Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 oz full-fat cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp fresh lemon juice
  • 1/4 tsp vanilla extract
  • 2 tbsp Christmas sprinkles
  • 1/4 cup melted white chocolate

Instructions:

  1. Cream the softened butter and 1 cup of powdered sugar until pale and fluffy using an electric mixer.
  2. Beat in the egg and 1 tsp of vanilla extract until well combined.
  3. Sift in the flour, baking powder, and salt, mixing on low speed until just combined.
  4. Divide the dough into 15 equal balls and chill in the refrigerator for 30 minutes.
  5. In a separate bowl, beat the softened cream cheese, 1/4 cup powdered sugar, lemon juice, and 1/4 tsp vanilla extract until completely smooth.
  6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Flatten a chilled dough ball into a disc, place one tablespoon of cheesecake filling in the center, fold the dough over the filling, and pinch the seams tightly to seal.
  8. Roll the stuffed dough back into a smooth ball, place on the baking sheet, and top with sprinkles.
  9. Bake for 10-12 minutes until the edges are barely golden but the centers remain pale.
  10. Optional: Drizzle with melted white chocolate after cookies have cooled slightly.