Copycat Crumbl Churro Cookies With Cinnamon Frosting

These copycat Crumbl churro cookies are soft cinnamon sugar cookies topped with fluffy cinnamon frosting and a little extra cinnamon sugar. They bake in about 10 to 12 minutes, then get finished with a pretty frosting swirl that makes them feel bakery-style without being hard to make.

If you like big frosted cookies, you may also want to try these red velvet Crumbl-style cookies or these rich Crumbl copycat buckeye brownie cookies. For another cinnamon treat, this homemade cinnamon vanilla creamer is a cozy pairing for dessert.

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Why You’ll Love This Recipe

• These cookies have the cinnamon sugar coating of a churro with the soft texture of a thick bakery cookie.
• The dough uses simple baking ingredients you probably already have.
• Flattening the dough before baking helps create the wide Crumbl-style shape.
• The cinnamon frosting adds the sweet, creamy finish that makes the cookies feel special.
• They are a fun cookie tray option for parties, holidays, or weekend baking.
• The cookies can be made ahead and stored in the fridge for up to 3 days.

What Do These Churro Cookies Taste Like?

These cookies taste like a soft cinnamon sugar cookie with a creamy cinnamon frosting on top. They are not fried like classic churros, but the cinnamon sugar coating gives them that churro-style flavor.

The cookie base is thick and tender, while the frosting adds a sweet cinnamon buttercream finish. A small sprinkle of reserved cinnamon sugar on top gives each cookie a little texture and extra flavor.

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Ingredients You’ll Need

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Unsalted butter: Softened butter is used in both the cookie dough and the frosting. It should be soft enough to cream smoothly with sugar, but not melted.

Sugar: Granulated sugar sweetens the cookie dough and also makes the cinnamon sugar coating.

Eggs: Eggs help the cookies hold together and give the dough structure.

Vanilla: Vanilla adds warmth and rounds out the cinnamon flavor.

Flour: All-purpose flour gives these cookies their thick bakery-style texture.

Baking powder: This helps the cookies rise without making them too cakey.

Cinnamon: Cinnamon is used in the dough, the coating, and the frosting, so it is the main flavor in this recipe.

Powdered sugar: Powdered sugar makes the frosting smooth and thick enough to pipe.

Milk: A small amount of milk loosens the frosting. Add more only if the frosting is too stiff to pipe.

Exact quantities are in the recipe card below.

Equipment

A stand mixer with the paddle attachment makes the dough and frosting easier to mix, especially because this is a thick cookie dough.

You will also need baking sheets, parchment paper, an ice cream scoop, and a piping bag for the frosting.

Tip: If you do not have a piping bag, use a zip-top bag with the corner snipped off. The spiral may look more casual, but the cookies will still taste the same.

How to Make Copycat Crumbl Churro Cookies, Step by Step

Prepare the oven and pans. Preheat the oven to 350 F. Line baking sheets with parchment paper so the cookies release cleanly.

Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar until smooth and combined. Scrape down the sides of the bowl so everything mixes evenly.

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Add the eggs and vanilla. Mix in the eggs and vanilla until the dough looks smooth. Scrape the bowl again before adding the dry ingredients.

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Mix in the dry ingredients. Add the flour, cinnamon, and baking powder. Mix until a thick dough forms, scraping the bowl as needed. Stop once the flour is fully mixed in.

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Make the cinnamon sugar coating. In a small bowl, stir together the sugar and cinnamon. Reserve about 1 tablespoon to sprinkle over the frosted cookies later.

Scoop and coat the dough. Scoop the dough with an ice cream scoop, then roll each portion in the cinnamon sugar mixture. Place the cookies 2 to 3 inches apart on the prepared baking sheets.

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Flatten the cookies. Use the bottom of a cup to press each cookie into a disk about 1/2 to 3/4 inch thick. This helps create the wide, flat Crumbl-style shape.

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Bake. Bake for 10 to 12 minutes, or until the centers are set. The cookies should not look wet in the middle. Let them cool completely before frosting.

Make the cinnamon frosting. Beat the softened butter, cinnamon, about half of the powdered sugar, and milk on low until combined. Add the remaining powdered sugar, then mix on low before increasing to medium until smooth and fluffy.

Pipe and finish. Transfer the frosting to a piping bag. Pipe a spiral over each cooled cookie, then sprinkle with the reserved cinnamon sugar.

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Full measurements are in the recipe card.

How to Get Soft Churro Cookies That Do Not Spread Too Much

• Use softened butter, not melted butter. Melted butter can make the dough too loose.
• Measure the flour carefully. Too little flour can make the cookies spread, while too much can make them dry.
• Leave 2 to 3 inches between cookies because they are large.
• Flatten the dough before baking. These cookies are meant to be wide and thick, not round dough balls.
• Pull the cookies when the centers are set. Overbaking can make them dry.
• Cool the cookies completely before frosting or the frosting will melt.

Serving Suggestions

Serve these cookies chilled or slightly cool from the fridge so the frosting stays neat. They are great for cookie trays, birthday desserts, holiday baking, or a cozy cinnamon dessert with coffee.

For a dessert table, pair them with pink confetti cake cookies or a pan of s’mores chocolate chip cookie skillet.

Storage

Store the frosted cookies in an airtight container in the fridge for up to 3 days. If stacking them, place parchment between layers so the frosting does not smear.

Let the cookies sit at room temperature for a few minutes before serving if you prefer a softer bite.

I have never frozen these cookies, so have no idea how they would behave.