Churro Cheesecake Cookies
These Churro Cheesecake Cookies are a delightful blend of creamy cheesecake and cinnamon-sugar churro flavors!
Servings: 12 servings
Ingredients
- 4 ounces cream cheese softened
- ¾ cup granulated sugar divided
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter melted
Instructions
- In a mixing bowl, combine the softened cream cheese, ½ cup of granulated sugar, and vanilla. Use an electric mixer to beat the mixture until it’s smooth and creamy, about 2-3 minutes.
- If you’re making pie crust from scratch, roll it out on a floured surface until it’s about 1/8 inch thick. If using store-bought crusts, unroll them and place on your baking sheet.
- Using a cookie cutter, cut out shapes from the pie crust. Place half of these shapes on the lined baking sheet. Spoon about a tablespoon of the cream cheese mixture onto each pie crust shape. Top with another pie crust cutout and seal the edges with a fork.
- In a small bowl, mix the remaining ¼ cup of granulated sugar with the teaspoon of cinnamon. Brush the tops of the cookies with melted butter and sprinkle generously with the cinnamon sugar mixture.
- Preheat your oven to 350°F (175°C). Bake the cookies for 15-18 minutes, or until they are golden brown and the filling is set.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature!
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Rolling Pin
- Cookie Cutter
Notes
- For gluten-free options, use a gluten-free pie crust.
- Vegan cream cheese can be used for a dairy-free treat.
- Freeze cookies after baking for up to three months, separating layers with parchment paper.