Crumbl Churro Cookies
Warm, buttery sugar cookie base meets cinnamon-kissed frosting in these Crumbl Churro Cookies, made with real butter, brown sugar, and cinnamon. These thick, chewy cookies are coated in cinnamon sugar and topped with a swirl of whipped brown sugar frosting. Think snickerdoodle meets cinnamon roll — bakery-style cookies with cozy charm, perfect for gifting, sharing, or stashing away for sweet emergencies.
12
cookies
Ingredients
For the Cookies
- 1 cup (227 g) unsalted butter softened
- 1 cup (200 g) light brown sugar packed
- 1/2 cup (100 g) granulated sugar
- 2 large egg yolks
- 1 large egg
- 2 tsp (10 ml) vanilla extract
- 2 3/4 cups (345 g) all-purpose flour
- 1/4 cup (32 g) cornstarch
- 1 tsp (4 g) baking powder
- 1/2 tsp (2 g) baking soda
- 2 tsp (5 g) ground cinnamon
- 1/2 tsp (3 g) salt
For the Cinnamon Sugar Coating
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (8 g) ground cinnamon
For the Brown Sugar Frosting
- 1/2 cup (113 g) unsalted butter softened
- 1/4 cup (50 g) light brown sugar packed
- 2 cups (240 g) powdered sugar
- 2 tbsp (30 ml) heavy cream plus more as needed
- 1/2 tsp (2.5 ml) vanilla extract
- Pinch salt to taste
Equipment
- Electric mixer
- Mixing bowls
- Baking Sheets
- Parchment Paper or Silicone Mats
- Wire rack
- Piping Bag or Zip-top Bag
Instructions
- Preheat and prep: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Make the dough base: In a large bowl, cream softened butter, brown sugar, and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
- Add eggs and vanilla: With mixer on low, add egg and yolks one at a time, mixing well after each addition. Add vanilla extract and mix just until combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
- Mix dough: Gradually add dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Do not overmix.
- Cinnamon sugar coat: In a small bowl, combine 1/4 cup granulated sugar with 1 tablespoon cinnamon. Scoop dough into 12 large balls (about 1/3 cup each), roll each ball in the cinnamon sugar mix until fully coated.
- Shape, space, and bake: Gently flatten each dough ball into a thick puck (about ¾-inch thick), then place on the prepared baking sheets with 2 inches of space between. Bake 12–14 minutes, until tops are puffed and matte. Let cool on pan 5 minutes, then transfer to a wire rack to cool completely.
- Prepare frosting: In a medium bowl, beat softened butter and brown sugar on medium speed until smooth and creamy. Mix in powdered sugar in batches, then add heavy cream and vanilla. Beat until frosting is thick, fluffy, and pipeable. Add more cream as needed to reach a spreadable consistency. Season with a pinch of salt to taste.
- Frost & finish: Pipe or spread frosting onto cooled cookies. Dust with extra cinnamon sugar for a little crunch and drama. Let set briefly or enjoy immediately!
Notes
Storage: Store frosted cookies at room temperature in an airtight container for 2–3 days. Refrigerate for up to 1 week (bring to room temp before eating). Freeze baked cookies (frosted or unfrosted) in layers with parchment up to 2 months. Thaw at room temp before serving.
Variations: Use gluten-free flour blend (1:1 swap). For tangy frosting, add 2–3 oz softened cream cheese. Add a pinch of cayenne or chipotle to the cinnamon sugar for heat. Sub maple extract for vanilla if desired. For smaller cookies, use 2 tbsp dough per cookie and reduce bake time.
Troubleshooting: To check doneness, look for puffed, matte tops (not glossy). Cookies will firm up as they cool.
Nutrition
Calories: 390kcal | Carbohydrates: 55g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 185mg | Potassium: 52mg | Fiber: 1g | Sugar: 34g | Vitamin A: 590IU | Calcium: 64mg | Iron: 1.5mg