Description
Delicious Churro Cookies feature a creamy cheesecake filling sandwiched between flaky pie crust rounds, baked to golden perfection and coated in a buttery cinnamon sugar blend, offering a delightful twist on traditional churros with a soft, creamy center.
Ingredients
Cheesecake Filling
- 4 ounces (113g) cream cheese, softened
- ¾ cup (150g) granulated sugar, divided
- ½ teaspoon vanilla extract
Pie Crust
- 2 pie crusts (homemade or 2 refrigerated crusts)
Cinnamon Sugar Coating
- 1 teaspoon ground cinnamon
- 2 tablespoons (28g) unsalted butter, melted
Instructions
- Prepare Oven and Baking Sheets: Line two cookie sheets with parchment paper and preheat your oven to 350°F (175°C) to ensure they’re ready for baking.
- Make the Cheesecake Filling: Using a hand mixer, beat the softened cream cheese until smooth and lump-free. Stir in ¼ cup of granulated sugar and the vanilla extract until fully combined.
- Cut Pie Crust Circles: Unroll one pie crust at a time and cut 2-inch diameter circles using a round cutter. Re-roll scraps as needed to maximize dough usage.
- Assemble Cookies: Place half of the cut circles onto the prepared cookie sheets. Spoon or pipe a small amount of the cheesecake mixture into the center of each circle. Dampen the edges of these circles with water using your finger. Top each filled circle with another pie crust round, pressing edges firmly with the tines of a fork to seal them completely.
- Bake the Cookies: Bake in the preheated oven for 15-20 minutes or until the cookies turn a light golden brown. Remove and allow them to cool just enough to handle safely.
- Prepare Cinnamon Sugar Coating: While baking, melt the butter in a microwave-safe dish. In a separate bowl, combine the remaining ½ cup granulated sugar with 1 teaspoon ground cinnamon.
- Coat the Cookies: Brush each warm cookie with melted butter, then roll them in the cinnamon sugar mixture, turning several times for an even coat. Transfer the coated cookies onto a cookie sheet lined with wax paper to cool completely.
Notes
- Using a piping bag or a zip-top plastic bag with the corner cut off makes filling the cookies easier and less messy.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Cool cookies slightly before coating to prevent the cinnamon sugar from sliding off.
- Store cookies in an airtight container for up to 3 days to maintain freshness.
- For a crispier crust, chill the cut circles before filling and baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
