Description
Experience a decadent fusion of flavors in these Churro Cheesecake Donut Cookies! A soft, chewy cookie with a tender, cheesecake-infused center is coated in a crisp cinnamon-sugar crunch reminiscent of a classic churro. Perfect as an indulgent treat or a show-stopping dessert for any occasion.
Ingredients
Units
Scale
For the Cookie Base:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon lemon juice
For the Cinnamon-Sugar Coating:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the Cookie Dough: In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually mix in the flour, baking soda, and salt until just combined.
- Shape into Donut Cookies: Scoop out tablespoon-sized portions of dough and gently flatten into rounds. Using your thumb or the back of a small spoon, create a shallow well (donut shape) in the center of each cookie.
- Bake: Place the cookies on the prepared sheet and bake for 10–12 minutes, until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
- Prepare the Cheesecake Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and lemon juice until smooth.
- Fill the Cookies: Once cooled, spoon or pipe a small dollop of the cheesecake filling into the center of each cookie, letting it slightly overflow into the well.
- Coat with Cinnamon-Sugar: In a shallow dish, combine the granulated sugar and ground cinnamon. Lightly press the top and edges of each cookie into the cinnamon-sugar mixture, ensuring a generous coating.
- Serve: Enjoy these cookies at room temperature or chill them for an extra refreshing treat
Notes
For best texture and flavor, fill and coat the cookies after they have completely cooled.
If you prefer a thicker cheesecake center, feel free to double the filling ingredients and adjust the dollop size.
Store in an airtight container at room temperature for up to 2 days or refrigerate for a firmer bite.
Nutrition
- Serving Size: 1 cookie
- Calories: ~200 kcal
- Sugar: ~15 g
- Sodium: ~150 mg
- Fat: ~10 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~5 g
- Trans Fat: 0g
- Carbohydrates: ~25 g
- Fiber: ~1 g
- Protein: ~3 g
- Cholesterol: ~40 mg