Churro Cheesecake Donut Cookies
Churro Cheesecake Donut Cookies combine the flavors of three beloved desserts—churros, cheesecake, and donuts—into a soft and cinnamon-sugar-coated treat. With a creamy cheesecake filling wrapped in a buttery, tender cookie dough and finished with a classic churro-style cinnamon sugar coating, these cookies are the perfect indulgence for any occasion.
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the Cheesecake Filling:
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
Step 2: Prepare the Cheesecake Filling
- In a medium bowl, beat the cream cheese until smooth.
- Add the granulated sugar, vanilla extract, and egg yolk. Continue to beat until fully incorporated and creamy.
- Chill the filling in the refrigerator for about 10-15 minutes to firm up slightly.
Step 3: Assemble the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take the chilled dough and roll it into 1.5-inch balls.
- Make an indentation in each dough ball with your thumb and spoon approximately 1 teaspoon of the cheesecake filling into the center.
- Carefully fold the dough over the filling to seal it, then roll the filled dough ball gently to smooth it out.
Step 4: Bake the Cookies
- Place the filled dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool slightly on the baking sheet.
Step 5: Coat with Cinnamon Sugar
- In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
- While the cookies are still warm, roll each one in the cinnamon sugar mixture until fully coated.
Notes
- Chilling the dough helps make it easier to work with and prevents excessive spreading while baking.
- Do not overbake—these cookies should be soft, with a slightly golden bottom.
- If the filling is too runny, refrigerate it longer to thicken before assembling the cookies.
- Storage: Store cookies in an airtight container in the fridge for up to 5 days.
- Freezing Tip: You can freeze the unbaked dough balls with filling for up to 2 months and bake when needed.