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Gingerbread Cheesecake Cookies
Postre

Gingerbread Cheesecake Cookies

1 h 15 minPara 14Nutri-Score D€€
de @inbloombakery31 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

14 personas
  • butter (softened)Lácteos115 g
  • brown sugar (packed)Despensa150 g
  • granulated sugarDespensa50 g
  • egg (room temperature)Lácteos1 pieza
  • molassesDespensa60 ml
  • vanilla extractDespensa10 ml
  • all-purpose flourCereales250 g
  • baking sodaDespensa5 g
  • ground gingerEspecias6 g
  • ground cinnamonEspecias4 g
  • ground nutmegEspecias1 g
  • ground clovesEspecias1 g
  • saltEspecias3 g
  • cream cheese (softened)Lácteos180 g
  • powdered sugarDespensa40 g
  • granulated sugar (for rolling)Despensa60 g
  • ground cinnamon (for rolling)Especias3 g

por ración

Nutrición

183kcal

Carbohidratos
24 g
Proteínas
2 g
Grasas
9 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Batidora de varillas
  • Bandeja de horno
  • Horno
  • Rejilla de enfriamiento

paso a paso

Preparación

  1. Make the cheesecake filling

    • Beat the cream cheese with the powdered sugar and a little vanilla extract until smooth.
    • Scoop small portions onto a lined tray and freeze until firm.
    Paso 1

  2. Make the gingerbread cookie dough

    • Cream the butter with the brown sugar and granulated sugar until light and fluffy.
    • Beat in the egg, molasses and vanilla extract.
    • Whisk the flour with the baking soda, ginger, cinnamon, nutmeg, cloves and salt, then mix into the wet ingredients to form a soft dough.
    Paso 2

  3. Chill the dough

    • Cover the dough and refrigerate until firm enough to handle.
    Paso 3

  4. Prepare the spiced sugar

    • Combine the granulated sugar with the cinnamon in a small bowl.
    Paso 4

  5. Stuff and roll the cookies

    • Flatten a piece of dough in your hand, place a frozen cheesecake portion in the center and seal the dough around it.
    • Roll into a ball, then roll in the spiced sugar.
    • Place the balls on a lined baking tray, spacing them apart.
    Paso 5

  6. Bake the cookies

    • Bake at 180 °C until the edges are set and the tops look slightly underdone.
    • Let the cookies cool on the tray for a few minutes, then transfer to a cooling rack.
    Paso 6
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