Churro Cheesecake Cookies

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

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, beat together the cream cheese and butter until smooth.
3. Add the granulated sugar and vanilla extract, and continue beating until well combined.
4. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
6. Shape the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat.
7. Place the coated balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Flatten each ball slightly with the bottom of a glass.
9. Bake for 12-14 minutes, or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking and Cooling Time: 19 minutes | Total Time: 34 minutes Kcal: 180 kcal per cookie | Servings: 24 cookies