Churro Cheesecake Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 teaspoon baking powder
02 -
1/2 teaspoon salt
03 -
3 cups flour
04 -
1 teaspoon vanilla
05 -
2 eggs
06 -
1/2 cup sugar
07 -
1/2 cup brown sugar
08 -
1 cup butter, softened
→ Cream Cheese Filling
09 -
1 teaspoon vanilla
10 -
1/4 cup sugar
11 -
8 ounces cream cheese, softened
→ Cinnamon Sugar Coating
12 -
1 tablespoon cinnamon
13 -
1 cup sugar
# Instructions:
01 -
Stir together the vanilla, sugar, and soft cream cheese until smooth and creamy. Lay parchment paper on a tray, then spoon or pipe little circles of the mixture onto it. Freeze for about 15–20 minutes so it hardens.
02 -
Beat the butter and both sugars together until fluffy and light. Add the eggs and vanilla, and mix again. Slowly stir in the flour, salt, and baking powder until combined. Put the dough in the fridge to chill for 20 minutes.
03 -
Set your oven temperature to 350°F so it warms up.
04 -
Roll out dough balls about 1 inch wide, then press them flat. Place one frozen filling circle in the middle, cover with another piece of flattened dough, and pinch the edges tight to seal.
05 -
In a small bowl, mix cinnamon and sugar. Carefully roll each finished cookie in the mixture, then place on a baking sheet with 4 inches of space between them.
06 -
Bake these cookies for 12-15 minutes. You'll know they're done when the edges just start looking golden. Let them cool completely on a rack.
# Notes:
01 -
Freeze the filling before putting it into the cookies.
02 -
Cool the dough in the fridge so it’s easier to work with.
03 -
Seal the dough edges well to avoid dripping or leaking filling.