In my kitchen, the holiday season isn’t complete without a batch of Gingerbread Cheesecake Cookies. These delightful treats combine the warm, familiar spices of gingerbread with the creamy decadence of cheesecake, making them a perfect indulgence for festive gatherings, cookie exchanges, or cozy evenings at home. With their rich flavor and playful presentation, these cookies are sure to be a hit with both kids and adults alike!
Why You’ll Love This Dish
There are so many reasons to whip up a batch of Gingerbread Cheesecake Cookies. First and foremost, they are incredibly enjoyable to eat it’s hard to resist that combination of spiced gingerbread and luscious cream cheese frosting. Plus, they are super easy to make, making them perfect for beginner bakers. Whether you’re preparing for a holiday party or simply craving something sweet, these cookies fit the bill.
Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Servings: Approximately 12-15 cookie cups
The Cooking Process Explained
Making these Gingerbread Cheesecake Cookies is a breeze, and you’ll be delighted with how quickly everything comes together. Start by creaming the butter and sugar before incorporating the egg and molasses. In a separate bowl, combine your dry ingredients, and then mix them all together. The dough will chill for a bit, while you prep your muffin pans and get your oven heated. Once baked, these cookies are filled with a sweet cheesecake frosting that’s sure to impress!
What You’ll Need
Gather These Items:
- 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 cloves
- 1 teaspoon baking soda
- 2 teaspoons corn starch
- Christmas sprinkles (for fun!)
- 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
Step-by-Step Instructions
- In a large bowl, use an electric mixer to cream together the softened butter and brown sugar. Beat until light and fluffy for about 3 minutes, scraping down the sides of the bowl as needed.
- Add the egg and molasses to the butter mixture, beating until smooth.
- In a separate medium bowl, whisk together the flour, spices, baking soda, and corn starch.
- Gradually incorporate the flour mixture into the wet mixture. Mix until a soft dough forms, being careful not to over-mix.
- Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat your oven to 350°F (175°C) and grease 2 muffin pans with non-stick cooking spray.
- Take about 2 tablespoons of cookie dough and press it into the bottom of each muffin cup, pushing it halfway up the sides.
- Bake the cookie cups for 12 minutes, or until just set. Let them cool for about 10 minutes.
- Using the back of a tablespoon or the top of a round spice jar, gently press down in the center of each cookie to create a cup shape. Allow cookies to cool completely.
- Meanwhile, in a medium bowl, beat together the cream cheese frosting ingredients until smooth. Transfer frosting into a piping bag fitted with a star tip or simply use a spoon.
- Swirl the cheesecake frosting into each cooled cookie cup and top with Christmas sprinkles if desired. Enjoy these festive treats!
Best Ways to Enjoy It
These Gingerbread Cheesecake Cookies are delightful on their own, but you can elevate their presentation by arranging them on a decorative platter at your holiday gathering. Pair them with warm beverages like spiced cider or hot cocoa, and you’re set for a cozy treat that everyone will love. They also make for great gifts, wrapped in festive cellophane with a cute ribbon!
Keeping Leftovers Fresh
To store your Gingerbread Cheesecake Cookies, simply place them in an airtight container. They can be kept at room temperature for up to 3 days or refrigerated for about a week if you want to preserve the frosting’s texture. For longer storage, you can freeze the uns frosted cookie cups for up to 3 months. When ready to enjoy, thaw and frost as desired.
Helpful Cooking Tips
- Softening Cream Cheese: Make sure to let your cream cheese soften at room temperature for easy mixing. If you forget, you can microwave it for about 10 seconds to soften slightly.
- Chilling is Key: Chilling the dough makes it easier to handle, and it helps the cookies maintain their shape while baking.
- Uniform Cookie Cups: For even-sized cookie cups, use a cookie scoop to measure out the dough.
- Experiment with Flavors: Don’t be afraid to add a pinch of cayenne for a hint of heat or swap out the sprinkles for crushed candy canes for a festive twist!
Creative Twists
Feel free to get creative with your Gingerbread Cheesecake Cookies! You can mix in some chopped nuts, swap the cream cheese frosting for a spiced buttercream, or try different toppings like caramel drizzle or edible glitter for a holiday sparkle. Additionally, if you’re looking for dietary tweaks, consider gluten-free flour blends or dairy-free cream cheese alternatives.
