Gingerbread Cheesecake Cookie Cups Recipe

Introduction

These Gingerbread Cheesecake Cookies combine the warm spices of gingerbread with a creamy cheesecake frosting for a festive treat. Perfect for holiday gatherings or a cozy winter snack, they’re both delightful and impressive to serve.

Ingredients

• 3/4 cup salted butter (softened at room temperature)
• 1 cup brown sugar
• 1 whole egg
• 3 tablespoons molasses
• 2 cups all-purpose flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• Pinch ground nutmeg
• 1/8 teaspoon cloves
• 1 teaspoon baking soda
• 2 teaspoons corn starch
• Christmas sprinkles (for fun!)
• 8 ounces cream cheese (softened)
• 2 cups powdered sugar
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon pure vanilla extract

Instructions

1. Step 1: In a large bowl, use an electric mixer or stand mixer to cream together the softened butter and brown sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula as needed.
2. Step 2: Add the egg and molasses to the creamed mixture and beat again until smooth.
3. Step 3: In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, nutmeg, cloves, baking soda, and cornstarch until evenly combined.
4. Step 4: Gradually add the flour mixture to the wet ingredients and mix until the dough forms. Avoid over-mixing. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
5. Step 5: Preheat the oven to 350°F (175°C). Grease two regular muffin pans with nonstick cooking spray. Press about 2 tablespoons of dough into the bottom of each muffin cup, then press the dough halfway up the sides to create a cup shape.
6. Step 6: Bake the cookie cups for 12 minutes, then allow them to cool for 10 minutes. To shape the cups, gently press the back of a tablespoon or the top of a round spice jar down the center of each cookie to form the cup. Let them cool completely.
7. Step 7: While the cookies cool, prepare the cheesecake frosting. In a medium bowl, beat together the softened cream cheese, powdered sugar, brown sugar, ground cinnamon, ground ginger, and vanilla extract until smooth.
8. Step 8: Transfer the frosting to a piping bag fitted with a star tip and pipe swirls into each cookie cup. If you don’t have a piping bag, spooning the frosting in works just as well. Top with Christmas sprinkles if desired. Serve and enjoy!

Tips & Variations

• For a deeper molasses flavor, try using dark molasses instead of regular.
• Substitute the Christmas sprinkles with chopped nuts or mini chocolate chips for a different texture and sweetness.
• Ensure the cream cheese is fully softened before mixing for a smoother frosting.
• Chilling the dough is important to help the cookie cups hold their shape during baking.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor. The cheesecake frosting can firm up when chilled, so a brief 10-minute rest at room temperature will soften it nicely.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie cups ahead of time?

Yes, you can bake the cookie cups up to two days in advance. Store them in an airtight container at room temperature, then add the cheesecake frosting just before serving.

What if I don’t have a piping bag?

No problem! You can simply use a spoon to place the cheesecake frosting into the cookie cups. It won’t be as decorative but will taste just as delicious.

Gingerbread Cheesecake Cookie Cups Recipe

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★★★★★

4.7 from 549 reviews

• Author: Matteo
• Total Time: 50 minutes
• Yield: 16 servings 1x

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Description

Delight in the festive flavors of Gingerbread Cheesecake Cookies, perfect for holiday gatherings. These soft and spiced cookie cups are filled with a creamy cinnamon-ginger cheesecake frosting and topped with colorful Christmas sprinkles, creating a fun and delicious treat that combines the warmth of gingerbread with the richness of cheesecake.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 3/4 cup salted butter (softened at room temperature)
• 1 cup brown sugar
• 1 whole egg
• 3 tablespoons molasses
• 2 cups all-purpose flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• Pinch of ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon baking soda
• 2 teaspoons corn starch

Cheesecake Frosting

• 8 ounces cream cheese (softened)
• 2 cups powdered sugar
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon pure vanilla extract

Toppings

• Christmas sprinkles (for fun!)

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Instructions

1. Cream Butter and Sugar: In a large bowl using an electric mixer or stand mixer, beat the softened butter and brown sugar together until the mixture is light and fluffy, approximately 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
2. Add Egg and Molasses: Incorporate the whole egg and molasses into the butter mixture and continue beating until smooth and well combined.
3. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, nutmeg, cloves, baking soda, and corn starch until evenly combined.
4. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients and mix just until a dough forms. Avoid over-mixing to keep the cookies tender. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes to firm up.
5. Preheat Oven and Prepare Pans: Set the oven to 350°F (175°C). Grease two regular muffin pans with nonstick cooking spray to prevent sticking.
6. Form Cookie Cups: Press approximately 2 tablespoons of chilled cookie dough into the bottom of each muffin cup, then press the dough halfway up the sides to form a cup shape.
7. Bake: Bake the cookie cups for 12 minutes. Remove from the oven and allow them to cool for 10 minutes.
8. Shape Cups: While warm, press the back of a tablespoon or the top of a round spice jar down into the center of each cookie to deepen the cup shape. Allow the cookie cups to cool completely in the pan before removing.
9. Prepare Cheesecake Frosting: In a medium bowl, beat together the softened cream cheese, powdered sugar, brown sugar, ground cinnamon, ground ginger, and vanilla extract with a hand or stand mixer until smooth and creamy.
10. Fill and Decorate: Transfer the cheesecake frosting to a piping bag fitted with a star tip and pipe a swirl into each cooled cookie cup. Alternatively, spread the frosting using a spoon. Top with festive Christmas sprinkles for added color and fun.
11. Serve and Enjoy: Serve your gingerbread cheesecake cookies immediately or refrigerate to keep the frosting firm. Enjoy this festive treat at holiday parties or as a delightful dessert anytime.

Notes

• Be sure not to over-mix the dough after adding the flour to keep the cookies tender and prevent them from becoming tough.
• Chilling the dough helps the cookie cups maintain their shape during baking.
• If you don’t have a spice jar or tablespoon for shaping the cups, use any rounded object that fits safely into the muffin pan.
• The cheesecake frosting should be kept chilled if not serving immediately to maintain its consistency.
• For a stronger ginger flavor, you can add a little extra ground ginger to the dough or frosting.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Gingerbread cookies, cheesecake frosting, holiday cookies, Christmas dessert, gingerbread cheesecake cups, festive treats