Cozy up with a warm batch of CRUMBL churro cookie copycat cookies that will transport you back to those sweet moments in life, whether it’s sharing stories with loved ones or savoring a sweet treat on a chilly evening. These cookies are like comforting hugs sprinkled with cinnamon sugar, enveloped in tender dough that melts in your mouth with each delicious bite. Perfect for any occasion, especially during the cozy seasons, these cookies will fill your kitchen with aromas that remind you of fairgrounds and festive gatherings. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Easy and Quick: With simple steps, you’ll have fresh cookies in no time!
- Family-Friendly: Everyone will enjoy these cinnamon-sugar coated delights.
- Perfectly Soft and Chewy: These cookies turn out heavenly tender every time.
- Customizable: Add your favorite mix-ins for a twist on the original flavor.
- Great for Sharing: Bake a batch to share with neighbors or as a delightful gift.
Ingredients You’ll Need for CRUMBL Churro Cookie Copycat Recipe
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1 tbsp brown sugar (save until the end)
- 2 sticks butter (softened)
- 1 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla flavoring
- 1/4 tsp lemon juice
- 2 & 3/4 cup all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 & 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 stick butter (for frosting)
- 1 & 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 tsp vanilla flavoring
- 2-3 tbsp heavy cream
How to Make CRUMBL Churro Cookie Copycat Recipe
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Set it aside, ready for those soon-to-be-loved cookies.
In a medium-sized bowl, mix together the 1/4 cup granulated sugar and 1/2 tsp cinnamon. Set the delightful cinnamon sugar mixture aside.
In a mixing bowl, cream together the softened butter, packed brown sugar, and remaining granulated sugar until the mixture is light and creamy. The texture will be airy and inviting.
Add in the large egg, large egg yolk, lemon juice, and vanilla flavoring. Mix well until everything is beautifully combined.
In another bowl, whisk together the all-purpose flour, corn starch, baking powder, baking soda, salt, and 1 & 1/4 tsp cinnamon. Gradually add this dry mixture to the wet ingredients and mix until just combined—you don’t want to overwork the dough!
Using a large cookie scooper, scoop out 12 equally-sized cookie dough balls. Roll them gently between the palms of your hands and then roll them in the delightful cinnamon-sugar mixture. Save any leftovers for later.
Place the cookie dough balls on your prepared baking sheet, leaving about 1.5 to 2 inches between them. Gently flatten each cookie to about 2 cm in thickness.
Bake in the preheated oven for 10 minutes. The edges should be golden and the centers soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
While the cookies are cooling, let’s whip up the churro buttercream!
Variations & Creative Twists
- Chocolate Chip Churro Cookies: Toss in some semi-sweet chocolate chips for an indulgent treat that pairs beautifully with the cinnamon.
- Zesty Citrus: For a refreshing twist, add orange or lime zest to the dough for a bright citrus note.
- Nutty Delight: Fold in some chopped pecans or walnuts for a lovely crunch.
- Spiced-Up Buttercream: Try adding a hint of nutmeg or cardamom to the buttercream for an exotic flavor kick!
Chef Emma’s Helpful Tips
- Make Ahead: Prepare the cookie dough and refrigerate it for up to 2 days before baking. Just let it sit for a few minutes at room temperature before scooping!
- Ingredient Swaps: Don’t have heavy cream? You can use milk or even yogurt in a pinch for the buttercream.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cookie
- Calories: 210
- Carbohydrates: 28g
- Sugar: 15g
- Fat: 9g
- Protein: 2g
- Sodium: 100mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! The cookie dough can be prepared in advance and stored in the refrigerator for up to 2 days before baking.
Can I use different ingredients?
Sure! Feel free to use dairy-free butter and alternative sugars if you have dietary preferences.
How do I store leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 5 days.
How long does it last?
These cookies are best enjoyed fresh, but will stay tasty for about a week when stored properly.
Wrapping It Up
These CRUMBL churro cookie copycat cookies will soon become a beloved recipe in your arsenal. Whether enjoyed alone with a comforting cup of tea or shared with dear friends around the table, each bite is filled with warmth and sweetness. Save this CRUMBL churro cookie copycat recipe to your dessert board so it’s ready when you need a cozy treat!
Print
CRUMBL Churro Cookie Copycat Cookies
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Warm, tender cookies coated in cinnamon sugar that evoke sweet moments shared with loved ones.
Ingredients
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1 tbsp brown sugar (save until the end)
- 2 sticks butter (softened)
- 1 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla flavoring
- 1/4 tsp lemon juice
- 2 3/4 cup all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 stick butter (for frosting)
- 1 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 tsp vanilla flavoring
- 2–3 tbsp heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix together the granulated sugar and 1/2 tsp cinnamon, then set aside.
- Cream together the softened butter, packed brown sugar, and remaining granulated sugar until light and fluffy.
- Add in the egg, egg yolk, lemon juice, and vanilla flavoring, mixing until combined.
- Whisk the flour, corn starch, baking powder, baking soda, salt, and 1 1/4 tsp cinnamon in another bowl.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop out 12 cookie dough balls, roll in the cinnamon-sugar mixture.
- Place the balls on the baking sheet, flatten gently to 2 cm thickness.
- Bake for 10 minutes until golden at the edges, then cool for 5 minutes before transferring to a rack.
Notes
These cookies are tender and customizable; feel free to add your favorite mix-ins!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
