Name: Crumbl Copycat Churro Cookies with Cinnamon Frosting
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 16
Ingredients: 1 cup unsalted butter, softened; 2 tablespoons ground cinnamon; 4 ½ cups powdered sugar; 1 tablespoon milk; 1 ½ cups unsalted butter, softened; 1 ½ cups sugar; 3 large eggs; 2 teaspoons vanilla extract; 4 ½ cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; ½ cup sugar; 1 teaspoon ground cinnamon

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If you’ve ever tried Crumbl’s churro cookies, you already know, they’re dangerously good. That soft, buttery cookie base with that cinnamon sugar coating and swirly cinnamon frosting on top is pure magic. But as much as I love popping into Crumbl for a treat, I wanted to recreate that cozy churro flavor right at home (without the price tag or the drive). And I have to say… these homemade churro cookies deliver. Big, soft, sweet, and totally loaded with cinnamon goodness.

These cookies start with a thick, chewy sugar cookie dough that’s packed with cinnamon and rolled in that classic cinnamon sugar coating. They bake up soft and puffy with the perfect amount of chew. But the real fun? That cinnamon-spiced buttercream frosting piped right on top in a sweet little swirl. A final dusting of cinnamon sugar makes them look (and taste!) like they came straight from the bakery case.

They’re easy to make, too, no chilling required and just a quick mix-and-bake situation. I love bringing these out for fall gatherings, weekend baking with the kids, or honestly, just because I’m craving something sweet with my coffee. If you’re a fan of churros, Crumbl, or anything with cinnamon sugar, this one’s for you!

You should also take a look at my other Crumbl Copycat recipes:

Table of Contents

Ingredients

For the cookies:

1 ½ cups unsalted butter, softened – This gives our cookies that rich, melt-in-your-mouth texture.
1 ½ cups sugar – Sweetens things up just right and helps the edges crisp ever so slightly.
3 large eggs – These bind everything together and add a bit of fluff to the dough.
2 teaspoons vanilla extract – Adds a warm, cozy flavor that pairs perfectly with the cinnamon.
4 ½ cups all-purpose flour – The structure of the cookie—just the right amount to keep them thick and soft.
1 tablespoon baking powder – Helps the cookies rise and puff up beautifully in the oven.
1 teaspoon ground cinnamon – A must-have for that signature churro flavor in every bite.

For the cinnamon sugar coating:

½ cup sugar – Rolls the dough in a sweet layer for that classic churro crunch.
1 teaspoon ground cinnamon – Mixed with sugar for a simple yet irresistible coating.

For the frosting:

1 cup unsalted butter, softened – Makes the base of our creamy, dreamy cinnamon frosting.
2 tablespoons ground cinnamon – Gives the frosting its warm, spiced flavor that ties the whole cookie together.
4 ½ cups powdered sugar – Whips up into a fluffy, sweet frosting that’s perfect for piping.
1 tablespoon milk – Just enough to smooth everything out to the perfect piping consistency.

Step-by-Step Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and sugar. Cream until smooth and combined.

3. Add in the eggs and vanilla and mix well, scraping down the sides.

4. Add in the flour, cinnamon and baking powder. Mix well, scraping down the sides often.

5. Meanwhile, in a small bowl, combine the sugar and cinnamon for the coating. Reserve about 1 tablespoon worth to be sprinkled over the frosting later.

6. Using an ice cream scoop, scoop out the dough and roll in the cinnamon sugar mixture. Place on the baking sheets, leaving about 2-3 inches between each cookie. Use the bottom of a cup or similar to flatten each cookie into a disk about ½-¾ of an inch thick.

7. Bake in the preheated oven for 10-12 minutes or until the center is set. Allow to cool completely before decorating.

8. For the frosting – in the bowl of a stand mixer, combine the softened butter, cinnamon, about half of the powdered sugar and milk. Mix on low until combined.

9. Add in the remaining powdered sugar and mix on low until combined. Bump up the speed to medium and whip until smooth and fluffy. Add a dash more milk only if needed to smooth it out.

10. Transfer the frosting to a piping bag. Set aside.

11. Once the cookies are cool, pipe a spiral of frosting over the top of each cookie.

12. Sprinkle a bit of the reserved cinnamon and sugar mixture.

Tips for the Perfect Crumbl Copycat Churro Cookies

Use softened butter, not melted! You want it soft enough to cream smoothly with the sugar, but not so warm that your dough turns greasy.
Don’t skip the cinnamon sugar coating. It’s what gives these cookies that classic churro vibe – sweet, spiced, and a little crunchy on the outside.
Flatten the cookies before baking. These cookies don’t spread much, so give them a gentle press to get that signature Crumbl-style shape.
Let them cool completely before frosting. I know it’s hard to wait, but piping onto warm cookies will melt your beautiful swirl.
Whip that frosting good. Mix it until it’s super fluffy, this gives you that dreamy texture that looks and tastes just like the Crumbl version.
Sprinkle with extra cinnamon sugar at the end. It adds a little sparkle and an extra pop of flavor that takes them over the top.

Get Creative!

Switch up the frosting flavor. Try adding a dash of maple or a hint of vanilla bean for a fun twist on the cinnamon buttercream.
Add a caramel drizzle. A little warm caramel over the frosting makes these feel extra indulgent, like a churro sundae in cookie form!
Make them mini. Use a smaller scoop for bite-sized versions that are perfect for parties or lunchbox treats.
Go bold with the spices. Love spice? Add a pinch of nutmeg or even a touch of cayenne to the dough for a churro-meets-snickerdoodle vibe.
Try a cookie sandwich. Spread or pipe the frosting between two cookies for a churro cookie sandwich that’s totally over the top.
Dust with powdered sugar. Skip the frosting entirely and give them a light dusting instead for a more classic churro look.

Serving & Storing

Serve with coffee or hot chocolate. These cookies are amazing with a cozy drink on the side, especially something cinnamon-y or chocolatey.
Perfect for parties or gifting. Stack a few in a clear bag with a ribbon, and you’ve got a sweet little treat to share with friends or neighbors.
Store in an airtight container. They’ll stay soft and fresh on the counter for up to 4 days, if they last that long!
Chill the frosting if needed. If your kitchen is warm, pop the frosting in the fridge for 10–15 minutes before piping to help it hold its shape.
Freeze for later. You can freeze the cookies (unfrosted) for up to 2 months. Just let them thaw and frost when you’re ready to serve.
Frosted leftovers? No problem! Store them in a single layer or with parchment between layers in a container in the fridge, they’re just as tasty chilled!

Yield: 16-18