I created Churro Cheesecake Donut Cookies that tuck a cheesecake center into a cinnamon-sugar coated cookie, and the unexpected combination is worth a closer look.

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I didn’t plan to make anything this ridiculous but somehow these Churro Cheesecake Donut Cookies took over my kitchen. They look like tiny donuts but the bite is like a soft cookie with a creamy center that surprises you, i swear.

The idea of mixing all purpose flour with cream cheese, softened felt odd at first, but it gives a pillowy tender crumb and that cheesecake creaminess inside. Every time I make them friends ask what magic I used, and i cant quite tell them, cause it’s part recipe part happy accident.

Try one, you won’t stop wondering how they got so good.

Ingredients

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All purpose flour: Mostly carbohydrates, gives structure and chew, low fiber and protein
Unsalted butter: Rich in fat, adds moisture and flavor, makes cookies tender and rich
Cream cheese: Adds tang and creaminess, gives cheesecakey bite, has protein and fat
Granulated and brown sugars: Sugars feed sweetness and caramel notes, brown adds moisture and depth
Egg: Binds ingredients, gives structure and some protein, helps browning and lift
Ground cinnamon: Warms flavor, aromatic spice, low calories, gives churro style and cinnamon sugar finish

Ingredient Quantities

1 1/2 cups all purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter softened

1/2 cup cream cheese softened

1/3 cup granulated sugar (for the dough)

1/3 cup packed light brown sugar

1 large egg

1 tsp vanilla extract

1 tsp ground cinnamon (in the dough)

1/4 cup granulated sugar (for coating)

2 tsp ground cinnamon (for coating)

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper, rack in the middle.

2. Whisk together 1 1/2 cups all purpose flour, 1 tsp baking powder, 1/4 tsp salt and 1 tsp ground cinnamon in a bowl.

3. In a large bowl cream 1/2 cup softened unsalted butter, 1/2 cup softened cream cheese, 1/3 cup granulated sugar and 1/3 cup packed light brown sugar until light and fluffy, scrape the bowl down once or twice.

4. Add 1 large egg and 1 tsp vanilla extract to the butter mixture and beat until combined, dont overmix.

5. Fold the dry ingredients into the wet until just combined, dont keep stirring or the cookies will get tough.

6. Chill the dough 20 to 30 minutes in the fridge — this helps them hold shape and reduces spreading.

7. In a shallow bowl mix 1/4 cup granulated sugar with 2 tsp ground cinnamon for the coating.

8. Scoop dough by tablespoons (about
1.5 Tbsp each), roll into balls, then press the center with your thumb to make a donut like indentation or flatten slightly so they look like mini donuts.

9. Roll each cookie in the cinnamon sugar, place about 2 inches apart on the prepared sheet and bake 10 to 12 minutes until edges are set but centers still soft.

10. Right when they come out of the oven roll them again in the cinnamon sugar for an extra churro crust, then cool on a wire rack — they firm up as they cool so dont overbake, serve warm or room temp.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl and a medium bowl
5. Electric hand mixer or a sturdy wooden spoon
6. Measuring cups and measuring spoons
7. Tablespoon or small cookie scoop
8. Shallow bowl for the cinnamon sugar
9. Rubber spatula and a wire cooling rack

FAQ

Q: Can I make the dough ahead of time? A: Yes. You can chill the dough in the fridge for up to 48 hours or freeze it for about 1 month. If baking from chilled, just add 2-3 minutes to the bake time.

Q: How do I get the cinnamon sugar to really stick? A: Roll the cookies while they're still warm in the mix of 1/4 cup sugar and 2 tsp cinnamon. If you want extra hold, brush the cookies lightly with melted butter first, then roll.

Q: My dough is too sticky to handle, what do I do? A: Pop it in the fridge for 15-30 minutes. If it's still too soft, sprinkle in 1 tablespoon of flour at a time, up to 2 tbsp, until it's manageable. Flour your hands or scoop with a cookie scoop to avoid mess.

Q: Can I swap the cream cheese or butter for dairy free versions? A: Yep. Use 1:1 vegan butter and vegan cream cheese. For the egg, a flax egg works (1 tbsp ground flax + 3 tbsp water). Texture may be slightly different but still tasty.

Q: How do I shape them like donut cookies with a hole? A: Roll into balls, then press a hole in the center with your thumb or the end of a piping tip before baking. Make the hole a bit larger than you think, they puff up while baking.

