Crumbl Churro Cookie Recipe With Cinnamon Buttercream

Crumbl describes its Churro Cookie as “a warm cinnamon cookie topped with a swirl of smooth cinnamon buttercream and a dusting of cinnamon sugar.” It takes the flavor of a fried churro, the cinnamon, sugar, and caramelized dough, and turns it into a thick, soft cookie with a frosting crown.

It is easy to confuse with a snickerdoodle, but the two are built differently. A churro cookie has cinnamon in the dough itself, more brown sugar for a caramel note like fried dough, and a buttercream top. A snickerdoodle is a plain vanilla dough rolled in cinnamon sugar. If you want that simpler cookie, use our Crumbl snickerdoodle recipe. Both are part of our Crumbl copycat cookie collection.

Cinnamon in three layers

The dough gets 2 teaspoons, the buttercream 1 1/2 teaspoons, and the final dusting a little more. Layering it this way gives a warm, rounded cinnamon flavor instead of one sharp hit on top. Regular grocery-store cinnamon (cassia) gives the bold, sweet flavor of a churro stand.

Why brown sugar and cream of tartar

Brown sugar gives the dough a light caramel flavor, similar to the browned edges of fried churro dough. A teaspoon of cream of tartar keeps the cookie soft and adds a faint tang that stops the cinnamon and sugar from tasting flat.

1. Whisk the dry ingredients. Whisk the flour, cornstarch, cinnamon, cream of tartar, baking soda, and salt.
2. Cream butter and sugars. Beat the butter, brown sugar, and granulated sugar for 2 minutes until creamy.
3. Add eggs and vanilla. Beat in the eggs one at a time, then the vanilla.
4. Make the dough. Mix in the dry ingredients on low until a soft dough forms.
5. Portion and chill. Scoop 10 portions of about 99 g, roll into balls, flatten slightly, and chill 45 minutes.
6. Bake. Bake at 350°F (175°C) for 10 to 12 minutes, until the edges are set and the centers are soft. Cool completely.
7. Make the cinnamon buttercream. Beat the butter until smooth, add the powdered sugar and cinnamon, then the cream and vanilla, and beat until fluffy.
8. Pipe and dust. Pipe a tall swirl of buttercream on each cookie with a large star tip, then dust heavily with the cinnamon sugar.

Flatten each dough ball slightly before chilling. The frosting needs a broad, level top to sit on, and a slightly flattened cookie bakes up with a gentle dome rather than a tall peak.

Bake at 350°F (175°C) for 10 to 12 minutes, until the edges are set and the centers are soft and slightly puffed. The cinnamon makes the dough darker than a sugar cookie, so do not wait for golden color; judge by the edges. Smaller 60 g cookies take 8 to 9 minutes.

Chilling for 45 minutes firms the butter, so the cookies keep a thick, even shape instead of spreading. Cornstarch softens the crumb, and cream of tartar slows browning and keeps the cookie tender for days.

A thicker cookie is also a better base for frosting. A tall swirl of buttercream on a thin cookie tips over and overwhelms it. On a thick, soft cookie, the frosting and cookie end up in balance, the way the bakery version tastes.

Beat the butter for 2 minutes until pale, add the powdered sugar and cinnamon, then the cream and vanilla. The cinnamon turns the frosting a soft tan color. It should be stiff enough to hold ridges; add more powdered sugar if it slumps.

Use a large open star tip and pipe a tall spiral, starting at the outside and finishing in the center. Dust generously with cinnamon sugar right away, before the frosting forms a crust. For a warm cookie like the bakery serves, warm the cookie for 10 seconds before frosting rather than after.

• Dulce de leche: spoon a teaspoon on each cookie under the buttercream.
• Churro sandwich: bake 50 g cookies and sandwich them with the buttercream.
• Mexican chocolate: add a pinch of cayenne to the dough and a chocolate drizzle on top.
• Fall tray: pair it with the honey-topped copycat Crumbl cornbread cookie.

Keep frosted cookies in an airtight container in the fridge for up to 4 days and let them come to room temperature for 15 minutes before serving, or warm an unfrosted cookie briefly. The cinnamon sugar will slowly dissolve into the frosting, so dust again before serving. Unfrosted cookies freeze for 2 months.

The bakery figures are copied from Crumbl’s official profile (checked 2026-11-09) and sit on our Crumbl Churro Cookie page. The homemade number is an estimate: we added up standard calorie values for every gram in the ingredient list and divided by 10 cookies, so a bigger or smaller scoop changes it. A churro cookie is one of the richer flavors at the bakery because of the buttercream. To compare it with the rest of the menu, see the Crumbl nutrition guide, and for what a box of four or six costs, the Crumbl cookie prices page.

For another frosted favorite, try the pink sugar cookie with almond frosting.