Gingerbread Cheesecake Cookies
These Gingerbread Cheesecake Cookies combine the warm flavors of gingerbread with a creamy cheesecake filling, perfect for the holidays.
Ingredients
For the cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened Make sure it's softened for easy mixing.
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the cheesecake filling
- 8 ounces cream cheese, softened Ensure it's softened for easy mixing.
- 1/4 cup powdered sugar
For rolling
- to taste spiced sugar Mix of granulated sugar, cinnamon, and ginger.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, spices, and salt. Set aside.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Add the egg and vanilla, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Making the Filling
- In another bowl, beat the cream cheese and powdered sugar until smooth to make the filling.
Shaping the Cookies
- Scoop a tablespoon of gingerbread dough, flatten it, and place a small spoonful of cheesecake filling in the center. Fold the dough around the filling and roll into a ball.
- Roll the cookie balls in spiced sugar before placing them on the baking sheet.
Baking
- Bake for 10-12 minutes or until edges are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for about three months.