Churro Cheesecake Cookies

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, these cookies are perfect for holiday trays, parties, or cozy evenings at home.

Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Yield: About 20 cookies

Ingredients:

Dry Ingredients:

• 1½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt

Wet Ingredients:

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup cream cheese, softened

Topping:

• ¼ cup granulated sugar
• 1 tbsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg and vanilla extract until combined. Mix in the cream cheese until smooth and well incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
6. Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 12–15 minutes or until the edges are just golden and the centers are set.
8. While cookies are still warm, mix together the ¼ cup sugar and 1 tablespoon cinnamon in a shallow bowl.
9. Gently roll each cookie in the cinnamon sugar mixture to coat evenly.
10. Transfer to a wire rack to cool completely.

Notes & Tips:

• For extra indulgence, drizzle cooled cookies with a cream cheese glaze or white chocolate.
• Don’t overbake—these cookies should stay soft in the center.
• Store in an airtight container at room temperature for up to 3 days.

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