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Gingerbread Cheesecake Cookies
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Gingerbread Cheesecake Cookies

1 godz. 15 minPorcje: 14Nutri-Score D€€
od @inbloombakery31 importówugotowano 0 razy
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Składniki

14 osób
  • butter (softened)Nabiał115 g
  • brown sugar (packed)Spiżarnia150 g
  • granulated sugarSpiżarnia50 g
  • egg (room temperature)Nabiał1 kawałek
  • molassesSpiżarnia60 ml
  • vanilla extractSpiżarnia10 ml
  • all-purpose flourProdukty zbożowe250 g
  • baking sodaSpiżarnia5 g
  • ground gingerPrzyprawy6 g
  • ground cinnamonPrzyprawy4 g
  • ground nutmegPrzyprawy1 g
  • ground clovesPrzyprawy1 g
  • saltPrzyprawy3 g
  • cream cheese (softened)Nabiał180 g
  • powdered sugarSpiżarnia40 g
  • granulated sugar (for rolling)Spiżarnia60 g
  • ground cinnamon (for rolling)Przyprawy3 g

na porcję

Wartości odżywcze

183kcal

Węglowodany
24 g
Białko
2 g
Tłuszcz
9 g
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Przybory

  • Miska ×2
  • Mikser ręczny
  • Blacha do pieczenia
  • Piekarnik
  • Kratka do studzenia

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Chill the dough

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

  4. Prepare the spiced sugar

    • Combine the granulated sugar with the cinnamon in a small bowl.
    Krok 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.
    Krok 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.
    Krok 6
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