Gingerbread Cheesecake Cookies
Gingerbread Cheesecake Cookies Ultimate holiday treat These soft cookies w creamy cheesecake filling are perfect for any celebration 147 chars
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 42 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 4 ounces cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup molasses
- 4 ounces cream cheese, softened (for filling)
- ¼ cup granulated sugar (for filling)
- ½ teaspoon vanilla extract (for filling)
Instructions
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the softened cream cheese, egg, vanilla extract, and molasses to the creamed butter and sugar mixture. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.
- In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the gingerbread dough out on a lightly floured surface to about ¼ inch thickness. Use a 2-inch round cookie cutter to cut out circles.
- Place half of the cookie circles on the prepared baking sheets. Top each circle with a spoonful of the cheesecake filling, leaving a small border around the edge.
- Place the remaining cookie circles on top of the filling, gently pressing the edges to seal. You can use a fork to crimp the edges for a decorative touch.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.