Copycat Crumbl Cookie Churro Flavor Recipe Easy Homemade Cinnamon Glaze
This copycat Crumbl churro cookie features crispy edges, a soft buttery center, a cinnamon sugar coating, and a luscious cinnamon glaze. It’s quick, easy, and perfect for cozy nights or last-minute cookie cravings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 ½ cups (310g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- Cinnamon sugar coating:
- ½ cup (100g) granulated sugar
- 2 teaspoons ground cinnamon
- Cinnamon glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons (30ml) milk (dairy-free if needed)
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
- In a medium bowl, whisk together 2 ½ cups (310g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 2 teaspoons ground cinnamon. Set this dry mix aside.
- In a large bowl, beat 1 cup (227g) softened unsalted butter, 1 cup (200g) granulated sugar, and ½ cup (100g) packed brown sugar together until light and fluffy, about 3-4 minutes using an electric mixer on medium speed.
- Beat in 2 large eggs (room temperature) one at a time, then mix in 2 teaspoons vanilla extract until combined but don’t overmix.
- Gradually add the flour mixture in thirds, mixing on low speed after each addition until just combined. The dough will be soft but manageable.
- In a small bowl, combine ½ cup (100g) granulated sugar and 2 teaspoons ground cinnamon for the cinnamon sugar coating.
- Scoop dough by rounded tablespoons, roll into balls, then gently toss each ball in the cinnamon sugar mixture to coat completely.
- Place coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes or until edges are golden and centers look set but still soft.
- Cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
- Whisk together 1 cup (120g) powdered sugar, 2 tablespoons (30ml) milk, ½ teaspoon ground cinnamon, and ½ teaspoon vanilla extract in a small bowl until smooth and pourable. Adjust milk if needed.
- Drizzle glaze over cooled cookies using a spoon or piping bag.
- Let glaze set at room temperature for about 15 minutes before serving.
Notes
Use room temperature butter and eggs for best texture. If dough is too sticky, chill for 15 minutes before rolling. Watch baking time closely to avoid overbaking. Let cookies cool completely before glazing to prevent glaze from melting. Dough can be refrigerated up to 24 hours before baking. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend. For dairy-free, use plant-based butter and milk alternatives.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Fat: 7
- Carbohydrates: 22
- Protein: 2
Keywords: copycat, Crumbl cookie, churro cookie, cinnamon glaze, cinnamon sugar, easy cookie recipe, homemade cookies, cinnamon cookies