Q: How should I store leftovers and reheat them? A: Because of the cream cheese, keep them in an airtight container in the fridge up to 4 days. Freeze baked cookies on a tray then transfer to a freezer bag for up to a month. Reheat in a 300°F oven for 5-7 minutes or microwave 8-12 seconds for a quick warm bite.

Irresistible Churro Cheesecake Donut Cookies With Cinnamon Sugar Recipe Substitutions and Variations

All purpose flour: swap with an equal amount of a 1:1 gluten free baking blend (same volume). If the blend does not include xanthan gum add about 1/4 to 1/2 teaspoon per cup, result may be a little crumblier. Or use equal parts whole wheat pastry flour for a nuttier, slightly denser cookie.
Unsalted butter 1/2 cup: use 1/2 cup solid coconut oil at room temp for a dairy free option, youll get a touch of coconut flavor and slightly crisper edges. Or use 1/2 cup vegan stick butter as a straight 1:1 swap for closest texture.
Cream cheese 1/2 cup: swap with equal mascarpone for almost the same texture and flavor, or use Neufchatel 1:1 to cut fat a bit. If you try ricotta blend it smooth and drain extra liquid first, it will be lighter and a bit grainy.
Large egg: replace with a flax egg made from 1 tablespoon ground flaxseed plus 3 tablespoons water, let sit 5 minutes to thicken, it binds well but can be denser. Or use 1/4 cup unsweetened applesauce for moisture, cookies will be softer.

Pro Tips

1) Measure the flour right, dont pack it into the cup. Spoon it into the measuring cup and level it off or better yet weigh it (about 190 g) so the dough isnt dry and dense.

2) Get the butter and cream cheese very soft but not melted. If one of them gets too warm the dough will be greasy, cut them into small pieces and let them sit a bit or zap in the microwave for 5 seconds at a time, youll still get a fluffier mix.

3) Chill the dough longer than the recipe says if you can. 20 to 30 minutes is fine but 45 to 60 minutes helps the cookies hold shape, reduces spreading and actually makes the flavors meld better.

4) Double-coat for max crunch. Roll the balls in cinnamon sugar before baking then, very important, roll them again right out of the oven while theyre still hot so the sugar sticks and forms that extra churro crust.

5) Watch the edges not the time and store smart. Pull them when edges are set but centers still soft, they firm up as they cool. Cool on a wire rack, freeze unbaked scooped balls on a tray and bag them for later, bake from frozen adding a few minutes, reheat leftovers for a few minutes in a warm oven to get that fresh-baked feel.

Irresistible Churro Cheesecake Donut Cookies With Cinnamon Sugar Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I created Churro Cheesecake Donut Cookies that tuck a cheesecake center into a cinnamon-sugar coated cookie, and the unexpected combination is worth a closer look.

Servings

servings

Calories

225

kcal

Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl and a medium bowl
5. Electric hand mixer or a sturdy wooden spoon
6. Measuring cups and measuring spoons
7. Tablespoon or small cookie scoop
8. Shallow bowl for the cinnamon sugar
9. Rubber spatula and a wire cooling rack

Ingredients

1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter softened
1/2 cup cream cheese softened
1/3 cup granulated sugar (for the dough)
1/3 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 tsp ground cinnamon (in the dough)
1/4 cup granulated sugar (for coating)
2 tsp ground cinnamon (for coating)

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper, rack in the middle.
Whisk together 1 1/2 cups all purpose flour, 1 tsp baking powder, 1/4 tsp salt and 1 tsp ground cinnamon in a bowl.
In a large bowl cream 1/2 cup softened unsalted butter, 1/2 cup softened cream cheese, 1/3 cup granulated sugar and 1/3 cup packed light brown sugar until light and fluffy, scrape the bowl down once or twice.
Add 1 large egg and 1 tsp vanilla extract to the butter mixture and beat until combined, dont overmix.
Fold the dry ingredients into the wet until just combined, dont keep stirring or the cookies will get tough.
Chill the dough 20 to 30 minutes in the fridge — this helps them hold shape and reduces spreading.
In a shallow bowl mix 1/4 cup granulated sugar with 2 tsp ground cinnamon for the coating.
Scoop dough by tablespoons (about
5 Tbsp each), roll into balls, then press the center with your thumb to make a donut like indentation or flatten slightly so they look like mini donuts.
Roll each cookie in the cinnamon sugar, place about 2 inches apart on the prepared sheet and bake 10 to 12 minutes until edges are set but centers still soft.
Right when they come out of the oven roll them again in the cinnamon sugar for an extra churro crust, then cool on a wire rack — they firm up as they cool so dont overbake, serve warm or room temp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.