Description
These Churro Cheesecake Donut Cookies combine the delightful flavors of classic churros with a creamy cheesecake filling, offering a soft, cinnamon-sugar coated treat that’s perfect for dessert or snack time. Crispy on the outside and smooth on the inside, these cookies are a fun twist on traditional cookies inspired by the beloved churro and cheesecake donut flavors.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cheesecake Filling
- 8 ounces cream cheese
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the unsalted butter and 1 cup granulated sugar until the mixture is light and fluffy, which should take about 3-5 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time followed by 1 teaspoon vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and mix until just combined. Avoid overmixing to keep the dough tender.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes to firm up, making it easier to handle for shaping.
- Prepare Cheesecake Filling: In another bowl, beat cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract together until smooth and creamy.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape Cookies: Flatten a portion of the chilled dough in your hand. Place about 1 teaspoon of the cheesecake filling in the center, then cover with more dough and seal the edges well to encase the filling inside.
- Bake Cookies: Arrange the filled dough balls on the prepared baking sheet and bake for 12-15 minutes or until lightly golden around the edges.
- Coat with Cinnamon Sugar: While the cookies are still warm, roll them in a mixture of 1/2 cup granulated sugar and 1 tablespoon ground cinnamon until evenly coated to give the classic churro flavor and crunch.
Notes
- Chill the dough properly to prevent spreading and maintain the shape during baking.
- Ensure the cheesecake filling is smooth and well blended for a creamy center.
- Use room temperature butter and cream cheese for easier mixing.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to keep the filling fresh.
- These cookies can be frozen baked or unbaked; thaw completely before baking or reheating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: churro cheesecake cookies, cinnamon sugar cookies, filled cookies, dessert cookies, churro inspired desserts
