Cozy up your kitchen and get ready for the magic of warm, tender cookies with a twist! Today, we’re delving into the realm of CRUMBL churro cookie copycat recipe that brings a delightful crunch and a rich, creamy buttercream that will spark joy long after the last crumb. These cookies remind me of cozy winter nights filled with laughter and warmth, where the scent of cinnamon fills the air, and the world seems a little brighter.
As the seasons change and the chill sets in, there’s nothing quite like indulging in a sweet treat that comforts the soul. These cookies, with their tender centers and golden cinnamon sugar dusting, are perfect for sharing at gatherings or cozying up on your couch with a hot cup of cocoa. I promise, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Easy to Follow: This recipe breaks down into simple steps perfect for baking beginners.
- Crowd-Pleasing Flavor: A nostalgic combination of cinnamon and sugar in every bite makes them irresistible.
- Perfectly Creamy: Each cookie features a rich churro buttercream that adds a deliciously indulgent touch.
- Customizable: You can experiment with flavors and toppings to make them your own.
- Cozy Comfort: The warm spices and buttery goodness create a warm hug in cookie form, perfect for any sweet craving.
What You’ll Need
Gather These Simple Ingredients
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1 tbsp brown sugar (Save until the end)
- 2 sticks butter, room temperature
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla flavoring
- 1/4 tsp lemon juice
- 2 & 3/4 cup all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 & 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 stick butter, room temperature (for the buttercream)
- 1 & 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 tsp vanilla flavoring
- 2-3 tbsp heavy cream
Let’s Make It Together
- Preheat the oven to 350°F and line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, mix the 1/4 cup granulated sugar and 1/2 tsp cinnamon together until well combined. Set aside.
- In a mixing bowl, cream together the two sticks of butter, 1 cup brown sugar, and 1/4 cup granulated sugar until the mixture is light and creamy.
- Add in the egg, egg yolk, lemon juice, and vanilla flavoring. Mix until everything is smoothly combined.
- Gradually add in the flour, corn starch, baking powder, baking soda, salt, and 1 & 1/4 tsp cinnamon. Mix just until the dry mixture disappears into the wet, being careful not to overmix.
- Using a large cookie scooper, scoop out 12 equally sized cookie dough balls. Roll them gently between your palms, then roll them in the cinnamon sugar mixture you prepared earlier, saving any leftover sugar for later use.
- Place the cookies on the prepared baking sheet, leaving 1.5-2 inches of space between each. Gently flatten the cookies to about 2 cm in thickness.
- Bake in the preheated oven for 10 minutes. Watch them carefully, as the edges should be set but the centers might look a little soft.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire cooling rack. Allow them to cool fully.
- While the cookies are cooling, whip up the churro buttercream!
For the buttercream: In a bowl, combine the stick of butter with 1 & 1/2 cup powdered sugar, 1/4 cup brown sugar, 1 tsp cinnamon, 2 tsp vanilla flavoring, and 2-3 tbsp of heavy cream. Beat until smooth and creamy.
Variations & Creative Twists
- Chocolate Churro Cookies: Fold in some chocolate chips or cocoa powder for a rich twist.
- Nutty Delight: Incorporate finely chopped pecans or walnuts for an additional crunch and flavor.
- Spiced Variation: Add a pinch of nutmeg or allspice to the dough for an aromatic twist.
- Frosting Alternatives: Consider using cream cheese frosting for a tangy contrast against the sweet cookies.
Chef Emma’s Helpful Tips
- Make Ahead: You can prepare the dough ahead of time and refrigerate it for up to 3 days. Just scoop it into balls before refrigerating!
- Storage: These cookies can be stored in an airtight container at room temperature for up to a week, though I’m sure they won’t last that long!
- Freezing: For longer storage, these cookies freeze beautifully. Layer them between parchment paper in a freezer-safe container for easy retrieval.
- Ingredient Swaps: If you’re short on certain ingredients, feel free to swap butters for margarine or use baking soda if you’re out of baking powder. Just adjust as needed.
Nutrition Information per Serving
Serving Size: 1 cookie
- Calories: 180
- Carbohydrates: 29g
- Sugar: 12g
- Fat: 7g
- Protein: 2g
- Sodium: 80mg
Frequently Asked Questions
Can I make this ahead?
Yes, you can prepare the dough in advance and store it in the refrigerator before baking.
Can I use different ingredients?
Feel free to customize with alternative flours, sugars, or add-ins like chocolate chips!
How do I store leftovers?
Keep cookies in an airtight container at room temperature. They stay fresh for about 5 days!
How long does it last?
These cookies are best enjoyed within a week, but they can be frozen for up to 3 months.
Final Thoughts
This CRUMBL churro cookie copycat recipe brings the warmth of home baking straight to your kitchen. Each bite is an invitation to slow down, savor the moment, and reconnect with the simple joys of life. So gather around, share some sweet tales, and make memories that will linger long after the cookies are gone.
Be sure to save this cozy recipe to your Pinterest board so it’s ready when you need a delicious, comforting snack! Happy baking!
Print
CRUMBL Churro Cookie Copycat Recipe
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in warm, tender cookies with a delightful cinnamon sugar crunch and a creamy buttercream.
Ingredients
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1 tbsp brown sugar (save until the end)
- 2 sticks butter, room temperature
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla flavoring
- 1/4 tsp lemon juice
- 2 3/4 cup all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 stick butter, room temperature (for the buttercream)
- 1 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 tsp vanilla flavoring
- 2–3 tbsp heavy cream
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper. Set aside.
- Mix the 1/4 cup granulated sugar and 1/2 tsp cinnamon together until well combined. Set aside.
- Cream together the two sticks of butter, 1 cup brown sugar, and 1/4 cup granulated sugar until the mixture is light and creamy.
- Add in the egg, egg yolk, lemon juice, and vanilla flavoring. Mix until everything is smoothly combined.
- Gradually add in the flour, corn starch, baking powder, baking soda, salt, and 1 1/4 tsp cinnamon. Mix just until the dry mixture disappears into the wet, being careful not to overmix.
- Scoop out 12 equally sized cookie dough balls, roll them gently between your palms, then roll them in the cinnamon sugar mixture.
- Place the cookies on the prepared baking sheet, leaving 1.5-2 inches of space between each. Gently flatten the cookies to about 2 cm in thickness.
- Bake in the preheated oven for 10 minutes. Watch them carefully; the edges should be set but the centers might look a little soft.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire cooling rack.
- Combine the stick of butter for the buttercream with powdered sugar, 1/4 cup brown sugar, 1 tsp cinnamon, 2 tsp vanilla flavoring, and 2-3 tbsp of heavy cream. Beat until smooth and creamy.
Notes
Storage: These cookies can be stored in an airtight container at room temperature for up to a week. They freeze beautifully.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
