Copycat Crumbl Churro Cookie Recipe – Honest Review
This Crumbl cookie brings the carnival to your mouth! Think warm, cinnamon-sugar coated dough with that signature churro crunch on the outside and a soft, pillowy center. Every bite hits with that familiar fairground sweetness — buttery, spiced, and dusted to perfection. If you've ever wished you could eat a churro without the mess, this is it.
Ingredients
Main ingredients
- unsalted butter 1 cup
- cream cheese 2 oz
- granulated sugar 1.25 cup
- brown sugar 0.5 cup
- large eggs 2 pieces
- vanilla extract 2 tsp
- all-purpose flour 2.75 cups
- cornstarch 2 tbsp
- baking powder 1 tsp
- baking soda 0.5 tsp
Seasonings/Sauce
- ground cinnamon 2 tsp
- salt 0.5 tsp
- granulated sugar 0.5 cup
- ground cinnamon 1 tbsp
Nutrition summary
Carbohydrates
72 g
53%
Protein
6 g
4%
Fat
24 g
43%
Cooking steps
-
1
Cream the unsalted butter, cream cheese, granulated sugar, and brown sugar together on medium speed until light and fluffy—about 4 minutes. This replicates Crumbl's rich, pillowy dough base.
-
2
Add eggs one at a time, followed by vanilla extract. Beat until fully blended and glossy.
-
3
Combine all-purpose flour, cornstarch, baking powder, baking soda, 2 tsp cinnamon, and salt in a separate bowl; slowly mix into wet ingredients until just combined. Cornstarch and cream cheese help achieve the signature thick, soft center.
-
4
Portion dough into 8 large balls (4–5 inches wide, Crumbl size: ~140g each), then chill on a lined cookie sheet for at least 1 hour. Chilling is the copycat tip—it prevents spreading and delivers the thick, puffy texture.
-
5
Preheat oven to 350°F. Bake chilled dough balls for 13–16 minutes, or until edges are set but centers look slightly underbaked. This ensures the classic Crumbl soft center.
-
6
Mix 0.5 cup granulated sugar with 1 tbsp cinnamon for coating. Once cookies are just cool enough to handle, roll each in cinnamon-sugar mix for that authentic churro crunch.
-
7
Let cookies cool completely; for an even closer Crumbl touch, lightly dust any remaining cinnamon-sugar over the tops before serving.
Personalized Q&A
Q. Does this actually taste like the Crumbl Churro Cookie?
Yes! It uses cream cheese and cornstarch in the dough to match Crumbl's signature soft, thick center, and a double cinnamon-sugar coating to achieve that crunchy, spiced exterior. Chilling the dough before baking prevents spreading, so you get both a pillowy bite and a true churro flavor.
Q. Why did my cookies spread too thin?
If your cookies spread flat, it's usually because the dough was not chilled long enough or the butter was too warm. Be sure to follow Step 4 and chill your portioned dough balls for at least 1 hour before baking. This copycat tip is crucial for replicating Crumbl's oversized, thick cookies.
Q. Can I substitute the all-purpose flour with bread flour?
You can use bread flour for slightly chewier cookies, but all-purpose flour keeps the texture closer to Crumbl's classic soft bite. Avoid using cake flour, which makes the cookies too delicate and crumbly for this style.
Q. How many calories are in one Churro Cookie?
Each Crumbl-sized Churro Cookie contains about 540 kcal, with 72g carbohydrates (53% of calories), 6g protein (4%), and 24g fat (43%). This is based on a cookie weighing approximately 140g, similar to the original.
Q. Can these cookies be frozen or stored for later?
Absolutely! Baked cookies stay fresh for 3 days at room temperature in an airtight container or up to 7 days in the fridge. For longer storage, freeze the baked cookies (or unbaked dough balls) for up to 2 months—just thaw and re-roll in cinnamon-sugar coating before serving for optimal churro crunch.
