Sweet Churro Cheesecake Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
1 ½ cups all-purpose flour
02 -
½ teaspoon baking powder
03 -
¼ teaspoon salt
04 -
½ cup unsalted butter, softened
05 -
½ cup granulated sugar
06 -
¼ cup brown sugar, packed
07 -
1 large egg
08 -
1 teaspoon vanilla extract
09 -
½ cup cream cheese, softened
→ For the Cinnamon Sugar Coating
10 -
¼ cup granulated sugar
11 -
1 tablespoon ground cinnamon
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 -
In a bowl, whisk together the flour, baking powder, and salt.
03 -
In another bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
04 -
Mix in the egg and vanilla extract until well combined. Blend in the softened cream cheese until smooth.
05 -
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 -
Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden. Cool on a wire rack.
07 -
While the cookies are still warm, mix the granulated sugar and cinnamon in a small bowl. Roll each cookie in the mixture to coat evenly.
# Notes:
01 -
For an extra touch of decadence, drizzle the cookies with a cream cheese glaze after coating them in cinnamon sugar.
02 -
These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.