Crumbl Churro Cookies Recipe (Oven-Baked)

Warm, buttery sugar cookie base meets cinnamon-kissed frosting in these Crumbl Churro Cookies made with real butter, brown sugar, and cinnamon. One bite in, and your kitchen will smell like a sweet little bakery.

If snickerdoodle and cinnamon rolls had a wildly indulgent cookie baby, this would be it. These Crumbl Churro Cookies are thick, tender-chewy, and wrapped in a warm cinnamon-sugar hug. A swirl of whipped brown sugar frosting on top (yes, frosting on a cookie) takes them right over the edge, in the very best way. They’re great for gifting, sharing, or hoarding in your freezer for emergencies of the “ugh, today was trash” variety. If you’re into cookies with a little twist and a lot of cozy charm, come on in. I already preheated the oven.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Crumbl Churro Cookies Recipe

No airs here, just a really, really good cookie with a cinnamon heart and a soft center.

Ridiculously simple to make: You just mix, shape, coat in cinnamon sugar, and bake. Most of it’s pantry staples, too.
They taste like a churro’s cooler cousin: Crispy edges, pillowy center, cinnamon swirl… it’s giving churro energy, but fluffier.
That frosting? Oh wow: It’s buttery, subtly brown sugary, and pipes like a dream. I had to stop myself mid-spoon.
Freezer-friendly joy bombs: Make a batch, freeze ’em frosted or unfrosted, and treat yourself anytime.
Big bakery-style drama: Each cookie is massive (intentionally). Perfect for sharing… or dramatically biting into solo.
Make-ahead friendly: You can bake the cookies, chill ’em, and frost later. They love a multitask-friendly schedule.

Ingredient Notes

Let’s get into the cookie nitty gritty. Almost everything here is probably already in your kitchen, bless.

Unsalted butter: This forms the rich base of both the dough and the frosting. Make sure it’s softened, or you’ll fight your mixer.
Brown sugar + granulated sugar: We use both for the cookies. The brown sugar adds warmth and chew; the white gives some crisp edges.
Egg yolks and whole egg: Two yolks, one egg. The yolks give this dough its soft, almost gooey texture. Don’t skip.
Vanilla extract: Real vanilla if you’ve got it. It ties all that cinnamon sugar magic together.
All-purpose flour: Nothing fancy here. Just your basic flour to hold all the goodness in place.
Cornstarch: This makes the cookies soft and thick. It’s a quiet MVP.
Baking powder and baking soda: Power couple of rise and tenderness. Yes, you need both.
Ground cinnamon: The real flavor star. I like mine bold, but feel free to dial it down if you’re cinnamon-sensitive.
Salt: Just a little—essential to balance flavor, otherwise it’s all sweet on sweet.
Cinnamon sugar coating: 50/50 sugar and cinnamon. Roll every dough ball in it like you’re tucking it in for a cozy nap.
Powdered sugar and heavy cream: For that frosting swirl. The cream helps make it silky and pipeable.

How To Make This Crumbl Churro Cookies Recipe

Crank up the oven, tie on a semi-clean apron, and let’s do this. You’ll surprise yourself with how fancy these look with almost no effort.

Preheat and prep: Preheat your oven to 350°F (175°C), and line two baking sheets with parchment or silicone mats. This is your runway for cookie takeoff.
Make the dough base: Cream that softened butter with both sugars using a mixer. Mix on medium speed until it’s light and fluffy (like a sugar cloud). Give the bowl a scrape—don’t leave that sneaky butter lump hiding underneath.
Mix in eggs and vanilla: Reduce the mixer to low, add in the egg and yolks, one at a time. Mix each in fully before moving on. Add the vanilla and let it swirl in.
Dry meets wet: In a separate bowl, whisk the flour, cornstarch, baking powder, baking soda, cinnamon, and salt. Then slowly add these dry guys into the butter mixture, a bit at a time. Stop when a soft dough forms and you can’t stop sniffing it.
Roll in cinnamon sugar: In a small bowl, stir together the sugar and cinnamon for the coating. Scoop dough into 12 pieces (about 1/3 cup each), then roll each into a ball. Roll those in the cinnamon sugar—don’t skimp.
Shape and space: Flatten each dough ball gently into a thick puck, about ¾-inch thick. Arrange on your lined baking sheets with space to grow (they will spread, just a little).
Bake time: Pop them in the oven for 12–14 minutes. The tops should be puffed and set (not shiny). Let them sit on the pan for five minutes, then move to a rack to cool fully.
Frosting magic: Beat the frosting ingredients together until smooth and fluffy. Add powdered sugar in batches so you don’t get a sugar cloud. Add cream until it’s the consistency of soft buttercream clouds.
Pipe and sprinkle: Use a piping bag (or zip-top bag works fine) and swirl frosting over the cooled cookies. Dust a little leftover cinnamon sugar on top for drama and crunch. Let them chill just a bit, or dive right in with scandalous joy.

