Get ready to experience cookie perfection! These aren’t your average cookies – we’re talking about a delightful fusion of creamy cheesecake, crispy churro-inspired cinnamon sugar, and a luscious caramel swirl. These Cinnamon‑Caramel Swirled Churro Cheesecake Cookies are soft, chewy, and bursting with flavor in every single bite. They’re a little bit fancy, a whole lot delicious, and surprisingly easy to make. Perfect for a special occasion, a cozy night in, or simply when you need a serious cookie fix. Let’s get baking!
What You’ll Need
- 115 g (½ cup) Unsalted Butter, Softened: Using softened butter is crucial for achieving a light and fluffy texture. Make sure it’s truly softened, not melted, so it creams together beautifully with the sugars.
- 225 g (8 oz) Cream Cheese, Softened: Full-fat cream cheese is recommended for the richest flavor and best texture. Ensure it’s fully softened to avoid lumps in your dough.
- 100 g (½ cup) Granulated Sugar: Provides sweetness and helps create a tender crumb.
- 80 g (½ cup) Light Brown Sugar, Packed: Brown sugar adds moisture, a subtle molasses flavor, and contributes to the cookies’ chewy texture. Packing it firmly into the measuring cup ensures you get the right amount.
- 1 Large Egg: Binds the ingredients together and adds richness.
- 5 ml (1 tsp) Alcohol‑free Vanilla Extract: Enhances the overall flavor profile. Alcohol-free ensures a family-friendly treat.
- 200 g (1 ⅔ cups) All‑Purpose Flour: The base of our cookie structure. Be careful not to overmix once the flour is added, as this can develop the gluten and result in tough cookies.
- 5 g (1 tsp) Baking Powder: A leavening agent that helps the cookies rise and become light and airy.
- 6 g (2 tsp) Ground Cinnamon: A key spice that gives these cookies their churro-inspired flavor.
- 1.5 g (¼ tsp) Salt: Balances the sweetness and enhances the other flavors.
- 25 g (2 tbsp) Granulated Sugar + 2.5 g (1 tsp) Ground Cinnamon, for Coating: This mixture creates the classic churro-like coating, adding a delightful crunch and cinnamon flavor.
- 115 g (4 oz) Cream Cheese, Softened (for swirl): More cream cheese for that irresistible swirl!
- 50 g (¼ cup) Light Brown Sugar (for swirl): Adds sweetness and depth of flavor to the caramel swirl.
- 30 g (2 tbsp) Unsalted Butter, Melted (for swirl): Creates a smooth and glossy swirl.
- 1.5 g (½ tsp) Ground Cinnamon (for swirl): Amplifies the cinnamon flavor in the swirl.
- 30 ml (2 tbsp) Corn Syrup (for swirl): Adds shine and helps create a smooth, spreadable consistency for the swirl.
- Pinch of Salt (for swirl): Balances the sweetness of the swirl.
- 15 ml (1 tbsp) Corn Syrup, thinned with 1 ml water for drizzle: Creates a beautiful, glossy glaze for the finished cookies.
Substitutions & Variations
While this recipe is fantastic as is, feel free to make a few adjustments to suit your preferences:
- Gluten-Free Flour: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free version.
- Spices: Experiment with other warm spices like nutmeg or allspice in addition to, or instead of, some of the cinnamon.
- Caramel: If you prefer, you can use store-bought caramel sauce instead of making the swirl from scratch.
Let’s Bake: Detailed Step-by-Step Instructions
- Preheat & Prep: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Line two baking sheets with parchment paper. Parchment prevents sticking and makes cleanup a breeze.
- Creaming the Base: In a large bowl, beat together the softened butter, cream cheese, granulated sugar, and packed light brown sugar. Beat for a full 2 minutes until the mixture is light and fluffy. This step is crucial for incorporating air, resulting in a tender cookie. Don’t rush it!
- Adding Wet Ingredients: Add the egg and vanilla extract to the creamed mixture. Mix until *just* combined. Overmixing at this stage can develop the gluten in the flour later, leading to tougher cookies.
- Dry Ingredient Integration: In a separate bowl, sift together the flour, baking powder, cinnamon, and salt. Sifting ensures even distribution of these ingredients and prevents clumps. Gently fold the dry ingredients into the wet ingredients until a soft dough forms. Again, avoid overmixing.
- Crafting the Caramel Swirl: While the dough rests, prepare the cinnamon-caramel swirl. In a small saucepan, combine the swirl cream cheese, brown sugar, melted butter, cinnamon, corn syrup, and a pinch of salt. Heat over low heat, stirring constantly, until the mixture is smooth and glossy. Remove from heat and allow it to cool slightly to a thick, spreadable consistency. This cooling is important – too hot, and it will melt into the dough; too cold, and it won’t swirl properly.
- Coating & Shaping: In a shallow dish, combine the remaining granulated sugar and cinnamon for coating. Scoop the cookie dough into 2-inch (5cm) balls. Roll each ball in the cinnamon-sugar mixture, ensuring it’s fully coated. Place the coated dough balls onto the prepared baking sheets, leaving some space between each cookie.
