Description
These soft and chewy churro cheesecake donut cookies are a delicious fusion of flavors, featuring the rich tang of cream cheese, a hint of vanilla, and a decadent cinnamon-sugar coating. The perfect treat for any occasion, these cookies offer the best of both worlds—donut and cheesecake, in one irresistible bite.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup cream cheese, softened
- 1/4 cup granulated sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Mix in the egg and vanilla extract until well combined.
- Blend in cream cheese until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool cookies on a wire rack.
- While the cookies are still warm, mix the granulated sugar and cinnamon in a small bowl.
- Roll each cookie in the cinnamon sugar mixture to coat evenly.
Notes
- For an extra touch of decadence, drizzle the cookies with a cream cheese glaze after coating them in cinnamon sugar.
- These cookies are best enjoyed fresh, but can be stored in an airtight container for up to 3 days.
- If you prefer a firmer cookie, chill the dough for 30 minutes before baking.
- Feel free to add a pinch of nutmeg or cardamom to the cinnamon sugar coating for an extra layer of flavor.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American