Description

Delight in the festive flavors of Gingerbread Cheesecake Cookies, a perfect holiday treat combining spicy gingerbread cookie cups filled with creamy cinnamon-vanilla cheesecake frosting and topped with colorful sprinkles. These delightful bites blend the warmth of ginger, cinnamon, and molasses with a luscious cheesecake filling, baked to perfection in muffin pans for a fun presentation.

Ingredients

Scale

For the Cookie Cup Dough

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

For the Cheesecake Frosting

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

For Garnish

Christmas sprinkles (optional, for fun!)

Instructions

Create the Cookie Dough: In a large bowl, use an electric mixer or stand mixer to cream together the softened butter and brown sugar until the mixture is light and fluffy, scraping down the sides as needed to ensure even mixing. Add the egg and molasses, beating again until smooth and fully combined.
Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, nutmeg, cloves, baking soda, and corn starch to evenly distribute the spices and leavening agents.
Combine Dough: Gradually add the dry mixture to the wet ingredients, mixing just until a dough forms. Take care not to over-mix to keep the cookies tender. Cover the dough tightly with plastic wrap and chill in the refrigerator for 30 minutes to firm up.
Prepare for Baking: Preheat your oven to 350°F (175°C). Grease two regular muffin pans with nonstick cooking spray to prevent sticking. Press about 2 tablespoons of chilled cookie dough into the bottom of each muffin cup and press it up halfway along the sides to create a cup shape.
Bake Cookie Cups: Bake the cookie cups for 12 minutes until set. Remove from oven and let cool for 10 minutes. Then, using the back of a tablespoon or the top of a round spice jar, gently press down the center of each cookie to reinforce the cup shape. Allow to cool completely before filling.
Make the Cheesecake Frosting: While the cookie cups cool, combine softened cream cheese, powdered sugar, brown sugar, ground cinnamon, ground ginger, and pure vanilla extract in a medium bowl. Beat with an electric hand mixer or stand mixer until smooth and creamy.
Fill and Decorate: Transfer the cheesecake frosting to a piping bag fitted with a star tip, or alternatively use a spoon. Swirl or spoon the frosting generously into each cooled cookie cup. Optionally, top with Christmas sprinkles for a festive touch. Serve and enjoy your gingerbread cheesecake cookies!

Notes

Ensure the butter and cream cheese are softened to room temperature for easier mixing and a smoother texture.
Chilling the dough is essential for shaping the cookie cups and achieving the right texture.
If you don’t have a piping bag, you can simply spoon the frosting into the cookie cups.
These cookies can be stored in the refrigerator in an airtight container for up to 3 days.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: gingerbread cheesecake cookies, holiday cookies, gingerbread cookies, cheesecake frosting, festive desserts