🍩 Churro Cheesecake Donut Cookies 🧁
🧾 Ingredients (Makes 18–20 cookies):
For the Dough:
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Cheesecake Filling:
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
For the Coating:
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon ground cinnamon
For the Glaze (Optional):
1 cup powdered sugar
2–3 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract
Pinch of salt
🔪 Instructions:
Prep Your Workspace:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Make the Cookie Dough:
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated. Gradually add the dry ingredients and mix until a soft dough forms.
Prepare the Cheesecake Filling:
In a small bowl, combine softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
Shape the Cookies:
Scoop out about 1 tablespoon of cookie dough and flatten into a disc in your palm. Place about 1 teaspoon of cheesecake filling in the center, then carefully wrap the dough around it and roll into a ball. Repeat with remaining dough and filling.
Bake Until Golden:
Place dough balls on prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until lightly golden at the edges. Let cool on the pan for 5 minutes before transferring to a wire rack.
Coat in Cinnamon Sugar:
While still warm, brush each cookie with melted butter, then roll in the cinnamon-sugar mixture until fully coated.
Add the Glaze (Optional):
Whisk together powdered sugar, milk, vanilla extract, and salt until smooth. Drizzle over cooled cookies using a spoon or piping bag.