Churro Cheesecake Donut Cookies (Printable Version)
# What You'll Need:
→ Cookie Dough
01 -
225 g unsalted butter, softened
02 -
200 g granulated sugar
03 -
2 large eggs
04 -
5 ml vanilla extract
05 -
375 g all-purpose flour
06 -
5 g baking powder
07 -
2.5 g baking soda
08 -
1.5 g salt
→ Cheesecake Filling
09 -
225 g cream cheese, softened
10 -
50 g granulated sugar
11 -
5 ml vanilla extract
→ Cinnamon-Sugar Coating
12 -
100 g granulated sugar
13 -
8 g ground cinnamon
# Step-by-Step Directions:
01 -
Cream the softened butter with sugar until light and fluffy. Mix in eggs one at a time, then add vanilla extract until fully combined. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually incorporate dry ingredients into wet mixture, stirring gently until just combined. Cover and refrigerate for a minimum of 30 minutes.
02 -
Beat the cream cheese with an electric mixer until smooth and creamy. Add sugar and vanilla extract, mixing until silky and well combined. Set aside or refrigerate until use.
03 -
Preheat oven to 175°C. Line a baking sheet with parchment paper or silicone mat. Portion approximately 15 g of chilled dough and flatten it. Place 5 ml of cheesecake filling in the center, then cover with another 15 g of dough, sealing edges completely. Repeat until all dough and filling are used.
04 -
Arrange the assembled cookies on the prepared baking sheet, spacing them about 5 cm apart. Bake for 12 to 15 minutes until edges are lightly golden and cookies have slightly puffed. Remove from oven and cool on the sheet for 5 minutes before transferring to a rack to cool completely.
05 -
Combine sugar and cinnamon in a small bowl. While cookies are warm, roll each cookie gently in cinnamon-sugar mixture to coat evenly.
# Helpful Notes:
01 -
Chilling the dough prevents excessive spreading, ensuring cookies hold their shape. Rolling cookies in the cinnamon-sugar mixture while warm allows for better adhesion.