Name: Crumbl Churro Cookies
Prep time: 15 min
Cook time: 9 min
Total time: 30 min
Yield: 12 cookies
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup packed brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 cup granulated sugar; 1 tablespoon ground cinnamon; 1/4 cup unsalted butter, softened; 1 cup powdered sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract; 1 tablespoon milk, as needed

Crumbl’s churro cookie might be the most loved cookie they ever made. It is big, soft, and thick, rolled in sweet cinnamon sugar and finished with a swirl of cinnamon frosting. One bite tastes like a warm churro from a street fair.

The good news is you do not need to wait in line or pay bakery prices. This copycat recipe gives you the same soft, chewy cookie at home — and the air fryer makes it even easier. No preheating a big oven, no watching the clock. Just warm, cinnamon-sugar cookies in under 30 minutes.

FULL RECIPE BELOW

Crumbl Churro Cookies

16 ingredients

Scroll down for the full recipe card with ingredients, step-by-step instructions and a printable version.

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Ingredients for churro cookies arranged on a marble counter

Why You’ll Love These Cookies

Just like Crumbl: thick, soft, and loaded with cinnamon flavor
Air fryer magic: bakes faster than the oven, with crisp sugary edges
That frosting: creamy cinnamon buttercream in a bakery-style swirl
Party perfect: big, beautiful cookies for gifting, holidays, and cookie boxes
Simple ingredients: everything comes from a basic pantry

Ingredients

For the cookies:

Unsalted butter (1/2 cup, softened) — Soft butter creams better and gives a tender crumb. Take it out 30–45 minutes before baking.
Granulated sugar (1/2 cup) + brown sugar (1/4 cup, packed) — White sugar keeps the edges crisp; brown sugar adds chew and a light caramel taste.
Egg (1 large) — Binds the dough. Room temperature mixes in more smoothly.
Vanilla extract (1 teaspoon) — Rounds out the cinnamon flavor.
All-purpose flour (1 1/2 cups) — Spoon and level it; too much flour makes dry cookies.
Baking soda (1/2 teaspoon) — Gives lift for thick, soft centers.
Salt (1/4 teaspoon) — Balances the sweetness.
Ground cinnamon (1 teaspoon) — Mixed right into the dough, so every bite tastes like churro.

For the cinnamon sugar coating:

Granulated sugar (1/4 cup) + ground cinnamon (1 tablespoon) — Roll the dough balls generously; this is the churro crust.

For the cinnamon frosting:

Unsalted butter (1/4 cup, softened) — Must be soft, not melted, for fluffy frosting.
Powdered sugar (1 cup) — Sift it if lumpy.
Ground cinnamon (1/2 teaspoon) — The signature flavor. Fresh cinnamon tastes far better than an old jar.
Vanilla extract (1/2 teaspoon)
Milk (1 tablespoon, as needed) — Add a little at a time until the frosting is pipeable.

Equipment You’ll Need

Air fryer
Mixing bowls
Hand mixer or stand mixer
Cookie scoop (about 2 tablespoons)
Parchment paper or air fryer liners
Piping bag with star tip (or a zip-top bag with the corner snipped)

Rolling cookie dough balls in cinnamon sugar

How to Make Churro Cookies in the Air Fryer

Mix the coating. Stir the sugar and cinnamon in a small bowl and set aside. Save a spoonful to dust over the frosting at the end.
Cream the butter and sugars. Beat the softened butter, granulated sugar, and brown sugar for about 2 minutes until pale and fluffy. This step builds the soft texture, so do not rush it.
Add egg and vanilla. Beat in the egg and vanilla extract until smooth, scraping the bowl once.
Add the dry ingredients. Sprinkle in the flour, baking soda, salt, and cinnamon. Mix on low just until no dry streaks remain. Overmixing makes tough cookies.
Shape and coat. Scoop 2-tablespoon balls of dough. Roll each ball in the cinnamon sugar until fully covered, pressing gently so it sticks.
Air fry in batches. Preheat the air fryer to 320°F (160°C). Line the basket with parchment or a liner. Place 3–4 cookies inside with space between them. Cook 7–9 minutes, until the edges are set and golden and the centers look just slightly soft.
Cool. Let the cookies rest in the basket for 5 minutes — they finish setting as they cool — then move to a wire rack to cool fully.
Make the frosting. Beat the softened butter until creamy, then add the powdered sugar, cinnamon, vanilla, and milk. Whip 1–2 minutes until light and fluffy, adding milk a teaspoon at a time if too thick.
Frost and finish. Pipe or spread a swirl of frosting on each cooled cookie and dust with the reserved cinnamon sugar.

Close-up of a frosted churro cookie with a bite taken out

Pro Tips for Bakery-Style Results

Do not overbake. Pull the cookies when the centers still look a touch soft. They firm up while cooling and stay chewy inside.
Give them space. Air fryers cook with circulating hot air. Crowding the basket steams the cookies instead of crisping the sugar coating.
Soften, don’t melt. Butter for both the dough and the frosting should be soft enough to dent with a finger. Melted butter makes flat, greasy cookies.
Double-coat for extra crunch. Roll the dough balls in cinnamon sugar twice for a thicker churro crust.
Frost cool cookies only. Even slightly warm cookies will melt the frosting into a glaze.
Use fresh cinnamon. Old cinnamon tastes dusty. Fresh ground cinnamon is the whole point of a churro cookie.

Easy Variations to Try

Chocolate churro: drizzle melted chocolate over the frosted cookies.
Cream cheese frosting: swap half the butter for softened cream cheese for a tangy twist.
Cookie sandwiches: spread frosting between two unfrosted cookies.
Mini party cookies: use 1-tablespoon scoops and air fry 5–6 minutes.

Serving Suggestions

Serve slightly warm with cold milk, hot chocolate, or coffee. They also shine on a dessert platter next to brownies and holiday cookies.

How to Store and Make Ahead

Room temperature: keep frosted cookies in an airtight container for up to 3 days.
Fridge: up to 5 days. Let them sit 10–15 minutes before serving so the frosting softens.
Freezer: freeze unfrosted cookies for up to 2 months. Thaw and frost fresh.
Make ahead: the dough keeps 2 days in the fridge. Scoop, coat in cinnamon sugar, and air fry when ready.

FAQs

Can I bake these in the oven instead?

Yes. Bake at 350°F (175°C) for 10–12 minutes on a parchment-lined baking sheet.

Why did my cookies come out flat?

The butter was likely too soft or melted, or the dough was overmixed. If your kitchen is warm, chill the dough for 15 minutes before shaping.

Can I make the dough ahead of time?

Yes — refrigerate it for up to 2 days. Roll the cold dough balls in cinnamon sugar just before air frying.

How do I get the frosting swirl like Crumbl?

Use a piping bag with a star tip, or snip the corner off a zip-top bag. No tools? A spoon swirl looks rustic and tastes just as good.

My frosting is too thick (or too thin). Help?

Too thick: beat in milk, one teaspoon at a time. Too thin: beat in more powdered sugar, two tablespoons at a time.

Can I freeze frosted cookies?

It is better to freeze them unfrosted and add fresh frosting after thawing. The frosting can weep as it thaws.

More Sweet Treats to Try

Keto Brownies with Almond Flour — rich, fudgy, and ready in about 30 minutes.
Pumpkin Pie Cake — a cozy twist on a classic favorite.

Once you taste a warm churro cookie with that cinnamon swirl, the bakery line will feel very far away. Enjoy!