Churro Cheesecake Donut Cookies – Quick and Easy Dessert Recipes
I have a thing for desserts that make absolutely no sense—and yet somehow work better than anything logical ever could. Enter these Churro Cheesecake Donut Cookies. Imagine a sugar-dusted churro and a creamy slice of cheesecake had a baby. Then that baby got cozy inside a soft donut-shaped cookie. Yeah, wild. But it works.
This recipe brings together the crispy sugar coating of churros, the rich tang of cheesecake, and the softness of a donut-cookie hybrid. You don’t have to decide between your cravings. I didn’t. And now, I’m proud to say these little bites are a regular in my weekend baking rotation. They’ve even made it to a birthday brunch or two—and trust me, people don’t forget them.
Whether you’re baking to impress or just need something ridiculously satisfying with your coffee, these cookies have your back. They’re sweet, warm, and give off just enough cinnamon flair to feel cozy without trying too hard. So, let’s roll up our sleeves and make something fun.
Servings: 12 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 tsp cinnamon
- 1/4 cup granulated sugar (for rolling)
- 1/2 tsp ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until fluffy. Add eggs and vanilla. Mix well.
- Stir in flour, baking soda, and salt until the dough forms.
- In a small bowl, mix cream cheese and powdered sugar until smooth.
- Scoop dough into balls. Flatten each and place a bit of the cream cheese filling in the center. Fold the dough around it and shape into donuts.
- Mix cinnamon and sugar in a shallow bowl. Roll each donut in the mixture.
- Bake for 10–12 minutes or until edges are golden. Let cool slightly before serving.