Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Prepare the cheesecake filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and ½ teaspoon vanilla extract until smooth and lump-free. Scoop about 1 teaspoon-sized portions onto a parchment-lined plate and freeze for at least 30 minutes to firm up.
- While the filling is freezing, whisk together the all-purpose flour, baking soda, baking powder, and salt in a mixing bowl.
- In a large bowl, cream the softened unsalted butter with the granulated sugar (for the cookie dough) and light brown sugar until light and fluffy, about 2-3 minutes using an electric mixer. Beat in the egg and 2 teaspoons vanilla extract until well combined.
- Gradually mix the dry ingredients into the wet ingredients to form a soft cookie dough.
- For the churro coating, combine ¼ cup granulated sugar and 2 teaspoons ground cinnamon in a shallow dish.
- Take a portion of the cookie dough, flatten it slightly, and place one frozen cream cheese ball in the center. Carefully wrap the dough around the filling until completely sealed, then roll the filled dough ball in the cinnamon-sugar mixture until thoroughly coated.
- Place the coated dough balls on a baking sheet and bake in the preheated oven until the edges are golden and the churro coating is crisp, about 12 minutes.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
- Serve warm or at room temperature. For extra indulgence, pair with a scoop of vanilla bean ice cream, a drizzle of chocolate sauce, or your favorite hot beverage.
Notes
For a dairy-free version, substitute unsalted butter with coconut oil and use dairy-free cream cheese. You can also opt for a gluten-free flour blend for a gluten-free alternative. A pinch of cardamom added to the cinnamon sugar or some orange zest in the dough can offer a delightful twist. These cookies store well in an airtight container, but they rarely last long once they hit the plate.