There is something magical about the smell of cinnamon on a crisp autumn evening. It makes your whole kitchen feel warm and cozy instantly. These Churro Cheesecake Donut Cookies are the ultimate fall treat for your family.
You get a soft, spiced cookie with a hidden creamy surprise inside. They look like little donuts but taste like a dream. This recipe delivers a fun and impressive dessert without any stress.
Why You’ll Love This Recipe
These cookies are a total winner for any family gathering. They combine three of your favorite desserts into one amazing bite. You get the crunch of a churro and the tang of cheesecake. Plus, they are shaped like adorable donuts!
Your kids will love helping you roll them in the cinnamon sugar. They are perfect for busy fall weeknights when you need a treat. This recipe uses simple ingredients you likely already have in your pantry.
Simple Method
Making these is much easier than it looks. You start by freezing little bites of sweetened cream cheese. This keeps the center creamy while the cookie bakes. The dough comes together quickly in just one bowl. You simply wrap the dough around the frozen filling and bake until golden.
Ingredients You’ll Need
These cookies use mostly pantry staples and fresh cream cheese.
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract (filling)
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract (dough)
- 2 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup granulated sugar (coating)
- 1 tbsp ground cinnamon (coating)
Step-by-Step
- Combine cream cheese, powdered sugar, and 1/2 tsp vanilla in a bowl; whisk until smooth.
- Deposit 12 uniform dollops of the cream cheese mixture onto a parchment-lined tray and freeze for 20 minutes until firm.
- Preheat a convection oven to 350°F (175°C).
- Cream the butter, 1/2 cup granulated sugar, and brown sugar until the mixture reaches a light, aerated texture.
- Incorporate the egg and 1 tsp vanilla extract, mixing until fully emulsified.
- Sift together flour, 1 tsp cinnamon, baking soda, and salt; gradually integrate into the wet ingredients at low speed.
- Divide dough into 12 equal portions; flatten each portion and encapsulate one frozen cream cheese dollop.
- Shape the stuffed dough into a sphere, then use a 1-inch circular cutter to remove the center, creating a donut-shaped ring.
- Whisk the coating sugar and 1 tbsp cinnamon together in a small vessel.
- Dredge each donut cookie in the cinnamon-sugar mixture until the surface is completely covered.
- Place cookies on a lined baking sheet and bake for 12 to 15 minutes or until the structure is set and the base is golden.
- Allow the cookies to rest on the baking sheet for 10 minutes to stabilize the cheesecake core before transferring to a cooling rack.
Best Ways to Enjoy It
Serve these cookies warm with a tall glass of cold milk. They are extra delicious when the center is still slightly soft. You can also pair them with a hot cup of coffee. Set the table and enjoy a cozy night in with your family.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. To enjoy them again, reheat in a 350°F oven for 5 minutes. This brings back that fresh-baked crunch on the outside. You can also freeze the unbaked dough balls for later.
Recipe Tips
- Do not skip freezing the cream cheese dollops.
- Use a small round cutter for perfect donut holes.
- Make sure your butter is truly softened for a light dough.
- Roll the cookies in sugar while they are still slightly warm.
- For Thanksgiving, double the batch for your guests.
- Add a pinch of nutmeg for extra fall flavor.
- Avoid overbaking to keep the centers creamy and soft.
Ways to Switch It Up
- Swap cinnamon for pumpkin spice in the sugar coating.
- Drizzle with melted chocolate for a decadent finish.
- Use gluten-free flour to make them allergy-friendly.
- Add a tiny bit of lemon zest to the cheesecake filling.
Common Questions
Can I make these ahead of time?
Yes, you can prep the dough and filling a day early. Just keep them chilled until you are ready to assemble. This is great for stress-free holiday baking.
How do I know when they are done?
The edges should be golden brown and the tops set. They will firm up more as they cool on the tray. Trust the timer and your eyes!
Will kids eat these?
Absolutely, they are very kid-friendly and fun to eat. The donut shape makes them a huge hit with picky eaters. They are basically a handheld churro!
I hope these Churro Cheesecake Donut Cookies bring a little extra warmth to your home. They are so fun to make and even better to share. Happy baking!
— Lidia
Churro Cheesecake Donut Cookies
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract (filling)
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large eg g
- 1 tsp vanilla extract (dough)
- 2 1/2 cups all -purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp sal t
- 1/3 cup granulated sugar (coating)
- 1 tbsp ground cinnamon (coating)
Instructions
- Combine cream cheese, powdered sugar, and 1/2 tsp vanilla in a bowl; whisk until smooth.
- Deposit 12 uniform dollops of the cream cheese mixture onto a parchment-lined tray and freeze for 20 minutes until firm.
- Preheat a convection oven to 350°F (175°C).
- Cream the butter, 1/2 cup granulated sugar, and brown sugar until the mixture reaches a light, aerated texture.
- Incorporate the egg and 1 tsp vanilla extract, mixing until fully emulsified.
- Sift together flour, 1 tsp cinnamon, baking soda, and salt; gradually integrate into the wet ingredients at low speed.
- Divide dough into 12 equal portions; flatten each portion and encapsulate one frozen cream cheese dollop.
- Shape the stuffed dough into a sphere, then use a 1-inch circular cutter to remove the center, creating a donut-shaped ring.
- Whisk the coating sugar and 1 tbsp cinnamon together in a small vessel.
- Dredge each donut cookie in the cinnamon-sugar mixture until the surface is completely covered.
- Place cookies on a lined baking sheet and bake for 12 to 15 minutes or until the structure is set and the base is golden.
- Allow the cookies to rest on the baking sheet for 10 minutes to stabilize the cheesecake core before transferring to a cooling rack.
