Indulge in these cheesecakestuffed snickerdoodles that perfectly blend creamy filling with soft cinnamonsugar dough A musttry dessert 155 chars
Ingredients
Almond flour
Granulated erythritol
Cream cheese
Cinnamon
Egg
Butter
Vanilla extract
Instructions
Prep Your Ingredients: Start by preheating your oven to 350°F (175°C). Gather all your ingredients, and ensure that the cream cheese is softened to room temperature.
Start Cooking: In a large mixing bowl, cream together the softened butter and erythritol until light and fluffy. Add in the egg and vanilla extract, blending until fully incorporated.
Combine and Finish Cooking: Prepare your cheesecake filling by blending together the cream cheese, erythritol, and vanilla extract. Scoop out a tablespoon of cookie dough, place a dollop of the cheesecake mixture in the center, and wrap the dough around it.
Serve and Enjoy: Bake the cookies for about 10-12 minutes until the edges are lightly golden. Allow them to cool before enjoying.
