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Churro Cheesecake Cookies

A delightful combination of churros and cheesecake, these cookies feature a creamy center and a cinnamon-sugar coating, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1.5 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cups unsalted butter, softened Let it sit at room temperature for 30 minutes before baking.
  • 0.5 cups granulated sugar For the dough.
  • 0.25 cups brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.5 cups cream cheese, softened
For the Cinnamon Sugar Coating
  • 0.25 cups granulated sugar For rolling the cookies.
  • 1 tbsp ground cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat butter, granulated sugar, and brown sugar until creamy.
  4. Mix in egg and vanilla extract until well combined. Blend in cream cheese until smooth.
  5. Gradually add dry ingredients to the wet mixture, mixing until just combined.
  6. Scoop dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 12-15 minutes, or until edges are lightly golden. Cool cookies on a wire rack.
Coating
  1. While cookies are still warm, mix granulated sugar and cinnamon in a small bowl.
  2. Roll each cookie in the cinnamon sugar mixture to coat evenly.

Notes

To keep cookies fresh, store in an airtight container at room temperature for up to a week. Can also freeze for up to three months. Let dough sit at room temperature for 10 minutes before using if refrigerated.