If you’re a fan of churros and cheesecake, then these churro cheesecake cookies are about to become your new favorite dessert. Combining the cinnamon-sugar flavor of churros with the creamy richness of cheesecake, these cookies are the perfect indulgence for any occasion. Whether you’re hosting a party or just craving something sweet, this recipe will satisfy your sweet tooth in the most delightful way.
Ingredients You Will Need
For the Cookies:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Churro Coating:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Directions
Step 1: Prepare the Cookie Dough
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing, as this can make the cookies tough.
Step 2: Make the Cheesecake Filling
- In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Transfer the cheesecake mixture to a piping bag or a zip-top bag with the corner cut off for easy piping later.
Step 3: Form the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a small cookie scoop or spoon, take about 1 tablespoon of cookie dough and roll it into a ball. Flatten the ball slightly and create a small well in the center.
- Pipe a small dollop of the cheesecake filling into the well of each cookie.
- Take another tablespoon of cookie dough and flatten it between your hands. Place it over the cheesecake filling and gently pinch the edges to seal the cookie.
Step 4: Bake the Cookies
- Place the formed cookies onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes or until the edges are slightly golden. The centers may look a little soft, but they will firm up as they cool.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Coat in Churro Mixture
- While the cookies are cooling, mix together the granulated sugar and cinnamon in a small bowl.
- Once the cookies are cool enough to handle, gently roll each cookie in the cinnamon-sugar mixture, coating them evenly.
Tips for the Perfect Churro Cheesecake Cookies
- Chill the dough: If your dough feels too sticky to handle, chill it in the refrigerator for about 30 minutes before rolling and shaping the cookies.
- Don’t overfill: Avoid overstuffing the cookies with cheesecake filling, as this can cause them to burst during baking.
- Storing the cookies: Store your churro cheesecake cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
Cooking Time and Yield
- Prep Time: 25 minutes
- Cook Time: 10-12 minutes
- Yield: 24 cookies
Conclusion
Churro cheesecake cookies bring together the best of both worlds—crispy, cinnamon-sugar churro flavor paired with the creamy tang of cheesecake. These cookies are an indulgent treat that will impress your friends and family, making them the perfect dessert for any occasion. Try making them for your next gathering or bake them as a weekend treat for yourself!
