Crumbl churro cookies are thick, soft, and full of cinnamon flavor, but they’re tricky to recreate at home without ending up with flat cookies, dry centers, or frosting that melts everywhere. After testing batches in my own kitchen (and yes, eating more than I planned), I found the balance that gives you bakery-style height, chewy texture, and that bold cinnamon sugar finish.

Stack of thick Crumbl churro cookies with cinnamon buttercream frosting between layers, styled on parchment paper with cinnamon sticks and bottles of milk in the background. — Just imagine these copycat Crumbl churro cookies with a cold glass of milk.

This copycat recipe uses a higher flour ratio for structure, proper creaming for lift, and a whipped cinnamon buttercream that pipes beautifully without sliding off. If you’ve been wanting Crumbl churro cookies that actually turn out thick, soft, and full of flavor, you’re in the right place.

Why You’ll Love These Cookies

Thick, soft, bakery-style texture with crisp cinnamon-sugar edges and chewy centers.
Layered cinnamon flavor in the dough, coating, and buttercream — warm, not overpowering.
Signature cinnamon buttercream swirl that’s smooth, creamy, and easy to pipe (or spread).
Pantry-friendly, beginner-safe recipe with clear steps and doneness cues.
Make-ahead & freezer friendly for holidays, cookie trays, or busy weeks.

Ingredients You Need

Overhead flat lay of ingredients for Crumbl churro cookies on a white marble surface, including softened butter, granulated sugar, eggs, flour, powdered sugar, cinnamon, baking powder, and vanilla arranged in glass bowls before mixing. — Everything you need to make thick, soft Crumbl churro cookies at home.

For the Cookies

Unsalted butter, softened
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking powder
Cinnamon

For the Cinnamon Sugar Coating

Granulated sugar
Cinnamon

For the Frosting

Unsalted butter, softened
Cinnamon
Powdered sugar
Milk

How to Make Crumbl Churro Cookies Step-by-Step

Cookie Dough

1. Line two baking sheets with parchment paper and set aside. Parchment helps prevent spreading and keeps the bottoms from over-browning.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and sugar. Mix on medium speed until smooth and fully combined, about 2–3 minutes.

3. Mix in the eggs and vanilla until fully incorporated. Scrape down the sides and bottom of the bowl to make sure everything is evenly mixed. The mixture should look smooth and slightly fluffy.

Overhead view of a stand mixer bowl with softened butter, cracked eggs, and vanilla before mixing, showing the early stage of making Crumbl churro cookie dough on a white marble surface.

4. Add the flour, cinnamon, and baking powder. Mix on low speed until combined, scraping down the sides often. Stop mixing as soon as you don’t see streaks of flour — overmixing can make cookies dense.

Overhead view of thick, fully mixed Crumbl churro cookie dough inside a stand mixer bowl on a white marble surface, showing the smooth but sturdy texture before scooping.

Cinnamon Sugar Coating

5. In a small bowl, stir together the sugar and cinnamon. Reserve about 1 tablespoon of this mixture to sprinkle over the frosted cookies later.

Overhead view of a small glass bowl filled with cinnamon sugar mixture on a white marble surface, prepared for coating dough before baking.

6. Using a large ice cream scoop, portion out the dough. Roll each dough ball generously in the cinnamon sugar mixture until fully coated.

7. Place the coated dough balls on the prepared baking sheets, leaving 2–3 inches between each cookie. Using the bottom of a glass or measuring cup, gently press each dough ball into a thick disk about ½–¾ inch thick.

6. Bake for 10–12 minutes, or until the centers look set and the edges are lightly golden. The cookies may look slightly soft in the middle — that’s perfect. They will continue to set as they cool.

Overhead view of freshly baked desserts cooling on a metal wire rack, showing golden edges and soft centers before adding cinnamon buttercream frosting.

7. Allow the cookies to cool on the baking sheet for several minutes, then transfer to a wire rack. Make sure they are completely cool before frosting so the buttercream doesn’t melt.

Cinnamon Buttercream Frosting

8. In the bowl of a stand mixer, combine the softened butter, cinnamon, about half of the powdered sugar, and the milk. Mix on low speed until combined. This prevents powdered sugar from puffing everywhere.

9. Add the rest of the powdered sugar and mix on low until incorporated.

10. Increase the speed to medium and whip until smooth and fluffy, about 1–2 minutes. If needed, add just a small dash of milk to reach a smooth, pipeable consistency.

Overhead view of whipped cinnamon buttercream frosting in a stand mixer bowl, showing smooth, fluffy texture ready to pipe.

11. Spoon the frosting into a piping bag fitted with a large round or open star tip. Set aside.

12. Once the cookies are fully cooled, pipe a spiral of frosting over the top of each cookie, starting in the center and working outward.

Overhead view of Crumbl churro cookies cooling on a wire rack, each topped with a spiral of cinnamon buttercream frosting and lightly sprinkled with cinnamon sugar.

13. Sprinkle a small pinch of the reserved cinnamon sugar mixture over the frosting for that classic churro finish.

Close-up of a Crumbl churro cookie cut in half, showing the soft interior texture and topped with cinnamon buttercream frosting on a white plate. — Now that’s the kind of soft center we’re after.

Pro Tips for Thick, Soft Copycat Cookies

For extra chewy cookies: Don’t overbake. Pull them when the centers look just set and slightly soft — they’ll finish baking on the pan as they cool.
For slightly crisper edges: Bake an additional 1–2 minutes until the edges turn lightly golden, but keep a close eye so the centers don’t dry out.
Chill the dough for thicker cookies: If your kitchen is warm or your butter felt very soft, chill the scooped dough for 20–30 minutes before baking to reduce spreading.
Skip chilling for softer spread: If you prefer a slightly wider, softer cookie with more surface area for frosting, bake the dough right after mixing.

Storage, Make-Ahead & Freezing Tips

Store frosted cookies in an airtight container at room temperature for up to 3 days (separate layers with parchment).
Refrigerate if needed for up to 5 days; let sit at room temp before serving so the frosting softens.
Make ahead: Scoop dough and refrigerate up to 48 hours before baking.
Freeze dough balls (uncoated) up to 3 months; thaw slightly, roll in cinnamon sugar, and bake.
Freeze baked cookies unfrosted up to 3 months; thaw and frost fresh for best results. 💛

Overhead view of Crumbl churro cookies arranged on a white plate, each topped with a spiral of cinnamon buttercream and lightly dusted with cinnamon sugar, with cinnamon sticks on the side. — Okay but tell me you wouldn’t grab one of these copycat Crumbl churro cookies right off that plate.

Crumbl Churro Cookies FAQs

Yes, you can. If using salted butter, simply omit any additional salt from the recipe (if added elsewhere). Keep in mind that different brands vary in saltiness, so the flavor may be slightly stronger.

Right after baking — while the cookies are still warm — gently place a round glass or biscuit cutter over the cookie and swirl it in a circular motion. This reshapes the edges and gives you that clean, bakery-style finish.

You can slightly reduce the powdered sugar in the frosting if you prefer a more balanced sweetness. Keep in mind that the cinnamon helps mellow the sweetness, so avoid cutting too much or the frosting texture may change.

Make sure the cookies are fully coated before baking and avoid covering them while they’re still warm. Trapping steam can cause the sugar coating to melt into the surface.

If you try these Crumbl churro cookies, I’d love to hear how they turned out for you. Leave a comment below and let me know if you added anything fun—those little tips always help other readers too.

Hi! I'm Rebekah

Crumbl Churro Cookies (Best Copycat Recipe)

Why You’ll Love These Cookies