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These churro cheesecake cookies mash up two classic sweets. Inside, you’ll find a smooth cheesecake filling, all wrapped up in a soft cookie, then rolled in cozy cinnamon sugar. Whenever I want a dessert that wins over a crowd, or just want to treat my family, these are my pick. Perfect for lazy days or special hangouts.
The first time I made these was for a school bake sale. People thought they came from a fancy shop. They disappeared fast and now they’re everyone’s favorite thing to ask for.
Irresistible Ingredients
- Cream cheese: for the creamy middle, use full-fat and get it nice and soft so it blends easily
- Egg yolk: brings extra richness to the center
- Melted butter: helps sugar stick to the outside, unsalted is best
- Ground cinnamon: must-have for that churro flavor, fresh is best
- Salt: makes the sweetness pop, go for fine sea salt
- Baking soda: gives the cookies that nice lift, make sure it still fizzes in a little vinegar
- All-purpose flour: great texture comes from a good, unbleached option
- Vanilla extract: adds depth, real vanilla is worth it
- Large eggs: hold everything together, fresh is always best
- Granulated sugar and light brown sugar: sweetness and moisture, brown sugar means a chewy center
- Unsalted butter: main fat for softness, bring to room temp for easy mixing
Simple Steps
- Coat the Cookies:
- Stir together cinnamon and sugar in a bowl. While cookies are still a little warm, brush each one with melted butter. Give them a good roll in the cinnamon sugar so they're fully covered.
- Bake the Cookies:
- Pop the dough balls on your prepped baking sheets, keep space between so they don't join together. Bake until edges are nicely browned and middles aren’t too soft—should take about twelve to fifteen minutes. Let them hang out on the tray a couple minutes, then move over to a rack.
- Shape the Cookies:
- Take about one and a half tablespoons of dough, pat it flat in your hand. Add a teaspoon of the chilled cheesecake mix in the center and gently close up the dough so the filling is hidden. Roll it back into a ball and repeat for all the dough.
- Make the Cookie Dough:
- Preheat the oven to three fifty and cover your baking sheets with parchment for less mess. In a big bowl, whip softened butter with your sugars till fluffy and light. Toss in the eggs one at a time, then a good splash of vanilla. In another bowl, stir together flour, baking soda, salt, cinnamon—make sure it’s smooth. Add your dry mix to the wet just till you can’t see flour.
- Prepare the Cheesecake Filling:
- With a hand or stand mixer, whip cream cheese with sugar, vanilla, and egg yolk till you get a fluffy blend. Chill it while you make the dough—helps make filling the cookies a breeze.
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The best part is swirling the cheesecake middle. My youngest once helped fill them and his laughter made it the sweetest baking day ever. That memory pops up every time I grab the mixer again.
Best Ways to Store
Keep these cookies in a sealed container on the counter—good for about four days. To keep them longer, throw them in the freezer. Stack with parchment or wax paper in between, so they don’t stick. Let them come back to room temp before digging in.
Easy Swaps
No brown sugar? Just use only white sugar and add a splash of molasses if you have some. You can use a plant-based cream cheese for dairy-free needs. Try subbing in some whole wheat flour if you want extra fiber and a heartier cookie.
How to Serve
They're super tasty when they're warm. Try them with coffee or hot cocoa for a snack. Fancy things up for a party by setting them out with fresh berries or giving them a drizzle of chocolate sauce.
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Churro Cookie Origins
Churros started in Spain and Latin American kitchens, usually deep-fried. Mixing that classic cinnamon sugar with creamy cheesecake filling gives these cookies a fun twist. They're always a hit at bake sales and potluck tables.
Frequently Asked Questions About Recipes
- → How do these cookies get their churro vibe?
When you dunk the warm cookies in a cinnamon and sugar mix, it brings out that awesome churro smell and taste.
- → What gives the cookies a creamy cheesecake middle?
You scoop a velvety cream cheese mix into the dough before baking. That way you get a melty, rich center every time.
- → Is it okay to prep the dough in advance?
Totally! You can whip up the filling and dough ahead, stash them in the fridge, and put everything together right before baking.
- → How should I get the cinnamon sugar to stick to the cookies?
Once your cookies are fresh out the oven, brush them all over with melted butter and toss in the cinnamon sugar so it coats every bit.
- → Should these cookies be enjoyed warm or can I eat them cold?
Honestly, you’ll love them either way, but if you eat them warm, the centers are extra gooey and the flavors pop even more.
- → Is it possible to freeze these cookies?
You sure can. After they cool down, pop them in a tightly sealed container and they’ll keep fine in the freezer for a couple months.