There's nothing like the exciting fusion of churros, cheesecake, and donuts all wrapped up into one delightful cookie. This churro cheesecake donut cookie recipe combines the irresistible cinnamon-sugar taste of churros, the creamy richness of cheesecake, and the fun shape of donuts to create a dessert that's sure to impress your family and friends. Whether you're preparing a sweet treat for a party or just want to make something special for a cozy night in, these cookies are a fantastic choice. Plus, they are surprisingly simple to make, even for a busy professional like myself balancing work and a passion for cooking!

These churro cheesecake donut cookies are perfect on their own with a cold glass of milk, but if you're looking to round out a dessert spread, they also pair wonderfully with fresh fruit or a scoop of vanilla ice cream. For a delightful contrast, try serving them with a cup of hot coffee or a slice of tangy lime pie.

Servings: 24 cookies

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon ground cinnamon
1/4 cup granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, cream together the 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.

In a small bowl, beat the cream cheese and powdered sugar until smooth. Set aside.

Divide the dough into 24 equal portions. Roll each portion into a ball, then flatten slightly with your hand.

Make an indent in the center of each cookie with your thumb and fill it with a small dollop of the cream cheese mixture.

In a shallow bowl, mix together 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Roll each cookie in the cinnamon-sugar mixture until well-coated.

Place the cookies on the prepared baking sheets, about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

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