- Swirling the Magic: Using your thumb, create an indentation in the center of each cookie dough ball. Spoon about a teaspoon of the cooled caramel-cinnamon swirl into the well. Gently fold the dough over the filling, pinching the seam to seal it. You should see a faint ribbon of swirl visible through the dough.
- Baking to Golden Perfection: Bake for 12-14 minutes, or until the edges are golden brown and the tops appear set. Remember, the centers will remain slightly soft – this is what gives the cookies their delightful chewiness.
- Cooling & Finishing: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking. Finally, drizzle with thinned corn syrup and dust with remaining cinnamon-sugar.
The Science Behind the Swirl: Why This Recipe Works
The combination of cheesecake and churro flavors isn’t accidental! The cream cheese in both the cookie base and the swirl adds a delightful tang and a soft, tender texture, reminiscent of cheesecake. The cinnamon and sugar coating, inspired by classic churros, provides a satisfying crunch and warm spice. The corn syrup in the swirl prevents crystallization, ensuring a smooth, glossy caramel. The slight underbaking keeps the cookies incredibly soft and chewy.
Tips for the Perfect Swirl
Achieving a beautiful swirl is key to the visual appeal of these cookies. Ensure the caramel swirl has cooled enough to be spreadable but not so cold that it’s stiff. Don’t overfill the indentation – a teaspoon is usually sufficient. When folding the dough over, pinch the seam firmly to prevent the swirl from leaking out during baking. If the swirl does leak a little, don’t worry! It will still taste delicious.
Troubleshooting Common Issues
- Cookies are too flat: Your butter may have been too soft. Ensure it’s softened, not melted.
- Swirl disappeared during baking: The swirl was likely too cold or the seam wasn’t sealed properly.
- Cookies are tough: You may have overmixed the dough. Be gentle when combining the wet and dry ingredients.
Storage and Make-Ahead Options
These Cinnamon-Caramel Swirled Churro Cheesecake Cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to three days. For a make-ahead option, you can prepare the cookie dough and the caramel swirl separately and store them in the refrigerator for up to 24 hours. Bring the dough to room temperature before shaping and baking.
Frequently Asked Questions (FAQ)
- Can I use a different type of sugar? While granulated and light brown sugar are recommended, you can experiment with dark brown sugar for a more intense molasses flavor.
- Can I make these gluten-free? Yes, you can substitute a 1:1 gluten-free flour blend.
- Can I add nuts? Chopped pecans or walnuts would be a delicious addition!
These Cinnamon-Caramel Swirled Churro Cheesecake Cookies are a delightful treat that’s sure to impress! The combination of flavors and textures is simply irresistible. Don’t forget to save this recipe to Pinterest for later inspiration!
Print
churro cheesecake cookies
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Diet: General
Description
Indulge in these Cinnamon-Caramel Swirled Churro Cheesecake Cookies, a delightful fusion of creamy cheesecake, crispy churro cinnamon-sugar, and luscious caramel. They’re soft, chewy, and bursting with flavor, perfect for any occasion.
Ingredients
- 115 g (½ cup) Unsalted Butter, Softened
- 225 g (8 oz) Cream Cheese, Softened
- 100 g (½ cup) Granulated Sugar
- 80 g (½ cup) Light Brown Sugar, Packed
- 1 Large Egg
- 5 ml (1 tsp) Vanilla Extract
- 200 g (1 ⅔ cups) All-Purpose Flour
- 5 g (1 tsp) Baking Powder
- 6 g (2 tsp) Ground Cinnamon
- 1.5 g (¼ tsp) Salt
- 25 g (2 tbsp) Granulated Sugar + 2.5 g (1 tsp) Ground Cinnamon, for Coating
- 115 g (4 oz) Cream Cheese, Softened (for swirl)
- 50 g (¼ cup) Light Brown Sugar (for swirl)
- 30 g (2 tbsp) Unsalted Butter, Melted (for swirl)
- 1.5 g (½ tsp) Ground Cinnamon (for swirl)
- 30 ml (2 tbsp) Corn Syrup (for swirl)
- Pinch of Salt (for swirl)
- 15 ml (1 tbsp) Corn Syrup, thinned with 1 ml water for drizzle
Instructions
- Cream Butter & Sugars: Beat butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
- Add Egg & Vanilla: Mix in egg and vanilla until just combined.
- Combine Dry Ingredients: Gently fold in flour, baking powder, cinnamon, and salt.
- Make Caramel Swirl: Heat swirl ingredients until smooth; cool slightly.
- Coat & Shape Dough: Roll dough into balls, coat with cinnamon-sugar, and place on baking sheets.
- Add Swirl & Bake: Indent dough, fill with swirl, seal, and bake for 12-14 minutes.
- Cool & Drizzle: Cool cookies before drizzling with corn syrup.
Notes
For a smoother swirl, ensure the caramel is cooled but still spreadable. Don’t overmix the dough to avoid tough cookies.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.