Cheesecake Gingerbread Cookies (Print Version)
# Ingredients:
01 -
6 ounces of cold cream cheese.
02 -
3 tablespoons of regular sugar.
03 -
1/2 teaspoon of vanilla extract.
04 -
6 tablespoons of sugar for coating.
05 -
1/2 teaspoon ground cinnamon.
06 -
1/2 teaspoon ground ginger.
07 -
A pinch (1/8 teaspoon) each of nutmeg, cloves, and allspice.
08 -
2 1/2 cups of plain flour.
09 -
2 1/2 teaspoons of both ginger and cinnamon.
10 -
1/2 teaspoon salt.
11 -
1/2 teaspoon of baking soda.
12 -
3/4 cup of soft unsalted butter.
13 -
3/4 cup of light brown sugar.
14 -
2 room-temperature egg yolks.
15 -
1/3 cup unsulphured molasses.
# Instructions:
01 -
Mix vanilla, sugar, and cream cheese until it’s light. Shape into 18 tiny balls and place in freezer.
02 -
In a small dish, stir together sugar with spices.
03 -
Stir together dry ingredients in one bowl. Cream the butter and sugar in another, then whisk in molasses and eggs. Gradually blend in the dry mix.
04 -
Scoop dough, press it flat, wrap around frozen cream cheese ball, then cover in spiced sugar.
05 -
Arrange 6 cookies per tray, and bake for 11–12 minutes in a 350°F oven.
06 -
Leave cookies on the tray for 10 minutes, then move to a cooling rack.
# Notes:
01 -
Keep cream cheese balls frozen until they’re needed.
02 -
Don’t bake too many at one time.
03 -
Store finished cookies in a cold spot, like the fridge.