Churro Cheesecake Cookies

Name: Churro Cheesecake Cookies
Cook time: 90 min
Total time: 90 min
Yield: 24 servings
Ingredients: 3 cups All-purpose Flour, Spoon & leveled; 1 tsp Baking Powder; 1/2 tsp Salt; 1 1/2 tsp Ground Cinnamon; 1 cups Unsalted Butter, Room temperature; 3/4 cups Granulated Sugar; 1/2 cups Light Brown Sugar, Packed; 2 Eggs, Room temperature; 2 tsp Pure Vanilla Extract; 8oz Cream Cheese, Full-fat, softened; 1/3 cups Powdered Sugar, Sifted; 1/2 tsp Pure Vanilla Extract; 1 pinches of Salt; 1/2 cups Granulated Sugar; 1 tsp Ground Cinnamon, Adjust to taste

These Churro Cheesecake Cookies combine everything you love about churros and cheesecake in one heavenly treat. With a warm cinnamon-sugar coating, tender cookie base, and creamy cheesecake filling, they’re perfect for gifting, parties.

These Churro Cheesecake Cookies combine everything you love about churros and cheesecake in one heavenly treat. With a warm cinnam... Show more

From Bakeandsavor · Original recipe

Health Grade

E- · Indulgent

Time

1 hr30 min

Price

0,19 €

Calories

223 kcal

vegetarian

Method

Preheat oven

Heat the oven to 350° F and line two baking sheets with parchment paper. Set them aside so you can start shaping the cookies as soon as the dough is ready.

Whisk dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Whisk until the cinnamon is evenly mixed through the flour and there are no visible clumps.

Cream butter and sugars

In a large bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar together until pale and fluffy, about 2 to 3 minutes. Add the eggs one at a time, mixing well after each one, then beat in the pure vanilla extract until the mixture looks smooth and glossy.

Mix the dough

Add the dry ingredients to the butter mixture and mix just until a soft dough forms and no dry flour remains. Cover the bowl and chill the dough for 30 minutes so it firms up and is easier to stuff.

Make the filling

While the dough chills, beat the softened full-fat cream cheese, powdered sugar, the remaining pure vanilla extract, and a pinch of salt until the filling is completely smooth and creamy. In a small bowl, stir together the remaining granulated sugar and ground cinnamon for the churro coating.

Assemble cookies

Scoop the chilled dough into 24 equal portions, about 2 tablespoons each. Flatten one portion in your hand, place about 1 teaspoon of cheesecake filling in the center, then fold the dough around the filling and pinch the seam closed. Roll the stuffed dough ball in the cinnamon-sugar mixture, then set it seam-side down on the prepared baking sheets; leave about 2 inches between cookies.

Bake the cookies

Bake for 10 to 12 minutes, until the edges look set and the centers still look a little soft. The cookies should smell buttery and cinnamon-sweet, and the tops will look just dry rather than deeply golden.

Cool and serve

Let the cookies cool on the baking sheets for 5 minutes so the filling sets enough to move. Transfer them to a wire rack and cool for 10 minutes more before serving warm or at room temperature.