Description
Churro Cheesecake Cookies combine the crisp, cinnamon-sugar exterior of a churro with a soft, tangy cheesecake center, offering a delightful contrast in every bite.
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon cinnamon
- 1/4 cup sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the softened butter and 1 cup sugar until light and fluffy, about 2–3 minutes.
- Add the egg and 2 teaspoons vanilla extract until combined.
- In another bowl, whisk together 2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- In a separate bowl, mix 1 cup softened cream cheese and 1/2 cup powdered sugar until smooth.
- Take a small amount of cookie dough (about 1 tablespoon), flatten it, and place a dollop (~1 teaspoon) of the cheesecake mixture in the center.
- Fold the dough around the filling to enclose it fully, then roll into a ball.
- Mix 1 tablespoon cinnamon with 1/4 cup sugar. Roll each cookie ball in the mixture until coated.
- Place cookies on the lined baking sheet and bake for 12–15 minutes until lightly golden at the edges.
- Let cookies cool slightly on the sheet for 5 minutes, then transfer to a rack to cool more.
Notes
For extra crispness, roll in cinnamon-sugar twice: once before baking and once immediately after baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Churro, Cheesecake, Cookies, Dessert, Baking