Basin Harbor Club and Resort Lake Champlain, Vermont

12 Days of Cookies: Day 12

Posted on December 23, 2013

12 Days of Cookies

Day 12
Gingerbread Cheesecake Bites

 

 

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, softened
  • 3 tablespoons molasses
  • 1 large egg
  • 4 oz cream cheese
  • 2 cups powdered sugar
  • 1 teaspoon vanilla

Preheat oven to 350°.
Cookies: Combine flour, ginger, and next 5 ingredients (through nutmeg) in a bowl; stir with a whisk. Combine brown sugar, butter, and molasses in a large bowl; beat with a mixer at medium speed 2 minutes. Add egg; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended.

Divide dough in half (dough will be sticky). Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap; chill 1 1/2 hours. Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper lined mini cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour dipped mini rolling pin or the back of a measurement teaspoon. (and yes, they make tartlet tools to make the proper indentation)

Filling: Beat cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Place one teaspoon or so of filling into each area of cookie dough. Don’t over fill the cookies with filling as they will rise when baked.

Bake at 350 degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean. Let cool before removing from pan.
(If you were to roll these out and cut traditionally, you would bake your cutouts at at 350° for 8 minutes or until lightly browned. Then frost as desired.)(You can also cut this process significantly by using a gingerbread mix!)