Ingredients: |
Ingredients: For the Cheesecake Filing
- 6 oz (170 g) cream cheese, cold
- 3 tablespoon (38 g) granulated white sugar
- ½ teaspoon vanilla
For the Spiced Sugar
- 6 tablespoon (75 g) granulated white sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
For the Gingerbread Cookies
- 2 ½ cups (313 g) all-purpose flour, spooned and leveled
- 2 ½ teaspoon ground ginger
- 2 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 1 teaspoon vanilla
- ⅓ cup (113 g) unsulphured molasses
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Directions: |
Directions:For the Cheesecake Filling
1. Line a small cookie sheet with parchment paper.
2. Add the cream cheese, sugar and vanilla to a small mixing bowl. Mix on medium-high speed with an electric mixer until the cream cheese mixture is fluffy and the sugar has dissolved, about 2 minutes.
3. Scoop the cheesecake mixture into 18, 2 teaspoon portions onto the baking sheet.
Pop the cheesecake balls into the freezer until they are frozen and very firm.
For the Spiced Sugar
4.Add the sugar and spices to a small bowl. Whisk to combine then set aside.
For the Gingerbread Cookies
5. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, spices, baking soda and salt. Then set aside the flour mixture.
6. In a large bowl, cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. Scrape the sides of the bowl as necessary with a rubber spatula. (You can also use a stand mixer with a paddle attachment.)
7. Add in the egg yolks, molasses and vanilla and mix for one minute on medium speed until fluffy.
8. Add the dry ingredients to the wet ingredients and combine on low speed.
9. Scoop the dough into 18 portions with a 2 tablespoon cookie scoop, then roll into balls. Press the cookie dough to slightly flatten it out, then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in the spiced sugar.
(Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)
10. Transfer the cookie dough to a prepared baking sheet lined with parchment paper.
11. Bake 6 cookies at a time for 11-12 minutes.
12. Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve! |
This recipe for Gingerbread Cheesecake Cookies is from