If you’re on the hunt for a cookie that marries the irresistible charm of churros with the creamy, dreamy goodness of cheesecake, you’re in for a treat with this Churro Cheesecake Cookies Recipe. These delightful bites bring together the perfect cinnamon sugar crunch on the outside and a luscious cheesecake filling nestled inside, resulting in a snack that’s equal parts cozy and indulgent. Whether you’re baking for a special occasion or just craving something sweet and unique, these cookies will quickly become a favorite in your collection.
Ingredients You’ll Need
Every ingredient here plays a crucial role in building the texture, flavor, and character of these delicious churro cheesecake cookies. From the rich cream cheese filling to the cinnamon sugar coating, each component is a star in its own right.
- 1 cup unsalted butter, softened: Adds moisture and a tender crumb to the cookie dough.
- 1 cup granulated sugar: Sweetens the dough and helps create a light texture.
- 2 large eggs: Bind the ingredients together while providing structure.
- 1 tsp vanilla extract: Infuses a warm, fragrant base note to the cookies.
- 3 cups all-purpose flour: Forms the sturdy foundation of the dough.
- 1 tsp baking powder: Gives the cookies a gentle lift.
- 1/2 tsp salt: Balances the sweetness and enhances flavors.
- 8 oz cream cheese, softened: The star of the cheesecake filling, delivering creaminess and tang.
- 1/4 cup granulated sugar: Sweetens the cheesecake filling perfectly.
- 1 tsp vanilla extract: Brightens the flavor of the filling.
- 1 cup granulated sugar: For the cinnamon sugar coating, giving that authentic churro taste.
- 1 tbsp ground cinnamon: Adds the classic churro warmth and spice.
- 1 cup caramel sauce (for drizzling): Optional, but an utterly decadent finishing touch.
How to Make Churro Cheesecake Cookies Recipe
Step 1: Prepare the Dough
Start by creaming the softened butter and sugar together until your mixture looks light and fluffy—this step is key to getting a tender, melt-in-your-mouth cookie. Add in the eggs one at a time to keep the texture smooth, then stir in that fragrant vanilla extract. In a separate bowl, whisk the flour, baking powder, and salt so everything is evenly distributed before gradually combining the dry ingredients with the wet. Mix just until combined—overmixing can make the dough tough, and we want these cookies soft and inviting.
Step 2: Prepare the Cheesecake Filling
While your dough rests, focus on the cheesecake filling by beating together the softened cream cheese with sugar and vanilla until it’s silky smooth. This creamy filling is what’ll take your churro cookies to an unforgettable level, so take your time to get it just right. Transfer it to a piping bag or a resealable plastic bag with a corner snipped off—this makes it easier to fill the cookies later.
Step 3: Shape the Cookies
Heat your oven to 350°F (175°C) and line your baking sheet with parchment paper. Roll the dough into 1-inch balls, then gently flatten each into a round circle. Pipe a ring of cheesecake filling around the edge of each circle, then fold the circle in half to enclose the filling and seal the edges. Take a small cookie cutter and cut out the center, creating a donut-like shape—this little window lets the luscious filling peek through and keeps the cookie delightful in every bite.
Step 4: Coat the Cookies
Mix granulated sugar and ground cinnamon in a shallow dish. Roll each cookie in this mixture, ensuring every part is evenly coated. This step is what gives these cookies their signature churro crunch and that warm cinnamon aroma that fills your kitchen in the best way possible.
Step 5: Bake the Cookies
Arrange your cinnamon-coated cookies on the lined baking sheet, leaving at least two inches between each so they have room to spread but not stick. Bake for 12 to 15 minutes, or until they develop a beautiful light golden hue. The smell at this point is unbelievable—it signals that these cookies are almost ready for the sweetest part of the process!
Step 6: Optional Caramel Drizzle
Once cooled slightly, drizzle with caramel sauce for that extra touch of sweetness and a gorgeous glossy finish. This step is optional, but it really elevates the cookies to something spectacular and impressively decadent.
How to Serve Churro Cheesecake Cookies Recipe
Garnishes
To add an extra layer of visual appeal and flavor, try sprinkling some powdered sugar on top or a light dusting of extra cinnamon sugar. A few fresh berries on the side can also provide a pleasant contrast to the richness of the cookies.
