Print

Gingerbread Cheesecake Cookies

Print Recipe

Delightful blend of gingerbread cookies with a creamy cheesecake filling, perfect for the holiday season.

Ingredients

Scale
  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg and molasses, mixing until combined.
  2. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Gradually add the dry mixture to the wet mixture until just combined. Refrigerate the cookie dough for at least an hour.
  3. For the cheesecake filling, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla, mixing until creamy.
  4. Preheat oven to 350°F (175°C). Roll the chilled dough into balls and place on parchment-lined baking sheets, making an indent in each ball. Fill the indents with the cheesecake mixture.
  5. Bake for 10-12 minutes until the edges are lightly browned but centers remain soft. Cool on wire racks.

Notes

Serve warm or at room temperature. Store in an airtight container for about a week or freeze for up to three months.

Nutrition

Find it online: https://hwepodcast.com/gingerbread-cheesecake-cookies/