Description
Delightful cookies that combine soft gingerbread and creamy cheesecake filling, 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 cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- Spiced sugar (for rolling cookies)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla, then stir in the molasses.
- Gradually mix in the dry ingredients until combined.
- In another bowl, mix cream cheese, powdered sugar, and vanilla for the filling until smooth and creamy.
- Take a small amount of cookie dough, flatten it, place a teaspoon of cheesecake filling in the center, and fold the edges over to seal.
- Roll the dough balls in spiced sugar and place them on the baking sheet.
- Bake for 10-12 minutes or until the edges are firm.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Make sure your butter and cream cheese are at room temperature for easier mixing. Don’t overbake the cookies; they should be soft in the center when you take them out of the oven. You can chill the dough for a short while if it feels too sticky to handle.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg