These little gingerbread cookies filled with cheesecake are the epitome of holiday coziness. Their size is perfect for a tiny, delicious bite, and they have a warm, mild flavor. These will soon become a December favorite if you enjoy creamy centers surrounded by comforting tastes.
Components
For the gingerbread dough:
1 cup of all-purpose flour
brown sugar at 1/4 cup
two tablespoons of molasses
1/4 cup of softened butter
one big egg yolk
1/2 teaspoon of baking soda
½ tsp ground ginger
cinnamon, 1/2 teaspoon
Nutmeg, 1/8 teaspoon
a bit of salt
For the little cheesecake filling:
cream cheese, 3 oz, softened
2 tbsp powdered sugar
vanilla extract: 1/4 teaspoon
Changes that are optional:
For a milder flavor, use maple syrup in place of molasses.
If you prefer a more intense spice flavor, add a very little pinch of cloves.
Stages
1.Prepare the cheesecake filling by combining cream cheese, vanilla, and powdered sugar until it’s smooth. Allow it to firm up by chilling it in the refrigerator for 10 to 15 minutes.
2.Make the gingerbread dough: Mix the butter, brown sugar, egg yolk, and molasses together until the mixture is smooth.
3.Include the dry ingredients: Combine the flour, baking soda, ginger, cinnamon, nutmeg, and salt until a pliable dough develops. The fact that it feels a little sticky is alright; it’s to be expected.
4.Make tiny dough balls, each about a tablespoon, and then lightly flatten them with your fingertips.
5.Pinch the dough around a little dab of cheesecake filling placed in the middle.
6.Just until the edges appear set, bake at 350°F for 8–10 minutes. They should remain tender in the middle.
7.Allow the centers to settle into that creamy, dreamy consistency by letting it cool on a rack.
Advice from the Chef
Refrigerate the filling to make cookie stuffing lot simpler.
Avoid overbaking; these cookies are still softer and more delicious when they are a little underbaked.
For a lovely, snowy effect, dust with powdered sugar after cooling.
Changes
White Chocolate Drizzle: Top with a light zigzag of melted white chocolate.
Extra Fresh Ginger Kick: For added heat, add more freshly grated ginger.
Mini Sandwiches: Make the cookies without any filling and sandwich them around the cheesecake mixture.