Description
These Irresistible Churro Cheesecake Donut Cookies combine the crispy cinnamon sugar crust of churros with a soft, creamy cheesecake filling inside a donut-shaped cookie. Baked to golden perfection, these delightful cookies are perfect for a sweet treat any time of day, offering a unique twist on classic churro and cheesecake flavors.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 1/4 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon cinnamon
For Rolling
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, 1/2 teaspoon cinnamon, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, creating a smooth base for the dough.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, mixing well until combined and uniform.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring continuously until the dough forms and all ingredients are well incorporated.
- Prepare Cream Cheese Filling: In a separate bowl, blend the softened cream cheese, powdered sugar, and 1/2 teaspoon cinnamon together until smooth and creamy.
- Shape Dough Discs: Using a small ice cream scoop or spoon, portion out dough balls and flatten each into a disc shape suitable for filling.
- Fill and Seal: Place a small amount of cream cheese filling in the center of each dough disc. Fold the dough over the filling and pinch the edges firmly to seal completely, forming filled dough balls.
- Roll in Cinnamon Sugar: Mix together 1/2 cup granulated sugar and 1 teaspoon cinnamon. Roll each filled dough ball thoroughly in this mixture to coat evenly.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet, spacing them apart to allow for slight spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the cookies are set and have a slightly golden hue.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Serve and Enjoy: Enjoy these delicious churro cheesecake donut cookies warm or at room temperature as a delightful treat.
Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- Sealing the dough edges well is crucial to prevent the filling from leaking during baking.
- Use parchment paper or a silicone baking mat to prevent sticking and for easier cleanup.
- For a more intense cinnamon flavor, you may adjust the cinnamon quantity in the dough and coating to your taste.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies can be slightly reheated before serving to bring out the creamy filling warmth.
