Churro Cheesecake Cookies bring the best of both worlds together! They combine the creamy goodness of cheesecake with the sweet, cinnamon flavor of churros. These cookies are soft, tasty, and perfect for sharing.
Why Make This Recipe
You should make these cookies because they are super easy and fun to make! Whether you’re craving a sweet treat or need a dessert for a gathering, these Churro Cheesecake Cookies will impress everyone. Plus, the smell of them baking fills your kitchen with warmth and joy!
How to Make Churro Cheesecake Cookies
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup sugar mixed with 1 teaspoon ground cinnamon for coating
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together the cream cheese and butter until smooth.
- Add the granulated sugar and vanilla extract, and continue beating until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
- Shape the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat.
- Place the coated balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 12-14 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Churro Cheesecake Cookies
These cookies are best served warm with a glass of milk or a cup of coffee. You can also enjoy them on their own!
How to Store Churro Cheesecake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about 5 days. If you want to keep them longer, you can freeze them for up to a month!
Tips to Make Churro Cheesecake Cookies
- Make sure the cream cheese and butter are really soft for easy mixing.
- If the dough is sticky, you can chill it in the fridge for a bit before rolling into balls.
- Don’t skip the cinnamon-sugar coating! It adds the best flavor.
Variation
You can add chocolate chips or nuts to the dough for a fun twist! Feel free to get creative with your favorite mix-ins.
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the cookies might not be as rich and creamy.
2. Can I make the dough ahead of time?
Absolutely! You can make the dough ahead and keep it in the fridge for up to 2 days before baking.
3. What can I do if the cookies spread too much while baking?
Make sure your butter is not too warm and that you chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape better.
Churro Cheesecake Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Whisk
- Glass
Ingredients
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup sugar mixed with 1 teaspoon ground cinnamon for coating
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together the cream cheese and butter until smooth.
- Add the granulated sugar and vanilla extract, and continue beating until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
- Shape the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat.
- Place the coated balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 12-14 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.