Description
These festive cookies combine the warm spices of gingerbread with creamy cheesecake filling, making them a perfect treat for the holiday season.
Ingredients
Scale
- 2 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 allspice
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the flour, baking soda, ginger, cinnamon, nutmeg, allspice, and salt.
- In a separate bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and molasses, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In another bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth.
- Scoop a tablespoon of gingerbread dough, flatten it, and place a small dollop of cheesecake filling in the center. Wrap the dough around the filling and roll it into a ball.
- Mix the sugar and cinnamon for rolling. Roll each cookie ball in the cinnamon sugar mixture and place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are set. Let cool on a wire rack.
Notes
Make sure to use softened butter and cream cheese for a smooth batter. Don’t overmix the dough; mix just until combined for soft cookies. Chill the dough for a bit if it’s too sticky to handle.
- Prep Time: 20
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg