Description
These cookies blend the rich, creamy center of a cheesecake with the sweet, spiced crunch of a churro. Each bite delivers a delightful surprise—soft cookie dough wrapped around a tangy cream cheese filling, coated in cinnamon sugar and baked until golden. Perfect for holidays, parties, or whenever you’re craving something indulgent yet cozy.
Ingredients
For the Cookies
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional, for extra warmth)
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
For the Cheesecake Filling
4 oz cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
For the Coating
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Instructions
1️⃣ In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Divide into 12 teaspoon-sized portions, roll into balls, and chill in the fridge while preparing the dough.
2️⃣ In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg (if using). In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients and mix until a soft dough forms.
3️⃣ Scoop about 1 tablespoon of dough and flatten it slightly in your hand. Place a cheesecake ball in the center and wrap the dough around it, sealing it completely. Roll to smooth the dough into a ball. Place on a plate, cover, and refrigerate for 30 minutes to firm up.
4️⃣ Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Mix the sugar and cinnamon for the coating in a small bowl. Roll each chilled dough ball in the cinnamon-sugar mixture and arrange on the baking sheet about 2 inches apart. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers remain soft.
5️⃣ Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. These cookies are best served warm or at room temperature when the filling is soft and creamy.
Notes
To add a festive touch, drizzle with melted chocolate or a light glaze once cooled. For more cheesecake flavor, increase the filling slightly—but be sure to seal the dough tightly to avoid leaks. These cookies store well in the fridge for up to 5 days and can be gently reheated.