Cheesecake Gingerbread Cookies (Print Version)
# Ingredients:
01 -
3 tablespoons white sugar.
02 -
6 oz cold cream cheese.
03 -
1/2 tablespoon vanilla extract.
04 -
1/2 teaspoon cinnamon and ginger each.
05 -
1/2 teaspoon baking soda.
06 -
1/3 cup pure molasses.
07 -
6 tablespoons sugar for coating.
08 -
1/8 teaspoon nutmeg, allspice, and cloves.
09 -
1/2 teaspoon table salt.
10 -
3/4 cup softened unsalted butter.
11 -
3/4 cup soft light brown sugar.
12 -
2 cups and 1/2 all-purpose flour.
13 -
2 egg yolks, let sit at room temperature.
# Instructions:
01 -
Whip cream cheese, sugar, and vanilla until it’s really light. Make 18 balls, then freeze them.
02 -
In a little bowl, stir together sugar and spices so they’re all blended well.
03 -
Mix flour and other dry stuff. In another bowl, beat butter, sugar, yolks, and molasses until smooth, then blend in the dry mix.
04 -
Take some dough, flatten it, drop in frozen cream filling, cover it with dough, and roll it around in the spiced sugar.
05 -
Set 6 on a pan and bake for 11-12 minutes at 350°F.
06 -
Wait 10 minutes on the pan, then move them to a rack to finish cooling.
# Notes:
01 -
Keep the filled centers frozen till needed.
02 -
Only bake a few cookies at a time.
03 -
Store the cookies in the fridge.