These churro cookies were inspired by Crumbl. I kept seeing people enjoy the Crumbl churro cookies on TikTok, and since we don’t have a Crumbl here in England, I decided to give them a go myself. They’re soft and fluffy on the inside, with a crunchy sugar coating on the outside, and topped with a creamy frosting for the perfect finishing touch.
Ingredients
Cookies
- 100 g plant butter
- 100 g sugar (I used 90g light brown + 10g dark brown sugar)
- 1-2 tbsp vanilla extract
- 50 g plant milk
- 1 tsp baking powder
- 1 tsp Orgran (egg replacer)
- 200 g plain flour
Frosting
- 1 tub Betty Crocker vanilla frosting (or any vegan frosting)
- 1 tbsp cinnamon
Cinnamon sugar dusting
- 1 tbsp cinnamon
- 1/2 tbsp white sugar
Instructions
- In a large mixing bowl, cream together the plant butter and sugar until light and fluffy.
- Stir in the vanilla extract and mix until fully combined.
- Add the plant milk, baking powder, Orgran, and plain flour, mixing until everything is evenly incorporated.
- Chill the dough in the freezer for 15 minutes to make it easier to handle.
- Preheat the oven to 180°C (356°F).
- Scoop out the dough using a tablespoon or ice cream scooper, then roll each ball in white sugar. Place them on a baking tray and gently flatten with your hands.
- Bake for about 10 minutes, keeping an eye on them so they don’t over-bake.
- While the cookies are cooling, mix 1 tablespoon of cinnamon into the vanilla frosting. Once the cookies have completely cooled, pipe the frosting onto each one.
- Finish with a light sprinkle of cinnamon and white sugar, and enjoy your homemade churro cookies.