Why You’ll Love This Recipe

I love how these cookies capture everything I adore about churros but without the frying. They’re thick, chewy, and rolled in a cinnamon-sugar coating that gives them that signature churro flair. The cinnamon buttercream on top adds an indulgent, creamy finish that takes them to a whole new level. They’re also easy to make, customizable for different dietary needs, and ready in just about 30 minutes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cookies
1 cup Butter
3/4 cup Brown Sugar
1/4 cup Granulated Sugar
1 large Egg
1 teaspoon Vanilla Flavoring
1 teaspoon Lemon Juice
2 cups All-Purpose Flour
2 tablespoons Corn Starch
1 teaspoon Baking Powder
1 teaspoon Baking Soda
2 teaspoons Cinnamon
1/2 teaspoon Salt

For the Cinnamon Buttercream
2 cups Powdered Sugar
1/4 cup Heavy Cream
1 teaspoon Cinnamon

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a small bowl, I combine ¼ cup granulated sugar with some cinnamon and set it aside for rolling the cookie dough later.

In a large mixing bowl, I cream together the butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy. Then, I add the egg, lemon juice, and vanilla, mixing until everything is well incorporated.

Next, I gradually add the flour, corn starch, baking powder, baking soda, salt, and cinnamon. I mix until just combined to keep the dough soft and chewy. I roll the dough into 12 even balls and coat each one in the cinnamon-sugar mixture before placing them on the prepared baking sheet.

I bake the cookies for about 10 minutes, just until the edges are set and the centers are slightly soft. Once out of the oven, I let them cool on the sheet for 5 minutes before transferring them to a wire rack.

To make the cinnamon buttercream, I beat together butter, powdered sugar, cinnamon, and heavy cream until the frosting turns fluffy and smooth. When the cookies are completely cool, I frost them generously and sometimes sprinkle a little extra cinnamon sugar on top for that true churro look.

Servings and Timing

This recipe makes about 12 cookies. The prep time takes around 15 minutes, baking takes 10 minutes, and cooling takes about 5 minutes, giving a total of 30 minutes from start to finish. Each cookie has approximately 200 calories, making it a sweet but satisfying treat.

Variations

I like to switch things up depending on my mood. For a vegan version, I use margarine instead of butter and a flax egg in place of the egg. When I want a gluten-free version, I replace the flour with a gluten-free all-purpose blend. For an extra indulgence, I fill two cookies with frosting to make churro sandwich cookies. Sometimes, I also drizzle melted white chocolate on top for a fun twist.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If I want to enjoy them warm, I microwave them for about 10 seconds to bring back their soft, chewy texture. The frosting can also be stored separately in the fridge and added later if preferred. For longer storage, I freeze the unfrosted cookies for up to 2 months and frost them after thawing.

FAQs

Can I make the dough ahead of time?

Yes, I often refrigerate the dough for up to 24 hours before baking for even deeper flavor.

Do I have to use lemon juice?

No, I can skip it—it just adds a subtle brightness that balances the sweetness.

Can I freeze baked cookies?

Yes, I freeze them in an airtight container and thaw them at room temperature before serving.

What if I don’t have corn starch?

I can omit it for a slightly firmer cookie, though the texture will be less chewy.

Can I reduce the cinnamon?

Yes, I sometimes tone it down if I prefer a milder flavor, though cinnamon is what gives these cookies their churro charm.

What type of butter works best?

I like using unsalted butter so I can control the saltiness, but salted butter works too if I skip the added salt.

Can I make these without frosting?

Absolutely—they’re delicious on their own, rolled in extra cinnamon sugar before baking.

How do I make them thicker?

I chill the dough for about 30 minutes before baking to prevent spreading and keep them thick and chewy.

Can I use a hand mixer instead of an electric one?

Yes, a hand mixer works perfectly fine for both the cookie dough and frosting.

What’s the best way to serve them?

I love serving them slightly warm with a glass of milk or a hot cup of coffee—they taste just like fresh churros from the bakery.

Conclusion

I love how these Chewy CRUMBL Churro Cookies bring together everything I crave in a dessert—soft, spiced, buttery, and just a little indulgent. They’re simple to make yet taste like something from a gourmet bakery. Whether I’m baking them for a party or just to satisfy a cinnamon craving, these cookies always come out perfectly chewy and full of flavor every single time.