Crumbl Churro Cookie Copycat Recipe
Crumbl’s churro cookie is one of their most requested flavors, and for good reason: it’s a thick, cinnamon-sugar cookie with a cream cheese frosting that tastes like a churro in every bite. If you want that same bakery-style result at home, this recipe gets you there on a weeknight with ingredients you probably already have.
This isn’t a complicated bake. The dough comes together in about 15 minutes, and the frosting takes less than 5.
Why I Love This Recipe
The cookie itself has crisp, cinnamon-sugar edges and a soft, almost doughy center. That contrast is what makes it feel like an actual churro rather than just a spiced sugar cookie.
The cream cheese frosting is tangy enough to cut the sweetness, which keeps you reaching for a second one. The cinnamon-sugar roll right before baking does most of the flavor work.
This is the version I keep coming back to when I want something impressive that doesn’t require a stand mixer or special equipment.
Recipe Ingredients
- 2 ¾ cups (345g) all-purpose flour – Spoon and level it; packing the cup makes the cookies too dense
- 1 tsp baking soda – Helps the cookies spread and lift slightly
- ½ tsp baking powder – Works with the soda for a slightly cakey center
- ½ tsp salt – Balances the sweetness
- 1 cup (225g) unsalted butter, softened – Room temp is key; cold butter won’t cream properly
- 1 ¼ cups (250g) granulated sugar – Goes into the dough and partly into the cinnamon-sugar coating
- 2 large eggs – Adds structure and richness
- 2 tsp vanilla extract – Use real vanilla if you have it
- 1 ½ tsp ground cinnamon, divided – Half goes in the dough, half in the coating
- 3 tbsp granulated sugar (for coating) – Mixed with cinnamon for rolling the dough balls
- 8 oz (225g) full-fat cream cheese, softened – The base of the frosting; low-fat will make it runny
- 1 ½ cups (180g) powdered sugar – Sifted keeps the frosting smooth
- 2 tsp vanilla extract (for frosting) – A separate measure from the dough vanilla
- 2 tbsp unsalted butter, softened (for frosting) – Adds body and helps the frosting pipe cleanly
- 1 tbsp heavy cream – Loosens the frosting to a spreadable consistency
Variations / Substitutions
- Brown butter – Swap the softened butter for browned and cooled butter in the dough for a nuttier, deeper flavor.
- Dairy-free – Use a vegan butter stick and dairy-free cream cheese; the texture stays close, though the frosting may be slightly softer.
- Brown sugar swap – Replace ¼ cup of the granulated sugar with packed light brown sugar for a chewier, more caramel-toned cookie.
- Extra heat – Add ¼ tsp cayenne to the cinnamon-sugar coating for a spiced-chocolate-churro vibe that actually works.
- Gluten-free – A 1-to-1 gluten-free flour blend works well here; the cookies spread a little less, so press them slightly flatter before baking.
- Lemon version – Swap the cinnamon for lemon zest in the dough and coating, and add 1 tsp lemon juice to the frosting for a citrus spin.
If you enjoy big bakery-style cookies, you might also like a Crumbl Pink Sugar Cookie Copycat Recipe.
How To Make Crumbl Churro Cookies
Step 1: Cream the Butter and Sugar
Set your oven to 375°F (190°C) now so it’s ready when the dough is. In a large bowl, beat the 1 cup (225g) softened butter and 1 ¼ cups (250g) granulated sugar together with a hand mixer on medium speed for about 3 minutes, until the mixture looks pale and fluffy. Add the 2 large eggs one at a time, then pour in the 2 tsp vanilla extract and mix for another 30 seconds.
The mixture should look light and almost whipped at this point, not grainy or wet. If it still looks dense, give it another minute. Cold butter is the most common reason this step goes wrong, so don’t rush it.
Step 2: Fold in the Dry Ingredients
In a separate bowl, whisk together the 2 ¾ cups (345g) flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and ¾ tsp of the ground cinnamon (half of the 1 ½ tsp total). Add the flour mixture to the butter mixture in 2 additions, stirring with a spatula just until no dry streaks remain.
Don’t overmix once the flour goes in. About 10 to 12 folds is all it takes. Overworking the dough at this stage develops too much gluten and makes the cookies tough instead of tender.
Step 3: Roll the Dough Balls in Cinnamon Sugar
Mix the 3 tbsp granulated sugar and the remaining ¾ tsp ground cinnamon together in a small bowl. Scoop the dough into 12 equal balls, roughly 3 tbsp each. Roll each ball generously in the cinnamon-sugar mixture until fully coated, then place them on a parchment-lined baking sheet about 3 inches apart.
Press each ball down gently with your palm to about ¾-inch thickness. Crumbl cookies are thick discs, not rounds, so flattening them now gives you that signature look. The coating should be visible as a sparkly crust around the edges.
