Tomorrow is Cinco de Mayo and if you have followed me for any amount of time you know that I love it. I celebrate it because it is the date of my Darb and I’s first date 10 years ago. The fact is that we love some good Mexican inspired food. So these Easy Copycat Crumbl Churro Cookies with a Cake Mix are perfect for our celebration dinner. The truth is that this Crumbl Churro Cookie recipe would be perfect for any day of the year. When I shared them with family and friends they instantly wanted the recipe and so I am confident you will love them too!
Why you are going to LOVE these Copycat Churro Crumbl Cookies
The real question is why wouldn’t you love this Crumbl Churro Cookie recipe? Every single bite is full of classic Churro flavor which is perfect all on its own. Here are some other reasons to fall in love.
- The cookie starts with a cake mix! That means it is an easy recipe that anyone of any baking level can make. It also means that these cookies come together in under an hour.
- They are full of cinnamon flavor. You will find cinnamon in the cookie dough, in the cinnamon sugar mixture that you roll the cookie dough in and in the buttercream.
- This Crumbl Copycat recipe makes GIANT cookies. They are big enough to share but sharing is not required.
- Every single bite will make you think you are eating a Churro.
Ingredients Needed
- Vanilla Cake Mix-The perfect start to a Snickerdoodle type cookie.
- All Purpose Flour-Adding additional flour to the cookie dough helps give the cookie a nice and thick texture.
- Cinnamon-Added in every element of this Crumbl Copycat Churro Cookie, the more cinnamon the better.
- Eggs-A couple of eggs in the cookie dough help to bind the ingredients.
- Butter-An ingredient in both the cookie and the frosting, butter adds fat and flavor to both.
- Sour Cream-I love adding a bit of sour cream to a cookie that could lend itself to be too sweet.
- Granulated Sugar-The main ingredient in the Cinnamon Sugar Mixture, it helps add sweetness to the outside of this Churro Cookie.
- Powdered Sugar-The main ingredient in the Cinnamon Buttercream, powdered sugar adds just the right amount of sweet.
- Milk-Only a few tablespoons are added to the buttercream to create a pipeable frosting.
How to make Copycat Crumbl Churro Cookies with a Cake Mix
- Combine the cake mix, flour and cinnamon in a large bowl and whisk the ingredients together.
- Add the eggs, melted butter and sour cream to the dry ingredients and mix using a hand held mixer {or stand mixer} to create a thick and delicious cookie dough.
- Combine the granulated sugar and cinnamon in a small bowl and mix to combine. Use a 1/4 measuring cup and measure out the cookie dough. Roll the dough in the cinnamon sugar mixture.
- Form the cookie dough into a large round disc, placing 6 cookies on one baking sheet.
- Bake in a 350 degree oven for 10-12 minutes or until the cookies are set up. Remove from the oven allow the cookies to cool completely on the baking sheet.
- Once all of the cookies are baked and cooled, turn your attention to the cinnamon buttercream. Cream the softened butter until smooth, then add the powdered sugar and cinnamon.
- Continue to mix until combined, adding enough milk to have a pipeable frosting.
- Put the frosting in a piping bag {or zipper bag}, cut a large triangle from the bottom. Pipe a circle from the outside of the cookie working in. Sprinkle it with more cinnamon sugar and enjoy!
Copycat Crumbl Churro Cookies Tips
- Whisk the dry ingredients together before adding the wet ingredients. This will help ensure that the cookie dough comes together quickly.
- Use a 1/4 cup to measure out the cookie dough for baking. These are big cookies and using a measuring cup keeps the cookies the same size.
- Shape the cookies into a round disc before baking. This step will make sure the cookies bake up nice and evenly.
- Don’t over bake the cookies.
- Add more cinnamon sugar mixture to the top of the cookies to get even more flavor.
Frequently Asked Questions
What do Crumbl Churro Cookies taste like?
Crumbl Churro Cookies taste like a Snickerdoodle cookie but even better. That is because they are topped with the perfect amount of cinnamon buttercream.
The combination of a cinnamon covered soft cookie and light fluffy buttercream is amazing. Every single bite will remind you of a Churro that you get from the carts in Disneyland which are the best.
How to store Churro Cookies?
The best way to store Churro Cookies is in the refrigerator. Put the cookies into an airtight container and refrigerate for up to 4 days.
Most Crumbl Cookies can be kept at room temperature but will keep for a few days longer if they are refrigerated.
Can I Freeze Crumbl Churro Cookies?
Yes! Crumbl Churro Cookies freeze really well. Place the cookies in a single layer on a baking sheet and freeze for a couple of hours.
Once the Churro Cookies are frozen, add them to an airtight container {or zipper bag} and freeze for up to 3 months. Then you can pull out a cookie or two at a time easily.
Are these Copycat Crumbl Churro Cookies hard or soft?
These Crumbl Copycat Churro Cookies are soft and super awesome. Using a cake mix helps with that. The wonderful thing about Crumbl Cookies is that they are all wonderful and soft.
Do you love Crumbl Cookies? Try these Copycat recipes…
- Easy Crumbl’s Cookies and Cream Cookies Recipe
- Crumbl Birthday Cake Cookie Recipe made with a Cake Mix
- Easy Crumbl Chilled Sugar Cookie Recipe made with a Cake Mix
- Crumbl Key Lime Pie Cookie Recipe made with a Cake Mix
- Crumbl’s Red Velvet White Chocolate Chip Cookies Recipe made with a Cake Mix
Easy Copycat Crumbl Churro Cookies with a Cake Mix
Ingredients
Snickerdoodle Cookies
- 1 box vanilla cake mix {15.25 ounces}
- ⅔ cup all purpose flour
- 2 eggs
- ⅓ cup butter {melted}
- 2 Tablespoons sour cream
- 1 teaspoon cinnamon
Cinnamon Sugar Mixture
- ½ cup granulated sugar
- 1 teaspoon cinnamon
Cinnamon Buttercream
- ¾ cup butter {softened}
- 1 ½ Tablespoons cinnamon
- 4 ½ cups powdered sugar
- 2-3 Tablespoons milk {to thin}
Instructions
- Preheat oven to 350°.
Snickerdoodle Cookies
- Combine cake mix, flour and cinnamon in a large bowl and whisk to combine. Add eggs, melted butter and sour cream and mix using a hand held {or stand} mixer until you have a thick dough.
- To make the cinnamon sugar mixture combine the granulated sugar and cinnamon in a small bowl and mix until combined.
- Using a 1/4 cup, measure out 11-12 cookies. Roll the cookies in the cinnamon sugar mixture and use your hands to press the cookie dough into a round disc. Bake 6 cookies at a time. Place the cookie on a silicone mat {or parchment} lined baking sheet for 10-12 minutes or until set.
- Remove cookies from the oven and allow them to cool completely on the baking sheet.
Cinnamon Buttercream
- For the frosting, combine the softened butter in a large bowl with a hand held mixer until creamy and smooth. Add cinnamon and powdered sugar and continue to mix. Add enough milk to get a pipeable consistency.
Assembly
- Add the frosting to a piping bag {or zipper bag} and cut a large triangle from the bottom. Pipe a circular motion starting on the outside and working your way to the middle. Sprinkle the top of each cookie with additional cinnamon sugar mixture. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
