Between work and travelling home to Cleveland for Thanksgiving, I’ve been super busy the last few weeks. But the good news is – I made you cookies! And these aren’t just your basic cookies. These are soft and molasses-y gingerbread cookies.
That I stuffed with a cheesecake filling. You’re welcome. 🙂
I first came up with this idea last year, when I tried these cheesecake-filled pumpkin snickerdoodles. Umm…you should probably try those too. Seriously one of the best cookies I’ve ever eaten. But because I couldn’t leave it alone, I started thinking of other flavors that would pair well with the cheesecake filling. Since we have finally made it to the holiday season, the first thing that came to mind was my family’s gingerbread cookies. They are soft and a little cakey, much like the original pumpkin version.
These are perfect for Christmas, with a little colored sugar on top. But you could roll them in plain granulated sugar as well. A little bit of lemon zest in the cheesecake filling would also be delicious. Or, for that matter, a lemon cookie would also be great. Or chocolate, or peanut butter….I’ve got a ton of ideas for the base recipes, and I plan to work on some other cookie flavors to pair with it. In the meantime, enjoy the gingerbread. It is that time of year, after all. 🙂
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup vegetable shortening
- 1 cup sugar
- 1 egg
- 1 cup molasses
- 2 tablespoons white vinegar
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon cloves
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 5 cups flour
- Coarse red and green sugar, for decorating - optional
- Beat all ingredients together with an electric mixer until well combined. Scoop by teaspoonfuls onto a parchment- or wax paper-lined cookie sheet. Freeze 15 minutes until firm.
- Cream shortening and sugar until fluffy. Add egg, molasses, and vinegar and mix well. Mixture will look curdled. Combine dry ingredients and add to shortening mixture slowly. Mix until well combined.
- Using a scant tablespoon of dough, flatten slightly and top with one teaspoon of the chilled cream cheese mixture. Top with another slightly flattened scant tablespoon of cookie dough. Seal edges and roll into a ball. Dip the top in colored sugar, or roll completely in granulated sugar. Place on baking mat- or parchment-lined cookie sheets. Flatten slightly.
- Bake at 350 degrees F for 12-15 minutes, or until cookies have puffed and started to crack, and are beginning to firm up around the edges. Cool 5 minutes on cookie sheet, then remove to wire rack to cool completely.
- Add a teaspoon of lemon or orange zest to the filling for a delicious twist!