Churro Cheesecake Donut Cookies
Soft cookies filled with creamy cheesecake and rolled in cinnamon sugar for the perfect fusion of three beloved desserts.
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- In a medium bowl, beat cream cheese, ¼ cup sugar, and 1 teaspoon vanilla until smooth. Cover and refrigerate while making the dough.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter, ¾ cup granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, then vanilla, beating well after each addition.
- Add eggs one at a time, then vanilla, beating well after each addition.
- Chill dough for 30 minutes. Meanwhile, preheat oven to 350°F and line baking sheets with parchment paper.
- In a small bowl, mix ½ cup sugar and cinnamon for coating.
- Scoop 1 tablespoon of dough and flatten into a disc. Place ½ teaspoon cheesecake filling in center.
- Top with another tablespoon of flattened dough and seal edges completely. Roll into a ball.
- Place dough balls 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until set but not browned.
- Let cool on baking sheet for 5 minutes, then roll warm cookies in cinnamon-sugar mixture.
- Allow to cool completely on wire rack.
Notes
Store cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about 15 minutes before serving for the best texture and flavor.
Make sure the cream cheese filling is well-chilled before assembling cookies to prevent leaking.
Keep hands lightly floured when handling dough to prevent sticking.