Ingredients
Equipment
Method
- Beat together softened cream cheese, powdered sugar, and ½ teaspoon vanilla extract until smooth and free of lumps.
- Scoop 1 teaspoon portions of the cream cheese mixture onto a parchment-lined plate and freeze for at least 30 minutes.
- In a mixing bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream butter with granulated sugar and brown sugar until light and fluffy (2-3 minutes).
- Beat in egg and vanilla extract until combined.
- Gradually mix dry ingredients into wet ingredients until a soft dough forms.
- Mix granulated sugar and cinnamon in a shallow dish for coating.
- Take a portion of cookie dough, flatten slightly, place a frozen cream cheese ball in the center, and wrap dough around it completely.
- Roll filled dough balls in cinnamon-sugar mixture until coated and place on baking sheet.
- Bake until done, then let cool on baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Room temperature ingredients are crucial for smooth blending, especially the butter and cream cheese. Use fresh, aromatic cinnamon for the best churro flavor. The cookies can be stored for several days but are best enjoyed within the first 2-3 days. The cheesecake filling must be frozen before assembling the cookies to ensure it stays intact during baking. These cookies can be made dairy-free using coconut oil and dairy-free cream cheese, or gluten-free with a 1:1 gluten-free flour blend.