Ingredients
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 sticks unsalted butter, softened
1 ½ cup granulated sugar
1 egg
2 tsp vanilla extract
Cheesecake center:
8 oz cream cheese, softened
¼ cup powdered sugar
Cinnamon sugar coating:
¼ cup granulated sugar (for rolling)
1 tbsp ground cinnamon
White chocolate drizzle:
¼ cup white chocolate chips
1 tsp Crisco
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 sticks unsalted butter, softened
1 ½ cup granulated sugar
1 egg
2 tsp vanilla extract
Cheesecake center:
8 oz cream cheese, softened
¼ cup powdered sugar
Cinnamon sugar coating:
¼ cup granulated sugar (for rolling)
1 tbsp ground cinnamon
White chocolate drizzle:
¼ cup white chocolate chips
1 tsp Crisco
Directions
i. Preheat the oven to 350°F
ii. Wisk together flour, baking soda, baking powder, and salt
iii. Beat the butter and white sugar together until light and fluffy.
iv. Beat in the egg and vanilla extract until well combined.
v. Slowly add the dry ingredients into the wet mixture
vi. In a separate bowl, mix the cream cheese and powdered sugar until smooth and creamy (I added a spoon of sour cream and a little lemon juice to my mixture but it’s optional)
vii. Roll the cheesecake mixture into a log, wrap in saran wrap then freeze for 10 minutes
viii. In another small bowl, combine the granulated sugar and cinnamon, set aside
ix. Remove the cream cheese from the freezer then chop up into small pieces.
x. Roll the dough and then flatted in the palm of your hand
xi. Place a piece of the frozen cheesecake mix in the center of the dough and then fold together. Make sure the cheesecake cannot escape. Then roll the ball in the cinnamon sugar mixture.
xii. Freeze the dough balls again for 10 minutes
xiii. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes then put them in the fridge for 10 minutes or until they are cold to touch
xiv. Melt the white chocolate then drizzle over top and refrigerate after
i. Preheat the oven to 350°F
ii. Wisk together flour, baking soda, baking powder, and salt
iii. Beat the butter and white sugar together until light and fluffy.
iv. Beat in the egg and vanilla extract until well combined.
v. Slowly add the dry ingredients into the wet mixture
vi. In a separate bowl, mix the cream cheese and powdered sugar until smooth and creamy (I added a spoon of sour cream and a little lemon juice to my mixture but it’s optional)
vii. Roll the cheesecake mixture into a log, wrap in saran wrap then freeze for 10 minutes
viii. In another small bowl, combine the granulated sugar and cinnamon, set aside
ix. Remove the cream cheese from the freezer then chop up into small pieces.
x. Roll the dough and then flatted in the palm of your hand
xi. Place a piece of the frozen cheesecake mix in the center of the dough and then fold together. Make sure the cheesecake cannot escape. Then roll the ball in the cinnamon sugar mixture.
xii. Freeze the dough balls again for 10 minutes
xiii. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes then put them in the fridge for 10 minutes or until they are cold to touch
xiv. Melt the white chocolate then drizzle over top and refrigerate after
