Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ cup (120ml) buttermilk
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon (15 ml) heavy cream
  • Powdered sugar, for dusting
  • Sprinkles

Instructions:

  1. Whisk together flour, baking powder, baking soda, nutmeg, and salt.
  2. Cream together butter and sugar.
  3. Beat in egg and vanilla extract.
  4. Gradually add dry ingredients alternately with buttermilk, starting and ending with dry ingredients. Dough will be slightly sticky.
  5. Wrap dough in plastic wrap and chill for at least 1 hour.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  7. Lightly flour a clean surface. Roll out chilled dough to ¼-inch thickness. Cut out cookies using a 2-inch round cookie cutter. Re-roll scraps as needed.
  8. Place cookies on prepared baking sheets, leaving space between each. Bake for 10-12 minutes, or until edges are lightly golden.
  9. Let cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
  10. Beat together softened cream cheese and sugar until smooth and creamy.
  11. Beat in vanilla extract and heavy cream until light and fluffy.
  12. Spread a generous amount of cheesecake filling onto the flat side of half of the cooled cookies.
  13. Top with the remaining cookies, flat side down, to create sandwich cookies.
  14. Dust with powdered sugar or add sprinkles for a festive touch.
  15. For best results, chill the assembled cookies for at least 30 minutes to allow the filling to firm up slightly.