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Gingerbread Cheesecake Cookies

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A delightful combination of gingerbread and creamy cheesecake in a bite-sized cookie, perfect for the holiday season.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  3. In another bowl, beat the softened butter and brown sugar until creamy. Add the egg, molasses, and vanilla, mixing until well combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
  5. In a separate bowl, beat the cream cheese and powdered sugar until smooth.
  6. Take a small amount of dough, flatten it out, and place a dollop of cheesecake filling in the center. Encase the filling with the dough and roll into a ball.
  7. Roll each ball in a mixture of granulated sugar and cinnamon.
  8. Place on a baking sheet lined with parchment paper and bake for 10-12 minutes. Let cool before serving.

Notes

Store the cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.

Nutrition

Find it online: https://voxrecipes.com/gingerbread-cheesecake-cookies-2/