Cozy CRUMBL Churro Cookie Copycat Recipe
Oh, cozy evenings and the sweet aroma of fresh-baked cookies… there’s something simply magical about curling up at home with a warm treat in hand. Today, I’m sharing a delightful recipe that brings the magic of your favorite cookie shop right into your kitchen. These CRUMBL churro cookies are soft, tender, and packed with rich, comforting flavors that remind me of lazy Sunday mornings with family. Crisp on the outside, chewy in the middle, and covered in a sugary cinnamon coat, they are irresistible!
Perfect for a holiday gathering or an easy weeknight dessert, you’ll want to add this festive delight to your recipe arsenal! Trust me; this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Comforting and Cozy: These cookies offer all the warm, nostalgic flavors of churros.
- Easy to Make: With simple ingredients and straightforward instructions, they come together quickly.
- Family-Friendly: Everyone—from kids to adults—will adore these sweet bites.
- Customizable: Add your favorite toppings for a unique twist on these classic flavors.
- Perfect for Holiday Gatherings: They’re the ultimate cozy treat to share with loved ones.
Ingredients You’ll Need for CRUMBL Churro Cookie Copycat Recipe
For the Cookie Dough:
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 2 sticks butter (softened)
- 1 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla flavoring
- 1/4 tsp lemon juice
- 2 & 3/4 cup all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 & 1/4 tsp cinnamon
- 1/4 tsp salt
For the Cinnamon Sugar Coating:
- 1 stick butter (softened)
- 1 & 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 tsp vanilla flavoring
- 2-3 tbsp heavy cream
Let’s Make It Together
- Preheat your oven to 350°F and line a large baking sheet with parchment paper. Set aside.
- In a medium-sized bowl, mix together the 1/4 cup granulated sugar and 1/2 tsp cinnamon; set aside.
- In a large mixing bowl, cream together the softened 2 sticks of butter, 1 cup of brown sugar, and the remaining 1/4 cup of granulated sugar until the mixture is light and creamy.
- Add in the egg, egg yolk, lemon juice, and 2 tsp vanilla flavoring, blending until completely combined.
- Gently stir in the flour, corn starch, baking powder, baking soda, salt, and remaining 1 & 1/4 tsp cinnamon until just combined. Be careful not to overmix!
- Using a large cookie scoop, scoop out 12 equally sized cookie dough balls. Roll them in the palms of your hands to form smooth balls, then dip them into the cinnamon sugar mixture, coating them generously. (Save any leftover cinnamon sugar for later use!)
- Place the cookie balls on the prepared baking sheet, leaving about 1.5–2 inches between each one. Gently flatten the cookies to about 2 cm in thickness.
- Bake in the preheated oven for about 10 minutes, until they are slightly golden.
- Once baked, let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
- While the cookies cool, let’s whip up the churro buttercream!
Delicious Variations to Try
- Chocolate Chip Delight: Fold in some semi-sweet chocolate chips for an indulgent twist on your churro flavor.
- Nutty Crunch: Add chopped pecans or walnuts to the cookie dough for a delightful crunch.
- Maple Glaze: Swap out the vanilla for maple flavoring in the buttercream for a unique twist.
- Zesty Citrus Kick: Incorporate some orange or lemon zest into the dough for a refreshing twist.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: Prepare the cookie dough ahead of time and refrigerate it for up to three days before baking. This deepens the flavors and makes prep a breeze!
- Ingredient Swaps: For a dairy-free option, use a plant-based butter substitute.
- Storage Secrets: Store baked cookies in an airtight container to keep them soft and chewy for up to a week. If they last that long!
- Dough Freezing: You can freeze cookie dough balls for later baking! Just scoop them out, freeze individually, then store in a freezer bag for up to 3 months. Bake straight from the freezer, adding a couple more minutes to the baking time.
Nutrition Information per Serving
- Serving Size: 1 cookie
- Calories: 220
- Carbohydrates: 30g
- Sugars: 14g
- Fat: 10g
- Protein: 2g
- Sodium: 90mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! The cookie dough can be made ahead of time and stored in the fridge for up to 3 days.
- Can I use different ingredients? Yes, feel free to swap the butter for a non-dairy alternative and use gluten-free flour!
- How do I store leftovers? Store in an airtight container at room temperature for up to a week.
- How long does it last? Baked cookies are best enjoyed within a week but can be frozen for longer storage.
A Cozy Closing Note
These CRUMBL churro cookies truly encapsulate the essence of comfort and warmth, each bite giving you that unforgettable taste of home. Gather your loved ones, enjoy a cozy evening, and share these delightful treats! Save this CRUMBL churro cookie copycat recipe to your dessert board so it’s ready when you need a cozy treat! Happy baking!
Print
Cozy CRUMBL Churro Cookie Copycat Recipe
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful churro cookies that are soft, tender, and coated in a sugary cinnamon coat, perfect for a cozy dessert experience.
Ingredients
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 2 sticks butter (softened)
- 1 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla flavoring
- 1/4 tsp lemon juice
- 2 3/4 cup all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 stick butter (softened)
- 1 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 tsp vanilla flavoring
- 2–3 tbsp heavy cream
Instructions
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- Mix together the 1/4 cup granulated sugar and 1/2 tsp cinnamon; set aside.
- Cream together the softened 2 sticks of butter, 1 cup of brown sugar, and the remaining 1/4 cup of granulated sugar until light and creamy.
- Add in the egg, egg yolk, lemon juice, and 2 tsp vanilla flavoring, blending completely.
- Stir in the flour, corn starch, baking powder, baking soda, salt, and remaining 1 1/4 tsp cinnamon until just combined.
- Scoop out 12 equally sized cookie dough balls and roll them smooth.
- Dip them into the cinnamon sugar mixture, coating generously.
- Place the cookie balls on the baking sheet, leaving 1.5–2 inches between each.
- Flatten the cookies to about 2 cm in thickness.
- Bake in the preheated oven for about 10 minutes until slightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
Make-ahead cookie dough can be refrigerated for up to three days. Store baked cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
