Churro Cheesecake Donut Cookies
Soft, buttery cookies filled with creamy cheesecake and rolled in cinnamon sugar—these Churro Cheesecake Donut Cookies bring together the best of both worlds: a churro’s crunch and a cheesecake’s creamy sweetness.
Ingredients
For the Cheesecake Filling:
- 225 g 8 oz cream cheese, softened
- 60 g ¼ cup granulated sugar
- 1 tsp vanilla extract
For the Cookie Dough:
- 170 g ¾ cup unsalted butter, softened
- 150 g ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 240 g 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
For the Churro Sugar Coating:
- 100 g ½ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Beat cream cheese until smooth, then mix in sugar and vanilla. Transfer to a piping bag and chill for 20 minutes.
- Cream butter and sugar until fluffy, then mix in egg and vanilla. Combine flour, baking powder, and salt; fold into wet mixture to form a soft dough. Chill for 10 minutes if sticky.
- Shape dough into balls, flatten slightly, and press a small well in the center. Pipe in cheesecake filling.
- Mix sugar and cinnamon, then roll each cookie to coat evenly.
- Bake at 350°F (180°C) for 12–14 minutes until golden on the edges and soft in the center. Cool slightly before transferring to a rack.