Description
These churro cheesecake donut cookies are a delectable fusion of three classic desserts. With a soft, donut-like dough encasing a rich, tangy cheesecake filling and coated in a crunchy cinnamon-sugar mixture reminiscent of churros, these cookies offer a perfect blend of textures and flavors. They’re lightly crisp on the outside, fluffy and creamy on the inside, and absolutely irresistible.
Ingredients
For the Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
For the Caramel Sauce (optional):
- 1 cup caramel sauce
Instructions
Prepare the Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Prepare the Cheesecake Filling:
In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Transfer the filling to a piping bag.
Shape the Cookies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the dough into 1-inch balls and flatten each into the shape of a circle. Or use a large cookie cutter to shape the cookie.
Pipe a small amount of cheesecake filling around the sides the of each cookie then fold the edges over to enclose the filling.
Press down to seal the dough. Use a small cookie cutter to cut the center out so the cookie will be in the shape of a donut.
Coat the Cookies:
In a shallow dish, combine the granulated sugar and ground cinnamon.
Roll each cookie in the cinnamon sugar mixture to coat evenly.
Bake the Cookies:
Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the cookies are lightly golden and set
Notes
- Dough Tips: Make sure to cream the butter and sugar well to achieve a tender dough. The dough should be slightly sticky but workable. If it becomes too sticky, simply chill it for 10–15 minutes before shaping.
- Cheesecake Filling: Use room-temperature cream cheese to avoid lumps and achieve a smooth, creamy filling. If you prefer a sweeter filling, feel free to add an extra tablespoon of sugar.
- Seal the Cookies Well: When assembling the cookies, carefully seal the edges of the dough around the cheesecake filling to prevent any leaks during baking.
- Chilling the Dough: If the dough becomes too soft while assembling, a short chill in the fridge will help firm it up, making it easier to handle and shape.
- Customization Options: Experiment with different fillings like chocolate ganache or caramel for a fun twist. You can also make these cookies gluten-free or vegan by substituting ingredients as needed.
- Storage: These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. To restore the crispy churro coating, reheat them briefly in the oven.