Ingredients
For the Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
For the Caramel Sauce (Optional):
- 1 cup caramel sauce
Ingredient Tips
Butter: Make sure your butter is softened to room temperature. This ensures it will cream properly with the sugar, resulting in a fluffy dough.
Cream Cheese: Use full-fat cream cheese for the best texture and flavor in the filling. Let it soften at room temperature to make it easier to mix.
Flour: Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Too much flour can make the dough dense.
Cinnamon: Freshly ground cinnamon will provide the most vibrant flavor, but pre-ground works fine if that’s what you have on hand.
Instructions Outline
1. Prepare the Dough
Cream the Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Do not overmix to keep the dough tender.
2. Prepare the Cheesecake Filling
Beat the Cream Cheese and Sugar: In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Transfer to a Piping Bag: Spoon the filling into a piping bag for easy handling. If you don’t have a piping bag, a resealable plastic bag with a corner snipped off will work just as well.
3. Shape the Cookies
Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Shape the Dough: Roll the dough into 1-inch balls and flatten each into a circle. Alternatively, use a large cookie cutter to shape the dough.
Pipe the Filling: Pipe a small amount of the cheesecake filling around the sides of each cookie.
Fold and Seal: Carefully fold the edges of the dough over the filling to enclose it. Press down gently to seal, making sure the filling stays in place.
Cut the Donut Shape: Use a small cookie cutter to cut out the center of each cookie, creating a donut shape.
4. Coat the Cookies
Make the Cinnamon Sugar Coating: In a shallow dish, combine the granulated sugar and ground cinnamon.
Roll the Cookies: Roll each cookie in the cinnamon sugar mixture, ensuring they are evenly coated on all sides.
5. Bake the Cookies
Arrange on Baking Sheet: Place the coated cookies on the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden and set.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
These cookies are delicious on their own, but you can also serve them with:
Warm Caramel Sauce: Drizzle or dip the cookies in caramel sauce for an extra layer of decadence.
Hot Chocolate or Coffee: Pair these sweet treats with a warm beverage like hot chocolate, coffee, or a spiced latte for a cozy afternoon treat.
Whipped Cream: Serve with a dollop of fresh whipped cream or even a scoop of vanilla ice cream for a delightful dessert experience.
Storage and Meal Prep Tips
Storage: Keep these cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator, where they will keep for about a week.
Freezing: These cookies freeze well. Place them in a single layer on a baking sheet, freeze until solid, and then transfer to a resealable freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Make-Ahead: You can prepare the dough and cheesecake filling up to 2 days in advance. Keep both in the refrigerator until ready to use.
Variations
Chocolate Lover’s Twist: Add mini chocolate chips to the cheesecake filling or drizzle the cookies with melted chocolate after baking.
Spiced Variation: Add a pinch of nutmeg or cardamom to the dough for a spiced flavor profile that pairs beautifully with the cinnamon sugar coating.
Gluten-Free: Swap out the all-purpose flour for a 1:1 gluten-free baking flour blend to make these cookies gluten-free. Ensure all other ingredients are also gluten-free.
Vegan Option: Use vegan butter, a plant-based egg replacer, and dairy-free cream cheese to make a vegan version of these cookies.
Final Note
These Churro Cheesecake Donut Cookies are sure to be a hit! Don’t forget to get creative with your variations and toppings—make them your own! The combination of textures and flavors is so satisfying, you might find these cookies quickly becoming a new favorite.
Enjoy, and happy baking!