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there’s just something about churros that instantly takes you back to your favorite childhood fair, right? that warm, cinnamon-sugar coating, the soft center, and the sweet, buttery flavor — it’s pure comfort. so i had to turn that into a cookie. these churro crumbl cookies are everything you love about churros… but in a soft, chewy cookie with the dreamiest cinnamon buttercream swirl on top. they’re warm, sweet, and basically hug you with every bite ♥︎

𖦁 the ingredients:

every ingredient in this recipe plays a role in recreating that iconic churro taste — warm, sweet, and cinnamon-y with that buttery melt-in-your-mouth texture.

butter: we’re using unsalted butter for both the cookie and frosting. it gives a rich base to everything. make sure it’s softened so it blends super smooth!
granulated sugar: sugar brings that crisp, sweet churro coating and the perfect sweetness to the cookie dough.
eggs: two room temp eggs help hold everything together and give the cookies that fluffy, tender center.
vanilla extract: just a little, but it adds warmth and depth.
flour: all-purpose flour creates the structure of the cookies. be sure to spoon and level for the right texture.
baking powder: this gives a slight rise, so the cookies puff up just right.
cinnamon: the star of the show. it’s in the dough, in the coating, and in the frosting. warm, cozy, and SO churro.

for the cinnamon sugar coating:

granulated sugar + cinnamon: just two simple ingredients, but once the cookies are pressed into this mixture, they get that classic churro finish.

for the cinnamon buttercream frosting:

butter: room temp butter whips up into a super creamy base.
powdered sugar: adds sweetness and gives the frosting structure and that silky, thick consistency.
cinnamon: ties everything together and makes the frosting taste like a soft cinnamon roll.
milk: just a little bit helps thin the frosting so it’s soft and pipeable.

𖦁 how to make churro crumbl cookies:

these are honestly so fun to make. you get the cozy smells of cinnamon sugar while baking, and the frosting swirl moment is chef’s kiss.

step 1: make the dough

preheat your oven to 350°f (175°c) and line your baking tray with parchment paper.
in a large bowl, cream the softened butter and sugar together until light and fluffy. this gives your cookies that perfect base.
add in the eggs and vanilla extract, and mix until smooth and fully combined.

step 2: add the dry ingredients

sift the flour, baking powder, and cinnamon right into the wet ingredients.
fold gently until a soft, thick dough forms. it should be slightly tacky but not sticky.

step 3: shape the cookies

scoop about 1/4 cup of dough for each cookie, then roll into a ball and flatten slightly into a thick disc shape.
in a small bowl, mix the sugar and cinnamon for the coating. press the tops of each cookie into this mixture — this gives that classic churro crust on top.

step 4: bake

place the cookie discs onto the lined baking tray, leaving space for them to spread.
bake for about 13 minutes, or until the cookies are puffed up and the edges look just lightly golden.

step 5: cool the cookies

let them cool on the tray for a few minutes while you make the frosting. they should be warm (not hot!) when you frost them for the best swirl.

step 6: make the cinnamon buttercream

in a bowl, cream the butter until smooth and fluffy.
sift in the powdered sugar and cinnamon, adding the sugar one cup at a time and mixing well after each addition.
add milk one tablespoon at a time until the frosting is soft, smooth, and easy to pipe.

step 7: frost the cookies

pipe a generous swirl of cinnamon buttercream right on top of each warm cookie. and that’s it! they’re sweet, cozy, and literally taste like a churro in cookie form

𖦁 tips for perfect churro cookies:

don’t skip the cinnamon sugar coating: pressing the tops into the mix gives that signature churro texture and flavor.
use room temp ingredients: it makes the dough smoother and the frosting fluffier.
pipe the frosting while the cookies are still warm: it melts just a bit into the cookie and makes them melt-in-your-mouth good.
store leftovers in an airtight container: they stay soft and chewy for days — if they last that long!

𖦁 can i make these ahead?

absolutely. you can make the dough ahead and refrigerate it overnight, or freeze shaped cookie dough balls for up to 3 months. when ready to bake, just add an extra minute or two to the baking time.

𖦁 tools i used:

if you’re curious about the tools i used to make these cookies, i’ve linked my go-to kitchen essentials below! i seriously couldn’t bake without them. 🌸

you can also explore more baking faves over at my amazon storefront! thanks a bunch for supporting me – it truly means the world to me! ♥︎

ingredients:

for the cookie dough

1 cup unsalted butter, softened
1 cup granulated sugar
2 eggs, room temp
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
2/3 tsp cinnamon

for the cinnamon sugar coating

1/3 cup granulated sugar
2/3 tsp cinnamon

for the cinnamon buttercream frosting

1 cup butter, room temp
3 cups powdered sugar
1 tbsp cinnamon
2 tbsp milk, to thin if needed

instructions:

preheat oven to 350°f (175°c) and line a baking tray.
cream together butter and sugar until light and fluffy.
mix in eggs and vanilla extract until smooth.
sift in flour, baking powder, and cinnamon.
fold dry ingredients into wet until dough forms.
scoop 1/4 cup of dough per cookie, roll into balls, and flatten slightly.
mix cinnamon sugar coating in a small bowl.
press cookie tops into cinnamon sugar and place on tray.
bake for 13 minutes, until puffed and lightly golden.
cool cookies slightly.
for frosting, cream butter until fluffy.
sift in powdered sugar and cinnamon, adding sugar 1 cup at a time.
mix in milk gradually until frosting is pipeable.
pipe frosting swirl on each warm cookie and enjoy!

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churro crumbl cookies

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