Easy Copycat Crumbl Churro Cookies
These Easy Copycat Crumbl Churro Cookies with a cake mix are the perfect recipe for your Cinco de Mayo celebration. The truth is that this recipe would be perfect for any day of the year. When I shared them with family and friends they instantly wanted more and so I am confident you will love them too!
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The Perfect Cinco de Mayo Dessert
When it comes to celebrating Cinco de Mayo, having a festive and delicious dessert is a necessity.
This churro Crumbl cookie copycat is awesome because it starts with a cake mix! That means it is an easy recipe that anyone can make. It also means that these cookies come together in under an hour.
They are full of cinnamon flavor. In fact, you will find cinnamon in the cookie dough, a cinnamon sugar coating and in the buttercream. Every single bite will make you think you are eating a Churro.
Making desserts for holidays is always a great idea and Cinco de Mayo is no exception! In fact, this Margarita Cheesecake, Tres Leches Cake and Mexican Hot Chocolate Cookies would go perfect with these cookies.
Ingredients Needed for this Recipe
- Vanilla Cake Mix- The perfect start to a snickerdoodle based 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 Churro Cookie, the more cinnamon the better.
- Sour Cream- I love adding a bit of sour cream to a cookie that could lend itself to be too sweet.
See recipe card for full information on ingredients and quantities.
Add-in Ideas
This best churro cookies recipe is perfect just as it is but sometimes it is fun to add something into the cookie dough for extra flavor and texture.
Some great ideas are chocolate chips, white chocolate chips, cinnamon chips, chopped nuts and caramel bits.
How to make Easy Churro Cookies
1. Combine the cake mix, flour and cinnamon in a large bowl and whisk the ingredients together.
2. Add the eggs, melted butter and sour cream to the dry ingredients and mix using a hand mixer {or stand mixer} to create a thick and delicious cookie dough.
3. 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 cookie dough balls in the cinnamon sugar mixture.
4. Form the cookie dough into a large round disc, placing 6 cookies on one cookie sheet that is lined with a silicone mat {or use parchment paper}
5. Bake in a 350 degree oven for 10-12 minutes or until the cookies are set up. Remove from the oven allow the baked cookies to cool completely on the baking sheet.
6. Make the cinnamon frosting and add it to a piping bag {or zipper bag}, cut a large triangle from the bottom. Pipe a circle on top of the cookies. Sprinkle it with more cinnamon-sugar mixture and enjoy!
Cinnamon Buttercream Frosting
1. Cream the softened butter until smooth, then add the powdered sugar and cinnamon.
2. Continue to mix until combined, adding enough milk to have a pipeable frosting. Use it on your favorite cookie or cake.
Expert Tips
- Whisk the dry ingredients together before adding the wet ingredients. This will help ensure that the cookie dough mixes up nicely.
- 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. If you like large cookies you should also try these Raspberry Cheesecake Cookies.
- 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. It is so important to be sure that you have a soft end result.
- Do not add the frosting on top of a warm churro cookie. This will melt the frosting.
- Add a sprinkle of cinnamon sugar mixture to the top of the frosting to get even more flavor. That element is what brings out all of the churro vibes.
Storage and Freezing
Store: The best way to store this easy Churro Cookie recipe is in the refrigerator. Put them into an air-tight container {or wrap in plastic wrap} and refrigerate for up to 4 days.
Freeze: Almost all Crumbl copycat recipes freeze really well. Place the cookies in a single layer on a baking sheet and freeze for a couple of hours.
Once the Crumbl Churro Cookies are frozen, add them to a freezer-safe container {or zipper bag} and freeze for up to 3 months. Then you can pull out a cookie or two at a time easily.
Recipe FAQs
They are a soft snickerdoodle type cookie that is baked to perfect and topped with a creamy cinnamon frosting.
It is a dough that has the flavors of a churro. So lots of cinnamon sugar. It is also wonderful to have a slight crunch on the outside with a soft chewy inside.
Copycat 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.
The biggest difference in this cookie is that a churro cookie has a thick layer of cinnamon buttercream on the top with an extra sprinkling of cinnamon mixture.
Do you love Copycat Crumbl Cookies? Try these awesome recipes…
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Easy Copycat Crumbl Churro Cookies
Ingredients
Snickerdoodle Cookies
- 1 box vanilla cake mix {13.25 ounces}
- ⅔ cup all purpose flour
- 2 large 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 the 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.
Notes
- Whisk the dry ingredients together before adding the wet ingredients. This will help ensure that the cookie dough mixes up nicely.
- 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 which allows them to be baked evenly.
- Shape the cookies into a round disc before baking. This step will make sure the cookies keep a uniform shape.
- Don’t over bake the cookies. It is so important to be sure that you have a soft end result.
- Add more cinnamon sugar mixture to the top of the frosting to get even more flavor. That element is what brings out all of the churro vibes.
