Gingerbread Cheesecake Cookies – In Bloom Bakery, the very words evoke a sense of holiday magic and cozy warmth. These aren’t just cookies; they’re edible memories, inspired by the twinkling lights and comforting aromas of the holiday season. Gingerbread Cheesecake Cookies – In Bloom Bakery perfectly blend the spicy warmth of gingerbread with the creamy tang of cheesecake, creating a bite size dessert that’s both familiar and excitingly new.
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Imagine the scene: a crackling fire, the scent of pine, and a plate of these delightful cookies. Each one a miniature celebration, ready to be shared with loved ones during Yule or any winter gathering. These cookies are reminiscent of family traditions, festive cheer, and the delicious anticipation of the holidays. Flora and I are thrilled to share this recipe with you!
Why You Will Love This Gingerbread Cheesecake Cookies – In Bloom Bakery Recipe
These cookies are incredibly comforting! They combine the best of both worlds: the spice of gingerbread cookies and the creamy richness of cheesecake. They're also surprisingly easy to make. Even if you're not an experienced baker, you can create these delightful treats.
This recipe is special because it transforms classic flavors into a convenient and adorable package. It's the perfect solution when you want a festive dessert that's easy to serve and enjoy. The combination of spices and cream cheese is simply irresistible, especially when the weather turns chilly! I love reminiscing about baking these during past holiday seasons while enjoying a cup of hot cocoa, it brings back memories of tradition. Before we get started, do you want to check out these amazing Bakery Muffins?
Ingredients Needed for This Gingerbread Cheesecake Cookies – In Bloom Bakery Recipe
Here's what you'll need to make these amazing cookies. Remember to measure carefully for the best results!
For the Gingerbread Cookie Base:
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
How to Make This Gingerbread Cheesecake Cookies – In Bloom Bakery Recipe
This recipe is easy to follow but precise measurements are important. Let’s get baking!
Prepare the Gingerbread Dough: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
Cream Butter and Sugar: In a separate, larger bowl, cream together the softened butter and brown sugar until light and fluffy.
Add Molasses and Egg: Beat in the molasses and egg until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will make it easier to handle.
If you are looking for a dinner recipe before your dessert, read this recipe for Crispy Baked Chicken Tenders.Prepare the Cheesecake Filling: While the dough is chilling, prepare the cheesecake filling. In a medium bowl, beat together the softened cream cheese and granulated sugar until smooth.
Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
Roll and Cut the Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the gingerbread dough to about 1/4 inch thickness. Use a cookie cutter to cut out circles.
Assemble the Cookies: Place half of the gingerbread cookies on a baking sheet lined with parchment paper.
Add Cheesecake Filling: Spoon about 1 teaspoon of cheesecake filling onto each cookie.
Top with More Cookies: Place the remaining gingerbread cookies on top of the filling, gently pressing the edges to seal.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the cheesecake filling is set.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve This Gingerbread Cheesecake Cookies – In Bloom Bakery Recipe
These cookies are perfect on their own, but here are a few ways to elevate your gingerbread cheesecake cookie experience!
Serve them with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of powdered sugar adds an elegant touch. Alternatively, pair them with a warm beverage like hot chocolate, coffee, or a spiced cider for a truly comforting treat. Display them beautifully on a festive platter for your next Yule gathering.
How to Store This Gingerbread Cheesecake Cookies – In Bloom Bakery Recipe
Proper storage is key to maintaining the deliciousness of these gingerbread cheesecake cookies.
Refrigeration: Store the cookies in an airtight container in the refrigerator for up to 5 days.
Freezing: For longer storage, freeze the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer safe bag or container. They can be frozen for up to 2 months.
Reheating: Thaw frozen cookies in the refrigerator before serving. They are best enjoyed cold or at room temperature, the gingerbread cookies will stay fresh longer if frozen.
Tips to Make This Gingerbread Cheesecake Cookies – In Bloom Bakery Recipe
Here are some helpful tips to ensure your cookies turn out perfectly every time!
Ingredient Swaps: If you don't have molasses, you can subsitute with dark corn syrup, though the flavor will be slightly different. For a vegan version, use plant-based butter, cream cheese, and an egg substitute.
Success Tips: Chilling the dough is crucial for preventing the cookies from spreading too much during baking. Don't overmix the dough, as this can result in tough cookies.
Common Mistakes to Avoid: Avoid overbaking the cookies to keep them soft and chewy. Make sure the cream cheese is fully softened to prevent lumps in the filling.
Pro Tips: For an extra festive touch, decorate the cooled cookies with royal icing or a sprinkle of edible glitter.
Helpful Notes for This Gingerbread Cheesecake Cookies – In Bloom Bakery Recipe
A few extra details to help you on your baking journey.
The quality of molasses greatly impacts the flavor of the cookies; use a good quality molasses for the best taste. If you prefer a stronger gingerbread flavor, feel free to add an extra 1/2 teaspoon of ground ginger. A simple trick is to make the recipe on Www.makourirecipes.com to easily prepare the cookies at home.
Variation of This Gingerbread Cheesecake Cookies – In Bloom Bakery Recipe
Get creative with these cookies!
Seasonal Twists: During the fall, add a tablespoon of pumpkin puree to the cheesecake filling for a pumpkin gingerbread cheesecake twist. In the summer, try adding a hint of citrus zest to the cheesecake for a refreshing flavor.
Optional Versions: For a nuttier flavor, add chopped pecans or walnuts to the gingerbread dough. Drizzle melted chocolate over the cooled cookies for an extra touch of decadence.
Creative Modifications: Make mini gingerbread cheesecake cookie cups by pressing the dough into mini muffin tins and filling with the cheesecake mixture.
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