Churros Cheesecake Donut Cookies

1. Make the Crust:
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture and stir until well blended. Do not overmix.
2. Prepare the cheesecake filling:
In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
For easy use, transfer the mixture to a piping bag.
3. Shape the cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Roll the dough into 1-inch balls and flatten each ball into a circle. Otherwise, use a large cookie cutter to shape the dough.
Pipe a small amount of cheesecake filling around the sides of each cookie. Fold the edges to enclose the filling and press down to seal the dough.
Use a smaller cookie cutter to cut out the center and create a donut-like shape.
4. Distribute the cookies:
Combine the granulated sugar and ground cinnamon in a shallow bowl.
Roll each shaped cookie in the cinnamon-sugar mixture, coating evenly.
5. Bake the cookies:
Place the cookies about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 12–15 minutes, or until lightly browned and ready to serve.
6. Optional: Serve with caramel sauce:
For an extra delicious treat, drizzle with caramel sauce or serve with warm caramel sauce!
Enjoy your freshly baked churros cheesecake donut cookies!
Prep time: 20 minutes | Total time: 35 minutes | Servings: 24