I live in a small town where the nearest Crumbl is two hours away, making their famous cookies a rare treat. Driving that far for cookies is crazy expensive with gas prices, so I learned to make them at home perfectly.

So, I tested countless recipes until I achieved that exact Crumbl texture – crispy edges with underbaked, gooey centers. I use room-temperature ingredients for proper mixing, Mexican cinnamon when available for authentic flavor, and real vanilla extract, never imitation. Always slightly underbake these because they continue cooking on the hot pan, creating that signature Crumbl chewiness everyone loves.

Serving these warm cookies makes the frosting melt slightly into the cookies. Some people refrigerate them for firmer frosting, and if you have kids like me, they’ll beg for these instead of regular cookies every single time.

What is Crumbl Churro Cookie?

Crumbl churro cookies are oversized sugar cookies rolled in cinnamon sugar before baking, creating a churro-inspired treat. The bakery chain Crumbl made this famous with its rotating menu, featuring it as a fan favorite. Each cookie weighs nearly 5 ounces and spans almost 5 inches across.

The combination of a snickerdoodle-style cookie with churro flavoring, paired with cream cheese frosting, creates a unique dessert. These cookies cost about $4 each at Crumbl stores, making homemade versions much more affordable.

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 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 cinnamon

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

For the Cream Cheese Frosting:

• 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)

Kitchen Equipment You’ll Need

• Electric mixer (stand or hand)
• Large mixing bowls (2-3)
• Measuring cups and spoons
• Baking sheets (2)
• Parchment paper
• Wire cooling rack
• Cookie scoop or measuring cup

How to make Crumbl Churro Cookies

Step 1

Make dough: Cream butter and both sugars until fluffy, about 3 minutes. Beat in eggs and vanilla until combined.

Step 2

Add dry ingredients: In a separate bowl, whisk flour, cornstarch, baking soda, salt, and cinnamon. Gradually mix into wet ingredients until just combined.

Step 3

Chill dough: Cover and refrigerate 30 minutes for easier handling.

Step 4

Preheat oven: Heat to 350°F (175°C). Line baking sheets with parchment paper.

Step 5

Mix coating: Combine sugar and cinnamon for coating in a shallow bowl.

Step 6

Shape cookies: Roll dough into large balls (about 1/4 cup each). Roll each ball in the cinnamon sugar mixture, coating completely.

Step 7

Bake: Place 6 cookies per sheet, leaving plenty of space. Bake 12-14 minutes until edges are set but centers are still soft.

Step 8

Cool: Let cookies cool on baking sheet 5 minutes, then transfer to a wire rack.

Step 9

Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon. Mix until fluffy, adding milk for spreading consistency.

Step 10

Frost cookies: Once completely cooled, spread or pipe frosting on each cookie. Dust with extra cinnamon sugar if desired.

Tips for Perfect Crumbl Churro Cookies

• Room Temperature Everything: Set ingredients out 2 hours before starting. Cold ingredients won’t cream properly, creating dense cookies.
• Don’t Overbake: Centers should look slightly raw when removing. They firm up while cooling, achieving perfect texture.
• Generous Coating: Roll balls completely in cinnamon sugar mixture. Skimping creates bland cookies, missing churro flavor.
• Space Them Out: Leave 3 inches between cookies minimum. These spread significantly, creating one giant cookie otherwise.
• Chill Dough: Cold dough spreads less, maintaining thickness. Room temperature dough creates thin, flat cookies.
• Quality Cinnamon: Fresh cinnamon makes an enormous flavor difference. Old spices taste dusty, ruining the churro effect.

Some Ingredients You Can Add

• Dulce de leche drizzle on top
• Brown butter in cookie dough
• Cayenne pepper for a spicy kick
• Maple extract in frosting
• Pecans chopped and added
• Sea salt sprinkle finishing touch

How to Enjoy Crumbl Churro Cookies

I like serving these slightly warm with cold milk for the ultimate comfort food experience. The warmth makes the cinnamon more aromatic while softening the frosting into creamy perfection. Break cookies in half to share since they’re huge, or save half for tomorrow’s treat.

These cookies work beautifully for special occasions – birthday parties, potlucks, or holiday gatherings where their impressive size wows everyone. Stack them on tiered stands for a dramatic presentation or wrap individually in cellophane for bake sale success. They photograph beautifully for social media with their generous frosting swirls.

Temperature changes the experience completely – room temperature keeps the standard texture, warming 10 seconds in the microwave creates gooey centers, while refrigerating firms everything up. Some people freeze them for an ice cream sandwich consistency. Pair with coffee, hot chocolate, or horchata for authentic Mexican-inspired combinations.

Amazing Variations and Substitutions

Gluten-Free Version: Use cup-for-cup gluten-free flour successfully. Texture slightly more crumbly but still delicious. Add xanthan gum if the blend lacks it. Nobody notices the swap honestly.

Vegan Churro: Replace butter with a vegan alternative, eggs with flax eggs. Use vegan cream cheese for frosting too. Surprisingly similar to the original recipe. Everyone can enjoy these treats.

Chocolate Churro: Add cocoa powder to the dough, creating a chocolate version. Mexican hot chocolate-inspired combination works perfectly. Dust with cinnamon cocoa mixture instead. Rich and indulgent variation.

Mini Cookies: Make regular-sized cookies instead of giant ones. Bake only 8-10 minutes, watching carefully. Perfect for portion control needs. Makes about 24 smaller cookies.

Brown Butter Base: Brown the butter first, adding nutty depth. The extra step is worth the incredible flavor. Sophisticated taste adults especially appreciate. Pairs beautifully with cinnamon notes.

Filled Centers: Add dulce de leche or Nutella center before baking. Creates molten surprise when bitten into. Messier but incredibly special. Birthday-worthy upgrade definitely.

Snickerdoodle Style: Skip frosting completely for a simpler cookie. Still delicious with just cinnamon coating. A less sweet option many prefer. Classic cookie made giant.

How to Store

Store frosted cookies in a single layer in an airtight container at room temperature for 3 days. The frosting keeps cookies moist longer than unfrosted versions. Stack with parchment between if necessary, though frosting might smudge slightly.

For longer storage, freeze unfrosted cookies up to 3 months, then thaw and frost when ready to serve. Frosted cookies can freeze, but the texture changes slightly. Best to freeze cookies and frosting separately, assembling when needed for optimal quality and appearance.

Frequently Asked Questions

Why are mine flat? Butter too warm or dough not chilled enough. Also, check the baking soda expiration date for freshness.

Can I make smaller cookies? Yes! Adjust baking time to 8-10 minutes for regular-sized cookies instead of giant ones.

My frosting is runny? Cream cheese or butter is too warm. Refrigerate 15 minutes, then rebeat until proper consistency.

Can I skip the frosting? Absolutely! They’re delicious as giant snickerdoodles with just the cinnamon sugar coating.

What makes them taste like churros? The cinnamon sugar coating, plus cinnamon in the dough and frosting, creates that churro flavor profile perfectly.