Crumbl Churro Cookie

A copycat bakery recipe that is more reasonably sized for home
1 hour 30 minutes Total Time
50 minutes to prep
20 minutes to bake
20 minutes to cool
24 cookies

I was in Arizona recently and had the chance to try a cookie from a newish popular bakery franchise called Crumbl. We had a sampling of each of their cookies and I took a bite of each one. (They are huge!) The one I really loved was the Churro cookie. It was a very soft cinnamon cookie covered with a frosting that had a crunch to it from the cinnamon-sugar. There are no Crumbl bakeries in Illinois so I looked online for a copycat recipe. I found two and I tried the first one that looked good from this blog. I tried it when I got home and it seemed to recreate what I remembered. I don't know how good of a copycat it is since I can't test side-by-side, but if you like cinnamon desserts this is a good one. 

The original recipe is very good but I made some tweaks. I have scaled down the recipe by 75% so that I can make the cookies smaller and fit them on two sheets. I also scaled the frosting down by half, because it is very rich and you don't need a thick layer to get the crunch and flavor. The dough is somewhat dry and crumbly, so I'm using a little less flour. I've also tried to streamline the recipe steps just a bit. There are a lot of steps to this cookie, but they freeze nicely. These are very rich and sweet, so eating one is always enough, and they will last a while in the freezer. 


Adapted From: Other

There is a lot of cinnamon and a lot of sugar in this recipe. The multiple types of sugars are used in multiple steps so keep track of which type of sugar I'm calling for in the step. This recipe works best with a stand mixer, but you could use a hand mixer instead. 


Ingredients with an * are listed more than once.


  • Gather and prep ingredients. Take the butter out before this step so it has some time to soften. If you are making it on a warm day, don't let it get too soft. (65°–70° is ideal.) Preheat the oven to 375°. Line two cookie sheets with parchment.
    Step 0
  • Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a bowl. Set aside.
    Step 1
  • Mix the brown sugar and cinnamon in a small bowl. This will be added to the cookie batter before shaping cookies. Do not confuse it with the sugars mixed in the next step which includes white sugar.
    Step 2
  • Mix white sugar, brown sugar, and cinnamon in a small bowl. This will be used both for coating the cookies and for the frosting.
    Step 3
  • Remove 1/2 cup of the sugars and cinnamon mixture from the bowl now. This will be added to the frosting at the very end.
    Step 4
  • Add the butter and granulated sugar to a stand mixer and mix on high until creamy and lightened in color.
    Step 5
  • Add the egg and vanilla and beat another minute or so until smooth.
    Step 6
  • Add the flour and dry ingredients mixture to the mixer. Mix on low until incorporated. Do not overmix.
    Step 7
  • Add the brown sugar and cinnamon mixture to the dough. Mix on low briefly. You want it distributed throughout but it does not need to be fully incorporated.
    Step 8
  • Using a large cookie scoop make dough balls. Roll smooth and then roll in the sugars and cinnamon mixture to fully coat. If you didn't separate out any sugar for the frosting, measure out 1/2 cup now.
    Step 9
  • Place the cookies on a parchment-lined cookie sheet at least 1" apart. Press lightly on the cookies to flatten. Bake one sheet at a time in the 375° oven for about 9 minutes until the cookies puff a bit, and crack a little. They should NOT brown and may not quite look done.
    Step 10
  • Let the cookies cool on the sheet for at least 10 minutes. Do not transfer to a wire rack when they are too warm, or the rack will make indentations because the cookies are soft. Cool completely before frosting.
    Step 11
  • You can make the frosting while the cookies are cooking and cooling. Just make sure the frosting is covered while waiting to frost the cooled cookies, so it doesn't harden. Clean the stand mixing bowl and paddle. Beat the butter on medium-high until it is smooth and creamy.
    Step 12
  • Add vanilla and salt to the butter. Beat on high until incorporated. You may need to scrap the bowl.
    Step 13
  • Add powdered sugar and water to the bowl. Mix on low until the powder sugar is mixed in. Then increase speed to medium and beat until smooth. Make sure it is completely smooth.
    Step 14
  • Add the 1/2 cup reserved mixture of brown sugar, white sugar, and cinnamon to the frosting, Mix on medium-low until it is just incorporated. You do not want to mix too long because you will lose the crunchy nature of the frosting, which is part of the charm of this cookie.
    Step 15
  • When cookies are completely cool, frost them. You can use a knife or a pastry bag and tip.
    Step 16
  • These cookies freeze very well, but it is best to freeze these cookies first in a flat layer so the frosting doesn't get smooshed. Once fully frozen they can be put in larger bags together. They defrost at room temperature after 30 minutes.
    Step 17

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