Storage Options

Let’s talk cookie preservation, aka how not to eat all twelve in one go, tempting as it may be.

Once the frosting is set, you can store your Crumbl Churro Cookies in an airtight container at room temp for about 2–3 days. They’ll stay soft and cinnamon-y cozy.

In the fridge? Sure thing. They’ll last closer to a week chilled, but make sure to let them come to room temp before eating. That frosting softens just right with a little warmth.

Now, the freezer. Yes, you can. You can freeze the unfrosted cookies (fully baked and cooled) or the frosted ones. Stack them with parchment or wax paper between layers to keep things neat. Frosted ones do best if you flash freeze first, then store.

To thaw, just set them on the counter for an hour or two. Or microwave for about 15 seconds if you’re weak with impatience (hi, me).

Variations and Substitutions

If you’re feeling like switching it up—or just using what’s on hand—these cookies are flexible like that.

Gluten-free flour: Swap all-purpose with a 1:1 gluten-free blend if needed. Look for one that includes xanthan gum to keep texture on point.
Cream cheese frosting twist: You can mix in 2–3 oz of softened cream cheese for a tangy version of the frosting that tastes like a cinnamon roll top.
Chili-spiced sugar coating: Want a kick? Add a pinch of cayenne or chipotle powder to the cinnamon sugar. Just a hint. It’s sneaky good.
Maple extract swap: If you’re out of vanilla (or out of patience), a little maple extract totally works. It brings cozy autumn vibes.
Smaller cookies: Want more servings or smaller bites? Scoop about 2 tablespoons per cookie and reduce bake time by a few minutes.

What to Serve with Crumbl Churro Cookies

These cookies don’t really need backup—they’re stars—but a few pairings can turn them into a full cozy moment.

A mug of strong coffee or espresso: Something about the deep roast and the buttery cinnamon just works. Plus, dunking is wildly satisfying.
Mexican hot chocolate: That little hint of spice in the cocoa plays off the cinnamon cookie like a total flavor duet. I could sip and nibble all afternoon.
A scoop of vanilla or peanut butter banana ice cream: Yes, cookies and ice cream is a cliché. Still, it’s bliss. Especially when you smoosh them into sandwich form.
Fruit with a little acid: Think orange slices or strawberries. The brightness cuts the richness and resets your tastebuds for cookie round two… or five.
Lazy brunch spread: Sneak these onto a brunch table between the bagels and eggs. People will pretend to choose eggs, but we know who’s getting seconds of cookies.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make these Crumbl Churro Cookies ahead of time?

Yes you absolutely can. You can make the cookie dough in advance, shape it into balls, and freeze them unbaked. When you’re ready, just thaw slightly, roll in cinnamon sugar, flatten, and bake. You can also bake the cookies ahead and frost the next day, or freeze them fully baked (with or without frosting). They hold up beautifully and are extra convenient this way.

Do I need a piping bag for the frosting?

Nope, not required. You can totally use a large zip-top bag and snip off a corner. If you’re going for bakery-style swirls though, a real piping tip helps give that nice spiral. But let’s be honest, even a spoon smear tastes just as good. It’s cookies, not couture.

How can I tell when the cookies are done baking?

You’re looking for puffed, matte tops. If they still look glossy or wet in the center, give them another minute or two. But don’t wait for them to look fully browned or dry on top. They’ll continue baking a little on the sheet after you take them out, and that keeps them nice and soft in the middle.

Can I double the recipe for a party?

Oh yes, it doubles like a dream. Just make sure your mixer can handle the volume. Or mix in two batches to avoid flour clouds in your kitchen. You might also want to swap baking trays halfway through baking if you’re doing two at a time so they bake evenly.

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