Step 4: Bake the Cookies
Slide the baking sheet into the preheated 375°F (190°C) oven and bake for 11 to 13 minutes. The edges should look set and lightly golden, but the centers will still appear underdone and slightly puffed. That’s what you want.
Pull them out when the center still looks soft. They firm up as they cool on the pan, and if you wait until the center looks done in the oven, they’ll be dry by the time they reach the plate. Let them cool on the pan for 10 minutes before moving.
Step 5: Whisk the Cream Cheese Frosting
While the cookies cool, beat the 8 oz (225g) softened cream cheese and 2 tbsp softened butter together with a hand mixer on medium speed for about 2 minutes until smooth. Add the 1 ½ cups (180g) sifted powdered sugar, 2 tsp vanilla extract, and 1 tbsp heavy cream, then beat on medium-high for 1 minute until the frosting is light and spreadable.
It should hold a soft peak when you lift the beater. If it looks too thick, add heavy cream a teaspoon at a time. If it looks too thin, add a tablespoon of powdered sugar.
Step 6: Frost and Garnish the Cookies
Once the cookies are fully cool (about 20 minutes at room temperature), spoon or pipe the cream cheese frosting onto the center of each one in a generous swirl, leaving a ½-inch border so the cinnamon-sugar edge stays visible. Dust the tops lightly with a pinch of cinnamon sugar from whatever is left in the coating bowl, and serve on the pan or a platter so the contrast between the frosted center and the crisp, sugar-crusted edge is on full display.
Recipe Tips
- Use room-temperature ingredients throughout. Cold cream cheese will leave lumps in the frosting no matter how long you beat it.
- Weigh your flour if you can. The difference between 345g and an overpacked cup can make the cookies noticeably drier.
- Don’t skip the pan rest. Ten minutes on the hot sheet pan after baking is what sets the center without over-drying it in the oven.
- Frost only what you’ll eat that day. The frosting softens the cinnamon-sugar crust on any cookie it sits on overnight, so keep extras unfrosted and add frosting fresh.
Bake times can shift depending on your oven and baking sheet:
| Baking Sheet Type | Oven Temp | Time |
|---|---|---|
| Light aluminum, rimless | 375°F (190°C) | 11 min |
| Dark nonstick | 375°F (190°C) | 10 min |
| Heavy rimmed sheet pan | 375°F (190°C) | 13 min |
How To Store
- Refrigerate – Store unfrosted cookies in an airtight container at room temperature for up to 3 days, or frosted cookies in the fridge for up to 4 days. Bring frosted cookies to room temp for 20 minutes before serving.
- Reheating – Warm an unfrosted cookie in the microwave for 10 to 12 seconds to revive the soft center. Frosted cookies are better served at room temperature, not warmed.
Frequently Asked Questions
Can I freeze the cookie dough ahead of time?
Yes. Roll the dough balls and coat them in cinnamon sugar, then freeze on a baking sheet for 1 hour before transferring to a bag. Bake from frozen at 375°F (190°C) for 14 to 15 minutes.
Why did my cookies spread too thin?
Butter that’s too warm or too soft is usually the reason. The butter should be cool enough to hold a fingerprint but not greasy to the touch.
Can I make the frosting less sweet?
Yes. Cut the powdered sugar to 1 cup (120g) and add an extra pinch of salt. The tang of the cream cheese comes through more, which most people prefer.
Can I double the batch?
Yes, the recipe doubles cleanly. Bake one sheet at a time on the center rack for the most even results.
Crumbl Churro Cookie Recipe
Ingredients
Method
- Beat the 1 cup (225g) softened butter and 1 ¼ cups (250g) granulated sugar on medium speed for 3 minutes until pale and fluffy. Add the 2 eggs one at a time, then the 2 tsp vanilla extract, and mix for 30 seconds.
- Whisk together the 2 ¾ cups (345g) flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and ¾ tsp cinnamon in a bowl. Fold into the butter mixture in 2 additions until just combined.
- Mix the 3 tbsp granulated sugar with the remaining ¾ tsp cinnamon. Scoop the dough into 12 balls (about 3 tbsp each), roll in cinnamon sugar, place on a parchment-lined baking sheet, and press to ¾-inch thickness.
- Bake at 375°F (190°C) for 11 to 13 minutes until the edges are set and the centers look slightly underdone. Cool on the pan for 10 minutes, then transfer.
- Beat the 8 oz (225g) cream cheese and 2 tbsp butter until smooth. Add the 1 ½ cups (180g) powdered sugar, 2 tsp vanilla extract, and 1 tbsp heavy cream and beat on medium-high for 1 minute.
- Spoon or pipe the frosting onto fully cooled cookies, dust with remaining cinnamon sugar, and serve.
