Ingredients:
For the Dough:
ADVERTISEMENT
| Ingredient | Quantity |
|---|---|
| Unsalted Butter (softened) | 1 cup |
| Granulated Sugar | 1 cup |
| Large Eggs | 2 |
| Vanilla Extract | 1 teaspoon |
| All-Purpose Flour | 3 cups |
| Baking Powder | 1 teaspoon |
| Salt | ½ teaspoon |
For the Cheesecake Filling:
| Ingredient | Quantity |
|---|---|
| Cream Cheese (softened) | 8 ounces |
| Granulated Sugar | ¼ cup |
| Vanilla Extract | 1 teaspoon |
For the Cinnamon Sugar Coating:
| Ingredient | Quantity |
|---|---|
| Granulated Sugar | 1 cup |
| Ground Cinnamon | 1 tablespoon |
For the Caramel Sauce (Optional):
| Ingredient | Quantity |
|---|---|
| Caramel Sauce | 1 cup |
Instructions:
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Make the Cheesecake Filling:
- In a small bowl, using a hand mixer or electric mixer, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Transfer the cheesecake filling to a piping bag fitted with a small round tip (optional, but helpful for shaping).
- Shape the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll tablespoon-sized portions of dough into balls.
- On a lightly floured surface, gently flatten each dough ball into a circle or use a large round cookie cutter (around 2-3 inches in diameter).
- Pipe a small circle of cheesecake filling around the edge of the dough circle, leaving a small space in the center.
- Carefully fold the edges of the dough over the filling, pinching the seams to seal. You can also use a fork to crimp the edges for a decorative touch.
- Use a small round cookie cutter (about ½ inch diameter) to cut out the center of the filled dough, creating a donut shape.
- Coat the Cookies in Cinnamon Sugar:
- 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 coated cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the cookies are lightly golden brown and set around the edges. The centers may still be slightly soft.
- Serve and Enjoy:
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Drizzle with caramel sauce (optional) and enjoy these delightful Churro Cheesecake Donut Cookies
