Description
Churro Cheesecake Cookies combine the crispy cinnamon-sugar coating of classic churros with a creamy cheesecake center, all in a buttery cookie base. Perfect for holidays, parties, or a cozy night in.
Ingredients
Scale
- 1 package refrigerated sugar cookie dough
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar + 1 teaspoon cinnamon (mixed for coating)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the sugar cookie dough into 12 small balls and place them on the baking sheet. Slightly flatten each ball with your palm or the bottom of a glass.
- In a small bowl, mix the softened cream cheese, 1/4 cup sugar, and vanilla extract until smooth and creamy.
- Spoon a small dollop of the cream cheese mixture onto the center of each flattened cookie.
- Bake for 10–12 minutes, or until edges are golden and centers are just set.
- While cookies are still warm, brush them with melted butter.
- Immediately roll warm cookies in the cinnamon sugar mixture until fully coated.
- Allow cookies to cool slightly before serving. Enjoy warm for the best texture.
Notes
- Do not overbake to maintain a gooey cheesecake center.
- Use gluten-free sugar cookie dough for a gluten-free version.
- Chill the cream cheese mixture slightly for easier filling.
- Double the filling for a more stuffed cookie version.
- Cookies can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg