Oh, you guys, let me tell you about these Churro Cheesecake Donut Cookies! Where do I even begin? It all started on a particularly chaotic Saturday morning. The kids were bouncing off the walls, I was trying to juggle laundry and meal prep, and I just really, really needed a win. I had a craving for something sweet, something comforting, but also something a little bit…fun. I remembered seeing something online about churro-flavored desserts and my mind just took off.

Now, I’m no stranger to kitchen experiments, and sometimes they go spectacularly wrong, but this time? Magic happened. The first batch of these Churro Cheesecake Donut Cookies was a revelation. Warm, cinnamon-sugary, with that creamy, tangy cheesecake filling… Oh my goodness! I took a bite and practically swooned. The kids, of course, went absolutely nuts for them. They thought they were the coolest thing ever – cookies that look like donuts and taste like churros? It was a total home run.

I have to admit, the first time I tried making these, I totally underestimated the amount of cinnamon sugar I needed. The cookies came out looking a little…pale. But hey, that’s how we learn, right? Now, I practically drown them in that sweet, spicy coating and they are just perfect.

These Churro Cheesecake Donut Cookies have become a family staple. They’re the perfect treat for birthdays, holidays, or just a random Tuesday when we need a little pick-me-up. They are also easy to whip up with ingredients I usually have. Seriously, they are easy and fun to make, even on those days when you’re feeling a bit frazzled. Plus, the cinnamon sugar scent that fills the house while they bake is just heavenly. And if you love raspberry flavours, check out these raspberry cheesecake thumbprint cookies to combine two fantastic flavors into one tasty dessert.

I’m so excited to share this recipe with you. Trust me, even if you’re not a seasoned baker, you can totally nail these Churro Cheesecake Donut Cookies. So, grab your aprons and let’s get baking! You will feel like you bought Churro Cheesecake Donuts? : r/denverfood from a bakery.

INGREDIENTS:

Okay, let’s talk ingredients. Here’s what you’ll need to create these amazing Churro Cheesecake Donut Cookies:

8 tablespoons (1 stick) unsalted butter, softened: I always use real butter for my Churro Cheesecake Donut Cookies. The flavor is just so much richer!
1/2 cup granulated sugar: For sweetness, of course!
1/4 cup packed light brown sugar: This adds a little extra depth of flavor and keeps the cookies nice and soft.
1 large egg: To bind everything together.
1 teaspoon vanilla extract: I use pure vanilla extract – it makes a difference! You can find a good quality one at most grocery stores or online.
1 1/2 cups all-purpose flour: I always measure my flour carefully using the spoon and level method to avoid dry cookies.
1/2 teaspoon baking soda: For a little lift.
1/4 teaspoon salt: To balance the sweetness.

For the Cheesecake Filling:

4 ounces cream cheese, softened: Make sure it’s really softened, otherwise you’ll end up with lumpy filling. I always leave mine out on the counter for at least an hour.
1/4 cup granulated sugar: Just enough to sweeten the cream cheese.
1/2 teaspoon vanilla extract: Again, pure vanilla is the way to go!

For the Churro Coating:

1/2 cup granulated sugar: This is what gives the cookies that classic churro sweetness.
2 teaspoons ground cinnamon: I like to use a good quality cinnamon. It will definitely boost your Churro Cheesecake Donut Cookies.
2 tablespoons unsalted butter, melted: To help the cinnamon sugar stick.

When I am planning my ingredients for these Churro Cheesecake Donut Cookies, I usually find all these at my local grocery store or supermarket.

Here’s a Churro Cheesecake Donut Cookies trick I learned from my mom: If you don’t have time to soften the cream cheese, you can microwave it for a few seconds, but be careful not to melt it! As well as these, If you like strawberry flavors like I do, you can add it in with this strawberry cheesecake poke cake.

HOW TO MAKE – STEP-BY-STEP:

Alright, let’s get down to the nitty-gritty! Here’s how to make these irresistible Churro Cheesecake Donut Cookies, step-by-step:

Preheat and Prep: First things first, preheat your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper. Trust me, parchment paper is your friend here. It prevents the cookies from sticking and makes cleanup a breeze.
Cream Together: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. I use an electric mixer for this, but you can also do it by hand if you’re feeling ambitious! Creaming is the foundation for a good cookie, incorporating air for a light texture. Don’t rush this step.
Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Don’t worry if your batter looks a little lumpy at this point. We’re not going for perfection, just deliciousness! The egg adds moisture and structure, while vanilla extract enhances the overall flavor profile. Use pure vanilla for the best taste.
Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that everything is evenly distributed. Whisking the dry ingredients ensures that the baking soda and salt are evenly dispersed, preventing pockets of overly salty or bitter taste in your cookies.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing can lead to tough cookies, and nobody wants that! Overmixing develops the gluten in the flour, resulting in a tougher cookie. Mix until just combined to maintain a tender crumb.
Make the Cheesecake Filling: In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Ensure your cream cheese is properly softened to avoid lumps. A smooth cheesecake filling is essential for the perfect bite.
Assemble the Cookies: Now comes the fun part! Scoop out a tablespoon of cookie dough and flatten it slightly in your palm. Use your thumb to make a well in the center. Fill the well with about 1 teaspoon of cheesecake filling. Top with another tablespoon of cookie dough, pressing the edges to seal. Shape the cookie into a donut shape. I find it easiest to roll the dough into a ball and then flatten it slightly with my thumb, making a hole in the center. This step requires a bit of finesse, but the result is worth it! Take your time to ensure the filling is well-sealed.
Bake: Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden brown. In my kitchen, these Churro Cheesecake Donut Cookies usually take about 11 minutes to bake. But keep an eye on them, as baking times can vary depending on your oven. Keep a close watch on your cookies during baking, as oven temperatures can vary. Look for lightly golden edges as an indicator of doneness.
Make the Churro Coating: While the cookies are baking, prepare the churro coating by mixing together the granulated sugar and cinnamon in a shallow bowl. Melt the butter in a separate bowl. Preparing the churro coating while the cookies bake streamlines the process and ensures you’re ready to coat them immediately when they come out of the oven.
Coat the Cookies: As soon as the cookies come out of the oven, brush them with the melted butter and then dredge them in the cinnamon sugar mixture. Make sure to coat them generously on all sides! Coating the cookies while they are still warm helps the cinnamon sugar adhere properly. Don’t be shy with the coating; it’s what gives these cookies their signature churro flavor.
Cool and Enjoy: Let the churro cookie recipe cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. I know it’s tempting to eat them right away, but trust me, they’re even better once they’ve cooled down a bit and the flavors have had a chance to meld. Allowing the cookies to cool slightly before transferring them prevents them from breaking. The flavors meld as they cool, enhancing the overall taste experience.

I learned the hard way with Churro Cheesecake Donut Cookies that if you skip the parchment paper, you’ll be scraping cookies off the baking sheet for days!

While the Churro Cheesecake Donut Cookies are baking, I usually tidy up the kitchen or start prepping dinner. I also like to sneak a peek through the oven door every now and then to watch them puff up and turn golden brown. You can also check out Churro Cheesecake Donut Cookies Recipe Below Ingredients: For ….

SERVING:

Now, for the best part: serving these Churro Cheesecake Donut Cookies!

The kids love our Churro Cheesecake Donut Cookies when I pack them in their lunchboxes as a special treat or when we have them with a big glass of milk after school. They also make a fantastic addition to any dessert table. I often bring them to potlucks or parties, and they always disappear in minutes!

My go-to side dish to pair with Churro Cheesecake Donut Cookies is a simple scoop of vanilla ice cream. The cool, creamy ice cream complements the warm, cinnamon-sugary cookies perfectly. I also sometimes serve them with a drizzle of chocolate sauce or a dollop of whipped cream.

These Churro Cheesecake Donut Cookies are perfect for so many occasions. They’re great for birthday parties, holiday gatherings, or even just a cozy night in.

For presentation, I like to arrange the donut shaped cookies on a pretty platter and dust them with a little extra cinnamon sugar. You can also drizzle them with melted chocolate or caramel for an extra touch of indulgence.

If you have extra Churro Cheesecake Donut Cookies (which is rare in my house!), you can store them in an airtight container at room temperature for up to 3 days. They’re also delicious straight from the freezer! Just pop them in the microwave for a few seconds to warm them up.

For a seasonal variation, you could try adding a pinch of nutmeg to the churro coating during the holidays or using pumpkin spice instead of cinnamon in the fall.

My friends always ask for this Churro Cheesecake Donut Cookies recipe whenever I bring them to a gathering. They’re always a huge hit!

FAQs:

Okay, let’s tackle some of the most frequently asked questions about these Churro Cheesecake Donut Cookies. I’ve gotten these from my blog readers and my own family members!

Q: My cheesecake filling is lumpy. What did I do wrong?

A: Ah, the dreaded lumpy cheesecake filling! The most common culprit is not having your cream cheese softened enough. Make sure it’s at room temperature before you start mixing. If it’s still lumpy, try beating it with an electric mixer until it’s smooth. You know what I do when my cream cheese cookies filling looks lumpy? I microwave for a couple of seconds before beating it again!

Q: My cookies are spreading too much in the oven. How can I prevent this?

A: Cookie spreading can be frustrating! Usually, it’s caused by the butter being too soft. Make sure your butter is softened, but not melted. You can also try chilling the cookie dough for 30 minutes before baking. This will help the cookies hold their shape better. If that doesn’t work, try using less butter or more flour in the dough.

Q: Can I use a different type of flour?

A: While I haven’t tested this recipe with other types of flour, you could try using a 1:1 gluten-free flour blend. Just keep in mind that the texture and taste might be slightly different. I recommend sticking with all-purpose flour for the best results.

Q: Can I make these cookies ahead of time?

A: Absolutely! You can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days. Just be sure to bring it to room temperature before scooping and baking. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days.

Q: My cookies are browning too quickly. What should I do?

A: If your cookies are browning too quickly, try lowering the oven temperature by 25 degrees and baking them for a few minutes longer. You can also place a piece of aluminum foil loosely over the cookies to prevent them from browning too much.

Q: Can I freeze these cookies?

A: Yes, you can! To freeze the cookies, place them in a single layer on a baking sheet and freeze for about 30 minutes. Once they’re frozen solid, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. When you’re ready to eat them, let them thaw at room temperature or warm them up in the microwave for a few seconds.

Q: Can I add anything else to these cookies?

A: Of course! Get creative and add your own personal touch. You could try adding chocolate chips, chopped nuts, or even a sprinkle of sea salt to the cinnamon sugar cookies. You could also experiment with different flavors of extract, such as almond or lemon. The possibilities are endless!

My Final Thoughts:

These Churro Cheesecake Donut Cookies hold a special place in my heart because they are such a crowd-pleaser. The combo of cinnamon, cheesecake, and cookie is irresistible and guaranteed to bring smiles. They are the perfect balance of flavors and textures. My kids actually prefer this to a peppermint cheesecake mousse pie during winter!

My Churro Cheesecake Donut Cookies Pro Tips:

Don’t overbake the cookies! They should be lightly golden brown around the edges, but still soft in the center.
Coat the cookies generously with cinnamon sugar! This is what gives them that authentic churro flavor.
Let the cookies cool completely before storing them! This will prevent them from becoming soggy.

Some Churro Cheesecake Donut Cookies variations you can try are:

Chocolate Chip Churro Cheesecake Donut Cookies: Add chocolate chips to the cookie dough for an extra touch of indulgence.
Nutty Churro Cheesecake Donut Cookies: Add chopped nuts, such as pecans or walnuts, to the cookie dough for a little crunch.
Spiced Churro Cheesecake Donut Cookies: Add a pinch of nutmeg or pumpkin spice to the churro coating for a seasonal twist.

My youngest loves the classic version the best, while my oldest prefers them with chocolate chips. My husband is partial to the nutty version. I love them all! I hope these Churro Cheesecake Donut Cookies become a family favorite of yours, too. Don’t be scared when whipping up a batch of these Churro Cheesecake Donut Cookies.

I hope that you found this Churro Cheesecake Donut Cookies recipe helpful. And I hope that it inspires you to get in the kitchen and try something new. Don’t be afraid to experiment and make it your own!

So, go ahead, give these Churro Cheesecake Donut Cookies a try. I’m sure they’ll be a hit!

Churro Cheesecake Donut Cookies

Print Recipe

These Churro Cheesecake Donut Cookies combine the best of all worlds! A soft, donut-like cookie is filled with creamy cheesecake and coated in cinnamon sugar for an irresistible treat.

Author: Zoubida
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 18 cookies
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup milk
For the Cheesecake Filling:
4 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
For the Churro Coating:
½ cup granulated sugar
2 teaspoons ground cinnamon
3 tablespoons butter, melted

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Instructions

Make the Cookies: Preheat oven to 375°F (190°C). In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Drop rounded tablespoons of dough onto ungreased baking sheets. Use a small spoon to make a slight indentation in the center of each cookie.
Make the Cheesecake Filling: In a small bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Spoon the cheesecake filling into the center of each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden brown.
Make the Churro Coating: In a shallow dish, combine granulated sugar and cinnamon. Brush the tops of the warm cookies with melted butter and then dip them into the cinnamon-sugar mixture.
Let cool slightly on baking sheets before transferring to a wire rack to cool completely.
Serve and enjoy!

Notes

For extra flavor, add a pinch of nutmeg to the cinnamon-sugar mixture.