This is a copycat for the catering size of Crumbl’s Churro Cookies. A warm, thick, and chewy cinnamon sugar cookie base that is finished off with a rich cinnamon buttercream + a sprinkle of more cinnamon sugar.

A mini crumbl churro cookie on a cookie sheet.

Mini Crumbl Churro Cookies

This is the catering size of my copycat Crumbl Churro cookies. Now in the perfect mini size, these cookies boast the same thick, chewy, decadent, and fudgy texture. Best served warm, the cinnamon sugar cookie is topped with a creamy cinnamon buttercream and even more cinnamon sugar. If you’re a fan of churros, you’re going to be obsessed with these.

Ingredients

*Find instructions and exact quantities in the recipe card at the bottom of the post.

Salted butter, softened – I like to use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
Granulated sugar
Egg + egg yolk – The extra egg yolk makes these cookies ultra chewy and decadent.
Vanilla extract – I used Pure Vanilla extract from my high quality flavoring line and it gives this such a great flavor boost.
Canola oil – The canola oil helps the cookie spread slightly, giving the cookie a nice buttery edge.
All-purpose flour
Baking powder
Ground cinnamon
Cinnamon Sugar Mixture: 1/4 cup granulated sugar + 1/2 tsp ground cinnamon

Cinnamon Buttercream:

Salted butter, room temperature – You can substitute unsalted butter, if desired.
Ground cinnamon
Powdered sugar
Milk – This is just used to thin, if it is needed.

5 churro inspired cookies stacked together. Cinnamon sugar cookies piped with swirled frosting.

How to Make Mini Crumbl Churro Cookies

Preheat the oven to 350°F (180°C).
In a bowl, cream together the butter and sugar for 1 minute and then add in the eggs, vanilla extract and canola oil. Mix until well combined.
Add in the flour, baking powder and cinnamon, mixing until a soft dough forms.
Scoop the cookie dough out using a #40 scoop (1 1/2 Tbsp of dough). Roll into a ball and flatten just slightly before rolling and coating the cookie dough in the cinnamon sugar mixture. Arrange on a parchment or silicone lined cookie sheet.
Bake for 9-11 minutes. The cookies will spread and the center of the cookie should look puffed up and no longer wet before taking them out of the oven.
While the cookies are cooling, make the base buttercream frosting by whipping the butter until smooth.
Add the powdered sugar, one cup at a time, adding a little bit of milk after each cup of powdered sugar to keep the consistency like a thick frosting.
Once you have added all of the powdered sugar, mix in the cinnamon thoroughly.
Add the frosting to a piping bag fit with a small round piping tip. Pipe the frosting onto the warm cookies in a spiral. Start in the center of the cookie and work your way out.
Sprinkle some extra cinnamon and sugar on top– serve warm!

Aerial view of small churro cookies on a cookie sheet. Cookies are frosted with cinnamon buttercream.

Storing Mini Churro Cookies

These cookies can be stored at room temperature, in the fridge or even frozen! Anyway you chose to store them, make sure they are in an air tight container. They will stay fresh at room temperature for about 3 days, in the fridge for up to 1 week and in the freezer for up to 3 months!

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer is also an excellent option for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #40 scoop (about 1.5Tbsp) for these.
Piping bag – These are disposable, meaning you do not have to clean them ha. They are durable and won’t burst and leak your frosting.
Piping tips – This is a set of my 4 favorite piping tips. I used a small round piping tip.

A cinnamon sugar cookie with cinnamon buttercream frosting. Across the top it says "catering size crumbl churro cookies"

Catering Size Cookies

Catering size crumbl churro cookies scattered on the counter.

Crumbl Copycat Churro Cookies (Catering Size)

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Prep Time: 20

Servings: cookies

Calories: 137kcal

Ingredients

3/4 cup salted butter, softened
3/4 cup granulated sugar
1 egg + egg yolk
1 1/2 tsp vanilla extract
2 Tbsp canola oil
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
Cinnamon Sugar Mixture: 1/4 cup granulated sugar + 1/2 tsp ground cinnamon

Cinnamon Buttercream:

1/2 cup salted butter, room temperature
1/2 Tbsp ground cinnamon
3 cups powdered sugar
milk, to thin

Instructions

Preheat the oven to 350°F (180°C).
In a bowl, cream together the butter and sugar for 1 minute and then add in the eggs, vanilla extract and canola oil. Mix until well combined.
3/4 cup salted butter, softened, 3/4 cup granulated sugar, 1 egg + egg yolk, 1 1/2 tsp vanilla extract, 2 Tbsp canola oil
Add in the flour, baking powder and cinnamon, mixing until a soft dough forms.
2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp ground cinnamon
Scoop the cookie dough out using a #40 scoop (1 1/2 Tbsp of dough). Roll into a ball and flatten just slightly before rolling and coating the cookie dough in the cinnamon sugar mixture. Arrange on a parchment or silicone lined cookie sheet.
Cinnamon Sugar Mixture: 1/4 cup granulated sugar + 1/2 tsp ground cinnamon
Bake for 9-11 minutes. The cookies will spread and the center of the cookie should look puffed up and no longer wet before taking them out of the oven.
While the cookies are cooling, make the base buttercream frosting by whipping the butter until smooth.
1/2 cup salted butter, room temperature
Add the powdered sugar, one cup at a time, adding a little bit of milk after each cup of powdered sugar to keep the consistency like a thick frosting.
3 cups powdered sugar, milk, to thin
Once you have added all of the powdered sugar, mix in the cinnamon thoroughly.
1/2 Tbsp ground cinnamon
Add the frosting to a piping bag fit with a small round piping tip. Pipe the frosting onto the warm cookies in a spiral. Start in the center of the cookie and work your way out.
Sprinkle some extra cinnamon and sugar on top- serve warm!