Churro Cheesecake Donut Cookies
Ingredients:
For the Dough:
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
For the Cinnamon Sugar Coating:
1 cup granulated sugar
1 tbsp ground cinnamon
For the Caramel Sauce (optional):
1 cup caramel sauce
Instructions:
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Prepare the Cheesecake Filling:
- In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Transfer the filling to a piping bag.
- Shape the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and flatten each into the shape of a circle. Or use a large cookie cutter to shape the cookie.
- Pipe a small amount of cheesecake filling around the sides the of each cookie then fold the edges over to enclose the filling.
- Press down to seal the dough. Use a small cookie cutter to cut the center out so the cookie will be in the shape of a donut.
- Coat the Cookies:
- In a shallow dish, combine the granulated sugar and ground cinnamon.
- Roll each cookie in the cinnamon sugar mixture to coat evenly.
- Bake the Cookies:
- Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the cookies are lightly golden and set.