Ingredients: |
Ingredients: Dough
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
Filing
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract
Cinnamon sugar coating
1 cup granulated sugar
1 tbsp ground cinnamon
1 cup caramel sauce
|
Directions: |
Directions:Prepare the Dough:
In a large bowl, beat the softened butter and 1 cup granulated sugar together until light and fluffy. Add the eggs and 1 teaspoon vanilla extract, and beat until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, beating until just combined.
Cover the dough and refrigerate for at least 30 minutes.
Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
Heat oven to 350°F. Line baking sheets with parchment paper.
Assemble the Cookies:
Scoop out about 1 tablespoon of dough and flatten it into a small circle with your hands. Place about 1 teaspoon of the cheesecake filling in the center of the dough circle. Take another tablespoon of dough, flatten it, and place it on top of the filling. Seal the edges together and roll the dough into a ball. Repeat with the remaining dough and filling. Roll each dough ball in the cinnamon sugar mixture until fully coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Serve with caramel sauce for dipping (optional) |
This recipe for Churro Cheesecake Cookies is from