Ingredients
Scale
For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
For the Spiced Sugar:
- 6 tbsp (75 g) granulated white sugar
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
For the Gingerbread Cookies:
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 2 1/2 tsp ground ginger
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 1 tsp vanilla extract
- 1/3 cup (113 g) unsulphured molasses
Instructions
- Line a small cookie sheet with parchment paper to prepare for freezing the cheesecake filling.
- In a small mixing bowl, combine the cream cheese, sugar, and vanilla extract. Use an electric mixer on medium-high speed to beat the mixture until it’s fluffy and the sugar has dissolved, about 2 minutes.
- Scoop the cheesecake mixture into 18 portions, each about 2 teaspoons, onto the prepared cookie sheet.
- Place the cheesecake balls in the freezer and allow them to freeze until firm and very solid.
Notes
Serving and Presentation Ideas
For an elegant touch, dust the cooled cookies with powdered sugar. Arrange them on a decorative platter lined with a festive napkin. Serve with a warm beverage like hot cocoa or spiced tea for a cozy holiday experience
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch
- Category: Dessert