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Churro Cookies

Churro Cookies are a Crumbl cookie copycat that are soft and chewy cinnamon sugar cookies topped with cinnamon buttercream.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Keyword: Churro Cookie
Servings: 12
Calories: 591kcal
Author: Amanda Rettke--iambaker.net


Sugar Coating

  • 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

Churro Buttercream

  • ¾ cup (1½ sticks, 170g) unsalted butter, room temperature
  • 3 cups (375g) confectioners' sugar, sifted
  • cup (67g) light brown sugar, packed
  • 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.

Sugar Coating

  • 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.

Churro 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.


Calories: 591kcal