Description
Delicious gingerbread cheesecake cookies with a creamy filling.
Ingredients
Scale
- 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
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ cup granulated sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In another bowl, beat butter and brown sugar until creamy.
- Add molasses, egg, and vanilla to the butter mixture. Mix well.
- Gradually add the dry ingredients to the wet ingredients. Mix until combined.
- For the filling, beat cream cheese, granulated sugar, and vanilla until smooth.
- Chill the dough for about 30 minutes.
- Roll the dough into balls and press a thumbprint in each ball.
- Fill the thumbprint with cheesecake filling.
- Roll the cookies in granulated sugar if desired.
- Bake for 10-12 minutes.
- Let cool on a wire rack.
Notes
- Chill dough for better handling.
- You can adjust spices to taste.
- Store cookies in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Gingerbread, Cheesecake, Cookies