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Irresistible Gingerbread Cheesecake Cookies for Holidays

Gingerbread Cheesecake Cookies
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Irresistible Gingerbread Cheesecake Cookies That Steal the Holiday Spotlight

Ingredients

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  • 113g (4 oz) full-fat cream cheese, softened
  • 25g (2 tbsp) granulated sugar
  • 1/2 tsp vanilla extract
  • 375g (3 cups) all-purpose flour
  • 1 tsp baking soda
  • 1 tbsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 170g (3/4 cup) unsalted butter, softened
  • 150g (3/4 cup) dark brown sugar, packed
  • 100g (1/2 cup) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 80ml (1/3 cup) unsulphured molasses
  • 50g (1/4 cup) granulated sugar, for rolling

Instructions

  1. Beat the cream cheese until smooth, then add sugar and vanilla. Mix until fluffy. Scoop 1-teaspoon portions onto a parchment-lined tray and freeze for 20–30 minutes.
  2. Whisk flour, baking soda, spices, and salt. In another bowl, beat butter and sugars until light and fluffy. Add egg, vanilla, and molasses. Mix in dry ingredients until a soft dough forms. Chill for 30 minutes.
  3. Scoop 2 tablespoons of dough, flatten, and place a frozen cheesecake ball in the center. Wrap dough around filling and seal edges. Roll in sugar if desired and place on baking tray.
  4. Bake at 350°F (177°C) for 10–12 minutes until puffy with set edges. Cool on tray for 5 minutes before transferring to a rack.

Notes

    Nutrition

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

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