Go Back

Copycat Crumbl Churro Cookies with Vanilla Buttercream

Delightfully soft churro cookies topped with creamy vanilla buttercream, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 125
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Use high-quality butter for best results.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed Can substitute with coconut sugar for lighter flavor.
  • 2 large eggs Substitute with flaxseed meal mixed with water for vegan option.
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour Whole wheat flour can be used for a healthier twist.
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
For the Vanilla Buttercream
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream Can substitute with whole milk or a non-dairy milk.
  • 2 teaspoons vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Cream together the softened butter, granulated sugar, and brown sugar until smooth and well combined.
  3. Beat in the eggs one at a time, then stir in the vanilla extract until blended.
  4. Whisk together the all-purpose flour, baking soda, cinnamon, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  6. Scoop out portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the center looks set.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Making the Frosting
  1. In a mixing bowl, beat the softened butter until creamy, then gradually add the powdered sugar, heavy cream, and vanilla, beating until smooth and fluffy.
Frosting
  1. Once the cookies are completely cool, generously frost them with the prepared vanilla buttercream.

Notes

For best results, measure ingredients accurately and do not over-bake the cookies. Store in an airtight container for up to a week.