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Soft and Chewy Copycat Crumbl Churro Cookies with Cinnamon Buttercream

Two delicious churro cookies sandwiched together with a thick layer of cream filling, coated in cinnamon sugar.
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You can make bakery-style churro cookies at home! These soft and chewy churro cookies are rolled in cinnamon sugar and topped with a rich cinnamon buttercream, capturing the taste of your favorite fair treat quickly.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • For the Cinnamon Sugar Coating: 1/2 cup granulated sugar and 2-3 tablespoons ground cinnamon
  • For the Cinnamon Buttercream: 1/2 cup unsalted butter, softened; 1/4 cup shortening; 3 cups powdered sugar; 4 tablespoons heavy cream; 1 1/2 teaspoons vanilla extract; 1 tablespoon ground cinnamon; 2 teaspoons molasses

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the 1 cup of butter, 1 cup of granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until combined.
  4. In a separate bowl, whisk together the cornstarch, 1 tablespoon cinnamon, baking powder, and baking soda. Add this dry mixture to the wet ingredients and mix on low speed until just combined.
  5. Gradually add the flour until a soft dough forms. Do not overmix.
  6. In a shallow dish, combine the 1/2 cup of sugar and 2-3 tablespoons of cinnamon for the coating.
  7. Scoop the dough into balls (about 2 tablespoons each). Roll each ball thoroughly in the cinnamon sugar mixture, coating completely.
  8. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between them. You can gently press down on the tops slightly to flatten them.
  9. Bake for 9 to 11 minutes, or until the edges are set but the centers remain soft. You want these chewy cookies to look slightly underbaked in the middle.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. While cookies cool, prepare the Cinnamon Buttercream: Beat the 1/2 cup butter and shortening until smooth. Gradually add the powdered sugar, alternating with the heavy cream. Beat in the vanilla, 1 tablespoon cinnamon, and molasses until the frosting is light and creamy.
  12. Once the cookies are completely cool, pipe or spread a generous swirl of the cinnamon buttercream onto half of the cookies. Top with the remaining cookies to create soft, thick sandwiches.

Notes

  • For the best ‘Crumbl copycat’ look, use a large cookie scoop for uniform size.
  • If you prefer a crunchier exterior, roll the dough balls in the cinnamon sugar mixture twice.
  • You can substitute the shortening in the frosting with an additional 1/4 cup of butter for a richer flavor, though the texture may be softer.

Nutrition

Find it online: https://kitchenuser.net/churro-cookies-soft-chewy-copycat-recipe/