Description
Indulge in the delightful fusion of churros and cheesecake with these scrumptious Churro Cheesecake Cookies. A perfect blend of creamy cheesecake and cinnamon-sugar churro goodness in every bite!
Ingredients
Cheesecake Cookie Dough:
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter, Cream Cheese, and Sugar: In a large bowl, cream together the softened butter, cream cheese, and 3/4 cup sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Prepare Cinnamon-Sugar Coating: In a small bowl, combine 1/4 cup sugar and cinnamon.
- Shape and Coat Dough: Scoop tablespoon-sized portions of dough, roll into balls, and coat each one in the cinnamon-sugar mixture.
- Bake: Place the dough balls on the prepared baking sheet, slightly pressing each down. Bake for 10–12 minutes until edges are set and lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For an extra touch, consider drizzling with a cream cheese glaze or adding a dollop of sweetened cream cheese before baking.
- Store these cookies in an airtight container at room temperature for 3–4 days.
