Description
A delightful fusion of churros and cheesecake in cookie form, with a cinnamon-sugar coating for extra crunch.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/4 cup granulated sugar (for coating)
- 1 teaspoon cinnamon (for coating)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the butter mixture until combined.
- In another bowl, beat cream cheese, powdered sugar, and cinnamon until smooth.
- Roll dough into 1-inch balls, flatten slightly, and place a small dollop of cream cheese mixture in the center. Fold dough over and seal.
- Roll each cookie in cinnamon-sugar coating and place on the baking sheet. Bake for 12-15 minutes until edges are golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.