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Gingerbread Cheesecake Cookies Recipe

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★★★★★

4.8 from 53 reviews

These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of gingerbread with a creamy cheesecake frosting, all baked into adorable cookie cups perfect for the holidays. Soft, chewy, and bursting with seasonal spices, these festive treats are topped with a luscious vanilla cinnamon cheesecake frosting and sprinkled with Christmas sprinkles for extra fun.

Ingredients

Scale

Cookie Dough

  • 3/4 cup salted butter, softened at room temperature
  • 1 cup brown sugar
  • 1 whole egg
  • 3 tablespoons molasses
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • Pinch of ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 2 teaspoons corn starch

Cheesecake Frosting

  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon pure vanilla extract

Optional Topping

  • Christmas sprinkles

Instructions

  1. Cream butter and sugar: In a large bowl using an electric mixer or stand mixer, beat together the softened butter and brown sugar until the mixture is light, fluffy, and well combined, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
  2. Add egg and molasses: Add the whole egg and molasses to the creamed butter mixture and beat again until the mixture is smooth and fully incorporated.
  3. Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, nutmeg, ground cloves, baking soda, and corn starch to evenly distribute the spices and leavening agents.
  4. Combine wet and dry mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing just until a dough forms. Avoid over-mixing to keep the cookies tender. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes to firm up.
  5. Prepare for baking: Preheat your oven to 350°F (175°C). Grease two regular muffin pans with nonstick cooking spray to prevent sticking. Press approximately 2 tablespoons of chilled cookie dough into the bottom of each muffin cup, then press the dough gently halfway up the sides to form a cup shape.
  6. Bake cookie cups: Bake the cookie cups in the preheated oven for 12 minutes. Remove from oven and let them cool for 10 minutes. Use the back of a tablespoon or the top of a round spice jar to gently press down the center of each cookie to reshape the cup if needed. Allow the cups to cool completely before decorating.
  7. Make cheesecake frosting: While the cookie cups cool, in a medium bowl, beat the softened cream cheese, powdered sugar, brown sugar, ground cinnamon, ground ginger, and vanilla extract with an electric hand mixer or stand mixer until smooth and creamy.
  8. Fill and decorate: Transfer the cheesecake frosting into a piping bag fitted with a star tip and pipe swirls into each cooled cookie cup. Alternatively, dollop the frosting with a spoon if you prefer. Sprinkle Christmas sprinkles on top for a festive touch. Serve and enjoy!

Notes

  • Ensure the butter and cream cheese are softened to room temperature for easy mixing and a smooth texture.
  • Do not over-mix the dough to keep cookies tender.
  • Chilling the dough helps maintain the shape of cookie cups during baking.
  • The cookie cups can be stored in an airtight container for up to 3 days; icing is best added fresh before serving.
  • If you don’t have a piping bag, a small zip-top bag with a corner snipped off works as a substitute for frosting application.

Keywords: Gingerbread cookies, Cheesecake frosting, Holiday treats, Christmas cookies, Spiced cookies, Festive desserts

Find it online: https://freshrecipehub.com/gingerbread-cheesecake-cookies-recipe/