Description
A delightful blend of gingerbread and creamy cheesecake, these cookies are perfect for cozy family moments during the holidays.
Ingredients
- 125 g cream cheese (softened to room temperature)
- 75 g powdered sugar
- 1/2 teaspoon vanilla extract
- 250 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 150 g unsalted butter (softened to room temperature)
- 100 g brown sugar
- 50 g granulated sugar
- 100 g cooking molasses
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 50 g granulated sugar (for rolling)
Instructions
- Cheesecake Filling: In a medium bowl, beat the softened cream cheese until creamy. Gradually mix in the powdered sugar until well combined. Stir in 1/2 teaspoon of vanilla extract and set aside.
- Gingerbread Cookies: Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Add in the molasses and egg, mixing well to incorporate.
- In another bowl, whisk together the flour, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- After chilling, roll the dough into 1-inch balls and flatten them slightly on the prepared baking tray.
- Place about a teaspoon of the cheesecake filling in the center of each cookie and fold the edges over the filling.
- Roll the filled cookies in granulated sugar before placing them back on the tray.
- Bake for 10-12 minutes, or until the edges are firm and the centers look slightly underbaked.
- Allow them to cool for a few minutes on the tray before transferring to a wire rack to cool completely.
Notes
These cookies are best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. If you have leftovers, store them in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American