Description
Mexican-inspired “Churro Cheesecake Donut Cookies” blend classic dessert elements into one spectacular treat. Crisp edges, creamy centers, and generous cinnamon sugar coating invite warm comfort with each delightful bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 cup cream cheese (softened)
- 1 1/2 cups all-purpose flour
- 1 large egg
- 1/2 cup milk
- 1/4 cup unsalted butter (softened)
Sweeteners and Flavoring:
- 1 cup (236 ml) granulated sugar
- 1 teaspoon vanilla extract
Leavening and Spices:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
Cinnamon Sugar Topping:
- 1/2 cup (118 ml) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Warm the oven to 350°F and prepare a parchment-lined baking sheet, ensuring even surface coverage.
- Whip cream cheese with powdered sugar and vanilla until silky smooth, creating delicate filling dollops. Freeze these portions for 20-30 minutes to solidify.
- Combine dry ingredients in one bowl, whisking flour, baking powder, baking soda, and salt thoroughly. In a separate larger bowl, cream butter with granulated and brown sugars until light and airy.
- Incorporate egg, vanilla, and milk into the butter mixture, blending until uniform. Gently fold dry ingredients into wet components, mixing until just combined.
- Portion cookie dough into 1½ tablespoon sections, creating gentle indentations for frozen cheesecake centers. Carefully encase each filling dollop, sealing edges completely and rolling between palms to create smooth spheres.
- Arrange cookie balls on prepared sheet, maintaining 2-inch spacing. Bake 10-12 minutes until edges turn golden and centers appear set.
- Allow cookies brief cooling on baking sheet before transferring to wire rack for complete cooling.
- Prepare cinnamon sugar coating by mixing granulated sugar and ground cinnamon. Lightly brush each cooled cookie with melted butter, then generously roll in cinnamon sugar mixture for complete coverage.
Notes
- Freeze the cheesecake filling ahead of time to make it easier to handle and prevent leakage during baking.
- Use room temperature cream cheese and butter for smoother, lump-free mixing and better incorporation of ingredients.
- Ensure the cookie dough completely seals the cheesecake filling to prevent unexpected leaks or splits during baking.
- Avoid overmixing the dough to keep the cookies tender and prevent a tough texture.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and check that all other ingredients are gluten-free.
- Create mini versions by using less dough and smaller cheesecake dollops for bite-sized treats perfect for parties.
- Experiment with flavor variations by adding a drop of flavored extract or swirling different spices into the cinnamon sugar coating.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 238
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg