Churro Cheesecake Cookies: A Heavenly Blend of Sweet and Spiced
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ½ cup cream cheese, softened
Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
1️⃣ Preheat & Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
2️⃣ Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
3️⃣ Cream Butter & Sugars
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and creamy.
4️⃣ Add Wet Ingredients
Mix in the egg and vanilla extract until smooth. Blend in the cream cheese until fully incorporated.
5️⃣ Combine Wet & Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6️⃣ Scoop & Bake
Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden.
7️⃣ Make Cinnamon-Sugar Coating
While the cookies are baking, mix the granulated sugar and ground cinnamon in a small bowl.
8️⃣ Coat the Cookies
Once the cookies are out of the oven and still warm, gently roll them in the cinnamon-sugar mixture to coat them evenly.
Notes
Optional Extras
For added decadence, drizzle the cookies with a cream cheese glaze after rolling them in cinnamon sugar. Simply mix softened cream cheese, powdered sugar, and a splash of milk until smooth, then drizzle over the cookies.
Storage Tips
These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.