Churros Cookies

This was our biggest “how did we not think of this earlier” moment of the series. We’ve been baking up the 12 Days of Cookies for nine years, and this was the simplest idea that yielded surprisingly good results!

A simple premade pie crust + cinnamon/sugar/butter + and a little cream cheese on the inside = SO MUCH MORE THAN THE SUM OF ITS PARTS!

We first tried these without the cream cheese filling. We all agreed it was just too “pie-crust-y” so we broke it up with the sweetened cream cheese. It bakes in so you aren’t overwhelmed with cream cheese filling (I actually don’t like cream cheese all that much), but does give it some flavor and texture inside the cookie. I also tested a few with a Nutella filling and they’re fantastic — but the kids preferred the cream cheese mixture.

These are the most addictive cookie we made this year — I think I’ve re-made them three times already! These are also the ones the kids chose to bring for the teacher cookie exchange at our middle school.

Sometimes simple is best!

Churros Cookies

4 oz cream cheese, softened
3/4 cup sugar, divided
1 tsp. vanilla extract
Refrigerated pie crust (2 count)*
2 tablespoons cinnamon
2 tablespoons melted butter

*You want the pie crusts that come rolled up in a box, not the ones already shaped in a pan. I used Pillsbury.

Preheat oven to 350 degrees. Line two cookie sheets with parchment or silpat.

Combine cream cheese and 1/4 cup sugar in a small bowl until blended. Add vanilla and stir until combined.

Unroll one of the pie crusts and spread cream cheese mixture in a thin layer all over. Place second crust on top. Use a round cookie cutter (Mine was 2 1/2″, but any size is fine) to cut out as many circles as possible. Discard extra dough (or twist it and make churro twists).

Use a fork to seal edges of circles. (Some cream cheese may leak out. No big deal). Bake on a parchment/silpat-lined baking sheet at 350 degrees for approx. 17-19 minutes, or until they’re firm and just slightly golden. (Please note, this time was for 2 1/2″ circles. If your cookie cutter was bigger/smaller, please adjust times.)

While baking, combine remaining 1/2 cup sugar and cinnamon.

When cookies have cooled brush both sides of them with the melted butter. Dust liberally with cinnamon and sugar on both sides.

Store in an airtight container. These also freeze well!

Makes 16 2-1/2″ cookies.

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