Please prepare the ingredients

First, beat cream cheese at room temperature, then add sugar powder and vanilla beans and mix well. If you bought spread cheese, not block cream cheese, it's hard to work because it's too moist, so sift 1 tsp of starch and mix it

Divide into 20g or 9 pieces, divide on paper foil and freeze in freezer

Beat in room temperature soft butter

Add brown sugar, grain syrup and salt to butter

If you add the yolk first, it won't come apart

Add the white part twice and mix it well

Butter and eggs are mixed well without separation

Add the sifted powder. Mix it with a spatula

If you don't see any raw powder, add vanilla extract and ginger juice Refrigerate for an hour, please

Divide the dough into 9 pieces, 55g each

Spread the chilled dough thickly and flatly

Put the frozen cream cheese in the middle of the dough

Cover the cream cheese with batter naturally so that the top is exposed without completely covering it

I grilled it at 180 degrees for 10 minutes

I'll make you some syrup while you bake the cookies. You can boil it in a pot, but since the amount is small, I put all the ingredients in a heat-resistant container, microwave it, and boil the syrup for 20 seconds. If you sell it once, it boils and overflows, so make sure to check it in between

Apply a little bit of the greenhouse effect If you apply it too lightly, it's moist and sweet

Put 3 mini yakgwa on top It sticks well because I put it on

If you're done with the mini yakgwa, put on another layer of syrup for gloss

Put it in the oven and bake it for 2 more minutes The reason why you don't grill yakgwa from the beginning is because once you grill yakgwa, it becomes hard

Yakgwa cream cheese cookies are done! It's better to eat it after cooling down with cream cheese in the whole wheat dough. If you freeze it, the yakgwa will become hard, so be careful If you want a chewy texture, it's good to use whole wheat or rice flour