Crumbl Churro Cookies 

These Crumbl-style churro cookies deliver the irresistible flavor of cinnamon sugar churros in cookie form. Dense, soft, and chewy on the inside with a crisp, sweet exterior, each cookie is topped with a spiral of cinnamon buttercream frosting and finished with a sprinkling of cinnamon-sugar. They're easy to whip up—no chilling required—and bake in just about 25 minutes total. Perfect for brunch, dessert, or cozy afternoons with coffee. This homemade version closely mimics the Crumbl bakery original.

Ingredients

Cookie Dough

• 1 cup (2 sticks) butter, softened (salted or unsalted)
  
  

• 1 cup packed light brown sugar
  
  

• ¼ cup granulated sugar
  
  

• 2 large eggs (or 1 egg + 1 yolk)
  
  

• 1 tbsp vanilla extract (optionally with ¼ tsp lemon juice)
  
  

• 2¾ cups all-purpose flour
  
  

• 1 tbsp cornstarch
  
  

• 1 tsp baking powder
  
  

• ½ tsp baking soda
  
  

• 1¼ tsp ground cinnamon
  
  

• ¼ tsp salt
  
  

Cinnamon-Sugar Coating

• ¼ cup granulated sugar
  
  

• ½ tsp ground cinnamon
  
  

  • 1 tbsp brown sugar reserved for topping

Cinnamon Buttercream Frosting

• ½–¾ cup butter (softened but slightly cool)
  
  

• 4 cups powdered sugar (or mix with ~¼ cup brown sugar for texture)
  
  

• 1 tsp cinnamon
  
  

• 2 tsp vanilla extract
  
  

• 2–3 tbsp heavy cream or milk of choice (adjust for consistency)
  
  

Directions

1. Preheat your oven to 350 °F (175 °C) and line baking sheets with parchment.
   
   

2. Whisk together coating sugar and cinnamon; set aside.
   
   

3. In a mixer bowl, cream butter until pale. Add both sugars and beat until fluffy. Mix in eggs (or egg + yolk), vanilla (and lemon juice if using).
   
   

4. Stir in flour, cornstarch, baking powder, baking soda, cinnamon, and salt until just combined. Do not overmix.
   
   

5. Using a ¼‑cup scoop, form dough balls. Roll each in the cinnamon‑sugar mixture, then flatten gently into thick discs. Layout only ~6 cookies per sheet to give them room to spread.
   
   

6. Bake for 10–12 minutes—edges should set but centers remain soft. Remove and let rest on the sheet for 10 minutes, then transfer to a rack to cool fully.
   
   

7. While cookies cool, make frosting: beat butter until smooth, then gradually add powdered sugar (and brown sugar if using), cinnamon, vanilla, and enough cream to reach pipeable consistency.
   
   

8. Transfer frosting to a piping bag or zip-lock bag and swirl on each cooled cookie. Sprinkle leftover cinnamon-sugar over frosting.
   
   

9. Serve warm or chilled. Store in an airtight container in the fridge for up to 5–6 days or at room temperature (unfrosted cookies) with frosting stored separately.

Nutrients (approx. per cookie)

(based on typical ingredient values, makes about 12 cookies)

• Calories: ~350 kcal
  
  

• Carbohydrates: ~60 g
  
  

• Protein: ~3 g
  
  

• Fat: ~18 g
  
  

• Saturated Fat: ~10–11 g
  
  

• Sugar: ~40 g
  
  

• Fiber: ~1 g
  
  

• Sodium: ~160 mg
  
  

• Cholesterol: ~65 mg