Gingerbread Cheesecake Cookies (Print Version)
# Ingredients:
01 -
6 oz (170 g) cream cheese, cold.
02 -
3 tbsp (38 g) granulated white sugar.
03 -
1/2 tsp vanilla extract.
04 -
6 tbsp (75 g) granulated white sugar.
05 -
1/2 tsp ground ginger.
06 -
1/2 tsp ground cinnamon.
07 -
1/8 tsp ground allspice.
08 -
1/8 tsp ground nutmeg.
09 -
1/8 tsp ground cloves.
10 -
2 1/2 cups (313 g) all-purpose flour, spooned and leveled.
11 -
2 1/2 tsp ground ginger.
12 -
2 1/2 tsp ground cinnamon.
13 -
1/2 tsp ground nutmeg.
14 -
1/4 tsp ground allspice.
15 -
1/4 tsp ground cloves.
16 -
1/2 tsp salt.
17 -
1/2 tsp baking soda.
18 -
3/4 cup (168 g) unsalted butter, softened.
19 -
3/4 cup (165 g) light brown sugar, packed.
20 -
2 egg yolks, at room temperature.
21 -
1 tsp vanilla extract.
22 -
1/3 cup (113 g) unsulphured molasses.
# Instructions:
01 -
Line a small cookie sheet with parchment paper.
02 -
In a small mixing bowl, combine the cream cheese, sugar, and vanilla. Use an electric mixer on medium-high speed to beat the mixture until fluffy and the sugar has dissolved, about 2 minutes.
03 -
Scoop the cheesecake mixture into 18 portions, each about 2 teaspoons, onto the prepared baking sheet.
04 -
Freeze the cheesecake balls until frozen and very firm.
05 -
In a small bowl, whisk together sugar and spices for the spiced sugar. Set aside.
06 -
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
07 -
In a medium bowl, whisk together the flour, spices, baking soda, and salt. Set aside.
08 -
In a large bowl, cream the softened butter and brown sugar with an electric mixer on high speed until fluffy, about 2 minutes. Scrape the bowl as needed.
09 -
Add the egg yolks, molasses, and vanilla to the cream mixture and mix on medium speed until fluffy, about 1 minute.
10 -
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
11 -
Divide the dough into 18 portions using a 2-tablespoon cookie scoop, then roll into balls and flatten slightly.
12 -
Place a frozen cheesecake ball in the center of each portion, then wrap the dough around it, ensuring it is fully covered. Roll each filled cookie dough ball in spiced sugar until evenly coated.
13 -
Arrange the cookies on the prepared baking sheets and bake 6 cookies at a time for 11-12 minutes.
14 -
Cool the cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!.
# Notes:
01 -
These cookies are perfect for holiday gatherings and make a wonderful festive treat.
02 -
Keep the cheesecake balls frozen until you are ready to use them to ensure easy assembly and baking.