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Churro cheesecake cookies bring together the best of two desserts in one irresistible bite. These cookies are soft and creamy on the inside thanks to cream cheese while the golden cinnamon sugar coating adds that classic churro flavor. They are always a huge hit whenever I bake them for friends or gatherings.
I remember the first time I made these for a holiday cookie exchange. Not a single one was left by the end of the night and now I am always asked to bring them to family get-togethers.
Ingredients
- All-purpose flour: the backbone of the cookie giving it structure and a tender bite. Look for unbleached flour for the best texture
- Baking powder: provides just enough lift for a soft chewy center. Check freshness by seeing if it bubbles in water
- Salt: balances out the sweetness and enhances the cinnamon flavor. Any fine sea salt will work best
- Unsalted butter: softened for easy mixing and rich flavor. Choose high-quality butter for creamier results
- Granulated sugar: gives sweetness and helps with crisping the edges. Use fresh sugar for even mixing
- Brown sugar: packed for touch of moisture and deeper flavor. Dark brown sugar adds more richness
- Large egg: binds the dough together and adds moisture. Fresh eggs yield the fluffiest cookies
- Vanilla extract: adds warmth and enhances all the other flavors. Pure extract makes a big difference
- Cream cheese: softened for easy mixing and signature creamy pockets. Buy block-style cream cheese not whipped
- Granulated sugar: for the cinnamon coating gives classic churro sweetness
- Ground cinnamon: the star of the churro flavor show. Choose fresh fragrant cinnamon for the brightest flavor
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and help the cookies brown evenly.
- Mix the Dry Ingredients:
- In a medium bowl whisk flour baking powder and salt for even distribution. This helps avoid pockets of baking powder in the finished cookies.
- Cream Butter and Sugars:
- In a separate large mixing bowl beat softened butter with both granulated and brown sugar for about three minutes until it looks very creamy and pale. This builds a fluffy base for your cookies.
- Blend in Egg Vanilla and Cream Cheese:
- Add the egg and vanilla then beat just until incorporated. Follow with the softened cream cheese and mix until smooth with no lumps remaining. This step creates that signature soft center.
- Combine Wet and Dry Mixtures:
- Slowly add your dry ingredients into the wet mixture a bit at a time mixing on low speed or by hand just until you no longer see flour streaks. Overmixing will toughen the cookies.
- Scoop Cookie Dough:
- Use a medium cookie scoop or spoon to make evenly sized dough balls placing them two inches apart on your lined baking sheet. Slightly flatten tops for even baking.
- Bake:
- Put cookies in the oven for twelve to fifteen minutes. You want the edges just turning golden while the centers still look soft. Let them cool on the baking sheet for five minutes before transferring to a wire rack.
- Make Cinnamon Sugar:
- While cookies bake stir granulated sugar and cinnamon together in a shallow bowl. This will be your churro coating.
- Coat Cookies:
- While cookies are still slightly warm roll each one carefully in the cinnamon sugar mixture making sure each side is well coated for that true churro taste.
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My personal favorite touch is the chewy bites in the middle thanks to real full-fat cream cheese. My kids always compete to see who finds the biggest creamy pocket in their cookie.
Storage Tips
These cookies keep well in an airtight container at room temperature for about three days and stay extra soft. For longer storage refrigerate them and bring to room temp before serving for the best texture. If freezing use parchment between cookies then thaw overnight when ready to enjoy.
Ingredient Substitutions
Swap full-fat Greek yogurt for cream cheese if needed for tangy results though the texture will be a little less creamy. Dairy-free butter and cream cheese substitutes also work and produce tasty results. You can double up on brown sugar in place of white for a more caramel-like flavor.
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Serving Suggestions
Serve these cookies slightly warm for that classic churro experience or pair with vanilla ice cream for a decadent dessert. They are perfect on holiday platters packed in lunch boxes or set out for a sweet brunch spread.
Cultural or Historical Notes
Inspired by classic Spanish churros and creamy cheesecake these cookies are a delicious fusion. Churros are a street treat enjoyed at fairs and festivals while cream cheese is a staple in American baking. Together they make a cookie that honors both traditions in a truly special way.
Recipe FAQs
- → How can I get chewy but soft texture?
Ensure not to overbake; remove cookies when edges are just golden. Using softened butter and cream cheese helps maintain a tender, chewy center.
- → Can I use low-fat cream cheese?
Yes, low-fat cream cheese works, but for a richer, creamier filling, regular cream cheese is recommended.
- → How do I keep cookies from spreading too much?
Chill the dough briefly before baking, and be sure to measure your flour accurately to help the cookies retain their shape.
- → Can I freeze the dough ahead of time?
Yes, you can portion and freeze the dough. When ready to bake, let it thaw slightly, then proceed with baking and coating in cinnamon sugar.
- → What’s the best way to store them?
Keep cookies in an airtight container at room temperature for up to three days, or refrigerate to extend freshness.