Description
Churro Cheesecake Donut Cookies combine the flavors of a classic churro and creamy cheesecake in a fun, donut-shaped cookie. Coated in cinnamon sugar and filled with a tangy cream cheese center, these cookies are a sweet treat everyone will love.
Ingredients
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- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cream of tartar
- 1 tsp cinnamon (for dough)
- 1/2 cup cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 cup granulated sugar (for coating)
- 1 tbsp cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter and 3/4 cup sugar until light and fluffy. Beat in egg and vanilla.
- In a separate bowl, whisk together flour, baking soda, salt, cream of tartar, and 1 tsp cinnamon. Gradually add dry ingredients to the wet mixture and mix until combined.
- In a small bowl, mix softened cream cheese and powdered sugar until smooth. Set aside.
- In another bowl, mix 1/2 cup sugar and 1 tbsp cinnamon for coating.
- Roll dough into balls and flatten slightly. Press a small indentation in the center of each and spoon a bit of the cream cheese mixture inside. Shape into a ring or donut form, enclosing the filling if desired.
- Roll each cookie in the cinnamon sugar coating and place on the baking sheet.
- Bake for 10–12 minutes or until edges are golden. Let cool on the pan before transferring.
Notes
- For best results, chill the dough for 15 minutes before shaping.
- Filling can be enclosed or exposed for different effects.
- Store in an airtight container for up to 3 days.
- Delicious served warm or at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg