Description
Delicious cookies that blend the warmth and flavor of churros with the creamy richness of cheesecake.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the egg and vanilla extract until well combined.
- Whisk together the flour, cornstarch, baking soda, ground cinnamon, and salt in another bowl. Gradually mix this into the creamed mixture.
- Beat the softened cream cheese and powdered sugar together until smooth.
- Scoop spoonfuls of cookie dough onto the prepared baking sheet, leaving space for spreading.
- Make a small indentation in the center of each cookie using your thumb and fill with a spoonful of the cream cheese mixture.
- Cover the filling with another spoonful of cookie dough, sealing the edges well.
- Mix 3 tablespoons of granulated sugar with 1 tablespoon of cinnamon and sprinkle over the cookies.
- Bake for 12-15 minutes or until lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Avoid overmixing the dough to keep the cookies soft. Use room temperature ingredients for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg