Description
Churro cheesecake cookies combine soft cookie dough with creamy cheesecake filling, finished in cinnamon sugar. Like a churro and cookie in one delicious bite.
Ingredients
For the cookie dough:
1½ cups all-purpose flour
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
For the cheesecake filling:
4 oz cream cheese, softened
2 Tbsp sour cream
1 Tbsp sugar
½ tsp vanilla extract
For the coating:
½ cup sugar
2 tsp ground cinnamon
2 Tbsp melted butter
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Whisk together flour, baking powder, cinnamon, and salt in a medium bowl.
In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
Add egg and vanilla, mixing until combined.
Gradually mix in dry ingredients until a soft dough forms.
For the filling, beat cream cheese, sour cream, sugar, and vanilla until smooth.
Roll dough into 16 balls (1½ inches each), flatten slightly.
Place 1 tsp of cheesecake filling on half the rounds. Top with remaining dough, sealing edges to enclose.
Arrange filled cookies on baking sheet and bake for 12–14 minutes until lightly golden.
While warm, brush cookies with melted butter and roll in cinnamon sugar.
Cool slightly before serving.
Notes
Add citrus zest to the filling for brightness.
Swap the cinnamon sugar coating with powdered sugar for a different finish.
Chill dough if it’s too soft to help with shaping.
Use full-fat cream cheese and sour cream for best texture.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
