Name: Gingerbread Cheesecake Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 3/4 cup salted butter, softened at room temperature; 1 cup brown sugar; 1 whole egg; 3 tablespoons molasses; 2 cups all-purpose flour; 2 1/2 teaspoons ground ginger; 2 teaspoons ground cinnamon; Pinch of ground nutmeg; 1/8 teaspoon ground cloves; 1 teaspoon baking soda; 2 teaspoons corn starch; 8 ounces cream cheese, softened; 2 cups powdered sugar; 1/4 cup brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/2 teaspoon pure vanilla extract; Christmas sprinkles (optional, for fun!)

Ingredients

3/4 cup salted butter (softened at room temperature)

1 cup brown sugar

1 whole egg

3 tablespoons molasses

2 cups all-purpose flour

2 1/2 teaspoons ground ginger

2 teaspoons ground cinnamon

Pinch ground nutmeg

1/8 teaspoon cloves

1 teaspoon baking soda

2 teaspoons corn starch

Christmas sprinkles (for fun!)

8 ounces cream cheese (softened)

2 cups powdered sugar

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon pure vanilla extract

Instructions

Step 1: In a large bowl, cream together the softened butter and brown sugar using an electric mixer until the mixture is light and fluffy. Scrape down the sides of the bowl occasionally to ensure even mixing.

Step 2: Add the whole egg and molasses to the butter mixture and beat again until fully incorporated and smooth.

Step 3: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, nutmeg, cloves, baking soda, and corn starch until well combined.

Step 4: Gradually add the dry ingredients to the wet mixture and mix just until a dough forms. Avoid overmixing. Cover the dough with plastic wrap and refrigerate for 30 minutes to chill.

Step 5: Preheat your oven to 350°F (175°C). Grease two regular muffin pans with nonstick cooking spray. Press about 2 tablespoons of cookie dough into the bottom of each muffin cup and press it up halfway along the sides to create a cup shape.

Step 6: Bake the cookie cups for 12 minutes. Remove from the oven and allow them to cool for 10 minutes. Then, press the back of a tablespoon or the top of a round spice jar gently into the center of each to reinforce the cup shape. Let the cookie cups cool completely before filling.

Step 7: While the cookie cups cool, prepare the cheesecake frosting. In a medium bowl, beat together the softened cream cheese, powdered sugar, brown sugar, ground cinnamon, ground ginger, and vanilla extract with an electric mixer until smooth and creamy.

Step 8: Transfer the frosting to a piping bag fitted with a star tip and pipe a swirl into each cooled cookie cup. Alternatively, you can spoon the frosting in. Top each cookie with Christmas sprinkles if desired. Serve and enjoy!

Tips & Variations

For a stronger ginger flavor, add an extra 1/2 teaspoon of ground ginger to the cookie dough.

Substitute cream cheese with mascarpone for a milder, creamier frosting.

Use mini chocolate chips or chopped nuts inside the cookie cups for added texture.

Let the cookie dough chill longer for firmer cookies that hold their shape better.

To make the frosting easier to pipe, chill it for 15 minutes before filling.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This can enhance the flavors and make shaping easier.

What if I don’t have molasses?

Molasses gives these cookies their characteristic depth and richness, but you can substitute it with an equal amount of dark corn syrup or honey. The flavor will be slightly different but still delicious.