Gingerbread Cheesecake Cookies
Delight in the warm spices of gingerbread and a creamy cheesecake center with these tender, rich cookies, perfect for any cozy occasion.
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Arrange baking sheets with parchment paper or a silicone mat.
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream together the butter and brown sugar until smooth.
- Add molasses and egg, mixing well.
- Gradually add the dry ingredients until combined; the dough should be soft and slightly tacky.
- If the dough is too sticky, chill for 15-30 minutes.
Making Cheesecake Filling
- In a separate bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Avoid overmixing or the filling will be too loose.
Assembling Cookies
- Take a spoonful of dough, flatten it, and place a teaspoon of cheesecake filling in the center.
- Wrap the dough around the filling, forming a ball and sealing completely.
- Roll lightly between palms for a neat shape.
Baking
- Place on a baking sheet and bake for 10-12 minutes or until set.
- Look for golden edges and a set feeling on top.
Cooling and Serving
- Let cool before transferring to a wire rack.
- Serve warm on their own or with a cup of coffee or tea.
Notes
These cookies can be stored in an airtight container for up to three days at room temperature.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 40mgSugar: 9g
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