Description
Mexican-inspired churro cheesecake cookies blend creamy cheesecake filling with cinnamon-sugar cookie edges for an irresistible dessert. Crisp exterior and rich center make these treats perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 large eggs
- 8 ounces (226 grams) cream cheese, softened
Sweeteners and Spices:
- 3 cups granulated sugar
- 1 tablespoon ground cinnamon
Flavor Enhancers:
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup caramel sauce (optional)
Instructions
- Craft a velvety dough by whipping softened butter and sugar until airy and pale. Incorporate eggs individually, then blend in vanilla extract. In a separate vessel, sift flour, baking powder, and salt together.
- Gently fold dry ingredients into butter mixture, mixing until just harmonized. Avoid overmixing to maintain tender cookie texture.
- Whip cream cheese with sugar and vanilla until silky and uniform. Transfer this luxurious filling into a piping apparatus for precise application.
- Heat oven to 350°F. Line baking sheet with parchment paper. Mold dough into small spheres, then flatten into delicate discs.
- Carefully pipe cheesecake filling into disc centers. Tenderly fold cookie edges over filling, encapsulating the creamy core. Roll gently to smooth exterior.
- Combine granulated sugar and ground cinnamon in a shallow container. Generously coat each cookie, ensuring complete cinnamon coverage.
- Arrange cookies on prepared sheet, allowing 2-inch spacing. Bake 12-15 minutes until edges turn golden and centers set.
- Allow cookies to rest on baking sheet momentarily, then transfer to cooling rack. For decadent finish, optionally drizzle with caramel sauce before serving.
Notes
- Ensure butter is softened at room temperature for smooth, even mixing and better cookie texture.
- Chill the dough for 30 minutes before shaping to prevent spreading and maintain cookie structure.
- Use a small ice cream scoop for consistent cookie sizes and even baking.
- Avoid overmixing the dough to keep cookies tender and prevent toughness.
- Adjust baking time based on your oven’s performance, watching for golden edges.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Cream cheese filling can be made ahead and refrigerated for convenience.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a lower-sugar option, use a sugar substitute like stevia or monk fruit sweetener.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 24
- Calories: 235
- Sugar: 17 g
- Sodium: 128 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 31 mg