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Churro Cheesecake Cookies

A delightful combination of crispy churro and creamy cheesecake in cookie form, perfect for gatherings or cozy evenings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup cream cheese, softened Make sure it's at room temperature for easy mixing.
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, softened Room temperature for easy blending.
  • 1 egg Large egg at room temperature.
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
For the Coating
  • 1/4 cup sugar For coating the cookies.
  • 1 teaspoon cinnamon For coating the cookies.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the softened cream cheese, sugar, brown sugar, and softened butter. Beat until creamy.
  3. Add the egg and vanilla extract to the mixture and mix until combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt.
  5. Gradually add the dry ingredients to the cream cheese mixture, stirring until a dough forms.
Baking
  1. Using a tablespoon, scoop out the dough and shape it into balls. Place them on the prepared baking sheet, spacing them out.
  2. In a small bowl, mix together the sugar and cinnamon for the coating. Roll each cookie dough ball in this mixture before placing it back on the baking sheet.
  3. Bake the cookies in the oven for 10-12 minutes, or until the edges are lightly golden.
  4. Remove from the oven and allow them to cool for about 5 minutes before enjoying.

Notes

These cookies can be stored in an airtight container at room temperature for 3-4 days. Refrigerate for up to a week or freeze the dough for 1-2 months.