Side Dishes
These churro cheesecake cookies pair wonderfully with a creamy latte, hot chocolate, or even a spiced chai tea. The warmth of the beverages complements the cinnamon and cream cheese beautifully, making it a perfect cozy treat for any time of day.
Creative Ways to Present
Arrange the cookies on a rustic wooden board with small bowls of whipped cream, caramel sauce, and fresh fruit around for a charming dessert platter. You could even serve them alongside mini ice cream scoops to turn them into an indulgent dessert parfait station that your guests will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover churro cheesecake cookies are best stored in an airtight container at room temperature for up to 3 days. Keeping them sealed helps maintain their soft texture and prevent them from drying out while preserving that irresistible cinnamon sugar coating.
Freezing
If you want to enjoy these cookies later, freeze them in a single layer on a baking sheet until solid, then transfer to a resealable freezer bag or airtight container. They’ll keep their flavor and texture for up to 2 months—perfect for prepping holiday treats or just treating yourself down the road!
Reheating
To bring back that freshly-baked warmth, simply microwave the cookies for 10 to 15 seconds or warm them in a 300°F oven for about 5 minutes. This revives the soft texture and melts the cheesecake filling just enough to be extra cozy and gooey.
FAQs
Can I use low-fat cream cheese in this recipe?
Using low-fat cream cheese is possible but might affect the richness and creaminess of the filling. For the best flavor and texture, full-fat cream cheese is recommended.
Do I have to cut the center hole in the cookies?
The center hole is part of the signature look and texture of these churro cheesecake cookies, but if you prefer, you can seal them fully as filled pockets. Just know that the cinnamon sugar coating might be slightly different without that unique shape.
What if I don’t have caramel sauce for drizzling?
No worries! These cookies are delicious on their own, but you can try drizzling melted chocolate or a honey drizzle as creative alternatives to add that special finishing touch.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before shaping and baking. This actually helps flavors meld and makes the dough easier to handle.
Are these cookies kid-friendly?
Yes! The sweet cinnamon sugar taste paired with the creamy cheesecake inside makes these cookies a big hit with kids and adults alike. Just be sure to monitor any younger children when cutting and assembling.
Final Thoughts
I hope you’re as excited as I am to dive into this Churro Cheesecake Cookies Recipe. It’s a wonderful blend of textures and flavors that’s sure to become a beloved staple for your baking adventures. Whether you’re sharing with friends or indulging on your own, these cookies deliver that perfect balance of comfort and fun that just makes life sweeter. Happy baking!
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Churro Cheesecake Cookies Recipe
- Total Time: 30 minutes
- Yield: 20 servings 1x
- Diet: Vegetarian
Description
These Churro Cheesecake Cookies combine the classic cinnamon-sugar churro flavor with a creamy cheesecake filling wrapped inside a soft, buttery cookie. Rolled in cinnamon sugar and optionally drizzled with caramel sauce, these bite-sized treats deliver a perfect balance of textures and flavors — a delightful dessert for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Coating and Topping
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
- 1 cup caramel sauce (for drizzling, optional)
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined, being careful not to overmix.
- Prepare the Cheesecake Filling: In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Transfer the cheesecake filling to a piping bag for easier application.
- Shape the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the cookie dough into 1-inch balls, then flatten each ball into a circle. Pipe a small amount of cheesecake filling around the edges of each circle, then carefully fold the dough over the filling and seal the edges. Use a small cookie cutter to cut out the center of each cookie to create a donut shape.
- Coat the Cookies: In a shallow dish, mix the granulated sugar and ground cinnamon. Roll each folded and shaped cookie in the cinnamon sugar mixture until evenly coated on all sides.
- Bake the Cookies: Place the coated cookies on the prepared baking sheet with about 2 inches of space between each. Bake in the preheated oven for 12-15 minutes or until they turn lightly golden around the edges.
- Optional Topping: Once the cookies have cooled slightly, drizzle caramel sauce over them for an extra layer of sweetness and a beautiful finish. Serve warm or at room temperature.
Notes
- Be careful not to overfill the cookies with the cheesecake filling to prevent leakage during baking.
- If you don’t have a small cookie cutter for the center hole, carefully use a knife or the rim of a small bottle cap.
- For firmer filling, chill the cheesecake mixture before piping.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat gently in the oven or microwave before serving for a soft, fresh-baked feel.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
