Churro Cookies


There’s a cookie store here in the Phoenix area called Crmbl that makes these giant cookies — I always tell myself I’m going to divide them into quarters, but then I eat the whole dang cookie. These are my new FAVORITE cookies (actually second favorite because I truly do love the Milk Bar Chocolate chip cookies the most. BUT — these are so incredibly churro-like — and that frosting on top — TO. DIE. FOR!

  • 1 cup butter, softened
  • 1 cup 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!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s