Oh my goodness, let me tell you about these Churro Cheesecake Cookies! If you’re a fan of rich, creamy cheesecake and the sugary, cinnamon goodness of churros, then these cookies are basically the love child of the two! I first discovered this cookie hybrid at a friend’s potluck—it’s one of those treats that makes you stop in your tracks and say, “Wow, how did you do this?” I couldn’t keep it a secret, so I tucked the recipe into my little collection and have been making them ever since.
These cookies are perfect for any occasion, whether it’s a cozy family gathering or a lively get-together with friends. Plus, the aroma that fills your kitchen while they bake is enough to bring everyone rushing to the cookie jar. Trust me, you’ll be the star of the dessert table!
What’s in Churro Cheesecake Cookies?
All-purpose flour: The backbone of our cookies that gives them structure. I like to use unbleached flour for a more natural flavor.
Baking powder: A little leavening magic which helps the cookies rise and gives them that fluffy texture.
Salt: A crucial balance to the sweetness; it amplifies the other flavors in the cookie.
Cinnamon: This spice is what truly brings out the churro vibes! I often use Vietnamese cinnamon because it has such a warm, rich flavor.
Unsalted butter: For that rich, creamy texture. I always opt for high-quality butter; it truly makes a difference!
Sugar: You’ll need both granulated sugar and brown sugar to get that perfect balance of sweetness and chewiness.
Eggs: These bind the cookies together and keep them moist. Don’t forget to let them come to room temperature!
Vanilla extract: You can’t go wrong with a splash of pure vanilla—trust me, it elevates the whole experience!
Cream cheese: The secret ingredient that makes these cookies feel like cheesecake in every bite! Make sure it’s softened for easy mixing.
Granulated sugar and cinnamon (for rolling): The finishing touch that gives these cookies that signature churro crunch!
Is Churro Cheesecake Cookies Good for You?
Now, I won’t pretend these cookies are a health food, but they do carry some fun qualities.
Cream cheese: It adds a delightful creaminess and some calcium to the mix, but it’s rich, so moderation is key.
Butter: While delicious, it’s a saturated fat. However, if you use it in moderation, it can fit into an otherwise balanced diet.
That said, these Churro Cheesecake Cookies are perfect for indulgence every now and then. Make them for celebrations and special moments—often, a little treat goes a long way in lifting our spirits!
Ingredients List:
– 2 ½ cups all-purpose flour
– 1 tsp baking powder
– ½ tsp salt
– 1 tbsp cinnamon
– 1 cup unsalted butter (1 stick, softened)
– 1 cup granulated sugar
– ¾ cup brown sugar (packed)
– 2 large eggs (room temperature)
– 1 tsp vanilla extract
– 8 oz cream cheese (softened)
– ¾ cup granulated sugar (for rolling)
– 1 tbsp cinnamon (for rolling)
*Yields about 24 cookies*
How to Make Churro Cheesecake Cookies?
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will keep the cookies from sticking and make clean-up a breeze.
2. In a medium mixing bowl, whisk together the flour, baking powder, salt, and cinnamon. Set this dry mix aside for now.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar with a hand mixer or stand mixer until it’s light and fluffy. You’ll know it’s ready when the mixture becomes pale and airy—about 2-3 minutes.
4. Add the eggs one at a time and mix until combined, followed by the vanilla extract.
5. Now, gently fold in the softened cream cheese until it’s completely blended. Remember to scrape the bowl to make sure everything gets mixed in!
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix or the cookies will be tough; we want them soft and dreamy!
7. In a separate small bowl, combine the granulated sugar and cinnamon for rolling.
8. Using a cookie scoop or your hands, form balls of dough about 1 inch in diameter, and roll them in the cinnamon-sugar mixture until well coated.
9. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. They’ll spread out while baking!
10. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Sweet Tips and Twists!
– Want to up the cream cheese factor? Try adding a dollop of cream cheese frosting on top!
– For a fun twist, add some chocolate chips or a caramel drizzle once the cookies are cool.
– Storing? You can keep these cookies in an airtight container for about a week—if they last that long!
Whether you’re baking them for a special occasion or just to treat yourself, I hope you enjoy making (and devouring) these Churro Cheesecake Cookies as much as I do! They’ve become a staple in my home, and I can’t wait to hear how yours turn out. Happy baking!