**Yield** 14 Cookies **Estimated Make Time** ## Measurements (Imperial) ### Cookie Dough 1 cup butter 1 & 1/3 cup granulated sugar 2 tsp vanilla extract 1 egg 2 & 2/3 cups All-Purpose Flour 1 tsp baking soda 1/2 tsp baking powder ### Cream Cheese Filling 1 block cream cheese (8 oz) 1/2 cup powdered sugar 1 tsp vanilla extract ### Coating 1/3 cup granulated sugar 1 tbsp cinnamon ## Measurements (Metric) ### Cookie Dough 226 grams butter 260 grams granulated sugar 6 grams vanilla extract 1 egg 330 grams All-Purpose Flour 4 grams baking soda 2 grams baking powder ### Cream Cheese Filling 1 block cream cheese (8 oz) 60 grams powdered sugar 3 grams vanilla extract ### Coating 60 grams granulated sugar 4 grams cinnamon ## Kitchen Equipment Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula oven tray parchment paper large cookie scooper (~1/3 cup) circular cup/cookie cutter (optional) ## Step 1 Preheat oven to convection 350 degrees Fahrenheit. Filling: Mix room temperature cream cheese, powdered sugar, and vanilla in a bowl. Once well combined, scoop 1 tbsp balls onto a parchment paper lined plate/tray and chill in the freezer. ## Step 2 Beat room temperature butter and granulated sugar until mixture turns an off-white color (1-2 minutes). Mix in egg and vanilla extract. ## Step 3 Add flour, baking powder, and baking soda into the mixture. Fold in dry ingredients. ## Step 4 Start by baking a single cookie on your tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread. ## Step 5 After baking your test cookie, scoop 1/3 cup cookie dough balls. Flatten out cookie dough ball into your palm and add chilled cream cheese ball. Fold cookie dough around cream cheese, then roll/coat in cinnamon sugar mixture (repeat for each cookie). Place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray. Bake cookies for 11-12 minutes. ## Step 6 For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing. ## Step 7 Eat fresh or store in the fridge for up to 10 days!