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)
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.
Notes
- Store in an airtight container for up to 4 days.
- For extra indulgence, drizzle with a simple cream cheese glaze.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
