Unbelievably Delicious Churro Cookies

I have been a diehard Milkbar Chocolate Chip cookie fan for . . . well . . . as long as Christina Tosi was kind enough to post her recipe. My friends completely love them — best cookies they ever had. BUT!!! I’m painfully sorry to say this — I think I found the ULTIMATE cookie!

While shopping for an outdoor table, Stanley and I wandered across the street from the furniture store and stepped into a cookie bakery called Crumbl Cookies. They’re out of Salt Lake City — and have quite a few branches, so look for one near you. These cookies were $4 each — and the size of a mini cake. They change their cookie menu each week. We walked in and the rest is history! We bought two boxes of mixed cookies (one for Mark and Tony), and in both boxes was a churro cookie — the angels sang, fireworks exploded overhead, and I knew there was no going back. They’re soft and crunch and cinnamon-y and perfect. Ultimate. Cookie. Excellence. Well, thank goodness people agree with me and posted a copycat recipe. I used youbringdessert.com’s version. You’re gonna die! They don’t take long — the cooling part is the longest part. MAKE THESE NOW!


  • 1 cup butter, softened
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cup all purpose flour
  • 1 Tbsp cornstarch
  • 1 tsp cinnamon
  • ½ tsp salt
  • ¾ tsp baking soda
  • ¾ tsp baking powder


  • ¼ cup granulated sugar
  • ¼ cup brown sugar packed
  • 1 tsp cinnamon


  • ½ cup butter, softened
  • ½ cup Crisco shortening
  • 1 ½ tsp vanilla
  • ¼ tsp salt
  • 1 lb powdered sugar
  • ¼ cup water
  • ½ cup brown sugar
  • 1 tsp cinnamon



  • Cream the butter, brown sugar and granulated sugar together. 
  • Add eggs and vanilla. Mix together. 
  • In a separate bowl, combine the purpose flour, cornstarch, cinnamon, baking soda and baking powder.
  • Add dry ingredients to the butter mixture. Mix just until all combined. 


  • Combine the sugars and the cinnamon in a separate bowl. 
  • Roll the dough into 2 ½ inch balls. (I use my large cookie scoop)
  • Roll the cookie dough balls into the cinnamon sugar mixture to coat.
  • Place cookie dough balls onto cookie sheet (lined with parchment paper or baking mats) 3 inches apart. (about 9-12 per sheet)
  • Bake 375 degrees F for 10 minutes. Cookies should be puffy and not browned. 
  • Allow cookies to cool at room temperature before frosting.


  • In a mixer, beat the butter and shortening together. 
  • Add the vanilla and salt. Mix together. 
  • Slowly add the powdered sugar and water. Hold back a Tbsp of the water to make sure it’s the right consistency. Add the remaining water if the frosting is too thick. 
  • Beat on medium until the frosting is smooth. 
  • Add brown sugar and cinnamon. Mix until incorporated into the frosting. Will make the frosting grainy to resemble a churro. 


  • Top the cooled cookies with cinnamon buttercream frosting. Sprinkle a little cinnamon sugar on top for that crunchy texture. 
  • Store in airtight container. Enjoy!
  • from youbringdessert.com. THANK YOU!

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