Churro Cookies are a Crumbl cookie copycat that are soft and chewy cinnamon sugar cookies topped with cinnamon buttercream. Try my Snickerdoodle cookie recipe for more soft cookies flavored with cinnamon and sugar.
Just like a churro is coated in cinnamon and sugar, these churro cookies also are full of cinnamon and sugar flavors, from the cookies to the buttercream. They are large, but soft cookies that are are a Crumbl Cookie Company copycat (say that three times…). You might also want to try my other Crumbl Copycat Frosted Cookies and Cream Milkshake Cookies.
There are three parts to this churro cookies recipe–the cinnamon sugar coating, the sugar cookies, and the buttercream.
Cinnamon: Cinnamon is added to the coating, in the cookies, and in the buttercream for a hint of cinnamon flavor in every bite.
Room Temperature Ingredients: Using room temperature ingredients (butter, shortening, eggs) will help you get the best results when baking these cookies. Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.
Shortening: Shortening (hydrogenated vegetable oil) is any fat or oil that is solid at room temperature. If you have heard of or seen a big can of Crisco, that is shortening. It can be stored at room temperature and has a long shelf life.
Because shortening is all fat, it is hard to make substitutions. If you do have to substitute for shortening, your best bet is lard because it is also 100% fat. If using lard in place of shortening, use 2 tablespoons less of lard for every one cup of shortening.
How to Make Churro Cookies
The first step in this recipe is to make the cookies. First, in a small bowl, combine the sugar and cinnamon for the coating. Set it aside to be added to the cookies right before being baked. Next, make sure you have 2 large cookie sheets lined with parchment paper. This recipe yields twelve large cookies.
To make the cookie dough, mix together the butter, shortening, sugar, eggs, and vanilla with a handheld mixer. Then, add the flour, cornstarch, salt, baking powder, and cinnamon. Mix until incorporated.
Use a quarter cup to scoop the cookie dough onto lined baking sheets. (Yes, they are large cookies!) You could also use a 2 tablespoon scoop; but then, you need two scoops to make one cookie. Use your hands to form the dough into round cookies and to slightly flatten. Roll the cookies into the cinnamon-sugar mixture, placing them back onto the lined baking sheets.
Bake the cookies for about 12 minutes. This keeps the cookies soft. If you prefer a firmer cookie, bake the cookies for 14 minutes. Let the cookies cool completely before frosting with buttercream. (And, just so you know, the cookies are super delicious even without the buttercream.)
How to Make Buttercream
To stick with the churro (cinnamon-sugar) theme, of course, the buttercream also has added cinnamon to the mix. Here are some tips to make the perfect buttercream:
- To properly cream the butter and sugar to form the buttercream, the butter must start at room temperature. If the butter is too cold, the emulsion might break, causing a separated buttercream.
- A lighter variation on this buttercream can be made by whipping the butter for a longer period of time to make a whipped buttercream.
- If the buttercream will not be used right away it must be stored in the refrigerator. It will firm up quite a bit and should be allowed to come back to room temperature before piping or spreading. Depending on how long it was stored you may need to re-mix it quickly. It will last about a week in the refrigerator.
Be sure the cookies are completely cooled before frosting. I used a 2A tip – however, any open round tip will work for decorating. I piped out swirls on top of the cookies. Be advised that the buttercream is very firm and will hold its shape well. Store the cookies in the refrigerator for up to five days. Serve cold.
Can I Freeze Churro Cookies?
Yes! You can freeze the cookies after being baked OR freeze the cookie dough. If freezing the cookies after being baked, let them cool completely. Freeze the baked cookies, unfrosted, in a freezer-safe container. When ready to enjoy, remove the cookies from the freezer, let them thaw, and then add the buttercream (if adding).
To freeze the cookie dough, follow the instructions for making the dough. (However, do not roll the dough in the cinnamon and sugar mixture; you will add that when you are ready to bake the cookies.) Set the dough into the freezer for about an hour, or until firm. Then, freeze the cookie dough in labeled and dated freezer-safe containers for up to 6 weeks.
- ¼ cup (50g) granulated sugar
- ½ teaspoon cinnamon
- ½ cup (1 stick, 113g) butter, softened
- ½ cup (103g) shortening, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 3 cups (375g) all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ cup (1½ sticks, 170g) unsalted butter, room temperature
- 3 cups (375g) confectioners' sugar, sifted
- ⅓ cup (67g) light brown sugar, packed
- 1½ teaspoons cinnamon
- 2-3 teaspoons whole milk, as needed for desired consistency
- Preheat the oven to 325°F. Line 2 baking sheets with parchment paper and set it aside.
- In a medium bowl combine the cinnamon and sugar coating. Set aside.
- Using a handheld mixer, combine the butter, shortening, sugar, eggs, and vanilla in a large bowl.
- To the butter mixture, add the flour, cornstarch, salt, baking powder, and cinnamon. Mix until the ingredients are incorporated.
- Using a ¼ cup (or 2 scoops of dough with a 2 tablespoon scoop), set the dough onto a lined cookie sheet, about 2 inches apart. (I usually put 6 cookie dough balls onto each cookie sheet.) Use your hands to shape and slightly flatten each ball of dough. (If you used 2, 2 tablespoon scoops, combine the scoops of dough into one large cookie.)
- Roll each cookie in the cinnamon and sugar mixture and place back on the sheet.
- Bake for 12 minutes for a softer cookie, up to 14 minutes for a firmer cookie.
- Remove cookies from the oven and let them cool completely before frosting with the buttercream.
- In the bowl of a stand mixer with a paddle attachment, combine the butter, sugars, and cinnamon.
- Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
- Adjust the consistency with milk as needed.
- Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using it to pipe or frost.
- Use buttercream to frost completely cooled cookies.
- Store frosted cookies in the refrigerator. Serve cookies cold.
Did you make this recipe?
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