Gingerbread Cheesecake Cookies (Print Version)
# Ingredients:
01 -
170 g (6 oz) of chilled cream cheese.
02 -
38 g (3 tbsp) of plain white sugar.
03 -
1/2 tsp of pure vanilla extract.
04 -
75 g (6 tbsp) of plain white sugar.
05 -
1/2 tsp of powdered ginger.
06 -
1/2 tsp of powdered cinnamon.
07 -
1/8 tsp of powdered cloves.
08 -
1/8 tsp of powdered nutmeg.
09 -
1/8 tsp of powdered allspice.
10 -
313 g (2 1/2 cups) of all-purpose flour (measured correctly).
11 -
2 1/2 tsp of powdered cinnamon.
12 -
2 1/2 tsp of powdered ginger.
13 -
1/2 tsp of powdered nutmeg.
14 -
1/4 tsp of powdered allspice.
15 -
1/4 tsp of powdered cloves.
16 -
1/2 tsp of salt.
17 -
1/2 tsp of baking soda.
18 -
165 g (3/4 cup) of soft unsalted butter.
19 -
168 g (3/4 cup) of tightly packed light brown sugar.
20 -
2 egg yolks, brought to room temperature.
21 -
1 tsp of pure vanilla extract.
22 -
113 g (1/3 cup) of unsulphured molasses.
# Instructions:
01 -
Lay some parchment paper on a smaller baking sheet.
02 -
Take a small bowl and mix chilled cream cheese, sugar, and vanilla. Use an electric mixer on medium-high for about 2 minutes until it turns fluffy and the sugar is fully mixed in.
03 -
With a spoon, divide the cream cheese blend into 18 small dollops, about 2 teaspoons each. Place them onto the baking tray.
04 -
Pop the cream cheese portions into the freezer. Let them chill completely until they turn hard.
05 -
In a small bowl, stir sugar together with spices to make your spiced sugar mix. Set it aside for later.
06 -
Preheat your oven to 175°C (350°F) and line two bigger baking sheets with parchment.
07 -
Grab a medium bowl, whisk together the flour, spices, baking soda, and salt, and set it nearby.
08 -
In a large mixing bowl, beat the soft butter with the brown sugar for about 2 minutes using the high setting on an electric mixer, until the mixture gets nice and fluffy. Scrape the bowl's sides as you go!
09 -
Mix in vanilla, molasses, and egg yolks at medium speed for about 1 minute. You want it smooth and fluffy again.
10 -
Slowly combine your wet mixture with the dry ingredients. Keep your mixer on low and stop as soon as it's all combined.
11 -
Scoop out the dough into 18 even portions using a scoop for 2 tablespoons. Roll these into balls, then press them gently to flatten.
12 -
Take each flattened dough ball and wrap it around a chilled cream cheese portion. Make sure they're completely covered. Roll them into the spiced sugar to coat evenly.
13 -
Put six cookies at a time onto the baking sheets you prepped, and bake for about 11-12 minutes.
14 -
Let the cookies sit for 10 minutes right on the baking sheet before you move them onto a wire rack to cool down completely. Then dive in. Enjoy!
# Notes:
01 -
These cookies are lovely for holiday get-togethers and bring lots of festive cheer to the table.
02 -
To make assembly and baking easier, keep your cheesecake mix frozen until ready to use!