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Creating the perfect Gingerbread Cheesecake Cookies begins with understanding the key ingredients that contribute to their unique flavor and texture. Each component plays a crucial role in crafting this delicious dessert, and knowing their functions will help you achieve the best results.

Gingerbread Cheesecake Cookies

Get ready to elevate your holiday baking with Gingerbread Cheesecake Cookies! This indulgent treat combines the cozy spices of traditional gingerbread with a creamy cheesecake filling, creating a dessert that’s perfect for any festive gathering. They’re easy to make and a delightful addition to your holiday festivities. Surprise family and friends with these mouth-watering cookies that blend flavors beautifully! #GingerbreadCookies #Cheesecake #HolidayBaking #FestiveTreats #CookieRecipes
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Ingredients
  

For the Gingerbread Cookies:

2 ½ cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

2 tsp ground ginger

2 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

½ tsp salt

¾ cup unsalted butter, softened

½ cup brown sugar, packed

¼ cup granulated sugar

1 large egg

¼ cup unsulfured molasses

1 tsp vanilla extract

For the Cheesecake Filling:

8 oz cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

1 tsp ground cinnamon

1 tbsp milk (if needed for consistency)

For Garnish:

Whipped cream (optional)

Crushed gingersnap cookies (for topping, optional)

Instructions
 

Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.

    Mix the Wet Ingredients: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy. Add in the egg, molasses, and vanilla extract, and mix until fully combined.

      Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm.

        Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and ground cinnamon, mixing well. If the mixture is too thick, add a tablespoon of milk to adjust the consistency.

          Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

            Form the Cookies: Once the dough is chilled, scoop out tablespoon-sized portions and roll them into balls. Place them on the prepared baking sheet, leaving space between each ball.

              Create the Indentation: Using your thumb, gently press down the center of each cookie ball to create an indentation, making sure the cookie holds its shape.

                Fill with Cheesecake Mixture: Spoon a small amount of the cheesecake filling into each indentation, careful not to overfill.

                  Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the center is still soft. The filling might puff slightly but will settle as they cool.

                    Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, you can top with whipped cream and crushed gingersnap cookies for an extra festive touch!

                      Prep Time: 1 hour | Total Time: 1 hour 30 minutes | Servings: 24 cookies