Step-by-step instructions
Ready to dive in? Follow these simplified steps to make your Cheesecake Stuffed Churro Cookies:
Make the Cheesecake Filling: In a medium bowl, blend the softened cream cheese with sugar, vanilla extract, and egg yolk until it’s nice and creamy. Pop this in the fridge for about 30 minutes to firm up.
Prepare the Cookie Dough: In a bowl, whisk the flour, baking soda, salt, and cinnamon together. Then, mix another bowl with the butter and sugar until it’s light and fluffy. Beat in the egg and vanilla, then gradually combine the dry ingredients.
Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Grab about 1 tablespoon of cookie dough, flatten it, place 1 teaspoon of cheesecake filling in the center, and carefully seal it by folding the dough over. Roll it into a ball and place it on the sheet.
Coat the Cookies: Mix together the sugar and cinnamon for the churro coating in a small bowl. Roll each cookie dough ball in the mixture until well coated.
Bake the Cookies: Bake for 10-12 minutes or until they are golden brown and slightly puffed. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Serve: Enjoy warm for a delightful, creamy treat!
How to serve Cheesecake Stuffed Churro Cookies
To truly elevate your dessert experience, serve your stuffed churro cookies on a lovely platter dusted with a bit of extra cinnamon-sugar. Pair them with a scoop of vanilla ice cream for a sublime combination or enjoy them alongside a warm cup of coffee or hot chocolate for a cozy afternoon snack. These cookies also make fantastic gifts; wrap a few in pretty cellophane tied with a ribbon for a thoughtful and delicious present.
Storage and reheating tips
Storing your Cheesecake Stuffed Churro Cookies is easy! Keep them in an airtight container at room temperature for up to three days. For longer storage, you can freeze the baked cookies in a single layer, then transfer them to a freezer-safe bag for up to a month. To reheat, simply pop them in the microwave for about 10-15 seconds until warm. Always ensure food safety by refraining from leaving these treats out for extended periods, especially in warm weather.
Helpful cooking tips
- Chill the Filling: Don’t skip the chilling step for the cheesecake filling! It makes it much easier to handle when assembling the cookies.
- Use a Cookie Scoop: For evenly sized cookies, consider using a cookie scoop; it helps maintain uniformity in size for even baking.
- Experiment with Spice: Feel free to add a pinch of nutmeg or cardamom for a unique twist on the cinnamon flavor.
Creative twists
Looking for variations? You can easily turn these cookies into something new! Try filling them with different flavored cream cheese like raspberry or pumpkin for seasonal flair. Want a healthier option? Substitute half of the butter for applesauce for a reduced-fat version that retains moisture. You can also experiment with toppings; a drizzle of chocolate or caramel sauce would add an indulgent touch.
Common questions
What is the prep time for these cookies?
About 40 minutes total, including making the filling and chilling it. Baking time takes about 10-12 minutes.
Can I use non-dairy cream cheese for the filling?
Absolutely! Substituting vegan cream cheese works perfectly and keeps the cookies dairy-free.
How long do these cookies last?
In an airtight container, they can last for about three days at room temperature, but for longer storage, freezing is recommended.
Enjoy whipping up these delightful Cheesecake Stuffed Churro Cookies! They’ll undoubtedly become a new favorite in your baking repertoire.
