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Churro Cookie Recipe

Churro Cookie Recipe
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★★★★★

4.8 from 28 reviews

These Churro Cookies combine the creamy richness of a cheesecake filling with the warm, cinnamon-sugar coating of classic churros, all encased in flaky pie crust rounds. Perfectly crisp on the outside and soft on the inside, these delightful cookies bring the joy of churros to a simple and easy-to-make treat.

Ingredients

Scale

Cheesecake Filling

  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon vanilla extract

Pie Crust & Topping

  • 2 pie crusts (from scratch or 2 refrigerated pie crusts)
  • ½ cup (100g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons (28g) unsalted butter, melted

Instructions

  1. Prepare Baking Sheets and Oven: Line two cookie sheets with parchment paper to prevent sticking and ensure even baking. Preheat your oven to 350°F (175°C) to get it ready for baking the cookies.
  2. Make Cheesecake Filling: Using a hand mixer, beat the cream cheese until smooth and free of lumps. Add ¼ cup of granulated sugar and vanilla extract, then mix until fully combined and creamy.
  3. Cut Pie Crust Circles: Unroll one pie crust at a time on a clean surface. Using a 2-inch round cookie cutter, cut out circles from the dough. Gather scraps, re-roll, and continue cutting circles until all dough is used.
  4. Assemble Cookies: Arrange half of the pie crust circles on the prepared cookie sheets. Spoon a small amount of the cheesecake filling onto the center of each circle. To make filling easier to control, transfer the cheesecake mixture to a zip-top bag, cut off a corner, and pipe onto the dough. Lightly wet your finger with water and run it around the edge of each circle to help seal. Place another pie crust circle on top to cover the filling, then press the edges together with the tines of a fork to seal firmly.
  5. Bake Cookies: Bake in the preheated oven for 15 to 20 minutes, or until the edges and bottoms turn golden brown. Remove from the oven and let cool until they can be handled safely without burning your fingers.
  6. Prepare Cinnamon Sugar Coating: While the cookies are baking, melt the unsalted butter in a microwave-safe dish. In a separate bowl, mix the remaining ½ cup sugar with 1 teaspoon cinnamon until combined.
  7. Coat Cookies: Brush each warm cookie generously with melted butter, then dip and roll each one in the cinnamon sugar mixture until thoroughly coated. Place the coated cookies on a separate cookie sheet lined with wax paper to cool completely.

Notes

  • You can use store-bought refrigerated pie crusts to save time or prepare your own pie crust from scratch for a more homemade flavor.
  • Ensure the cream cheese is fully softened to achieve a smooth, lump-free filling.
  • For easier filling application, piping the cheesecake mixture with a ziplock bag works best to avoid spills.
  • Make sure to press the edges firmly with a fork to prevent the filling from leaking during baking.
  • Let the cookies cool slightly before coating with butter and cinnamon sugar to ensure they hold their shape.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to keep the cream cheese filling fresh.
  • Reheat slightly before serving for a soft, warm treat.

Nutrition

Keywords: churro cookies, cheesecake cookies, cinnamon sugar cookies, pie crust cookies, easy dessert, cinnamon cookies

Find it online: https://flavorsbymaya.com/churro-cookie-recipe/