Gingerbread Cheesecake Cookies
These Gingerbread Cheesecake Cookies combine the flavors of gingerbread and creamy cheesecake in a delightful treat.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Gingerbread Cookie Dough
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¾ cup unsalted butter softened
- ¾ cup brown sugar packed
- ⅓ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
Optional for Rolling
- ½ cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In another bowl, beat the butter and brown sugar until creamy. Add the molasses, egg, and vanilla, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until well combined.
- In a separate bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth to make the cheesecake filling.
- Roll the dough into balls, make a small indent in each, and fill with the cheesecake mixture.
- If desired, roll the filled cookies in granulated sugar before placing them on a baking sheet.
- Bake for 10-12 minutes or until the edges are set. Allow to cool before serving.
Notes
Store cookies in an airtight container to keep them fresh.