I am a »less is more« kind of person. More or less ;) I prefer, for example, less stuff lying around at home. I also prefer doing less sports and less work (if possible) ;P But sometimes more is more – even for me. When it comes to cookies, I like the big ones as much as the small ones. Like these Crumbl-y Churro Cookies – they are a lot »more«. They are bigger and bulkier than other cookies… and I like them a lot!
Our German cookies are usually somewhat smaller, more delicate and often less sweet. The most popular cookies here are probably »Butterkekse« aka. butter biscuits. If you eat just one of them, it’s practically like you ate nothing. You dunk that cookie into a coffee or tea , then take a bite, it’s gone ;P Try that with these Churro Cookies. Impossible. You’d have to be able to fit them into a cup first… problematic. Unless you have one of those oversized coffee cups that can fit a gallon of coffee ;P
Well… there is no need to have a coffee or tea along with one of these cookies here. They are fine as they are. It would probably not be the best idea anyway to dunk these cookies with buttercream on top into a hot beverage. The butter would melt and then you have fat in our coffee. I know some people like bulletproof coffee, but is it a good idea to create one with cookies…? I don’t think so ;P
These churro cookies are inspired by the popular crumble cookies. If you don’t know them – crumbl cookies is a bakery franchise from the US that is known for its extremely large, decorated cookies. Just take a look at Instagram or TikTok and search for crumbs cookies – you will see a lot of them. People seem to love taking pictures or post videos eating them ;P That’s actually how I found them too… the internet is sometimes really helpful. Sometimes ;P
Anyway. The recipe for these churro cookies is not an original recipe, of course. Crumbl Cookies is not giving out their recipes as far as I know. I would not do that either if my cookies were so popular ;P But… I have some experience when it comes to baking cookies, you can say. There are more than 400 cookie recipes on the blog and my cookie baking book* with 100 recipes is available since April 2024. I think the cookies I made here are getting pretty close to the original cookies ;)
Well. The cookies are big, sweet, crispy on the outside and soft on the inside. Topped with the cinnamon-y churro buttercream, you will have a nice and big dessert on your plate. I’m always a bit cautious with sweet cookies and stuff like that, but these cookies here are so good, I really had to be careful not to eat all of them on my own. I love everything with cinnamon… maybe that’s the reason.
Well… this is not the only recipe for large cookies here on the blog – I already got some delicious Tiramisu Cookies here (also a crumbl cookies copycat recipe). Maybe you are more into oversized Chocolate Chip Cookies? I got those here on the blog as well ;P
INGREDIENTS / ZUTATEN
(12 cookies)
For the cookies:
1 cup (230g) butter, at room temperature
1/2 cup (100g) brown sugar
1/4 cup (50g) sugar
1 medium egg
2 tsp. vanilla extract
1/2 tsp. lime juice
2 3/4 cups (360g) all-purpose flour
1 tbsp. cornstarch
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
For the sugar-cinnamon mixture:
1/4 cup (50g) brown sugar
1/2 tsp. ground cinnamon
For the churro buttercream:
1/2 cup (120g) butter, at room temperature
1/2 cup (60g) confectioners’ sugar
3.5 oz. (100g) cream cheese, at room temperature
2 tbsp. brown sugar
1 tsp. ground cinnamon
2 tsp. vanilla extract
some sugar-cinnamon mixture for sprinkling
(12 Cookies)
Für die Cookies:
230g weiche Butter
100g brauner Zucker
50g Zucker
1 Ei (M)
2 TL Vanille Extrakt
1/2 TL Limettensaft
360g Mehl (Type 550)
1 EL Speisestärke
2 TL Zimt
1 TL Backpulver
1/2 TL Natron
1/4 TL Salz
Für die Zucker-Zimt-Mischung:
50g brauner Zucker
1/2 TL Zimt
Für die Churro Buttercreme:
120g weiche Butter
60g Puderzucker
100g Frischkäse, Zimmertemperatur
2 EL brauner Zucker
1 TL Zimt
2 TL Vanille Extrakt
etwas Zucker-Zimt-Mischung zum Bestreuen
DIRECTIONS / ZUBEREITUNG
1. Add the butter and both sugars to a large bowl and mix until very light and fluffy. Add the egg, vanilla extract, and lime juice and mix until well combined. Mix the flour with cornstarch, ground cinnamon, baking powder, baking soda, and salt in a separate bowl. Add to the large bowl and mix until just combined. Place the dough in the fridge for about 1 1/2-2 hours.
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Mix the brown sugar and ground cinnamon for the coating in a small bowl. Divide the dough into 12 portions, shape them into balls, and roll them in the sugar-cinnamon mixture (there should be some leftovers for decorations later). Flatten the balls slightly and place them with enough space in between on the baking sheet – they spread a bit. Bake the cookies for about 10-11 minutes. Take the cookies out of the oven and let them cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely.
