Description
Delicious cookies that blend the warm spices of gingerbread with the rich creaminess of cheesecake, perfect for the holiday season.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for cheesecake filling)
- Spiced sugar (for rolling)
Instructions
- Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
- Beat the softened butter, brown sugar, and granulated sugar until creamy.
- Add in the egg, molasses, and 1 teaspoon of vanilla extract; mix well.
- Gradually add the dry ingredients to the wet mixture, blending until combined.
- Chill the dough for at least 30 minutes in the refrigerator.
- Make the cheesecake filling: beat cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until smooth.
- Preheat the oven to 350°F (175°C).
- Roll the chilled dough into balls about 1.5 inches in size, flatten slightly, and place about a teaspoon of cheesecake filling in the center. Wrap the dough around the filling and roll it back into a ball.
- Roll each ball in spiced sugar to coat.
- Place the cookies on a baking sheet and bake for 10-12 minutes or until edges are firm.
- Cool the cookies on a wire rack before serving.
Notes
Ensure butter is softened, and don’t skip the chilling step to prevent spreading. Make sure to coat well in spiced sugar for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg