Delicious Churro Cheesecake Cookies (Print version)
Soft cinnamon-sugar cookies with a hidden cream cheese center, baked until golden and rolled in spiced sugar for a crisp shell.
# Ingredients:
Cookie dough
01 -
3/4 cup (170 g) unsalted butter, softened
02 -
3/4 cup (150 g) packed light brown sugar
03 -
1/4 cup (50 g) granulated sugar
04 -
1 large egg, room temperature
05 -
1 teaspoon vanilla extract
06 -
2 cups (250 g) all-purpose flour
07 -
1/2 teaspoon baking soda
08 -
1/2 teaspoon ground cinnamon
09 -
1/4 teaspoon salt
Cheesecake filling
10 -
6 oz (170 g) cream cheese, softened
11 -
3 tablespoons granulated sugar
12 -
1/2 teaspoon vanilla extract
Cinnamon-sugar coating
13 -
1/3 cup (65 g) granulated sugar
14 -
1 tablespoon ground cinnamon
# Instructions:
01 -
Beat the cream cheese, sugar, and vanilla together until smooth. Drop teaspoonfuls onto parchment paper and freeze for at least 30 minutes.
02 -
Cream the butter with both sugars until fluffy. Beat in the egg and vanilla. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt, then fold into the wet mixture until just combined.
03 -
If the dough feels soft or sticky, refrigerate for 15 to 20 minutes until it is easy to handle. Do not chill longer or it may crack when shaped.
04 -
Scoop 2 tablespoons of dough and flatten it in your palm. Place a frozen cream cheese dollop in the center and wrap the dough around it, pinching the seams to seal completely.
05 -
Roll each ball generously in the cinnamon-sugar mixture and place on a parchment-lined baking sheet with space between them. Bake at 350°F for 10 to 12 minutes until the edges look set and the bottoms are golden.
06 -
While the cookies are still warm, roll them in fresh cinnamon sugar. Let them rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Good to know:
01 -
Best eaten within 2 days for the crispiest coating.
02 -
Let cookies cool completely before adding caramel drizzle.