These addictive soft and chewy Churro Cookies with a fluffy homemade buttercream frosting are packed with cinnamon sugar flavor and delicious for any occasion.
❤️ Why You’ll Love This Recipe: These cookies are incredibly soft, chewy and fluffy, topped with a unique cinnamon-sugar buttercream.
The 85 recipes in the cookbook are all easy, super-fast, made-from-scratch treats that range from traditional favorites to all-new fun concepts.
These churro cookies are inspired by a cookie at a local cookie shop, Crumbl. This is a smaller version of their ginormous soft and chewy cinnamon sugar cookies topped with pillowy soft cinnamon buttercream.
How to Make Churro Cookies
These cookies bake up crisp on the edges and chewy in the center. The cookie dough consistency is like a chocolate chip cookie dough. It’s soft and pliable.
To portion the cookies, I recommend using a cookie dough scoop or a tablespoon to scoop the dough out into even pieces. Then roll each into a ball.
If you notice that your dough is sticking to your palms, run them under cold water and dry them well. You may have to do this a few times to keep your hands cool.
Before baking, roll the cookies in a cinnamon-sugar mixture. You want a nice dusting to cover the entire dough ball. You can cover the dough easily by gently rolling it around, avoid pressing the dough into the sugar.
These cookies will spread into a flat cookie in the oven, so be sure to space these cookies out on the baking sheet. I put 9 dough balls per baking sheet.
Cinnamon Buttercream Frosting
Don’t forget the delicious cinnamon buttercream frosting on your cookies. Both the cookies and buttercream are great on their own. But together they are magical. I love the British word moreish, which perfectly describes these cookies.
Before you start making the frosting, make sure all your ingredients are at room temperature. That way, your buttercream will whip up smooth and creamy.
To decorate the cookies, place the buttercream frosting in a piping bag fitted with a tip. I used the rose tip, but the original recipe used a star tip. (You can also just frost the cookies with an icing spatula or butter knife if you prefer.)
To frost, start at the center of a cookie and move in a circular motion towards the outside. Repeat until all cookies are frosted.
Serve your frosted cookies immediately, or store them in an airtight container. If possible, avoid stacking the cookies to keep them fresh-looking. But if you have to stack them, use a sheet of parchment between layers to prevent sticking.
More Ways to Bake with Cinnamon
- Snickerdoodle Coffee Cake tastes like your favorite cinnamon sugar cookie, in a soft and spongy cake!
- Snickerdoodle Bread is a quick bread perfect for bake sales and brunch pot-lucks.
- Cinnadooles are a fun twist on cinnamon cookies with cinnamon chips throughout.
- And if you love these soft and chew churro cookies, find more Crumbl Cookie copycat recipes here.
- 1 ½ cups 186 grams all-purpose flour*
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 113 grams unsalted butter, softened
- ½ cup 100 grams packed brown sugar
- ⅓ cup 67 grams granulated sugar*
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- ¼ cup 50 grams granulate sugar
- 1 teaspoon cinnamon
- ¾ cup 170 grams unsalted butter, softened
- 3 cups 340 grams powdered sugar
- 1 tablespoon 7 grams ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 to 3 tablespoons 15 to 45 mil milk
- Preheat the oven to 350F. Line 2 cookie sheets with parchment paper or silicone baking mats.
- In a mixing bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter, brown sugar, and ⅓ cup granulated sugar with an electric mixer until flurry. Mix in the egg and vanilla extract.
- Add the dry ingredients and mix just until blended. Cover bowl with plastic wrap and chill 15 minutes.
- Prepare Cinnamon Sugar Coating: Place ¼ cup granulated sugar and cinnamon in a small bowl and stir to combine.
- Scoop balls of cookie dough (each about 1 tablespoon) and roll them between your palms. Roll the balls in the cinnamon sugar and place 2 inches apart on your cookie sheet. These do spread, so make sure to space them accordingly.
- Bake for 10 to 13 minutes, or until they are lightly golden and have lost their glossy sheen. Cool completely before frosting.
- To make the frosting: beset the butter in a large bowl with an electric mixer until smooth. Slowly mix in they powdered sugar until crumbly; then mix in the cinnamon, vanilla, and slat. Add 1 tablespoon milk and mix until smooth, adding more milk as desired for spreadable consistency.
- You can frost the cookies any way you like, but to decorate them as shown, place the frosting in a bag fitted with an open star tip (such as Wilton No. 199). Pipe the frosting in a round squirm motion all over the top of the cookie.