Description
These Churro Cheesecake Donut Cookies are a delicious blend of churros, cheesecake, and donuts in one irresistible dessert. With a soft and chewy center, creamy cheesecake filling, and a cinnamon-sugar coating, these cookies are a sweet, indulgent treat perfect for any occasion.
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¼ cup cream cheese, softened
½ cup powdered sugar
1 teaspoon lemon juice
¼ cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the egg and vanilla extract, and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, mix the softened cream cheese, powdered sugar, and lemon juice until smooth.
- Scoop about 1 tablespoon of dough and flatten it slightly with your hands. Place about 1 teaspoon of the cream cheese mixture in the center, then fold the dough around it and roll into a ball. Repeat with the remaining dough and filling.
- In a small bowl, mix the cinnamon and sugar for the coating. Roll each cookie dough ball in the cinnamon-sugar mixture, ensuring it’s evenly coated.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden and the cookies are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Variations:
Chocolate Chip Filling: Swap the cream cheese filling with mini chocolate chips for a decadent twist.
Nutty Crunch: Add chopped pecans or walnuts for a crunchy texture.
Sugar-Free Option: Use sugar substitutes like erythritol or stevia for a sugar-free version.
Storage:
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
To reheat, microwave for 10-15 seconds or bake at 300°F for about 5 minutes.
Freezing:
Freeze the baked cookies in an airtight container for up to 3 months. Reheat as needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cookies
- Calories: 210 kcal
