Description
Gingerbread Cheesecake Cookies are a delightful seasonal treat that combines the rich flavors of gingerbread with a creamy cheesecake filling, perfect for holiday celebrations.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth.
- Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper.
- Make a small indentation in the center of each cookie and fill it with a dollop of the cheesecake mixture.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger ginger flavor, increase the amount of ground ginger.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to decorate with icing or sprinkles for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg