Oh, honey, let me tell you about these Churro Cheesecake Donut Cookies. It all started one chaotic Saturday morning. My kids were bouncing off the walls, my husband was trying to fix a leaky faucet, and I just NEEDED a win. I remembered a recipe my grandma used to make, simple cinnamon sugar cookies, but I thought, “Kiera, you can do better!” Thus began my adventure into Churro Cheesecake Donut Cookies.
The first batch? A complete disaster! They spread flatter than pancakes. I almost gave up, but then I remembered my mom’s advice, “A little extra cream cheese never hurt anyone, especially in cookies!” So, I tweaked the recipe, and that’s how my family fell in love with these Churro Cheesecake Donut Cookies. Now, anytime I need to bring something to a potluck or just want to make a weekend feel special, these babies are my go-to. You are going to love these Churro Cheesecake Donut Cookies.
Trust me, if I can make these Churro Cheesecake Donut Cookies happen in my crazy kitchen, you definitely can too! This Churro Cheesecake Donut Cookies recipe is so much more fun to make than your average dessert!
Ingredients for Churro Cheesecake Donut Cookies
Okay, let’s gather our goodies! Here’s what you’ll need for these delightful Churro Cheesecake Donut Cookies. Remember, I always splurge on good vanilla extract. It really makes a difference in these Churro Cheesecake Donut Cookies!
- 1 cup (2 sticks) unsalted butter, softened: I always use a good quality butter for the best flavor in these Churro Cheesecake Donut Cookies.
- 1 cup granulated sugar: For that perfect sweetness that complements the cinnamon in our Churro Cheesecake Donut Cookies.
- 4 oz cream cheese, softened: This is the magic ingredient that gives these Churro Cheesecake Donut Cookies their amazing texture.
- 1 large egg: Adds richness and helps bind everything together in our Churro Cheesecake Donut Cookies dough.
- 1 teaspoon vanilla extract: Don’t skimp on this! The vanilla really enhances the flavor of the Churro Cheesecake Donut Cookies.
- 2 ¼ cups all-purpose flour: The base of our Churro Cheesecake Donut Cookies. Make sure to measure it correctly! The type of flour you use can significantly impact the texture of your cookies. All-purpose flour provides a good balance, but you can experiment with bread flour for a chewier texture or cake flour for a more tender crumb.
- 1 teaspoon baking powder: For that little bit of lift, giving our Churro Cheesecake Donut Cookies a light and airy texture. Baking powder is a leavening agent that creates gas bubbles in the dough, making the cookies rise.
- ½ teaspoon salt: Balances the sweetness and brings out all the flavors in these Churro Cheesecake Donut Cookies. Salt doesn’t just make things taste salty; it enhances the other flavors in the recipe.
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar: Because you can never have too much sugar on a Churro Cheesecake Donut Cookies, right?
- 2 teaspoons ground cinnamon: The star of the show! This gives our Churro Cheesecake Donut Cookies that classic churro flavor. Adjust the amount of cinnamon to your preference. Some people like a stronger cinnamon flavor, while others prefer a more subtle taste.
I found this similar recipe for Churro Cheesecake Donut Cookies on this facebook page. Churro Cheesecake Donut Cookies Recipe Below Ingredients: For …
How to Make Churro Cheesecake Donut Cookies – Step by Step
Alright, let’s dive into making these Churro Cheesecake Donut Cookies! Don’t worry, I’ll walk you through every step. Remember, even if things get a little messy, that’s part of the fun!
Step 1: Cream Together Butter, Sugar, and Cream Cheese
In a large bowl, cream together the softened butter, granulated sugar, and cream cheese until the mixture is light and fluffy. This is where a good mixer comes in handy. It ensures the base of our Churro Cheesecake Donut Cookies is perfectly smooth. Creaming the butter, sugar, and cream cheese together properly is crucial for creating a tender cookie. The process incorporates air into the mixture, which helps to lighten the texture of the dough.
Step 2: Beat in Egg and Vanilla
Beat in the egg and vanilla extract until well combined. The mixture should look nice and creamy, ready to become the delicious dough for our Churro Cheesecake Donut Cookies. Remember, good ingredients make good cookies! Using high-quality vanilla extract can really enhance the flavor of your cookies. Vanilla extract adds a warm, sweet note that complements the other ingredients.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Whisking helps to evenly distribute the baking powder, ensuring our Churro Cheesecake Donut Cookies bake evenly. I always double-check to make sure there are no clumps. Whisking the dry ingredients ensures that the baking powder and salt are evenly distributed throughout the flour. This is important for consistent baking and flavor in every cookie.
Step 4: Gradually Add Dry Ingredients to Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough Churro Cheesecake Donut Cookies. Overmixing develops the gluten in the flour, which can result in a tough cookie. Mix until just combined, and then stop mixing.
Step 5: Chill the Dough
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This step is crucial! Chilling the dough prevents the Churro Cheesecake Donut Cookies from spreading too much in the oven. You can also find tips on chilling cookie dough. Chilling the dough allows the butter to solidify, which helps the cookies maintain their shape during baking. It also allows the flavors to meld together, resulting in a more flavorful cookie.
Step 6: Preheat Oven and Prepare Baking Sheet
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents the Churro Cheesecake Donut Cookies from sticking and makes cleanup a breeze! Parchment paper provides a non-stick surface for baking, which prevents the cookies from sticking to the baking sheet. It also makes cleanup much easier.
Step 7: Shape the Dough
Roll the dough into 1-inch balls. Place them on the prepared baking sheet, leaving some space between each cookie. This ensures they bake evenly and don’t stick together, resulting in perfectly shaped Churro Cheesecake Donut Cookies. Consistent sizing ensures that the cookies bake evenly. Use a cookie scoop or kitchen scale to measure the dough for uniform results.
Step 8: Mix Cinnamon and Sugar
In a small bowl, mix together the granulated sugar and ground cinnamon for the coating. This cinnamon-sugar mixture will give our Churro Cheesecake Donut Cookies that classic churro taste and texture. The cinnamon-sugar coating adds a sweet and spicy flavor that is characteristic of churros. Adjust the ratio of cinnamon to sugar to your preference.
Step 9: Bake
Bake for 8-10 minutes, or until the edges are lightly golden. Keep a close eye on them! You want them to be perfectly baked but still soft and chewy. Baking time can vary slightly depending on your oven. Baking time can vary depending on your oven and the size of your cookies. Keep a close eye on them to ensure they don’t overbake.
Step 10: Coat in Cinnamon Sugar
While the cookies are still warm, roll each cookie in the cinnamon sugar mixture, coating them generously. This is my favorite part! The warm Churro Cheesecake Donut Cookies get a perfect coating of cinnamon sugar. Coating the cookies while they are still warm helps the cinnamon sugar adhere to the surface.
Serving & Enjoying Your Churro Cheesecake Donut Cookies
Oh, the best part: enjoying these warm Churro Cheesecake Donut Cookies! My kids love them straight out of the oven with a glass of milk. My husband prefers his with a strong cup of coffee. And me? I sneak a few when they’re still warm, that cinnamon sugar just melts in your mouth. Another great cookie to try is this raspberry cheesecake thumbprint cookies.
These Churro Cheesecake Donut Cookies are perfect for birthday parties, potlucks, or just a cozy night in. Sometimes, I’ll drizzle a little melted white chocolate over them for an extra touch. It makes them look so fancy! You should consider these Cinnamon Sugar Cookies!
If you have any leftover Churro Cheesecake Donut Cookies, store them in an airtight container at room temperature. They’re usually gone within a day or two at my house, but they stay fresh for about a week. I’ve even crumbled them over ice cream for a fun dessert topping!
My neighbor, Sarah, once told me these were the best Churro Cheesecake Donut Cookies she’d ever had! And trust me, she’s a tough critic. It’s just the perfect blend of sweet and spice in these Churro Cheesecake Donut Cookies.
FAQs About Churro Cheesecake Donut Cookies
Got questions about these Churro Cheesecake Donut Cookies? Don’t worry, I’ve got answers! I’ve been making these for years, so I’ve learned a thing or two along the way.
Q: Why are my Churro Cheesecake Donut Cookies flat?
A: Ah, the dreaded flat cookie! This usually happens when the butter is too warm or the dough isn’t chilled enough. Make sure your butter is softened but still cool, and always chill the dough for at least 30 minutes. You can also add a bit more flour to the dough.
Q: Can I use a different type of sugar for these Churro Cheesecake Donut Cookies?
A: While granulated sugar works best for the dough, you can experiment with brown sugar in the cinnamon sugar coating. It adds a lovely caramel flavor. I did a ton of research on how brown sugar changes the cookies
Q: Can I freeze the Churro Cheesecake Donut Cookies dough?
A: Absolutely! Roll the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer bag. When you’re ready to bake, just pop them in the oven – no need to thaw! This way, you can have fresh Churro Cheesecake Donut Cookies anytime.
Q: My Churro Cheesecake Donut Cookies are too crumbly. What did I do wrong?
A: This usually means there isn’t enough moisture in the dough. Make sure you’re measuring your flour correctly (don’t pack it in the cup!) and that your butter and cream cheese are properly softened.
Q: Can I add chocolate chips to these Churro Cheesecake Donut Cookies?
A: Oh, honey, go for it! Chocolate chips would be a delicious addition. I recommend using semi-sweet or milk chocolate chips. You could even drizzle melted chocolate over the cooled Churro Cheesecake Donut Cookies for extra indulgence.
Q: How do I get the cinnamon sugar to stick to the Churro Cheesecake Donut Cookies better?
A: The key is to roll the cookies in the cinnamon sugar while they’re still warm. The warmth helps the sugar stick. You can also lightly brush the cookies with melted butter before rolling them in the cinnamon sugar.
Q: Can I make these Churro Cheesecake Donut Cookies gluten-free?
A: Yes, you can! Just substitute the all-purpose flour with a gluten-free blend. Make sure to choose a blend that’s designed for baking, and you might need to add a bit more moisture to the dough. The Churro Cheesecake Donut Cookies will taste just as great!
Closing Thoughts on Churro Cheesecake Donut Cookies
These Churro Cheesecake Donut Cookies aren’t just a recipe; they’re a little piece of my heart. They represent those chaotic, beautiful moments in the kitchen with my family. I hope they bring as much joy to your home as they do to mine. I found another recipe for these Churro Cheesecake (So Easy!)
My Personal Churro Cheesecake Donut Cookies Tips:
- Always chill the dough. This is non-negotiable! It prevents the cookies from spreading too thin.
- Don’t overbake. These cookies are best when they’re soft and chewy.
- Get creative with the toppings. Try adding a drizzle of caramel or a sprinkle of sea salt for an extra touch.
We’ve tried so many variations of these Churro Cheesecake Donut Cookies! My son loves them with a sprinkle of sea salt on top. My daughter prefers a drizzle of caramel. And my husband? He’s a purist, just the classic cinnamon sugar for him! No matter how you make them, I hope you enjoy these Churro Cheesecake Donut Cookies as much as we do! These cheesecake filled donuts will be a family favorite.
Try other versions of this recipe using these donut cookies recipe!
Go ahead, give these Churro Cheesecake Donut Cookies a try. Don’t be afraid to get a little messy and have some fun. And remember, even if they don’t turn out perfect the first time, they’ll still be delicious! The best part about these cinnamon sugar cookies, is that you get to have fun while baking them. Happy baking!
Churro Cheesecake Donut Cookies
These Churro Cheesecake Donut Cookies are the ultimate sweet treat! Combining the flavors of churros, cheesecake, and donuts, they’re a decadent and irresistible dessert.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup milk
- Cooking oil spray
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a donut pan with cooking oil spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- In a separate bowl, beat the softened cream cheese until smooth. Gradually add the milk, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold the cream cheese mixture into the dough until evenly distributed.
- Transfer the dough to a piping bag or a zip-top bag with a corner cut off. Pipe the dough into the prepared donut pan, filling each cavity about 3/4 full.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- While the cookies are baking, prepare the cinnamon-sugar coating. In a shallow dish, combine the granulated sugar and ground cinnamon.
- Let the cookies cool in the pan for a few minutes before transferring them to the cinnamon-sugar mixture. Coat each cookie evenly with the cinnamon-sugar mixture.
- Serve warm and enjoy!
Notes
Serve these cookies with a scoop of vanilla ice cream for an extra special treat!