Name: Churro Cheesecake Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup cream cheese, softened; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 tablespoon ground cinnamon; 1/2 cup granulated sugar (for rolling)

These Churro Cheesecake Cookies are an irresistible combination of cinnamon-sugar crunch from classic churros and the rich, creamy delight of a cheesecake center. With each bite, you’ll experience the soft, chewy texture of a cookie that bursts with sweet and spicy flavors, offering the perfect dessert for any occasion.

Ingredients

1 cup cream cheese, softened

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon ground cinnamon

1/2 cup granulated sugar (for rolling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, beat the cream cheese and butter together until smooth and creamy.

Add the sugar and continue to beat until the mixture is fluffy.

Mix in the egg and vanilla extract until fully combined.

In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Scoop tablespoon-sized dough balls and roll each ball into the cinnamon-sugar mixture, ensuring an even coating.

Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-14 minutes, or until the edges are set but the centers remain soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 24 cookies

Prep Time: 15 minutes

Cooking Time: 14 minutes

Total Time: 29 minutes

Variations

Chocolate Chips: For a sweeter twist, add 1/2 cup of chocolate chips to the dough before rolling the cookies.

Pumpkin Spice: In the fall, I love swapping out the ground cinnamon for pumpkin pie spice for a seasonal touch.

Nuts: Add finely chopped nuts like pecans or walnuts to the dough for added crunch and flavor.

Storage/Reheating

These cookies store wonderfully in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I can store them in the fridge for up to a week. To reheat, simply microwave for 10-15 seconds to get that fresh, soft texture again.

FAQs

How can I make these cookies dairy-free?

To make these Churro Cheesecake Cookies dairy-free, you can substitute the cream cheese and butter with dairy-free alternatives like vegan cream cheese and plant-based butter.

Can I freeze these cookies?

Yes! I can freeze the cookie dough before baking. Simply scoop and roll the dough into balls, coat them in cinnamon sugar, and place them on a baking sheet. Freeze for about 30 minutes, then transfer to a freezer bag. When ready to bake, simply bake the frozen dough balls as directed, adding a minute or two to the bake time.

Can I use a hand mixer instead of a stand mixer?

Yes! I usually use a hand mixer for this recipe, and it works just fine. Just be sure to mix the cream cheese and butter thoroughly until smooth.

What can I use if I don’t have parchment paper?

If I don’t have parchment paper, I can use a silicone baking mat or lightly grease the baking sheet with butter or non-stick spray.

Can I double the recipe?

Absolutely! If I want to make more cookies, doubling the recipe is a great idea. Just make sure to adjust your baking sheets and bake in batches as needed.

Conclusion

Churro Cheesecake Cookies are a decadent treat that combines the best of both worlds—cinnamon-sugar churros and creamy cheesecake—into one soft, chewy, irresistible bite. Perfect for any occasion, these cookies are easy to make and sure to satisfy any dessert cravings. I love how simple they are to whip up, and the result is always a hit with friends and family!

Recipe:

Churro Cheesecake Cookies

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Author: Sophia
Total Time: 29 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Ingredients

1 cup cream cheese, softened

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon ground cinnamon

1/2 cup granulated sugar (for rolling)

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Add the sugar and continue to beat until the mixture is fluffy.
Mix in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop tablespoon-sized dough balls and roll each ball into the cinnamon-sugar mixture, ensuring an even coating.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-14 minutes, or until the edges are set but the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These cookies store wonderfully in an airtight container at room temperature for up to 5 days.

Freeze the cookie dough before baking by scooping and rolling the dough into balls, coating them in cinnamon sugar, and freezing them for about 30 minutes. Bake frozen dough balls with a slight increase in bake time.

If you want a sweeter twist, add 1/2 cup of chocolate chips to the dough before rolling the cookies.

For a seasonal touch, swap out the ground cinnamon for pumpkin pie spice in the fall.

Adding finely chopped nuts like pecans or walnuts to the dough will provide added crunch and flavor.