Go Back
+ servings
5 Churro Cookies on a wire rack.
Print Recipe
4.71 from 24 votes

Easy Copycat Crumbl Churro Cookies

All of the flavors you love about traditional Churros are transformed into an Easy Churro Cookie that is made with a cake mix.
Prep Time10 minutes
Cook Time22 minutes
0 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 559kcal

Ingredients

Snickerdoodle Cookies

  • 1 box vanilla cake mix {13.25 ounces}
  • cup all purpose flour
  • 2 large eggs
  • 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.
Add-in Ingredients Ideas:
For added flavor and texture, add a 1/2 cup of chocolate chips, white chocolate chips, cinnamon chips, chopped nuts or caramel bits.
 

Nutrition

Serving: 1cookie | Calories: 559kcal | Carbohydrates: 95g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 444mg | Potassium: 62mg | Fiber: 1g | Sugar: 71g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg