🌟 Churro Cheesecake Cookies ✨
Ingredients
For the Cookies:
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
For the Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
For the Coating:
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Instructions
Prepare the Filling: In a small mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Divide the mixture into 12 equal portions and shape each into small balls. Place them on a plate, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes.
Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out about 1 1/2 tablespoons of cookie dough, flatten it slightly in your hand, and place a chilled cream cheese ball in the center. Carefully wrap the dough around the filling, sealing it completely. Roll the dough ball gently between your palms to ensure an even shape. Repeat with the remaining dough and filling.
Coat the Cookies: In a shallow bowl, mix together the sugar and cinnamon for the coating. Roll each dough ball generously in the cinnamon-sugar mixture, ensuring an even layer. Place the coated cookies on the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the tops are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.