Description

A copycat version of Crumbl’s famous churro cookies: thick, soft cinnamon cookies rolled in cinnamon sugar and topped with a rich cinnamon buttercream. Perfectly indulgent and bakery-style right at home!

Ingredients

Scale

Cookie Dough:

2 sticks unsalted butter (room temperature)
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

Cinnamon Sugar Coating:

¼ cup granulated sugar
½ tsp cinnamon
1 tbsp brown sugar

Cinnamon Buttercream:

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

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix coating: In a small bowl, combine granulated sugar, cinnamon, and brown sugar. Set aside.
Cream butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy.
Add in the egg, egg yolk, vanilla extract, and lemon juice. Mix until well combined.
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Scoop the dough into large balls (about ¼ cup each), roll them in the cinnamon sugar mixture.
Place on the prepared baking sheet and flatten slightly to about 2 cm thick.
Bake for 10–11 minutes, until the edges are set but centers are still soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make the Frosting: In a bowl, beat the butter until smooth. Add powdered sugar, brown sugar, cinnamon, vanilla, and 1 tbsp of cream. Beat until fluffy. Add more cream if needed to reach desired consistency.
Pipe frosting onto cooled cookies and sprinkle with leftover cinnamon sugar mixture.

Notes

For extra churro flavor, use Mexican cinnamon. These cookies are best enjoyed the same day but can be stored for 3–4 days in an airtight container. Refrigerate if frosted.

Prep Time: 20 minutes (+30 min chilling if desired)
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American / Inspired by Crumbl & Mexican Churros

Nutrition

Serving Size: 1 large cookie
Calories: 420
Sugar: 30g
Sodium: 140mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg

Keywords: Crumbl copycat, churro cookies, cinnamon sugar cookies, chewy cookies, buttercream frosting, bakery style