Churro Cheesecake Donut Cookies (Print-Friendly Version)
Soft cookie dough encases creamy filling and is rolled in warm cinnamon sugar for a sweet, rich treat.
# What You'll Need:
→ Cookie Dough
01 -
227 grams unsalted butter, softened
02 -
200 grams granulated sugar
03 -
2 large eggs
04 -
5 millilitres vanilla extract
05 -
375 grams all-purpose flour
06 -
4 grams baking powder
07 -
2 grams baking soda
08 -
1 gram salt
→ Cheesecake Filling
09 -
226 grams cream cheese, softened
10 -
50 grams granulated sugar
11 -
5 millilitres vanilla extract
→ Cinnamon-Sugar Coating
12 -
100 grams granulated sugar
13 -
8 grams ground cinnamon
# How to Make It:
01 -
In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy.
02 -
Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract until evenly combined.
03 -
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
04 -
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined into a soft dough.
05 -
Cover and refrigerate the dough for at least 30 minutes to firm up.
06 -
In a medium bowl, beat the cream cheese until smooth. Add granulated sugar and vanilla extract, then mix until fully combined and creamy.
07 -
Preheat oven to 175°C and line a baking sheet with parchment paper. Scoop 1 tablespoon of cookie dough, flatten it in your hand, and place 1 teaspoon of cheesecake filling in the center. Cover with another tablespoon of cookie dough, sealing the edges to encase the filling.
08 -
Arrange the filled cookies on the prepared baking sheet, spacing them apart. Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden.
09 -
While the cookies bake, mix granulated sugar and ground cinnamon together in a small bowl.
10 -
Allow the cookies to cool slightly, then roll each warm cookie in the cinnamon-sugar mixture to coat evenly.
# Additional Tips:
01 -
Allowing the cookies to cool slightly before coating ensures the cinnamon-sugar adheres well without melting.