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Gingerbread Cheesecake Cookies
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Gingerbread Cheesecake Cookies

1 godz. 15 minPorcje: 14Nutri-Score D€€
od @inbloombakery59 importówugotowano 0 razy
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Składniki

14 osób
  • unsalted butter (softened)Nabiał115 g
  • brown sugar (packed)Spiżarnia150 g
  • egg (room temperature)Nabiał1 kawałek
  • molassesSpiżarnia60 ml
  • vanilla extractSpiżarnia5 ml
  • all-purpose flourProdukty zbożowe250 g
  • baking sodaSpiżarnia3 g
  • ground gingerPrzyprawy4 g
  • ground cinnamonPrzyprawy3 g
  • ground nutmegPrzyprawy1 g
  • ground clovesPrzyprawy1 g
  • saltPrzyprawy2 g
  • cream cheese (softened)Nabiał150 g
  • granulated sugar (for the cheesecake filling)Spiżarnia40 g
  • vanilla extract (for the cheesecake filling)Spiżarnia5 ml
  • granulated sugar (for rolling)Spiżarnia60 g
  • ground cinnamon (for the spiced sugar)Przyprawy3 g
  • ground ginger (for the spiced sugar)Przyprawy2 g

na porcję

Wartości odżywcze

178kcal

Węglowodany
21 g
Białko
2 g
Tłuszcz
9 g
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Przybory

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

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Chill the dough

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

  4. Prepare the spiced sugar

    • Mix the granulated sugar with the cinnamon and ginger in a small bowl.
    Krok 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.
    Krok 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.
    Krok 6
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