Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Make the cookie dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Set the dough aside.
Make the cheesecake filling:
In a small bowl, beat the cream cheese until smooth. Add the sugar, vanilla extract, and egg yolk, and continue to mix until fully incorporated.
Form the cookies:
Scoop a tablespoon of dough and roll it into a ball. Flatten it slightly in the palm of your hand.
Place a small spoonful of cheesecake filling in the center of each dough round, then fold the dough around the filling to seal it. Gently roll the filled dough into a ball again. Repeat for all cookies.
Coat the cookies:
In a small bowl, combine the granulated sugar and cinnamon for the coating.
Roll each dough ball in the cinnamon-sugar mixture, ensuring it is fully coated.
Bake the cookies:
Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges of the cookies are golden and the tops look set.
Cool and enjoy:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious Churro Cheesecake Donut Cookies, and get ready to savor that perfect combo of cinnamon sugar and cheesecake goodness!
These cookies are a delicious twist on churros and cheesecake, with a perfect balance of sweet, creamy, and cinnamon-y flavors. Let me know if you’d like to adjust or add anything! 😊
