fridge overnight before enjoying them the next day!

Why You Need to Make This Churro Cookie Recipe!

• Perfect caramel color: The brown sugar in the recipe gives the cookies a beautiful caramel color and the cinnamon gives them a warm and spicy flavor.
• Add a topping: These cookies are best enjoyed fresh out of the oven, but they also make a great dessert when served with a dollop of ice cream or a drizzle of chocolate sauce.
• Rich and sweet flavor: The brown sugar and cinnamon in the recipe give these cookies a rich and sweet flavor. If you like your cookies on the sweeter side, you can add a little extra brown sugar to the recipe.
• A great treat for any time of year: Brown sugar cinnamon cookies are great treats for any time of year. They’re just as perfect for Cinco de Mayo as they are for a winter holiday party.

Other Reasons You Need to give Churro Cookie a try

• It tastes just like a churro!
• It is thick and chewy.
• Each cookie tastes exactly like the one that comes out of that adorable pink Crumbl cookie box.
• You can make it with or without the frosting and it will taste just as good.
• These cookies store very well, so you can freeze them and enjoy them whenever the craving hits!

Churro Cookies –They Really Are Great Treats for Any time of The Year

When you’re in the mood for a tasty treat, these Churro Cookies will fully satisfy you. Ditch the traditional chocolate chip or oatmeal raisin cookies and go for something different that you can easily prepare and enjoy.

Every bite of one of these cookies is like biting into a warm, freshly prepared churro! Brown sugar and cinnamon come together in a soft and chewy cookie!

Churro cookies combine two separate desserts into one. You get that delightful and delicious taste of a churro, in cookie form! If you’re looking for the perfect dessert to prepare, this is the recipe for you.

Easily prepare batches of this dough and enjoy a churro cookie whenever you’re in the mood for them. You can save your dough in the fridge or freezer, whichever you prefer, depending on how long you’d like to keep the dough stored until you’re ready to bake your cookies.

If you want to make a tasty dessert that is different from your usual treats, try these Churro Cookies. You’ll need a few ingredients and a bit of your time to assemble your sweet dough before baking the cookies to perfection and enjoying them. Be sure to serve with a tall glass of milk and some chocolate sauce for dipping!

Odudu Abasi

I Am odudu abasi a top-notch and experienced freelance writer, virtual assistant, graphics designer and a computer techie who is adept in content writing, copywriting, article writing, academic writing, journal writing, blog posts, seminar presentations, SEO contents, proofreading, plagiarism/AI checking, editing webpage contents/write-ups and WordPress management.

My work mantra is: “I can, and I will”

Additional resources and citations

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  https://iambaker.net/churro-cookies/

Churro Cookie | Chewy Crumbl Churro Cookies Easy-Peasy Recipe (with Pictures, Video, Expert Tips & FAQs)

These crumbl churro cookies are thick and chewy, topped with delicious cinnamon buttercream, and sprinkled with more cinnamon sugar to make them taste just like cinnamon! It is inspired by the Crumbl bakery’s famous churro cookie.

Type: Dessert

Cuisine: Spanish

Keywords: Churro Cookies

Recipe Yield: 12 Churro Cookies

Calories: 515kcal

Preparation Time: 20M

Cooking Time: 10M

Total Time: 30M

Recipe Ingredients:

• For the Cinnamon sugar coating:
• ¼ cup of granulated sugar
• ½ teaspoon of cinnamon
• 1 tablespoon of brown sugar (save until the end)
  
  
  For the Churro cookie dough:
• 2 sticks of butter
• 1 cup of brown sugar (packed)
• ¼ cup of granulated sugar
• 1 large egg (1 large egg yolk)
• 2 teaspoons of vanilla flavoring
• ¼ teaspoon of lemon juice
• 2¾ cups of all-purpose flour
• 1 tablespoon of cornstarch
• 1 teaspoon of baking powder
• ½ teaspoon of baking soda
• 1¼ teaspoons of cinnamon
• ¼ teaspoon of salt
  
  
  For the Cinnamon buttercream:
• 1 stick of butter
• 1½ cups of powdered sugar
• ¼ cup of brown sugar
• 1 teaspoon of cinnamon
• 2 teaspoons of vanilla flavoring
• 2–3 tablespoons of heavy cream

Recipe Instructions:

Step 1:

Preheat the oven to 350 F then line a large baking sheet with parchment paper and set aside. In a medium-sized bowl, mix the 1⁄4 cup granulated sugar and cinnamon together then set aside.

Step 2:

Cream the butter, the brown sugar, and the granulated sugar together until light and creamy.

Step 3:

Add in the egg, egg yolk, lemon juice, and vanilla flavoring and mix until combined.

Step 4:

Add in the flour, cornstarch, baking powder, baking soda, salt, and cinnamon and mix just until the dry mixture disappears.

Step 5:

Using a large cookie scooper, scoop out 12 equally sized cookie dough balls, roll them between the palm of your hand, then roll them in the cinnamon sugar mixture. Save the leftover cinnamon sugar for later.

Step 6:

Place the cookies on the prepared baking sheet leaving 1.5-2 inches in between, gently flatten the cookies to about 2 cm in thickness then bake in the preheated oven for 10 minutes.

Step 7:

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack and cool fully.

Make the churro buttercream while the cookies are cooling:

Step 1:

Beat the butter, powdered sugar, brown sugar, cinnamon, vanilla flavoring, and 1-2 tablespoon(s) of heavy cream together until light and fluffy. If the buttercream is too thick add ½ tablespoon heavy cream at a time, and mix again until the desired consistency is reached.

Step 2:

Using a Wilton 35 tip, frost the cooled-down churro cookies. If you don’t have this specific tip, use any tip you have, or just cut the end of a ziplock bag and frost.

Step 3:

Add 1 tablespoon of brown sugar to the leftover cinnamon sugar that you used to roll the cookie dough in and sprinkle some of it on top of each frosted churro cookie and enjoy.

Editor's Rating:
81

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