Description
These Churro Cheesecake Donut Cookies combine the soft, pillowy texture of cheesecake with the warm, spiced flavors of churros. Rolled in a cinnamon-sugar coating while still warm, these cookies capture the essence of both classic treats in each bite. The creamy cream cheese mixed into the dough adds richness, while the cinnamon sugar gives it a delightful crunch on the outside.
Ingredients
1 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
½ cup cream cheese, softened
¼ cup granulated sugar (for coating)
1 tbsp ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and fluffy.
Add in the egg and vanilla extract, mixing until fully combined. Then blend in the softened cream cheese until the mixture is smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined and a soft dough forms.
Scoop the dough onto the prepared baking sheet, spacing the scoops about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on a wire rack.
While the cookies are still warm, mix together the remaining granulated sugar and ground cinnamon in a small bowl.
Roll each warm cookie in the cinnamon-sugar mixture until evenly coated.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 170