Chewy Crumbl Churro Cookies Copycat Recipe

Chewy Crumbl Churro Cookie : if you’ve ever stepped into a Crumbl bakery, chances are you’ve been tempted by their rotating lineup of mouthwatering cookies. One flavor that has earned a permanent spot in the hearts of many is the churro cookie — a soft, chewy, cinnamon-sugar delight that tastes just like the beloved carnival treat. But what if you could make a chewy Crumbl churro cookie copycat recipe at home that’s just as good — or dare we say, better?

This detailed guide will walk you through exactly how to recreate that signature Crumbl texture and taste from your own kitchen. With a few special tricks, a little cinnamon magic, and some baking science, you’ll be enjoying these homemade churro cookies in no time.

What sets this copycat recipe apart is its dedication to both texture and flavor accuracy. One of the most important tips for baking perfect cookies is knowing how to measure flour correctly — too much, and your cookies will be dry and cakey. You can check out this guide on how to measure flour to ensure consistency in every batch.

Additionally, if you’ve ever wondered what makes cookies chewy rather than crispy, it comes down to a mix of ingredients like brown sugar, cornstarch, and egg yolks. Understanding this is key, and King Arthur Baking’s post on the science of chewy cookies is a great resource to dive deeper.

Why You’ll Love These Churro Cookies

• Thick, soft, and chewy — like the original Crumbl cookies
• Coated in a crunchy cinnamon sugar layer for a churro-like finish
• Topped with luscious cinnamon buttercream
• Easy to store and freeze
• The ultimate dessert for parties, holidays, or just a cozy night in

Ingredients You’ll Need

For the Cookie Dough:

• 2 sticks unsalted butter (room temp)
• 1 cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 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

For the Cinnamon Sugar Coating:

• ¼ cup granulated sugar
• ½ tsp cinnamon
• 1 tbsp brown sugar

For the Cinnamon Buttercream:

• 1 cup unsalted butter (room temp)
• 1½ cups powdered sugar
• 1 tbsp brown sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream (adjust consistency)

Step-by-Step Instructions

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
2. Make the cinnamon sugar coating: In a small bowl, mix together sugar, cinnamon, and brown sugar. Set aside.
3. Cream the butter and sugars together until light and fluffy.
4. Add in the egg, egg yolk, vanilla, and lemon juice. Mix until well combined.
5. In a separate bowl, combine flour, cornstarch, baking soda, baking powder, cinnamon, and salt.
6. Slowly add the dry ingredients to the wet mixture. Mix just until combined — do not overmix.
7. Scoop cookie dough into large balls (about ¼ cup each). Roll in cinnamon sugar coating.
8. Place dough balls on baking sheet with space in between. Gently flatten to about 2 cm thick.
9. Bake for 10–11 minutes. Cookies should look slightly underbaked.
10. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

How to Make the Cinnamon Buttercream

• Beat butter until creamy.
• Add in powdered sugar, brown sugar, cinnamon, vanilla, and 1 tbsp heavy cream.
• Beat until light and fluffy. Add more cream if needed for smoother texture.
• Pipe onto cooled cookies using a star tip or cut a ziplock bag.

Tips for Perfect Churro Cookies

• Always use room temperature butter and eggs for smooth mixing.
• Do not overmix once you add flour to avoid tough cookies.
• Cookies will continue baking after they’re out of the oven — don’t overdo it.
• Use a wire rack for cooling to prevent sogginess.

Delicious Variations to Try

• No Frosting Version: Skip the buttercream for a simpler treat.
• Stuffed Churro Cookies: Add a caramel or dulce de leche center.
• Mini Churros: Use a teaspoon-sized scoop for bite-sized versions.
• Chocolate Twist: Add mini chocolate chips or dip in dark chocolate.

Storing & Freezing Your Cookies

• Store at room temperature in an airtight container for up to 3 days.
• Refrigerate for up to 1 week — allow to come to room temp before serving.
• Freeze unfrosted or frosted cookies for up to 2 months. Thaw overnight in the fridge.

Nutrition Info (Per Cookie)

• Calories: 515
• Carbohydrates: 70g
• Protein: 4g
• Fat: 25g
• Sugar: 46g
• Fiber: 1g

FAQs: Churro Cookie Questions Answered

What do Crumbl churro cookies taste like?
They taste like a snickerdoodle married a churro. Soft and chewy inside, crisp on the outside with cinnamon sugar and buttery goodness.

How do I make churro cookies chewy?
Use brown sugar, cornstarch, and don’t overbake. The cookies should look slightly underdone when removed from the oven.

Can I make these gluten-free?
Yes! Substitute the flour with a 1:1 gluten-free blend and ensure your other ingredients are certified gluten-free.

Do I need a piping bag for the frosting?
Nope! A ziplock bag with the corner snipped works just fine for easy frosting.

How do I keep the cookies from spreading too much?
Try chilling the dough for 15–30 minutes before baking.

Serving Suggestions

• Pair with Mexican hot chocolate or cinnamon coffee
• Perfect for holiday trays and cookie exchanges
• Serve with ice cream for a cookie sundae

Troubleshooting Common Issues

• Flat cookies? Too little leavening or butter too soft.
• Dry cookies? Overbaked or too much flour.
• Spread too much? Warm dough or too little flour.

Your New Favorite Cookie

Once you try this chewy Crumbl churro cookies copycat recipe, it’s bound to become a staple in your baking rotation. From the cinnamon-spiced dough to the velvety churro buttercream, every bite is a homemade masterpiece. Whether you’re baking for a party or just because it’s Tuesday, these cookies deliver that Crumbly bakery taste — no pink box required.

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