3. Add the butter and confectioners’ sugar to a large bowl for the churro buttercream, and mix until light and fluffy. Add the cream cheese and mix until well combined. Next, add the brown sugar, ground cinnamon, and vanilla extract and mix until well combined. If the cream is very soft, place it in the fridge for about 30 minutes, then mix again shortly. Fill the buttercream into a piping bag with a star tip, and pipe swirls onto each cookie. Sprinkle with some sugar-cinnamon mixture and serve. Store leftover cookies in the fridge for up to 3 days. Make sure the cookies come back to room temperature before enjoying them.
1. Die weiche Butter und beide Zuckersorten in einer großen Schüssel hell und luftig aufschlagen. Ei, Vanille Extrakt und Limettensaft dazugeben und gut unterrühren. Das Mehl in einer separaten Schüssel mit der Stärke, Zimt, Backpulver, Natron und Salz vermengen, dann zur großen Schüssel dazugeben und nur kurz unterrühren. Den Teig für etwa 1 1/2 Stunden in den Kühlschrank stellen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Braunen Zucker und gemahlenen Zimt für die Zucker-Zimt-Mischung in einer kleinen Schüssel vermengen. Den Teig in 12 Portionen aufteilen, zu Kugeln formen und dann in der Zucker-Zimt-Mischung wälzen (es wird etwas für die Dekoration übrig bleiben). Die Kugeln leicht flach drücken und mit genügend Abstand zueinander auf das Backblech setzen – die Cookies zerlaufen ein wenig. Die Cookies für etwa 10-11 Minuten backen. Aus dem Ofen nehmen und einige Zeit auf dem Backblech abkühlen lassen, dann auf ein Kuchengitter setzen und vollständig auskühlen lassen.
3. Für die Churro Buttercreme die weiche Butter und den Puderzucker in einer großen Schüssel hell und luftig aufschlagen. Frischkäse dazugeben und gut unterrühren. Den braunen Zucker, Zimt und Vanille Extrakt dazugeben und ebenfalls gut unterrühren. Sollte die Creme sehr weich sein, einfach für etwa 30 Minuten in den Kühlschrank stellen und dann noch einmal kurz aufschlagen. Die Buttercreme in einen Spritzbeutel mit Sterntülle füllen und die Cookies damit dekorieren. Mit etwas Zucker-Zimt-Mischung bestreuen und servieren. Reste kann man bis zu 3 Tage im Kühlschrank aufbewahren – vor dem Verzehr sollte man die Cookies dann aber noch einmal auf Zimmertemperatur kommen lassen.
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Here is a version of the recipe you can print easily.
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Crumbl-y Churro Cookies
- Prep Time: 00:25
- Cook Time: 00:11
- Total Time: 04:00
- Yield: 12 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
They are big, they are sweet, and super delicious. Churro Cookies (Crumbl Style) are the cookies you want to bake over and over again ;)
Ingredients
For the cookies:
1 cup (230g) butter, at room temperature
1/2 cup (100g) brown sugar
1/4 cup (50g) sugar
1 medium egg
2 tsp. vanilla extract
1/2 tsp. lime juice
2 3/4 cups (360g) all-purpose flour
1 tbsp. cornstarch
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
For the sugar-cinnamon mixture:
1/4 cup (50g) brown sugar
1/2 tsp. ground cinnamon
For the churro buttercream:
1/2 cup (120g) butter, at room temperature
1/2 cup (60g) confectioners’ sugar
3.5 oz. (100g) cream cheese, at room temperature
2 tbsp. brown sugar
1 tsp. ground cinnamon
2 tsp. vanilla extract
some sugar-cinnamon mixture for sprinkling
Instructions
1. Add the butter and both sugars to a large bowl and mix until very light and fluffy. Add the egg, vanilla extract, and lime juice and mix until well combined. Mix the flour with cornstarch, ground cinnamon, baking powder, baking soda, and salt in a separate bowl. Add to the large bowl and mix until just combined. Place the dough in the fridge for about 1 1/2-2 hours.
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Mix the brown sugar and ground cinnamon for the coating in a small bowl. Divide the dough into 12 portions, shape them into balls, and roll them in the sugar-cinnamon mixture (there should be some leftovers for decorations later). Flatten the balls slightly and place them with enough space in between on the baking sheet – they spread a bit. Bake the cookies for about 10-11 minutes. Take the cookies out of the oven and let them cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely.
3. Add the butter and confectioners’ sugar to a large bowl for the churro buttercream, and mix until light and fluffy. Add the cream cheese and mix until well combined. Next, add the brown sugar, ground cinnamon, and vanilla extract and mix until well combined. If the cream is very soft, place it in the fridge for about 30 minutes, then mix again shortly. Fill the buttercream into a piping bag with a star tip, and pipe swirls onto each cookie. Sprinkle with some sugar-cinnamon mixture and serve. Store leftover cookies in the fridge for up to 3 days. Make sure the cookies come back to room temperature before enjoying them.
Notes
Get your bake on!
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