Gingerbread Cheesecake Cookies
Gingerbread Cheesecake Cookies combine the spicy flavors of gingerbread with a creamy cheesecake filling, perfect for holiday gatherings or cozy evenings.
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 nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon molasses
For the cream cheese filling
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For rolling
- 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and molasses. Gradually add the flour mixture until combined.
- In a separate bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Assembly
- Take a small amount of cookie dough, flatten it, and place a spoonful of the cream cheese mixture in the center.
- Wrap the dough around the filling to form a ball.
- Roll the balls in the sugar-cinnamon mixture to coat.
Baking
- Place the balls on baking sheets and bake for 10-12 minutes.
- Allow them to cool before serving.
Notes
These cookies are best served warm for a soft and creamy filling. Can be dusted with powdered sugar before serving. Store in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months.