Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 1 large egg
- ½ cup molasses
- ½ teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon ground ginger (additional)
- ½ teaspoon cinnamon (additional)
- Optional: candied ginger or holiday sprinkles for decoration
Instructions
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and brown sugar until creamy. Add the egg, molasses, and vanilla; beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a sticky dough forms. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper. Roll dough into 1-inch balls, flatten slightly, and bake for 10-12 minutes until edges are crisp. Cool completely.
- In a small bowl, beat the cream cheese with powdered sugar, ground ginger, and cinnamon until smooth.
- Spread cheesecake filling onto the flat side of one cookie and top with another to form a sandwich. Decorate with candied ginger or sprinkles if desired.
Notes
- For best results, chill the dough for at least 1 hour to make handling easier.
- If decorating, add extra sprinkles or candied ginger while the cheesecake filling is still soft.
- Cookies can be stored airtight in the refrigerator up to 1 week or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Holiday Desserts
- Method: Baking, Assembling
- Cuisine: American
- Diet: Contains gluten
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg