Name: Churro Cheesecake Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mexican-American
Ingredients: 1/2 cup unsalted butter (softened); 4 oz cream cheese (softened); 1 cup granulated sugar (plus 1/4 cup for coating); 1 large egg; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon ground cinnamon (plus 1 teaspoon for coating)

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If you’re looking for the dessert mashup of your dreams, let me introduce you to Churro Cheesecake Cookies. Imagine the warmth of cinnamon-sugar churros wrapped up in the pillowy softness of a cheesecake-infused cookie – each bite is sweet, creamy, and irresistibly cozy. Perfect for sharing (or not!), these treats combine everything you love about churros and cheesecake in a handheld cookie that’s just as fun at a holiday swap as it is alongside a cup of coffee on a lazy afternoon.

Churro Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the lineup for our Churro Cheesecake Cookies – it’s a mix of familiar staples with just a hint of magic. Each ingredient plays a starring role, from the tang of cream cheese to the sparkling cinnamon-sugar crust that takes these cookies over the top. Here’s what you’ll need and why it matters:

Unsalted butter (1/2 cup, softened): Brings rich flavor and helps build a soft, tender crumb for the cookie.
Cream cheese (4 oz, softened): Adds a cheesecake-like creaminess and slight tang that perfectly balances the sweetness.
Granulated sugar (1 cup + 1/4 cup for coating): Sweetens the dough and also forms that lovely churro-style coating on the outside.
Large egg (1): Helps bind the dough and gives the cookies extra softness.
Vanilla extract (1 teaspoon): Enhances all the flavors with its warm, comforting aroma.
All-purpose flour (1 3/4 cups): The backbone of the cookies, giving them structure without being too dense.
Baking powder (1/2 teaspoon): Lifts the cookies, making them delightfully puffy instead of flat.
Salt (1/4 teaspoon): Just a pinch wakes up all the flavors and keeps things from being overly sweet.
Ground cinnamon (1 teaspoon + 1 teaspoon for coating): The heart of every churro-inspired treat – you’ll taste it in every bite and see its golden hue on top.

How to Make Churro Cheesecake Cookies

Step 1: Prep Your Baking Sheet

Start by preheating your oven to 350°F (175°C) – this sets the stage for perfectly baked cookies. Line a large baking sheet with parchment paper so your Churro Cheesecake Cookies don’t stick, and cleanup will be a breeze.

Step 2: Cream the Wet Ingredients

In a large bowl, combine the softened butter, cream cheese, and the first cup of granulated sugar. Beat everything together until the mixture is light, fluffy, and almost cloudlike – this is what gives your cookies that special cheesecake softness in every bite.

Step 3: Add Egg and Vanilla

Crack in your egg and pour in the vanilla extract, then beat again until everything’s beautifully combined. Your dough will start to smell amazing already, with that sweet vanilla and creamy base.

Step 4: Whisk and Combine the Dry Ingredients

In a separate bowl, whisk the flour, baking powder, salt, and 1 teaspoon of cinnamon. Making sure they’re well-mixed ensures that each cookie rises evenly and carries that signature churro flavor in every nibble.

Step 5: Mix Wet and Dry Ingredients

Gradually add your dry mixture to the wet, stirring gently until no dry flour remains. You should end up with a soft, scoopable dough that already hints at the magic to come.

Step 6: Make the Cinnamon-Sugar Coating

In a small bowl, stir together the remaining 1/4 cup sugar and 1 teaspoon cinnamon. This is the sparkling, fragrant mix that will make your Churro Cheesecake Cookies truly irresistible.

Step 7: Portion, Roll, and Coat

Using a tablespoon or cookie scoop, scoop out dough and roll each portion into a ball. Drop each ball into the cinnamon-sugar mixture, coating thoroughly – don’t skimp, this is what gives that classic churro finish!

Step 8: Bake and Cool

Arrange the dough balls on your prepared baking sheet about two inches apart. Gently flatten each one with your fingers, then slide into the oven for 10 to 12 minutes. You’re looking for set edges and lightly golden bottoms, with the centers still soft. Let the cookies cool for 5 minutes on the pan before transferring them to a wire rack to cool completely (if you can wait that long!).

How to Serve Churro Cheesecake Cookies

Garnishes

These beauties are delicious straight from the oven, but if you’re feeling a little extra, try a drizzle of simple cream cheese glaze for even more decadence. A dusting of powdered sugar can add a pretty finish too. And if you really want to up the ante, toss on a pinch of freshly grated orange zest for brightness that pairs wonderfully with the cinnamon.

Side Dishes

Churro Cheesecake Cookies pair perfectly with a warm latte, spiced chai, or a cool glass of milk. For a celebratory spread, serve them with bowls of fresh berries or a scoop of vanilla ice cream – the creamy, tangy cookies balance fruit and dairy beautifully, making dessert feel downright festive.

Creative Ways to Present

Stack them high on a rustic cake stand for an eye-catching centerpiece, or tuck a few into cellophane bags tied with a ribbon for sweet, shareable gifts. Want to really wow your guests? Layer the cookies with whipped cream and fruit in parfait glasses for an easy churro cheesecake trifle – playful, pretty, and absolutely scrumptious.

Make Ahead and Storage

Storing Leftovers

Your Churro Cheesecake Cookies stay freshest in an airtight container at room temperature for up to 4 days. They retain their signature soft, chewy texture and keep their cinnamon-sugar sparkle throughout the week, making them perfect for packed lunches or late-night treats!

Freezing

If you want to extend their life (or just save a few for yourself), freeze the baked cookies in a single layer, then transfer to a freezer-safe bag or airtight container. They’ll keep for up to 2 months. For longer-lasting dough, freeze portioned, unbaked balls. When you’re ready, simply thaw, roll in cinnamon sugar, and bake as usual.

Reheating

Bring frozen cookies to room temperature on the counter, or if you like them a little warm and gooey, give them 10-15 seconds in the microwave. The cinnamon aroma will come right back to life and the cheesecake center will become creamy again – almost as good as freshly baked!

FAQs

Can I substitute the cream cheese with something else?

Cream cheese is what gives Churro Cheesecake Cookies their signature flavor and creamy texture, but if you’re out, mascarpone is a good substitute. Just know the flavor will be a bit milder and less tangy.

Why do my cookies spread too much while baking?

Cookies spread more if the butter or cream cheese is too soft, or if your dough gets too warm. For thicker, puffier cookies, chill the dough for 20 to 30 minutes before baking – it helps the cookies keep their shape.

Can I make these gluten free?

Absolutely! Use a cup-for-cup gluten-free baking blend in place of the all-purpose flour. Make sure your baking powder is gluten free as well. The cookies will have a slightly different texture, but they’ll still be packed with churro cheesecake goodness.

How do I tell when the Churro Cheesecake Cookies are done?

Look for set edges and lightly golden bottoms, but don’t wait for the tops to brown – you want the centers to stay soft for that dreamy creamy bite. Cooling on the pan helps them set up perfectly.

Can I double the recipe for a crowd?

Yes! This recipe scales beautifully. Just double each ingredient, use multiple baking sheets, and stagger your baking times so your Churro Cheesecake Cookies are all baked to perfection.

Final Thoughts

I hope you’re as excited as I am to bake a batch of Churro Cheesecake Cookies! Whether you share them with friends or keep them all to yourself (no judgment here), these cookies are bound to become a fast favorite. Give them a try – you might just fall in love with this sweet, cinnamony, cheesecake-inspired delight!

Churro Cheesecake Cookies Recipe

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4.5 from 18 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Churro Cheesecake Cookies are a delightful combination of a classic churro and a creamy cheesecake in cookie form. With a cinnamon sugar coating and a soft, decadent center, these cookies are perfect for any sweet craving.

Ingredients

Scale

Cookies:

1/2 cup unsalted butter (softened)
4 oz cream cheese (softened)
1 cup granulated sugar (plus 1/4 cup for coating)
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon (plus 1 teaspoon for coating)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter, cream cheese, and sugar: In a large bowl, cream together the butter, cream cheese, and 1 cup sugar until light and fluffy.
Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and 1 teaspoon cinnamon.
Mix wet and dry ingredients: Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms.
Coat dough: In a small bowl, mix the remaining 1/4 cup sugar and 1 teaspoon cinnamon. Roll tablespoon-sized portions of dough into balls, coat in the cinnamon sugar mixture, and place on the prepared baking sheet.
Bake: Flatten the dough slightly and bake for 10–12 minutes, or until the edges are set and lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.