Baking my favourite Gingerbread Cheesecake Cookies | Baking Therapy

Every bite is a pure comfort 🍂 Soft Gingerbread Cookies with Cheesecake Filling 🍪🤎 Yield: 8 cookies Gingerbread Cookies---- 70 g (5 tbsp) unsalted butter, softened 73 g (⅓ cup) brown sugar ½ large egg (about 25 g, without shell) 85 g (¼ cup) unsulphured molasses 187 g (1½ cups) all-purpose flour 1 tsp ground ginger 1 tsp cinnamon ¼ tsp nutmeg ⅛ tsp ground cloves ¼ tsp salt 25 g (2 tbsp) granulated sugar, for rolling Cheesecake Filling 113 g (4 oz) cream cheese, softened 25 g (2 tbsp) Greek yogurt or sour cream 22 g (about 1 tbsp + 2 tsp) sugar ½ tsp vanilla extract 25 g beaten egg (beat 1 egg and use half) ½ tsp custard powder (about 1.5 g) Method Make the gingerbread cookie dough--- 1. Cream the softened butter and brown sugar until smooth. 2. Add the egg and molasses. Mix well. 3. Add the flour, ginger, cinnamon, nutmeg, cloves, and salt. Mix until a dough forms. 4. Scoop the dough into approximately 8 portions (55 g each approx.) Cover and refrigerate for at least 2 hours. Prepare the cheesecake filling-- 1. Beat the softened cream cheese and sugar until smooth. 2. Add the yogurt or sour cream, vanilla, beaten egg, and custard powder. 3. Mix gently until creamy and lump-free. Keep refrigerated until needed. Fill the cookies-- 1. Roll each chilled dough portion into a smooth ball. 2. Roll the balls in granulated sugar. 3. Press an indentation into the centre of each ball. 4. Add a small amount of cheesecake filling to each indentation. Avoid overfilling. Bake-- Oven temperature: 175°C (350°F) Baking time: Start checking at 10 minutes; approximately 12–15 minutes may be needed. Bake until the cookie edges are set, and the cheesecake filling is cooked through. Let the cookies cool on the baking tray for 10–15 minutes before transferring them to a rack. Storage: Cool completely, then refrigerate the cookies in an airtight container because the cheesecake filling contains cream cheese and egg. #bakewithme #gingerbreadcookies