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These Churro Cheesecake Donut Cookies blend three beloved desserts into one irresistible treat. Each cookie features a cream cheese-enriched dough rolled in cinnamon sugar for that classic churro taste.
Essential Ingredients
- Cream cheese: Full-fat, room temperature
- Butter: Unsalted, softened
- Both sugars: For perfect texture
- Vanilla extract: Enhances flavor
- All-purpose flour: Creates structure
- Cinnamon: For classic churro taste
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Detailed Instructions
Start with butter, cream cheese, and sugars at room temperature. Beat until light and fluffy, about 3-4 minutes
Add egg and vanilla, beating until smooth. Scrape bowl thoroughly between additions
Whisk dry ingredients separately to distribute leaveners evenly
Mix wet and dry ingredients just until combined. Don't overmix or cookies will be tough
Scoop uniform balls of dough (about 1.5 tablespoons each) onto lined baking sheets. Line baking sheets with parchment paper.
Space cookies 2 inches apart - they'll spread while baking. Bake 12-15 minutes until edges are just golden
While cookies bake, mix cinnamon-sugar coating. Make extra - you'll want a good coating
Roll warm cookies in cinnamon-sugar mixture. The warmth helps it stick better
Perfect Texture Tips:
- Don't overbake - centers should look slightly underdone
- Let cool 2 minutes before rolling in sugar
- Press dough balls slightly before baking
- Check oven temperature accuracy
- Use a cookie scoop for consistent size.
Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla
Beat until smooth, drizzle over cooled cookies
Storage Tips:
- Airtight container 3-4 days
- Freeze unglazed up to 2 months
- Store between wax paper layers
- Best eaten within 24 hours
- Reheat briefly to restore texture
Variations:
- Add chocolate chips
- Dust with cocoa powder
- Mix cardamom into sugar coating
- Drizzle with dulce de leche
- Add orange zest to dough
- Glaze with a lemon glaze
Troubleshooting Common Issues:
- If cookies spread too much: Chill dough 30 minutes
- If sugar coating won't stick: Roll while warmer
- If centers crack: Lower oven temperature slightly
- If too dense: Don't overmix dough
- If edges burn: Move rack to middle position
- If cookies are too pale: Bake a few minutes longer.
Success Tips:
- Use room temperature dough for even baking
- Use high-quality butter and cream cheese.
- Don't skip room temp step
- Check oven temperature accuracy
- Cool pans between batches
- Let butter and eggs reach room temperature
- Measure flour by spooning into cups, not scooping
- Use high-quality sea salt flakes for topping
- Space cookies 2 inches apart
- Use light-colored baking sheets
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When making the caramel drizzle:
- Watch sugar closely as it melts - it can burn quickly
- Have ingredients measured and ready
- Use warm cream to prevent seizing
- Stir constantly for smooth texture
- Let cool slightly before drizzling
The balanced combination of buttery cookie, gooey caramel, and flaky salt makes these cookies irresistible. Perfect for holiday platters, bake sales, or anytime you need a special treat.
Enjoy the creative process and the delicious results!
Recipe Tips & Questions
- → Why did my cookies spread too much?
- Make sure butter and cream cheese are softened but not melted. Chill dough if it feels too soft.
- → When should I roll them in cinnamon sugar?
- Roll while cookies are still warm but not hot, so the coating sticks but doesn't melt.
- → Can I freeze these cookies?
- Yes, freeze before adding cinnamon sugar coating. Roll in coating after thawing and warming slightly.
- → Can I make the dough ahead?
- Yes, refrigerate dough up to 24 hours. Let soften slightly before scooping and baking.
- → How do I store these cookies?
- Store in airtight container up to 3 days. The cinnamon sugar coating may soften over time.