Introduction:
Welcome to the world of indulgence! Imagine combining the crispy, cinnamon-sugar goodness of churros with the rich, creamy delight of cheesecake, all wrapped up in a soft, donut-inspired cookie. This dessert is exactly that — Churro Cheesecake Donut Cookies! They’re the ultimate treat for anyone who loves a sweet, fluffy, and rich dessert with a crispy edge.
Whether you’re baking for a special event or simply craving something delicious, these cookies are the perfect blend of flavor and texture that’s sure to impress.
Table of Contents
Why You’ll Love This Recipe:
- Perfect Fusion of Flavors: These cookies offer the best of both worlds — the richness of cheesecake, the warm, cinnamon sugar from churros, and the fluffy texture of donuts. It’s a flavor combination that’s hard to beat!
- No Frying Needed: Unlike traditional churros or donuts, these cookies are baked, so you get the delicious flavors without the mess and calories of frying.
- Quick and Easy: The ingredients are simple, and the steps are straightforward, making these cookies easy to whip up for any occasion.
- Customizable Filling: Feel free to play with the cheesecake filling! Add fruit, chocolate, or spices to make the cookies uniquely yours.
- Perfect for Sharing: These cookies are an excellent treat for parties, family gatherings, or just a special snack with a cup of coffee.
Ingredients:
Here’s what you’ll need to make these irresistible cookies:
For the Dough:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp cinnamon
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
For the Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 ½ tsp cinnamon
Step-by-Step Instructions:
- Prepare the Cheesecake Filling: In a medium-sized bowl, mix the cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth. Chill the filling in the refrigerator while you prepare the dough.
- Make the Cookie Dough: In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon. In a separate bowl, cream the butter and sugar together until light and fluffy. Add the egg and vanilla extract, and mix until combined. Gradually add the dry ingredients and stir until a dough forms.
- Form the Cookies: Roll the dough into small balls, about 1 inch in diameter. Use your thumb or the back of a spoon to create a small indentation in the center of each dough ball. Spoon in a small amount of the cheesecake filling into the indentation and gently seal the dough around the filling, rolling it back into a ball.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
- Coat with Cinnamon-Sugar: While the cookies are baking, mix the sugar and cinnamon in a small bowl. As soon as the cookies come out of the oven, roll them in the cinnamon-sugar mixture while they are still warm.
Pro Tips & Variations:
- Use Room Temperature Ingredients: For the best texture, ensure the butter and cream cheese are softened to room temperature before mixing.
- Play with Flavors: Add lemon zest, vanilla bean paste, or even chocolate chips to the cheesecake filling to create different variations.
- Mini Version: If you prefer bite-sized treats, make smaller dough balls and bake for 8-10 minutes for a quicker cook time.
- Chill the Dough: If the dough is too sticky to work with, refrigerate it for 30 minutes before rolling into balls. This will make handling the dough easier.
Mistakes to Avoid:
- Not Chilling the Cheesecake Filling: If the cheesecake filling isn’t chilled, it may be too soft and difficult to work with. Make sure to refrigerate it before using it in the dough.
- Overmixing the Dough: Overmixing can make the cookies tough. Mix the dough only until combined to keep them light and airy.
- Underbaking: If you don’t bake the cookies until the edges are golden, they may fall apart when you roll them in the cinnamon sugar. Be sure to let them bake for the full 10-12 minutes.
- Not Rolling Immediately in Cinnamon Sugar: Once the cookies come out of the oven, roll them in cinnamon sugar right away while they are warm so the coating sticks.
Frequently Asked Questions (FAQs):
- Can I use store-bought cheesecake filling? While homemade cheesecake filling gives the best flavor, you can use store-bought cheesecake filling in a pinch. However, the texture may not be as smooth and creamy.
- Can I freeze these cookies? Yes! Once baked and cooled, freeze the cookies in an airtight container for up to a month. Let them thaw at room temperature before serving.
- Can I make these cookies without cinnamon? If you’re not a fan of cinnamon, you can leave it out of the dough and cinnamon-sugar coating. The cookies will still be delicious!
Conclusion:
These Churro Cheesecake Donut Cookies are the ultimate dessert mashup you never knew you needed. With the perfect balance of cinnamon-sugar crunch, creamy cheesecake filling, and soft, donut-like texture, they’re sure to become a new favorite in your baking repertoire. Whether you’re treating yourself or sharing them with friends and family, these cookies are bound to impress.
For more delicious recipes, visit BOLO Recipes.
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Churro Cheesecake Donut Cookies
- Total Time: 37 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Churro Cheesecake Donut Cookies are the perfect combination of crispy cinnamon sugar, creamy cheesecake filling, and soft, donut-like texture. A truly indulgent treat that will satisfy your sweet tooth with every bite!
Ingredients
For the Dough:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
¼ tsp cinnamon
½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
For the Cheesecake Filling:
8 oz cream cheese, softened
⅓ cup powdered sugar
½ tsp vanilla extract
Pinch of salt
For the Cinnamon-Sugar Coating:
¼ cup granulated sugar
1 ½ tsp cinnamon
Instructions
Prepare the Cheesecake Filling: In a medium-sized bowl, mix cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth. Chill in the refrigerator while preparing the dough.
Make the Cookie Dough: In a separate large bowl, whisk together flour, baking powder, salt, and cinnamon. In another bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. Gradually add dry ingredients to the wet mixture and stir until dough forms.
Form the Cookies: Roll dough into 1-inch balls and create a small indentation in the center of each. Spoon in a small amount of cheesecake filling and seal the dough around it, rolling it back into a ball.
Bake: Preheat oven to 350°F (175°C). Place cookies on a parchment-lined baking sheet and bake for 10-12 minutes, or until the edges are golden.
Coat with Cinnamon-Sugar: Immediately after baking, roll cookies in the cinnamon-sugar mixture while they are still warm.
Notes
Substitutions: You can use light cream cheese or non-dairy alternatives for a lower-fat version.
Extra Tip: If the dough becomes too sticky, refrigerate it for 30 minutes to make it easier to work with.
Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for up to a month.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg