Churro Cheesecake Cookies

This churro cheesecake cookie recipe transforms the beloved flavors of cinnamon-sugar coated churros and creamy cheesecake into an irresistible cookie format that's perfect for any occasion. The combination creates a texture that's somewhat like a soft donut but with all the convenience of a cookie.

I first made these for my daughter's quinceañera celebration as a nod to our family's love of traditional churros. They were such a hit that they've become our go-to dessert whenever we want to impress company without spending hours in the kitchen.

Ingredients

• All purpose flour creates the perfect tender base for these cookies
• Baking powder gives just enough lift without making them cakey
• Salt balances the sweetness and enhances all the flavors
• Unsalted butter adds richness and helps create that melt in your mouth texture
• Granulated sugar provides the classic sweetness and helps create the churro coating
• Brown sugar adds depth and a hint of molasses flavor that complements the cinnamon
• Large egg binds everything together and adds structure
• Vanilla extract enhances the cheesecake flavor profile
• Cream cheese delivers that distinctive tangy cheesecake element
• Ground cinnamon brings the essential churro flavor that makes these cookies special

Step-by-Step Instructions

Prepare Your Oven and Baking Sheet

Preheat your oven to 350°F making sure it reaches full temperature before baking. Line your baking sheet with parchment paper to prevent sticking and make cleanup easier. This preparation ensures your cookies will bake evenly and come off the sheet easily.

Mix Dry Ingredients

Whisk together the flour, baking powder, and salt in a medium bowl until thoroughly combined. This distributes the leavening agent evenly throughout the flour and ensures your cookies will have consistent texture. Take your time with this step as it prevents flour pockets in your finished cookies.

Cream Butter and Sugars

In a large bowl, beat the softened butter with both granulated and brown sugars for at least 3 minutes until the mixture becomes light and fluffy. This step incorporates air into the batter which helps create the perfect cookie texture. The mixture should look almost whipped when properly creamed.

Add Wet Ingredients

Mix in the egg and vanilla extract until completely incorporated, then blend in the softened cream cheese until smooth. The mixture might look slightly curdled at first but keep mixing until it becomes uniform. The cream cheese should be fully incorporated with no visible lumps for the best cheesecake flavor.

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to your wet mixture, stirring just until combined. Overmixing at this stage can develop too much gluten, resulting in tough cookies. Stop mixing as soon as no dry flour is visible for the most tender results.

Portion the Dough

Scoop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading. Using a cookie scoop ensures uniform size which helps the cookies bake evenly. If the dough is too sticky, refrigerate it for 15 minutes before scooping.

Bake to Perfection

Bake for 12 to 15 minutes, watching carefully for the edges to turn light golden brown while the centers remain soft. Rotating the pan halfway through baking ensures even browning. The cookies may look slightly underdone in the center but will firm up as they cool.

Prepare Cinnamon Sugar Coating

While the cookies are still baking, mix together the granulated sugar and cinnamon in a small bowl. Make sure the cinnamon is evenly distributed throughout the sugar for consistent flavor in every bite. Having this ready allows you to coat the cookies while they're still warm.

Roll in Cinnamon Sugar

While the cookies are still warm but not hot, gently roll each one in the cinnamon sugar mixture until completely coated. The residual heat helps the sugar adhere to the surface. For an extra cinnamon kick, you can even press the cookies lightly into the mixture to ensure maximum coating.

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The cream cheese is truly the magic ingredient in this recipe. I discovered its importance when I accidentally used mascarpone in a pinch one Christmas Eve. While still delicious, they lacked that distinctive tangy note that makes these cookies so addictive. My family still reminds me of this substitution mishap every holiday season.

Storage Tips

These churro cheesecake cookies will stay fresh for up to 3 days when stored in an airtight container at room temperature. For longer storage, place them in the refrigerator where they'll keep for about a week. Just bring them to room temperature before serving to restore their soft texture.

If you want to freeze them, place the cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag with parchment between layers. They'll keep beautifully for up to 3 months. Thaw at room temperature when ready to enjoy.

Perfect Substitutions

No cream cheese on hand? Mascarpone makes a suitable substitute, though the flavor will be less tangy. Neufchâtel cheese works perfectly and cuts some calories. For a dairy-free version, try vegan cream cheese, though you may need to adjust the flour slightly as it tends to be wetter.

If you're out of ground cinnamon, pumpkin pie spice makes a delightful alternative for the coating. For a chocolate twist, add mini chocolate chips to the batter and mix a tablespoon of cocoa powder into the cinnamon-sugar coating.

Serving Suggestions

These cookies are delicious on their own, but they truly shine when served alongside a cup of Mexican hot chocolate or café con leche. For an elegant dessert plate, pair them with fresh berries and a dollop of whipped cream.

Try crumbling these cookies over vanilla ice cream for an incredible impromptu dessert, or sandwich two cookies with a scoop of dulce de leche ice cream for the ultimate churro cheesecake ice cream sandwich experience.

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Recipe FAQs

→ How do I know when the Churro Cheesecake Cookies are done baking?

The cookies are done when the edges turn slightly golden while the centers remain soft. They should look set but not browned all over, typically after 12-15 minutes at 350°F. Be careful not to overbake, as this can dry out the cream cheese component.

→ Can I make the dough ahead of time?

Yes! The dough can be prepared up to 24 hours ahead and refrigerated. Bring it to room temperature for about 15 minutes before scooping and baking. You can also freeze portioned dough balls for up to 3 months - just add 2-3 minutes to the baking time when cooking from frozen.

→ How do I make the cream cheese glaze mentioned in the notes?

For a delicious cream cheese glaze, mix 4 oz softened cream cheese with 1 cup powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Adjust consistency with more milk if needed, then drizzle over cookies after they've been coated in cinnamon sugar.

→ Why did my cookies spread too much during baking?

Excessive spreading usually happens when the dough is too warm or the butter is too soft. Chill the dough for 30 minutes before baking if your kitchen is warm. Also, make sure your baking sheets are cool before placing new batches of dough on them.

→ Can I make these cookies without cream cheese?

While cream cheese is essential for the cheesecake flavor profile, you could substitute mascarpone cheese for a similar texture. For dairy-free options, dairy-free cream cheese alternatives can work, though the flavor and texture will differ slightly from the original.

→ What's the best way to store these cookies?

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, though the cinnamon-sugar coating may absorb moisture. Bring to room temperature before serving for the best texture and flavor.