Somehow the Lose Weight, Eat Pizza recipe index has become the Crumbl cookie copycat recipes index. I have so many Crumbl bakery recipes I’m working on right now and new flavors to keep up with! I should be posting a Crumbl chocolate chip cookies recipe, a Crumbl sugar cookies recipe and I’m even going to be trying my hand at the infamous cornbread cookie in the next few weeks! If you ever have a request just let me know your favorite flavor and I might be able to figure out a low calorie copy cat recipe!
If you’re a fan of sweet treats and love delicious cookies, you’re in for a treat with this one! Churro cookies are a delicious twist on the classic sugar cookie recipe that’s sure to satisfy your sweet tooth. This Crumbl copycat recipe makes 5 soft and chewy cookies with a hint of cinnamon and sugar, and they’re just as good as the real thing. The best part? They are a fraction of the calories of Crumbl and you can make them whenever you want. These giant cookies are more of a cake cookie than a gooey cookie, they are definitely softer cookies that are on the fluffy side.
FOR THE COOKIES
- all purpose flour
- brown sugar
- granulated sugar
- I can’t believe it’s not butter – light (or any light margarine)
- large eggs
- pure vanilla extract
- lemon juice
- corn starch
- baking powder
- baking soda
- granulated sugar
- light brown sugar
FOR THE FROSTING
- light cool whip
- cream of tartar
To start, you’ll take 20g of brown sugar, 1 tsp of cinnamon and 20g of granulated sugar. Mix them together in a medium bowl and set them aside. This will be used to coat the dough before you bake it. Do not skip this step. I’ve lowered the overall sugar content in the cookie batter so without this they won’t be very sweet. By using a coating we’re able to use less sugar in the batter which lowers the calories without compromising the overall flavor.
Start by creaming the light margarine, brown sugar and granulated sugar together until they’re light and fluffy. This can be done by hand with a hand mixer or by using a stand mixer, if you don’t have either just use a rubber spatula and make sure you scrape down the sides of the bowl so everything is incorporated. Once the margarine and sugar are well combined, add in the remainder of your wet ingredients: egg, vanilla extract and lemon juice.
Once the wet ingredients have been fully incorporated, it’s time to add in all of your dry ingredients. Add in cornstarch, baking powder, baking soda, cinnamon, salt and your flour. I like to place this cookie dough in the fridge for 10 minutes before I shape them into cookies. I find the dough to be a little too wet to work with right away. The time in the fridge helps it firm up a bit.
Once the dough has chilled it’s time to form the cookies. You will need a large 1/3rd cup cookie scoop or you can use a spoon to separate dough into 5 large cookie dough balls. If you want to make smaller cookies you’ll split these into 18-20 smaller cookie balls. Next you’ll roll these in your sugar and cinnamon mixture until fully coated. Place dough balls on a large baking sheet lined with parchment paper. These do not need to be pressed down as they are a softer dough and will spread on their own. Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes for crumbl sized cookies and 8-10 minutes for smaller normal size cookies.
Once the cookies are baked, let them cool for a few minutes on the cookie sheet before transferring them to a cooling rack to cool completely. I always have the best results when I move cookies to a cooking rack after a few minutes instead of letting them cool on a the baking sheet.
To take your new favorite Crumbl cookie recipes to the next level you’re going to add a sweet icing to the top of the cookies. This will add an extra layer of sweetness and make the cookies even more irresistible.
Making the Frosting:
Take 100g of cool whip, 1/4th tsp of cream of tartar and 1 tsp of cinnamon, combine using a rubber spatula. This combination of ingredients makes cool whip stable at room temperature and can sit on the counter for hours without melting. You can add this on top of the cookies with a spoon or if you want to make them fancy you can use a piping bag to add the frosting. Sprinkle the tops with the remaining sugar / cinnamon mixture. Alternatively you can use a small amount of cream cheese frosting but the calories will definitely be increased.
Can I Store These?
These can be stored in an airtight container for up to 4 days in the refrigerator and up to 1 month in the freezer. Just pop them back in the oven or the microwave until thawed and warm. If you are putting these in the freezer I recommend using ziplock freezer bag’s so you don’t end up with frost bitten cookies.
What are the calories?
The calories listed are for Crumbl size cookies, These cookies are 4.5 inches wide. If you make these more like Crumbl catering sized cookies you’ll divide the amounts below by 3 to get the correct calories / macros per small cookie.
Just the cookie:
41.4g Carbs, 7.6 Fat, 4.2 Protein
Just the topping:
6.8 Carbs, 2 Fat, 0 Protein
Cookie with topping:
48g Carbs, 9.6 Fat, 4.2 Protein.
How does this compare to the calories in a Churro Crumbl cookie?
Crumbl cookies churro cookie is a whopping 720 calories. This means you can have two giant homemade Crumbl cookies and a catering sized cookie for the same calories as heading down to your local Crumbl cookie and spending way too much money on a single cookie.
Copycat Crumbl Churro Cookie RecipeCourse: DessertCuisine: AmericanDifficulty: Easy
If you’re a fan of sweet treats and love delicious cookies, you’re in for a treat with this one! Churro cookies are a delicious twist on the classic sugar cookie recipe that’s sure to satisfy your sweet tooth. This Crumbl copycat recipe makes 5 soft and chewy cookies with a hint of cinnamon and sugar, and they’re just as good as the real thing. The best part? They are a fraction of the calories of Crumbl and you can make them whenever you want.
- FOR THE COOKIE
1/2 cup Light Margarine (or light butter) (112g)
1/8th cup Light Brown Sugar (25g)
1/8th cup Granulated Sugar (20g)
1 Large Egg
1 tsp Vanilla Extract (4g)
1 tsp Lemon Juice (5g)
1 1/4th cups All Purpose Flour (150g)
1/2 tbsp Cornstarch (4g)
1/4th tsp Baking Powder (1.25g)
1/4th tsp Baking Soda (1.25g)
1/2 tsp Cinnamon (1.38g)
1/2 tsp Salt (3g)
- FOR ROLLING
1.5 tbsp Light Brown Sugar (20g)
1.75 tbsp Granulated Sugar (20g)
1 tsp Cinnamon
- FOR THE TOPPING
100g Light Cool Whip
1/4th tsp Cream of Tartar
1 tsp Cinnamon
- Preheat oven to 350 F, Line a baking sheet with parchment paper.
- In a medium bowl combine 20g brown sugar, 20g granulated sugar and 1 tsp cinnamon. Set aside. This will be used for rolling.
- In a separate bowl add in light margarine, brown sugar, granulated sugar, 1 large egg, vanilla extract, and lemon juice. Mix together.
- Add in remainder of the dry ingredients for the cookie and mix until combined ( corn starch, baking powder, baking soda, salt, cinnamon and all purpose flour).
- Chill dough for 10 minutes in the fridge, Once chilled separate into 5 dough balls and coat in the rolling mixture you set aside earlier. Make sure cookie dough is fully coated.
- Transfer to baking sheet and cook for 10-12 minutes.
- While cookies are baking combine light cool whip, cream of tartar and cinnamon. Fold together until combined, Do not whip together as the cool whip will lose it’s structure.
- Let cookies cool for 5 minutes on the baking tray then transfer to a cooling rack. Once cooled pipe frosting onto cookies.
- Do not try to cut the calories further and skip rolling these in the sugar/cinnamon mixture before baking. You’ll end up with bland cookies