Description
Delicious and nostalgic churro cheesecake cookies with a soft cookie base, creamy filling, and a crispy cinnamon sugar coating.
Ingredients
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 and 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Make the filling by beating cream cheese, powdered sugar, and vanilla until smooth. Chill for 20-30 minutes.
- Mix the dough by creaming the butter with granulated and brown sugars until light. Beat in egg and vanilla.
- Whisk together flour, baking powder, cinnamon, and salt, then add to wet ingredients and mix until just combined.
- Chill the dough for 30 minutes.
- Prepare the coating by mixing granulated sugar and cinnamon in a shallow bowl.
- Scoop the dough into 16 portions, flatten, add a dollop of cream cheese filling, wrap the dough around it, and roll into a ball. Coat in cinnamon sugar.
- Place on a baking sheet and bake at 350°F for 11-13 minutes until edges are set.
- Cool on the pan for 5 minutes, then move to a rack.
Notes
Store cookies in an airtight container in the fridge for up to 4 days. Frozen unbaked cookie balls can be stored for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Keywords: churro cookies, cheesecake cookies, dessert, easy cookies, baking