Description
Churro Cheesecake Cookies are soft, buttery cookies infused with cream cheese and rolled in sweet cinnamon sugar for a nostalgic, bakery-style treat. Inspired by the flavors of churros and creamy cheesecake
Ingredients
Dry Ingredients:
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1½ cups all-purpose flour
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½ tsp baking powder
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¼ tsp salt
Wet Ingredients:
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½ cup unsalted butter, softened
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½ cup granulated sugar
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¼ cup packed brown sugar
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1 large egg
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1 tsp vanilla extract
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½ cup cream cheese, softened
Topping:
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¼ cup granulated sugar
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1 tbsp ground cinnamon
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in the egg and vanilla extract until combined. Mix in the cream cheese until smooth and well incorporated.
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Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
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Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet, spacing them 2 inches apart.
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Bake for 12–15 minutes or until the edges are just golden and the centers are set.
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While cookies are still warm, mix together the ¼ cup sugar and 1 tablespoon cinnamon in a shallow bowl.
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Gently roll each cookie in the cinnamon sugar mixture to coat evenly.
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Transfer to a wire rack to cool completely.
Notes
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For extra indulgence, drizzle cooled cookies with a cream cheese glaze or white chocolate.
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Don’t overbake—these cookies should stay soft in the center.
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Store in an airtight container at room temperature for up to 3 days.