Churro Cheesecake Cookies Recipe

If you ever wished your favorite cheesecake and a classic churro could merge into a bite-sized dessert, look no further than this Churro Cheesecake Cookies Recipe. These cookies are irresistibly soft inside with golden cinnamon-sugar crusts, capturing the delicious essence of churros and creamy cheesecake all in one dreamy, hand-held treat. Perfect for parties or just a night in, they’ll steal the spotlight on any dessert table and bring smiles all around!

this Recipe

Ingredients You’ll Need

What’s really magical about this recipe is that every ingredient, though simple, plays a key role in crafting the signature flavors and textures. These pantry staples come together beautifully, giving you cookies that are chewy, rich, and loaded with cinnamon spark.

• Cream cheese (1 package, 8 oz, softened): This is the star for that creamy, cheesecake-like soft bite in every cookie.
• Unsalted butter (1/2 cup, softened): Butter gives these cookies their luscious, tender crumb and crave-worthy flavor.
• Granulated sugar (1 cup, divided): Used both in the dough and as the sweet cinnamon coating, it sweetens and helps create that churro crust.
• Brown sugar (1/2 cup): Adds depth with a hint of caramel for a richer, chewier cookie.
• Egg (1 large): The binding agent that holds everything together for perfect cookie structure.
• Vanilla extract (1 teaspoon): A dash of vanilla rounds out and enhances the flavors.
• All-purpose flour (2 1/4 cups): The base for our dough, providing structure and that classic cookie bite.
• Baking powder (1/2 teaspoon): Helps the cookies lift and puff up slightly in the oven.
• Baking soda (1/2 teaspoon): Promotes just the right amount of spread and softness.
• Salt (1/4 teaspoon): A little goes a long way in balancing sweetness and intensifying other flavors.
• Ground cinnamon (1 teaspoon, plus 1 tablespoon for topping): The unmistakable churro flavor and the perfect partner for that sugary crunch.

How to Make Churro Cheesecake Cookies Recipe

Step 1: Prepare Your Oven and Baking Sheets

Before you dive into mixing, get your oven preheating at 350°F (175°C), and line a couple of baking sheets with parchment paper. This step ensures your cookies won’t stick, and cleaning up after feels like a breeze!

Step 2: Create the Creamy Base

In a large mixing bowl, beat together the softened cream cheese and butter until the mixture turns silky and completely smooth. Getting rid of any lumps now ensures your cookies are creamy and soft throughout.

Step 3: Sweeten and Flavor

Add 1/2 cup granulated sugar, the brown sugar, egg, and vanilla extract to your creamy base. Continue mixing until everything is thoroughly combined and looks fluffy — this step gives your cookies their richness and irresistible flavor.

Step 4: Whisk the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and 1 teaspoon ground cinnamon. Mixing the dry ingredients before combining helps make sure your cookies bake up evenly with every bite full of flavor.

Step 5: Bring It All Together

Gradually add the dry ingredients into the wet mixture, mixing on low speed or by hand until a soft, unified dough forms. Try not to overwork the dough — just mix until you see no streaks of flour.

Step 6: Mix the Cinnamon Sugar Coating

In a small bowl, stir together the remaining 1/2 cup granulated sugar with 1 tablespoon cinnamon. This gorgeous, fragrant mixture is the churro “magic dust” that will coat every cookie.

Step 7: Shape and Coat the Cookies

Scoop out tablespoon-sized portions of dough, gently rolling them into balls with your hands. Next, roll each ball into the cinnamon-sugar mixture, making sure every bit is beautifully coated.

Step 8: Flatten and Arrange

Place each sugared dough ball onto your prepared baking sheets, spacing them about 2 inches apart so they have room to spread. Gently flatten each ball with your fingers or the bottom of a cup for that classic cookie shape.

Step 9: Bake to Perfection

Slide the trays into your preheated oven and bake for 10–12 minutes, just until the edges are set and bottoms turn a light golden color. Don’t overbake! The cookies should remain super soft in the middle.

Step 10: Cool and Enjoy

Let the cookies rest on the pan for 5 minutes, then transfer them to a wire rack to finish cooling. This short wait means your Churro Cheesecake Cookies Recipe achieves that ultimate chewy-meets-creamy texture.

How to Serve Churro Cheesecake Cookies Recipe

Garnishes

For an extra-special touch, dust your cookies with a final sprinkle of cinnamon sugar right after baking, or add a delicate drizzle of melted white chocolate for some flair. If you want to lean into the cheesecake theme, serve with a dollop of sweetened whipped cream or even a little cream cheese frosting for dipping!

Side Dishes

Pair these cookies with coffee, hot chocolate, or even a cold glass of milk for a truly comforting treat. If you’re turning dessert into a full affair, serve alongside a fresh fruit salad or a scoop of vanilla ice cream — these combinations highlight the warm cinnamon flavors perfectly.

Creative Ways to Present

Stack the cookies on a rustic wooden board for a homey, casual vibe, or layer them neatly in a clear glass jar for gifting. If you’re hosting a gathering, arrange the cookies in a circle on a pretty platter and fill the center with a bowl of cinnamon cream cheese dip, making your Churro Cheesecake Cookies Recipe the star of the table.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, you can store leftover cookies in an airtight container at room temperature for up to three days. This keeps them soft and chewy, just as they should be — perfect for a grab-and-go treat throughout the week!

Freezing

If you want to stash some away for a rainy day, simply freeze the cooled cookies in a zip-top freezer bag or airtight container, layering parchment between them to prevent sticking. They’ll happily keep for up to two months, and the flavor stays spot-on after thawing.

Reheating

Craving that fresh-baked warmth? Pop a frozen or room-temperature cookie in the microwave for about 10–15 seconds, and you’ll bring back that gooey, melt-in-your-mouth cheesecake center that makes this Churro Cheesecake Cookies Recipe unforgettable.

FAQs

Can I use low-fat cream cheese?

Absolutely, but keep in mind that regular cream cheese gives the richest, creamiest texture. Low-fat will work in a pinch, though the final cookie may be a bit less decadent — still delicious, just lighter!

What’s the best way to get a strong cinnamon flavor?

The secret is in the generous cinnamon-sugar coating and the bit of cinnamon inside the dough. For a bigger cinnamon kick, feel free to add an extra half teaspoon right into your batter or toss the warm cookies in more cinnamon sugar after baking.

Can I freeze the dough instead of the baked cookies?

Yes, you can! Simply shape the dough balls, coat them in cinnamon sugar, and freeze them on a tray. Once solid, transfer to a bag or container. Bake straight from the freezer, adding an extra minute or two to the bake time.

How do I make the cookies even more like cheesecake?

Try pressing a little cube of cream cheese into the center of each dough ball before baking. You’ll get that burst of creamy filling every time you bite in, taking the Churro Cheesecake Cookies Recipe up a notch!

Can I make these cookies gluten-free?

You can substitute your favorite 1:1 gluten-free baking flour blend for the all-purpose flour. The cookies may be a touch more delicate, but the flavors and overall result will still be fantastic.

Final Thoughts

Baking a batch of this Churro Cheesecake Cookies Recipe is like inviting pure joy into your kitchen. I can’t wait for you to try them — they’re always a hit and will quickly become a favorite for friends, family, or anyone lucky enough to grab one. Give them a whirl, and let the cinnamon-sugar magic work its charm!

Print