Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, softened
8 oz cream cheese, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup white chocolate chips
½ cup granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)
Directions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone mats.
In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, beat the softened butter and cream cheese together until smooth and creamy using an electric mixer.
Add the granulated sugar and beat until light and fluffy. Mix in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the white chocolate chips, distributing them evenly throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
In a small bowl, mix together the granulated sugar and cinnamon for the coating.
Gently roll each cookie dough ball in the cinnamon-sugar mixture, ensuring they are well coated.
Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy your delicious Churro Cheesecake Cookies, with a soft and creamy center and a sweet cinnamon-sugar coating!
