Description
Churro Cheesecake Cookies bring the carnival vibes right to your kitchen, mixing the classic churro’s cinnamon-sugar magic with creamy cheesecake in a delightful cookie form that makes your taste buds dance with pure joy.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1 cup unsalted butter
- 8 oz cream cheese
- 1 cup granulated sugar
Supporting Ingredients:
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
Coating and Topping:
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup caramel sauce
Instructions
- Whip 8 ounces softened cream cheese with ¼ cup sugar and 1 teaspoon vanilla until silky. Transfer mixture to a piping bag and refrigerate for firmness.
- Cream 1 cup softened butter with 1 cup sugar until fluffy. Incorporate 2 large eggs and 1 teaspoon vanilla extract thoroughly.
- Sift 3 cups flour, 1 teaspoon baking powder, and ½ teaspoon salt together in a separate bowl. Gradually blend dry ingredients into butter mixture until a consistent dough forms.
- Shape dough into 1½-inch round spheres. Create a small indentation in each ball’s center using your thumb.
- Pipe chilled cream cheese filling into the center of each dough ball. Carefully seal and roll each cookie to create a smooth, uniform shape.
- Combine 1 cup sugar with 1 tablespoon ground cinnamon in a shallow dish. Roll each cookie in the cinnamon-sugar mixture until completely coated.
- Arrange cookies on a parchment-lined baking sheet, spacing them 2 inches apart. Preheat oven to 350°F.
- Bake for 12-15 minutes, watching for golden edges. Cookies should look set but not dark brown.
- Remove from oven and let cookies rest on baking sheet for 3 minutes. Transfer to a wire cooling rack.
- Once cookies are completely cooled, drizzle with 1 cup caramel sauce if desired.
Notes
- Chill the cheesecake filling for at least 30 minutes to make piping easier and prevent spreading during baking.
- Use room temperature cream cheese and butter to ensure a smooth, lump-free filling and dough.
- For gluten-free options, swap all-purpose flour with a 1:1 gluten-free baking blend to maintain the cookie’s soft texture.
- When rolling the cookies, keep your hands lightly coated with cinnamon sugar to prevent sticking and add extra flavor.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 24
- Calories: 235 kcal
- Sugar: 17 g
- Sodium: 90 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg