Churro Cheesecake Cookies: Easy, Soft, and Cinnamon-Sugar Recipe
Delight in the perfect treat combining the crispy cinnamon-sugar churro flavor with a creamy cheesecake center. These cookies are slightly crisp outside and luxuriously soft inside, making them ideal to share or enjoy as a special indulgence.
Ingredients
- 1 cup unsalted butter softened (or brown butter for richer flavor)
- 1 cup granulated sugar plus extra for coating
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 8 oz cream cheese softened
- 1 tbsp ground cinnamon plus extra for coating
- Optional: caramel sauce for drizzling
Instructions
- Mix cream cheese, ¼ cup sugar, and 1 tsp vanilla extract; refrigerate cheesecake filling in piping bag.
- Cream butter and 1 cup sugar; add eggs and 1 tsp vanilla.
- Combine flour, baking powder, salt; mix into wet ingredients.
- Roll dough into 1½-inch balls, make indentations, pipe cheesecake filling inside, and seal.
- Roll the dough balls in cinnamon sugar (mix 1 cup sugar with 1 tbsp cinnamon).
- Place cookies on baking sheet; bake at 350°F (175°C) for 10-15 minutes until edges are golden.
- Let cool on wire rack; drizzle with caramel sauce if desired.
Notes
- Chill cheesecake filling before use for easier handling.
- Refrigerate dough if too soft but avoid over-chilling.
- Cookies will be softer than regular cookies; allow cooling to set.
- Store in airtight container in fridge up to 5 days.
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