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Best Crumbl Churro Cookie Recipe: Soft, Chewy & Bakery-Quality at Home

Learn how to recreate the famous Crumbl churro cookies at home — soft, chewy, coated in cinnamon sugar, and topped with creamy frosting. Perfect for home bakers who want bakery-quality results.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 1 hour
Servings: 12 -14 cookies
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 cup granulated sugar for coating
  • 1 tablespoon ground cinnamon for coating
  • 4 oz cream cheese softened
  • 3 tablespoons butter softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1-2 tablespoons milk as needed

Method
 

  1. Cream butter, granulated sugar, and brown sugar for 3 minutes until light and fluffy.
  2. Add eggs and vanilla extract, mixing until smooth.
  3. In a separate bowl, whisk flour, cornstarch, baking soda, salt, and cinnamon.
  4. Gradually add dry ingredients to wet ingredients, mixing just until combined.
  5. Chill dough for 30 minutes.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Mix 1/2 cup sugar and 1 tablespoon cinnamon for coating.
  8. Roll dough balls (about 1/4 cup each) and coat thoroughly in cinnamon sugar.
  9. Place on baking sheet 2–3 inches apart and bake 12–14 minutes until edges are set.
  10. Cool 5 minutes on sheet, then transfer to wire rack.
  11. For frosting, beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and cinnamon.
  12. Add milk as needed for desired consistency and spread or pipe onto cooled cookies.
  13. Dust frosted cookies with extra cinnamon sugar before serving.

Notes

Chilling the dough for 30 minutes ensures cookies stay thick and chewy. Frost only when cookies are fully cooled to prevent melting.