Churro Cheesecake Donut Cookies

These cookies enclose a chilled cheesecake filling between two rounds of sugar cookie dough, so each bite hits both a soft cookie and a creamy, tangy center. Chilling the filling first is essential, since a runny center would leak out during baking. Once baked, rolling the warm cookies in cinnamon sugar gives them the crackly, churro-like coating that gives the recipe its name.

Sugar cookie dough is filled with a chilled cheesecake center, baked, then rolled in cinnamon sugar for a churro-style treat.

Why You'll Love This Recipe

• Fast: ready in about 32 minutes (20 min prep, ? min cook)
• Simple: 14 everyday ingredients
• Feeds the family: 12 servings
• Light: about 220 calories per serving

Ingredients

• 2 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ⅓ cup milk
• 4 ounces cream cheese (softened)
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons melted butter

Instructions

1. Beat the cream cheese, powdered sugar, and vanilla extract together in a mixing bowl until smooth.
2. Transfer the mixture to a small piping bag or a plastic zip-top bag and refrigerate for about 15 minutes to firm up.
3. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
4. Cream the butter and sugar together in a large bowl until light and fluffy.
5. Add the egg and vanilla extract, mixing until fully incorporated.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until a soft dough forms.
7. Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Scoop about a tablespoon of dough and flatten it into a small circle.
9. Pipe a small dollop of the chilled cheesecake filling in the center.
10. Cover with another piece of dough and seal the edges to ensure the filling stays inside.
11. Place the assembled cookies on the prepared baking sheet.
12. Bake for 10 to 12 minutes, until the cookies are lightly golden brown.
13. Remove from the oven and let them cool slightly before coating.
14. Mix the granulated sugar and cinnamon together in a small bowl.
15. Brush each cookie with melted butter, then roll it in the cinnamon sugar mixture until fully coated.
16. Let the cookies cool completely before serving.

Cooking Tips

• Chill the cheesecake filling for the full 15 minutes so it holds its shape when piped.
• Seal the edges of the dough firmly to keep the filling from leaking out during baking.
• Roll the warm cookies in cinnamon sugar right after baking so it sticks well.

Substitutions

• Flavored cream cheese can be used for a twist on the filling.
• Brown sugar can replace some granulated sugar in the cinnamon coating for a deeper flavor.
• A dairy-free cream cheese can be used for a lighter or dairy-free filling.

Storage

• Refrigerate in an airtight container for up to 4 days, since these contain a cream cheese filling.
• Bring to room temperature for about 10 minutes before serving for the best texture.

Serving Suggestions

• Serve slightly warm or at room temperature.
• Pair with coffee or hot chocolate.
• Arrange on a platter for a fun party dessert.

Nutrition (per serving)

Nutrient	Amount
Calories	220 kcal

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