Crumbl Churro Cookie
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.
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.
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