Churro Cheesecake Donut Cookies

Ingredients

• 1 ½ cups all-purpose flour

• ½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• ¼ cup brown sugar, packed

• 1 large egg

• 1 tsp vanilla extract

• ½ cup (about 4 oz / 113 g) cream cheese, softened

For the cinnamon-sugar coating:

• ¼ cup granulated sugar

• 1 tbsp ground cinnamon

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.

3. Cream butter and sugars: In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.

4. Add wet ingredients: Beat in the egg and vanilla until smooth.

5. Add cream cheese: Mix in the softened cream cheese until fully combined and creamy.

6. Combine: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms (don’t overmix).

7. Form cookies: Roll the dough into balls (about 1½ tablespoons each) and place them on the baking sheet, leaving 2 inches of space between each.

8. Bake: Bake for 12–15 minutes or until the edges are slightly golden.

9. Coat in cinnamon sugar: While still warm, roll each cookie in the cinnamon-sugar mixture to coat evenly.

10. Cool: Transfer to a wire rack to cool slightly, then enjoy!

Tips

• Use full-fat cream cheese for the best texture.

• Coating the cookies while warm helps the cinnamon-sugar stick perfectly, giving that classic churro taste.

• Store in an airtight container at room temperature for up to 3 days.