Churro Cookies Recipe

Churro Cookies are a Crumbl cookie copycat that are soft and chewy cinnamon sugar cookies topped with cinnamon buttercream.

Just like a churro is coated in cinnamon and sugar, these churro cookies also are full of cinnamon and sugar flavors, from the cookies to the buttercream.

There are three parts to this churro cookies recipe–the cinnamon sugar coating, the sugar cookies, and the buttercream.

• PREP TIME 15MINUTES MINS
• COOK TIME 12MINUTES MINS
• TOTAL TIME 27MINUTES MINS

Ingredients

Sugar Coating

• ▢ ¼ cup (50g) granulated sugar
• ▢ ½ teaspoon cinnamon

Cookies

• ▢ ½ cup (1 stick, 113g) butter, softened
• ▢ ½ cup (103g) shortening, room temperature
• ▢ 1 cup (200g) granulated sugar
• ▢ 2 large eggs, room temperature
• ▢ 1 teaspoon vanilla
• ▢ 3 cups (375g) all-purpose flour
• ▢ 2 tablespoons cornstarch
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon baking powder
• ▢ 1 teaspoon cinnamon

Churro Buttercream

• ▢ ¾ cup (1½ sticks, 170g) unsalted butter, room temperature
• ▢ 3 cups (375g) confectioners’ sugar, sifted
• ▢ ⅓ cup (67g) light brown sugar, packed
• ▢ 1½ teaspoons cinnamon
• ▢ 2-3 teaspoons whole milk, as needed for desired consistency

Instructions

• Preheat the oven to 325°F. Line 2 baking sheets with parchment paper and set it aside.

Sugar Coating

• In a medium bowl combine the cinnamon and sugar coating. Set aside.

Cookies

• Using a handheld mixer, combine the butter, shortening, sugar, eggs, and vanilla in a large bowl.
• To the butter mixture, add the flour, cornstarch, salt, baking powder, and cinnamon. Mix until the ingredients are incorporated.
• Using a ¼ cup (or 2 scoops of dough with a 2 tablespoon scoop), set the dough onto a lined cookie sheet, about 2 inches apart. (I usually put 6 cookie dough balls onto each cookie sheet.) Use your hands to shape and slightly flatten each ball of dough. (If you used 2, 2 tablespoon scoops, combine the scoops of dough into one large cookie.)
• Roll each cookie in the cinnamon and sugar mixture and place back on the sheet.
• Bake for 12 minutes for a softer cookie, up to 14 minutes for a firmer cookie.
• Remove cookies from the oven and let them cool completely before frosting with the buttercream.

Churro Buttercream

• In the bowl of a stand mixer with a paddle attachment, combine the butter, sugars, and cinnamon.
• Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
• Adjust the consistency with milk as needed.
• Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using it to pipe or frost.
• Use buttercream to frost completely cooled cookies.
• Store frosted cookies in the refrigerator. Serve cookies cold.