If you’ve ever sunk your teeth into a soft, cinnamon-sugar churro fresh from a fair stand, then these Crumbl Copycat Churro Cookies will feel like a warm hug. They’re thick, buttery, and packed with cinnamon, then topped with a fluffy swirl of frosting and a dusting of cinnamon sugar. One bite takes me right back to fall festivals and Saturday nights at the county fair.
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These cookies are sweet, soft, and spiced just right. They’re perfect for bake sales, potlucks, or cozy weekends at home. You’ll want to have a glass of milk or sweet tea nearby for this one.
A Southern food classic
Cookies have always had a place in my kitchen, stacked in tins on the counter, wrapped in wax paper for neighbors, or cooling on racks while kids sneak bites. But these churro-inspired ones take it up a notch. I first made them for a church bake sale, and let me tell you, they were gone before the brownies.
These cookies offer the comfort of snickerdoodles with a thick, soft middle and a buttery cinnamon swirl on top. Making them with little ones, from scooping to rolling and licking the beaters, fills the house with a cinnamon-sugar scent that draws everyone to the kitchen. More than just a dessert, they’re a pure moment of joy.
Ingredients
How to make Crumbl Copycat Churro Cookies
You’ll start by creaming butter and sugar, then mixing in eggs and vanilla. The flour, cinnamon, and baking powder get folded in next. Scoop the dough, roll it in cinnamon sugar, flatten the cookies, and bake until just set.
While the cookies cool, whip up a smooth cinnamon frosting. Pipe a swirl on top, dust with more cinnamon sugar, and they’re ready to serve.
Serving suggestions
These churro cookies are rich; one or two with a cold drink is plenty. Serve them with milk, coffee, or sweet iced tea on a warm day. They’re great for birthdays, holiday cookie boxes, or church gatherings.
Line them up on a pretty platter and watch them disappear. For an extra fun touch, serve warm cookies with a scoop of vanilla ice cream.
Storage tips
Store leftover cookies in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving; the frosting softens this way. If you want to freeze the cookies, hold off on frosting them first; just freeze the baked cookies, then frost when ready to serve.
The frosting can be made a day ahead and stored in the fridge. Give it a quick whip before piping.
Southern farewell
These Crumbl Copycat Churro Cookies feel like a little taste of celebration any day of the week. They’re fun to make, even better to eat, and always bring folks together. Baking for a crowd or just for fun, this recipe adds a little sweetness to your day.
I hope you’ll make them often and share them with people you love. Happy baking, y’all.
Crumbl Copycat Churro Cookies
Equipment
- Stand mixer with paddle attachment
- Mixing bowls medium and small
- Measuring cups
- Measuring Spoons
- Spatula or rubber scraper
- 2 Baking Sheets
- Parchment Paper
- Cookie scoop or ice cream scoop
- Glass or jar (for flattening cookies) or anything that can flatten cookies, optional
- Piping Bag
- Oven
- Wire rack optional, for cooling
Ingredients
For the Cookies
- 1 ½ cups unsalted butter softened
- 1 ½ cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 4 ½ cups flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
For the Cinnamon Sugar Coating
- ½ cup sugar
- 1 teaspoon cinnamon
For the Frosting
- 1 cup unsalted butter softened
- 2 tablespoons cinnamon
- 4 ½ cups powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a stand mixer with the paddle attachment, cream together the softened butter and sugar until smooth. Add eggs and vanilla. Mix well, scraping the sides as needed.
- Add the flour, baking powder, and cinnamon to the bowl. Mix until everything is combined, scraping the bowl to make sure no dry spots remain.
- In a small bowl, stir together the sugar and cinnamon for coating. Set aside 1 tablespoon of this mix for topping later.
- Using a cookie scoop or ice cream scoop, form dough balls and roll them in the cinnamon sugar. Place on baking sheets, leaving space between each one. Flatten each cookie into a thick disk using the bottom of a glass or jar.
- Bake for 12–14 minutes, or until the centers are just set. Let the cookies cool completely before frosting.
- In the stand mixer, beat the softened butter with cinnamon, half of the powdered sugar, and the milk. Mix on low until combined. Add the rest of the powdered sugar and whip on medium until smooth and fluffy. Add a splash of milk if needed.
- Transfer the frosting to a piping bag. Pipe a swirl on top of each cooled cookie. Sprinkle with the reserved cinnamon sugar mix.
