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This churro cheesecake cookie recipe transforms the beloved Spanish street food into a delectable handheld treat with a creamy twist. The combination of warm cinnamon sugar coating and tangy cream cheese creates a cookie that's impossible to resist – imagine the best parts of a churro and cheesecake coming together in perfect harmony.
I first made these when my niece was visiting during her spring break. The kitchen filled with that unmistakable cinnamon aroma, and before they were even cool enough to handle, half the batch had mysteriously disappeared. Now they're our official family gathering tradition.
Ingredients
- All-purpose flour: creates the perfect tender cookie base
- Baking powder: gives just enough lift without making them cakey
- Salt: balances the sweetness and enhances flavor
- Unsalted butter: provides rich flavor and allows control over salt content
- Granulated sugar: creates that classic churro sweetness and crisp exterior
- Brown sugar: adds depth and moisture to the cookies
- Large egg: binds everything together
- Vanilla extract: enhances the cheesecake flavor profile
- Cream cheese: delivers that tangy richness that makes these truly special
- Ground cinnamon: brings the essential churro flavor everyone craves
Step-by-Step Instructions
- Prepare Oven and Pan:
- Set your oven to 350°F and line your baking sheet with parchment paper. The parchment prevents sticking and makes cleanup effortless. Take this moment to ensure your rack is positioned in the center of the oven for even baking.
- Combine Dry Ingredients:
- Whisk the flour, baking powder and salt in a bowl until completely uniform. This step prevents any pockets of salt or baking powder that could affect the final taste or texture of your cookies.
- Create the Base:
- Beat the butter with both sugars until light and fluffy, about 3 minutes. This creates air pockets that help the cookies remain tender. The mixture should lighten in color and increase slightly in volume.
- Add Wet Ingredients:
- Mix in the egg and vanilla extract until fully incorporated, then blend in the softened cream cheese. The mixture might look slightly curdled at first but will smooth out with gentle mixing. The cream cheese should be very soft to prevent lumps.
- Form the Dough:
- Gradually add the dry ingredients to your wet mixture, mixing on low speed just until combined. Overmixing at this stage can develop gluten and make your cookies tough, so stop as soon as no dry streaks remain.
- Shape and Bake:
- Using a cookie scoop or tablespoon, portion the dough onto your prepared baking sheet with ample spacing. These cookies will spread slightly during baking. The dough will be softer than traditional cookie dough due to the cream cheese.
- Cool Properly:
- Allow the cookies to cool for just 2 minutes on the baking sheet before transferring to a wire rack. They need to be warm but not hot for the next step.
- Create the Coating:
- While the cookies are still warm, prepare your cinnamon sugar mixture in a small bowl. The warmth helps the coating adhere better to the cookies.
- Roll and Coat:
- Gently roll each warm cookie in the cinnamon sugar mixture, ensuring even coverage. The residual heat from the cookies will slightly melt the sugar creating that authentic churro texture.
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The first time I served these at a family gathering, my grandmother who rarely comments on desserts asked for the recipe immediately. The cinnamon sugar brings back memories of fairgrounds and amusement parks, but the cream cheese element elevates them to something truly special.
Storage Solutions
These cookies maintain their best texture when stored at room temperature in an airtight container for up to 3 days. Place pieces of parchment paper between layers to prevent sticking and preserve that beautiful cinnamon sugar coating. If you need to store them longer, the freezer is your friend. Place completely cooled cookies in a freezer bag with the air pressed out, and they will keep for up to 3 months. Thaw at room temperature for about an hour before serving.
Perfect Pairings
Serve these cookies alongside a cup of Mexican hot chocolate for an authentic experience. The combination of chocolate and cinnamon creates a harmonious flavor profile that enhances both treats. For a summertime twist, sandwich a small scoop of vanilla ice cream between two cookies for a churro cheesecake ice cream sandwich that will impress even the most discerning dessert lovers. If serving at a party, consider creating a hot beverage bar with coffee, hot chocolate, and spiced cider to complement their warm, spiced flavor.
Make It Your Own
While this recipe creates perfect churro cheesecake cookies as written, there are several delicious variations to explore. Chocolate lovers can add 1/2 cup of mini chocolate chips to the dough for a chocolatey surprise. For a caramel twist, drizzle cooled cookies with dulce de leche. Those who enjoy extra spice can add 1/4 teaspoon of cardamom or nutmeg to the cinnamon sugar mixture. I personally love adding a bit of orange zest to the dough for a subtle citrus note that brightens the whole cookie.
Frequently Asked Questions
- → How can I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days to keep them fresh.
- → Can I freeze these cookies?
Yes, you can freeze the cookies. Place them in an airtight container or freezer bag. Defrost at room temperature and recoat with cinnamon sugar if needed.
- → Can I add a glaze to these cookies?
For added indulgence, drizzle a cream cheese or vanilla glaze over the cookies after coating them in cinnamon sugar.
- → What makes the cookies soft and donut-like?
The cream cheese in the dough gives the cookies a soft, tender texture that mimics a donut-like consistency.
- → Can I adjust the cinnamon-sugar coating?
Absolutely! Adjust the cinnamon-to-sugar ratio to suit your preference or try adding a pinch of nutmeg for extra spice.