Description
Celebrate National Gingerbread Cookie Day with these deliciously soft gingerbread cheesecake cookies that combine the flavors of gingerbread and creamy cheesecake.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, molasses, and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- In another bowl, beat the cream cheese and powdered sugar until smooth.
- Drop spoonfuls of the gingerbread dough onto the prepared baking sheet, making a small indentation in the center of each cookie.
- Fill the indentation with a small amount of the cream cheese mixture.
- Bake for 10-12 minutes or until the edges are set and the tops are slightly cracked.
- 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: 12 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: 20mg