Description
Soft, spiced gingerbread cookies with a creamy cheesecake swirl and a hint of molasses.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp baking soda
- 1/4 tsp salt
- 4 tbsp unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1 large egg yolk
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a large bowl, beat butter and brown sugar until creamy. Add molasses and egg yolk; mix well. Gradually blend in dry ingredients until dough forms.
- In a small bowl, mix cream cheese, granulated sugar, and vanilla until smooth.
- Drop tablespoon-sized scoops of dough onto the baking sheet. Make a small indentation in each, add 1/2 tsp cream cheese mixture, and lightly swirl with a knife.
- Bake for 10-12 minutes until edges are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.