These Churro Cheesecake Cookies are the best of both worlds
They have crispy cinnamon-sugar churros and creamy cheesecake filling all in a soft cookie that melts in your mouth.
They’re fun to create, kids love them, and they’re great for sharing!
This recipe is for you if you love churros but don’t want to deal with frying.
Ingredients for the cookies
- ○ ½ cup (1 stick) of softened unsalted butter
- ○ ¾ cup of sugar that has been granulated
- ○ One big egg
- ○ 1 teaspoon of vanilla extract
- ○ 1 1/2 cups of all-purpose flour
- ○ ½ teaspoon of baking powder
- ○ ¼ teaspoon of salt
To make the cheesecake filling
- ○ 4 ounces of softened cream cheese
- ○ 2 teaspoons of sugar in granules
- ○ ½ teaspoon of vanilla extract
For the coating of cinnamon and sugar
- ○ ¼ cup of sugar in granules
- ○ 1 teaspoon of ground cinnamon
Additional tools
Bowls for mixing
A hand mixer or a stand mixer
Sheet for baking
Paper for parchment
Spoons and cups for measuring
Little cookie scoop
Spoon or piping bag
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the softened cream cheese, granulated sugar, and vanilla extract in a small bowl until smooth. Put it away.
- In a big bowl, mix together the softened butter and sugar until they are light and fluffy.
- Mix in the egg and vanilla essence until everything is well mixed.
- Add the flour, baking powder, and salt slowly until a soft dough forms.
- Put the dough in the fridge for 30 minutes to make it firmer.
- Take a tablespoon of dough and flatten it a little. Then, put a little dollop of cheesecake filling in the middle.
- Put another piece of dough on top and close the edges to make a stuffed cookie ball.
- Put the stuffed dough balls on a baking sheet lined with parchment paper and bake them for 10 to 12 minutes at 350°F (175°C) until they are gently brown.
- Roll each cookie in a mix of granulated sugar and cinnamon while they are still warm.
Tips and Suggestions
- Cool the dough! This makes it easier to roll and keeps it from spreading.
- To get even pieces of cheesecake filling, use a tiny spoon or piping bag.
- Don’t bake too long! When you take the cookies out of the oven, they should be a little mushy in the middle. They will get harder as they cool.
- For the finest cinnamon-sugar covering, coat while the food is still warm.
- Let the youngsters roll the cookies in cinnamon sugar to make it more fun.
Variations
- No cream cheese? For a tart variation, try mascarpone or even Greek yogurt.
- No gluten? Change the all-purpose flour to a gluten-free blend that is equal parts.
- Want more crunch? Put some coarse sugar on top of the cinnamon-sugar combination.
- Do you like chocolate? Put small chocolate chips in the cheesecake filling.
Storage and Prep Tips
- Prepare the dough ahead of time and keep it in the fridge for up to 24 hours.
- You can freeze unbaked dough balls with filling for up to a month. Just bake them directly from frozen!
- Keep in an airtight jar at room temperature for up to three days.
- You can freeze baked cookies for up to two months. Just let them thaw at room temperature before eating.
- To make them soft and warm again, heat them up in the microwave for a few seconds.
Conclusion
These cookies taste like churros and cheesecake and are full of cinnamon and sugar.
Great for a party, a nice snack, or just because!
Please try them and let me know how they turn out in the comments. I’d love to hear from you! 🍪✨