Crumbl Churro Cookies Recipe
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Unrated
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Prep Time
18 mins
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Cook Time
18 mins
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Total Time
31 mins
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Servings
14
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Calories
487 kcal
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Course
Baked Goods
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Cuisine
American
Crumbl Churro Cookies Recipe
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Soft, chewy cookies are rolled in cinnamon sugar and topped with a dreamy cinnamon frosting capture the essence of classic Mexican churros
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Ingredients
Cookie Ingredients
- 1 cup unsalted butter room temperature
- 1 1/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
Coating Ingredients
- 1/3 cup cinnamon sugar
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
Frosting Ingredients
- 1/2 cup unsalted butter room temperature
- 2 1/2 cup powdered sugar
- 1 1/2 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 3 tablespoons heavy cream
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Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat and set aside.
- Cream butter, brown sugar, and granulated sugar for 4-5 minutes until light and fluffy.
- Add eggs one at a time, followed by the vanilla, and beat until well incorporated.
- Add in flour, cinnamon, baking soda, baking powder and salt. Mix until incorporated.
- In a small bowl, stir together the coating ingredients (brown sugar, cinnamon, and granulated sugar).
- Use a large cookie scoop or ice cream scoop to scoop out the dough into balls. Roll the dough in the cinnamon-sugar mixture.
- Place on the prepared baking sheets, leaving at least 2 inches between them.
- Press down the balls of dough to flatten to about ¾ inch thick. Bake for 13-15 minutes.
- Remove from the oven and let them cool on a baking sheet for 10 minutes.
- Place on a cooling rack until fully cooled, about 20 minutes.
Decorate the cookies
- Add the butter to a mixer and beat until fluffy. Then add the powdered sugar, cinnamon, and milk.
- Mix on low until it comes together, then mix on high until fluffy.
- Add frosting to a piping bag fitted with a #10 or #12 tip. Pipe the frosting starting in the center and creating a tight, repeating circle pattern around the top of the cookie. Use steady and even pressure throughout.
Notes
- The cookies will spread in the oven, so don't put them close together.
- If your cookie dough is too soft and sticky to work with, chill it in the fridge for 30 minutes to an hour before scooping and rolling.
- Use a cookie scoop or ice cream scoop to portion out the dough to ensure that your cookies are all the same size and bake evenly.
- The key to soft, chewy cookies is to take them out of the oven when they're just barely set in the center and lightly golden brown around the edges. They may look a bit underbaked, but they'll continue to cook and firm up as they cool on the baking sheet.
- When piping on the icing, lift the piping bag slightly above the cookie as you work, allowing the frosting to fall gently into place rather than being too close to the surface. This will create a full frosting swirl.
- The cookies will spread in the oven, so don't put them close together.
- If your cookie dough is too soft and sticky to work with, chill it in the fridge for 30 minutes to an hour before scooping and rolling.
- Use a cookie scoop or ice cream scoop to portion out the dough to ensure that your cookies are all the same size and bake evenly.
- The key to soft, chewy cookies is to take them out of the oven when they're just barely set in the center and lightly golden brown around the edges. They may look a bit underbaked, but they'll continue to cook and firm up as they cool on the baking sheet.
- When piping on the icing, lift the piping bag slightly above the cookie as you work, allowing the frosting to fall gently into place rather than being too close to the surface. This will create a full frosting swirl.
Nutrition Information
Show Details
Calories
487kcal
(24%)
Carbohydrates
65g
(22%)
Protein
3g
(6%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
154mg
(6%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
46g
(92%)
Vitamin A
691IU
(14%)
Vitamin C
0.04mg
(0%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 154mg | 6% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 46g | 92% |
| Vitamin A | 691IU | 14% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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