Ingredients:

  • 113g cream cheese, softened
  • 30g Greek yogurt
  • 2 tablespoons coconut sugar
  • 2.5ml vanilla extract
  • 113g butter, slightly softened
  • 0.33 cup coconut sugar
  • 1 large egg, room temperature
  • 125g all-purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp sea salt
  • 1.5 tbsp ground Saigon cinnamon

Instructions:

  1. Prepare the tangy core. Whip the 113g of cream cheese, 30g of Greek yogurt, 2 tablespoons of coconut sugar, and 2.5ml of vanilla extract in a small bowl. Stop once the mixture is silky and no lumps remain.
  2. Flash freeze the medallions. Drop 18 teaspoon sized dollops onto a parchment lined plate. Freeze for exactly 15 minutes. Note: This makes them firm enough to handle without sticking to your fingers.
  3. Cream the fats. In a large bowl, beat the 113g of slightly softened butter and 0.33 cup of coconut sugar. Continue until the mixture looks pale and has a fluffy, cloud like texture.
  4. Emulsify the dough. Add the room temperature egg to the butter mixture. Beat on medium speed until the egg is fully incorporated and the batter looks glossy.
  5. Blend the dry ingredients. In a separate bowl, whisk together the 125g of flour, baking soda, sea salt, and the 1.5 tablespoons of Saigon cinnamon. You should smell a massive hit of spice as you whisk.
  6. Combine the components. Gradually fold the dry flour mixture into the wet butter mixture using a spatula. Mix only until no white streaks of flour are visible; do not overwork the gluten.
  7. Assemble the cookies. Take 1 tablespoon of the cinnamon dough and flatten it into a 5cm disc in your palm. Place one frozen cheesecake medallion in the center.
  8. Seal the edges. Gently fold the dough over the cream cheese, pinching the seams together. Roll it between your palms into a smooth ball. Ensure no white filling is peeking through the dough.
  9. Bake for precision. Place the balls on a baking sheet, spaced 5cm apart. Bake at 180°C (350°F) for 12 minutes until the edges are set and the house smells like a warm bakery.
  10. Glaze and serve. Whisk the 60g of powdered sugar, 15ml of almond milk, and 1.25ml of lemon juice. Drizzle over the cookies once they have cooled for 10 minutes on a wire rack. > Chef's Tip: If you find the dough is too soft to handle after mixing, pop the whole bowl in the fridge for 10 minutes. This firms up the grass fed butter and makes the wrapping process much less messy.