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Churro Cheesecake Donut Cookies fresh out of the oven, sprinkled with cinnamon sugar.

Churro Cheesecake Donut Cookies

Creamy, crunchy, and utterly irresistible — these Churro Cheesecake Donut Cookies are the kind of treat that makes everyone pause and smile.
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Course: Dessert
Cuisine: American
Keyword: Cookies, Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 cookies
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Electric Mixer
  • Wire Rack

Ingredients

Cream Cheese Mixture

  • 225 g cream cheese, softened
  • 60 g granulated sugar for the cream cheese mixture
  • 1 tsp vanilla extract

Cookie Dough

  • 1 cup all-purpose flour approximately 125 g, measured and leveled
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter, softened about 56 g, room temperature
  • 1 large egg room temperature
  • 1/2 cup cinnamon sugar for coating, prepared or homemade

Instructions

  • Preheat the oven to 350°F (175°C). Line or lightly grease a baking sheet and set aside.
  • In a medium bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy.
  • In another bowl, cream together the softened butter until smooth, then add the egg and beat until slightly fluffy.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon.
  • Add the dry ingredients to the butter and egg mixture and mix until a soft dough forms.
  • Gently fold the cream cheese mixture into the cookie dough until you see pretty swirls.
  • Drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between cookies.
  • Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are set. Let cool on the sheet for 5 minutes.
  • While still slightly warm, roll each cookie in the cinnamon sugar until fully coated. Transfer to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container in the refrigerator for up to 5 days. Freeze single-layer between parchment for up to 2 months.

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 50mg | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg