Churro Cookies (Hand Pies)

This is an Easy Churro Cookie Recipe that is a cute and creative dessert that’s perfect for any party. It is a cheesecake inside a mini pie gorgeously coated in buttery cinnamon sugar. Inspired by sopapillas, these cookies are sure to be a hit!

Easy Churro Cheesecake Cookies

My easy churro cheesecake cookie recipe is basically a cheesecake hand pie but it’s inspired by churros and sopapilla. The churro cookie is drenched in cinnamon sugar butter which makes this hand pie so good.

I sandwiched the crust with a cream cheese, sugar, and vanilla mixture. That becomes a cheesecake wonderfulness when it’s baked. But I didn’t stop there – these are Sopapillas after all! When they come out of the oven, you drench them in melted butter and dip them in cinnamon sugar while they’re still warm.

Ingredients needed

• Cream cheese: to make the cheesecake, make sure it’s room temperature
• Sugar: I’m using granulated sugar but you can also use light brown sugar
• Pie crusts: from scratch or from a package of 2 refrigerated crusts
• Cinnamon Sugar : a requirement for anything churro flavored
• Butter: unsalted butter at room temperature 

How to make churro cookies

1. In a large mixing bowl, beat cream cheese with a hand mixer until no lumps remain.
2. Mix in ¼ cup granulated sugar and vanilla extract. 
3. Unroll pie crusts, one at a time. Cut 2” circles of crust, re-rolling as needed.
4. Place half the circles on the prepared baking sheet. Spoon a little bit of the cheesecake mixture into the center. (I found it easiest to transfer the cheesecake mixture to a ziploc bag with the tip cut off, and pipe it on.)
5. Wet your finger with a bit of water and run it around the edge of the pie crust. Place the remaining pie crust rounds on top of the filled ones. Use the tines of a fork to press and seal each pie. 
6. Bake for 15-20 minutes, until they begin to turn golden. Let cool until you can touch without burning your fingers.
7. Meanwhile, melt butter in a microwave safe dish. In a separate bowl, stir together remaining dry ingredients, 1/2 cup sugar and 1 teaspoon cinnamon.
8. Take each still warm pie and brush with butter, then place in the cinnamon sugar and turn over a few times to thoroughly coat. Place on another cookie sheet lined with wax paper to cool. 

Expert tips

• You can use reduced fat cream cheese if you wish.
• Refigerated pie crust is a semi-homemade hack no one will guess – so save yourself some time!
• Once pies are dipped in butter and sugar they’re best eaten within 2 days.
• Freeze undipped cookies for up to 3 months, defrosting before dipping.

Churro Cookie Recipe

5 from 2 votes

Cheesecake inside of a baked hand pie then dipped in cinnamon sugar. Like a sopapilla in pie form!

Recipe Video

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Yield 24 pies

Serving Size 1 cookie

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ 4 ounces (113g) cream cheese softened
• ▢ ¾ cup (150g) granulated sugar , divided
• ▢ ½ teaspoon vanilla
• ▢ 2 pie crusts from scratch or from a package of 2 refrigerated crusts
• ▢ 1 teaspoon cinnamon
• ▢ 2 tablespoons (28g) unsalted butter , melted

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Instructions

• Line two cookie sheets with parchment paper. Preheat oven to 350°F.
• Beat cream cheese with a hand mixer until no lumps remain. Mix in ¼ cup sugar and vanilla extract.
• Unroll pie crusts, one at a time. Cut 2” circles of crust, re-rolling as needed.
• Place half the circles on the prepared cookie sheets. Spoon a little bit of the cheesecake mixture into the center. (I found it easiest to transfer the cheesecake mixture to a ziploc bag with the tip cut off, and pipe it on.) Wet your finger with a bit of water and run it around the edge of the pie crust. Place the remaining pie crust rounds on top of the filled ones. Use the tines of a fork to press and seal each pie.
• Bake for 15-20 minutes, until they begin to turn golden. Let cool until you can touch without burning your fingers.
• Meanwhile, melt butter in a microwave safe dish. In a separate bowl, stir together remaining 1/2 cup sugar and 1 teaspoon cinnamon.
• Take each still warm pie and brush with butter, then place in the cinnamon sugar and turn over a few times to thoroughly coat. Place on another cookie sheet lined with wax paper to cool.

Recipe Notes

• You can use reduced fat cream cheese if you wish.
• Once pies are dipped in butter and sugar they’re best eaten within 2 days.
• Freeze undipped cookies for up to 3 months, defrosting before dipping.

Recipe Nutrition

Serving: 1cookie | Calories: 124kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 118mg | Fiber: 1g | Sugar: 7g

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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