Gingerbread Cheesecake Cookies
Festive Gingerbread Cheesecake Cookies are fun and so easy to make for the holiday season! Gingerbread cookie cups are filled with warm spices, a no-bake cheesecake filling and topped with festive sprinkles.
Servings: 16 cookies
Ingredients
Gingerbread cookie cups
- 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 cinnamom
- pinch ground nutmeg
- 1/8 teaspoon cloves
- 1 teaspoon baking soda
- 2 teaspoons corn starch
- Christmas sprinkles for fun!
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
Instructions
- In a large bowl with an electric mixer or stand mixer, cream together the butter and brown sugar until light and fluffy for a few minutes. Be sure to scrape down the sides of the bowl with a rubber spatula.
- Add in egg and molasses and beat again until smooth.
- In a medium bowl, whisk together the flour, spices, baking soda, and cornstarch.
- Add the flour mixture to the wet mixture and mix until dough has formed. Be sure not to over-mix. Cover dough with plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat oven to 350 degree F and grease 2 regular muffin pans with nonstick cooking spray. Press 2 tablespoons of cookie dough into the bottom of the cupcake pan and press half way up the sides.
- Bake cookie cups for 12 minutes and then let cool for 10 minutes. Press the back of a tablespoon or the top of a round spice jar down the center to form the cup shape. Let cool completely.
- In the meantime, in a medium bowl beat together the cheesecake frosting ingredients with an electric hand mixer or stand mixer until smooth. Add frosting to a piping bag with a star tip and swirl into each cookie cup. You could also add the frosting in with a spoon. Top with sprinkles (optional). Enjoy!