Description
Gingerbread Cheesecake Cookies are a delightful fusion of classic gingerbread flavors and creamy cheesecake, perfect for the holiday season.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In another bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- In a separate bowl, beat the cream cheese, powdered sugar, and lemon juice until smooth.
- Drop spoonfuls of cookie dough onto a baking sheet, then make a small indentation in the center of each cookie.
- Fill the indentation with the cream cheese mixture.
- Bake for 12-15 minutes or until the edges are golden.
- Allow to cool before serving.
Notes
- For a spicier flavor, increase the amount of ginger and cinnamon.
- These cookies can be stored in an airtight container for up to a week.
- Consider adding a sprinkle of nutmeg on top of the cream cheese filling for extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg