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Gingerbread Cheesecake Cookies
Dessert

Gingerbread Cheesecake Cookies

1 h 15Pour 14Nutri-Score D€€
par @inbloombakery59 imports0 fois cuisinée
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Ingrédients

14 personnes
  • unsalted butter (softened)Produits laitiers115 g
  • brown sugar (packed)Épicerie150 g
  • egg (room temperature)Produits laitiers1 morceau
  • molassesÉpicerie60 ml
  • vanilla extractÉpicerie5 ml
  • all-purpose flourCéréales250 g
  • baking sodaÉpicerie3 g
  • ground gingerÉpices4 g
  • ground cinnamonÉpices3 g
  • ground nutmegÉpices1 g
  • ground clovesÉpices1 g
  • saltÉpices2 g
  • cream cheese (softened)Produits laitiers150 g
  • granulated sugar (for the cheesecake filling)Épicerie40 g
  • vanilla extract (for the cheesecake filling)Épicerie5 ml
  • granulated sugar (for rolling)Épicerie60 g
  • ground cinnamon (for the spiced sugar)Épices3 g
  • ground ginger (for the spiced sugar)Épices2 g

par portion

Nutrition

178kcal

Glucides
21 g
Protéines
2 g
Lipides
9 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Batteur électrique
  • Plaque de cuisson
  • Four

pas à pas

Préparation

  1. Make the cheesecake filling

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

  2. Make the gingerbread cookie dough

    • Cream the butter with the brown 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.
    Étape 2

  3. Chill the dough

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

  4. Prepare the spiced sugar

    • Mix the granulated sugar with the cinnamon and ginger in a small bowl.
    Étape 4

  5. Stuff the cookies

    • Flatten a piece of dough in your palm, place a frozen cheesecake portion in the centre and seal the dough around it.
    • Roll each ball in the spiced sugar and place on a lined baking tray, spacing them apart.
    Étape 5

  6. Bake the cookies

    • Bake at 180 °C until the edges are set and the tops are slightly cracked.
    • Let cool on the tray for a few minutes before transferring to a rack.
    Étape 6
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