Soft & Chewy Churro Cookies Recipe

Name: Churro Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: ⅓ cup (67g) granulated sugar; 1 teaspoon ground cinnamon; 1 cup (227g) salted butter (softened); ¾ cup (150g) light brown sugar; ½ cup (100g) granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 2 ¾ cups (388g) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon salt; 12 Tablespoons (170g) salted butter (softened); 3 cups (360g) powdered sugar; ¼ cup (50g) brown sugar; 2 teaspoons ground cinnamon; 2 teaspoons pure vanilla extract; 2-3 Tablespoons heavy cream or milk

The Crumble Churro Cookies are everything you love about churros, but in a soft, chewy cookie form that’s easier (and cleaner!) to eat. Rolled in cinnamon sugar and topped with a swirly cloud of perfectly spiced cinnamon frosting, they’re basically a churro and a snickerdoodle’s love child and they taste as dreamy as they sound.

An image of frosted churro cookies surrounded by cinnamon sticks.

I don’t visit the Crumbl near me as much these days. It’s so pricey and maybe it’s just me but I feel like the quality has gone down. But I still have my favorite flavors that I decided to recreate at home so I can enjoy them whenever I like.

Churros will always remind me of childhood trips to Disneyland – sticky fingers, cinnamon sugar everywhere, and that magical first bite. But instead of hot oil and frying, these churro cookies deliver the same nostalgic flavor in a soft, chewy cookie topped with a cinnamon-sugar swirl of frosting.

They’re the kind of treat that is a total showstopper. My girls love rolling the dough in cinnamon sugar, and honestly, I love sneaking a taste of the frosting just as much as they do. For me, they’re pure joy baked into a cookie.

Looking for more cookie shop gourmet cookie magic? Try my Copycat Crumbl Cinnamon Swirl Cookies, Crumbl Copycat Chocolate Oreo Cookies, Levain Copycat Caramel Coconut Cookies, Kitchen Sink Cookies, and Jacques Torres Chocolate Chip Cookies.

Why you’ll love this family favorite recipe!

All the classic churro flavor you love, but baked into a soft and chewy cookie instead of fried.
A generous swirl of cinnamon frosting makes them look bakery-worthy while staying simple to make at home.
The cinnamon sugar coating gives every bite that perfect mix of sweet crunch and tender cookie.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Salted Butter – Adds rich flavor and moisture, keeping the cookies soft and tender.
Light Brown Sugar – Brings a warm molasses depth that balances the cinnamon and helps the centers stay chewy.
Granulated Sugar – Sweetens the dough and creates that crunchy cinnamon-sugar coating on the outside.
Eggs – Binds the ingredients together while giving structure and richness to the cookies.
Pure Vanilla Extract – Enhances the warm cinnamon flavor and rounds out the sweetness.
All-Purpose Flour – Provides the structure for the cookies.
Baking Powder – Helps the cookies puff up into thick, soft rounds.
Baking Soda – Works with the brown sugar and eggs to give just the right lift.
Ground Cinnamon – The star spice, bringing that signature churro flavor to both the dough and frosting.
Salt – Balances the sweetness and boosts the other flavors.
Powdered Sugar – Creates a smooth, creamy frosting that pipes beautifully.
Brown Sugar (for frosting) – Adds depth that makes the frosting extra indulgent.
Heavy Cream or Milk – Adjusts the frosting so it’s silky, spreadable, and just the right consistency.

Ingredients in separate bowls on a white surface.

How to Make Churro Cookies

Prep oven and pans. Preheat to 350°F (177°C) and line two baking sheets with parchment. Stir cinnamon and sugar together in a shallow bowl and set aside.
Cream butter and sugars. Beat butter, brown sugar, and granulated sugar on medium-high until pale and fluffy, about 2 minutes.
Add eggs and vanilla. Mix until smooth, scraping down the sides of the bowl so everything blends evenly.
Combine dry ingredients. Stir in flour, baking powder, baking soda, cinnamon, and salt just until no streaks of flour remain.

Adding eggs and vanilla to creamed butter and sugar in a large glass mixing bowl.

Adding dry ingredients to churro cookie dough.

Scoop and roll dough. Portion out ¼ cup scoops, roll into balls, then coat each in the cinnamon sugar mixture. Save leftover sugar for topping.
Flatten dough rounds. Press each ball into a puck about 1 inch thick before baking.

Scooped cookie dough rolled into balls and rolled in cinnamon sugar and placed on a baking sheet lined with parchment paper.

Bake the cookies. Bake 10-12 minutes until edges are set but centers still look soft. Let them cool completely on the pans.
Make the frosting. Beat butter, powdered sugar, brown sugar, cinnamon, vanilla, and cream until fluffy and smooth. Pipe onto cooled cookies and finish with a sprinkle of leftover cinnamon sugar.

Frosted churro cookies with a cookie that has been cut in half and stacked.

Recipe FAQ’s

Can I skip frosting or use a glaze instead?

Of course. If you want something lighter, just give them a sprinkle of extra cinnamon sugar or drizzle on a quick glaze made from powdered sugar and milk. Still totally delicious.

What if I don’t have heavy cream for the frosting?

Whole milk works perfectly fine. Just add it slowly until the frosting is smooth and pipeable without being too runny.

Why did some of my cookies spread too much?

That usually means the dough was a bit too warm or there wasn’t quite enough flour. Chill the dough for 15 minutes before baking or add a spoonful more flour next time and you’ll be set. I also recommend doing a test cookie if it is your first time trying a recipe to see if your dough needs any adjustments before baking the entire batch.

How long do churro cookies stay fresh on the counter?

They’ll stay soft and chewy for about three to four days if you tuck them into an airtight container. Honestly though, they never last that long at my house.

A stack of frosted churro cookies with cinnamon sticks nearby.

An overhead image of churro cookies next to cinnamon sticks.

Tips for Success

Save a pinch of the cinnamon sugar mixture for sprinkling over the frosted cookies so they sparkle like bakery treats.
Don’t skip rolling the dough balls in cinnamon sugar before baking, because that’s what gives them their signature churro crunch.
Let the cookies cool completely before frosting or the buttercream will slide right off in a melty mess.

How Do You Make the Frosting Extra Fluffy?

The trick is all in the mixing. When you beat the butter and sugars long enough, they whip full of air, which makes the frosting light and cloud-like instead of heavy. Don’t rush this part – let the mixer run for a good few minutes until it looks pale and airy.

Adding the cream slowly also makes a big difference. A tablespoon at a time gives the frosting a chance to smooth out without turning runny. If you want to go beyond the recipe, you can sift your powdered sugar before adding it, which keeps the frosting silky with no little lumps hiding in the mix. It’s a small step, but it makes every swirl look picture-perfect.

Substitutions and Variations

You can swap salted butter for unsalted, just add a pinch more salt to balance the flavors.
If you want a lighter texture, replace half of the all-purpose flour with cake flour for softer cookies.
Whole milk can stand in for heavy cream in the frosting, but go easy so the texture doesn’t become too loose.
Skip the frosting and drizzle with a simple powdered sugar glaze for an easier finish.
You could stir mini chocolate chips into the dough before baking for little melty pockets that taste like churros dipped in chocolate sauce.