Churro Cookie Donuts (Printer-Friendly Layout)

Warm cinnamon sugar hugs soft cookies with a velvety center for a rich and sweet bite you'll love.

# Ingredients You'll Need:

→ Cookie Dough

01 - 1 gram salt
02 - 2 grams baking soda
03 - 4 grams baking powder
04 - 375 grams all-purpose flour
05 - 5 millilitres vanilla extract
06 - 2 large eggs
07 - 200 grams granulated sugar
08 - 227 grams unsalted butter, softened

→ Cheesecake Filling

09 - 5 millilitres vanilla extract
10 - 50 grams granulated sugar
11 - 226 grams cream cheese, softened

→ Cinnamon-Sugar Coating

12 - 8 grams ground cinnamon
13 - 100 grams granulated sugar

# Step-by-Step Instructions:

01 - Once the cookies are just cool enough to touch, gently roll each one in your cinnamon-sugar mix so they’re covered all over.
02 - While cookies are baking, grab a small bowl and stir your ground cinnamon with granulated sugar until everything looks even.
03 - Put your cookies on the lined sheet, leaving a little room so they don’t stick together. Pop them in the oven and bake at 175°C for about 12 to 15 minutes—watch for the edges to look a bit golden.
04 - Turn your oven on to 175°C and set out a lined baking sheet. Scoop a chunk of cookie dough, squash it out, pop a bit of cheesecake filling in the middle, then layer on another bit of dough. Press the sides together so it seals and keeps the filling locked in.
05 - Get your cream cheese super smooth in a bowl by mixing well. Toss in the sugar and vanilla, then mix until you’ve got a creamy filling that’s all blended together.
06 - Slip the dough in the fridge for at least half an hour to help it set up and get easier to handle.
07 - Add the dry stuff in slowly to the butter mixture. Keep your mixer on low and stop once everything comes together and you have a soft dough you can handle.
08 - Dump flour, baking powder, baking soda, and salt into another bowl and quickly stir it together until mixed well.
09 - Crack in the eggs one after the other. Give it a good mix after you add each one, then pour in your vanilla and stir again until you can’t see streaks anymore.
10 - Throw your soft butter and sugar into a big bowl. Whip them together until the mix gets light and looks fluffy.

# Extra Tips and Tricks:

01 - If you let your cookies cool just a little before rolling, the cinnamon-sugar will stick way better and won’t melt right off.

Go Back