Soft Ginger Cheesecake Cookies
healthierhomemade.co
January 22, 2025
super easy
Soft Ginger Cheesecake Cookies
Servings: 4
Ingredients
- 8 oz Cream cheese
- 1/4 cup Powdered sugar (we love wholesome brand)
- 1/4 cup Maple syrup
- 1 tsp Vanilla bean paste
- 1 cup Butter, softened
- 1 1/2 cup Cane sugar
- 2 Eggs
- 2 tsp Vanilla bean paste
- 3 3/4 cup Einkorn flour (use 3 1/4 c all purpose flour)
- 1/2 tsp Baking soda
- 1 tsp Salt
- 2 tsp Ground ginger
- 2 tbsp Fresh ginger, grated
- 1/4 cup Molasses
Instructions
- In a medium bowl, add 8oz softened cream cheese, 1/4 c powdered sugar, 1/4 c maple syrup, and 1 tsp vanilla bean paste. Beat with hand mixer til smooth
- Line a baking sheet with parchment, add cream cheese, smooth into a thin circle, freeze for 30 minutes until hardened
- In a mixing bowl, add 1 c softened butter, 1 1/2 c sugar. Beat well for 2 minutes
- Then add in 2 eggs and 2 tsp vanilla bean paste, whisk well for 3 more minutes
- Turn off mixer, add in 3 3/4 c einkorn flour, 1/2 tsp baking soda, 1 tsp salt, 2 tsp ground ginger, 2 tbsp fresh grated ginger, and 1/4 c molasses.
- Beat on low until incorporated. Refrigerate dough for 20 minutes
- Preheat oven to 350 degrees and grab 2 cookie sheets
- Remove cream cheese from the freezer, slice into small squares
- Scoop out chilled cookie dough in about 1/4 c amount, place on cookie sheet.
- Add frozen cream cheese squares into the top of each cookie. Shove a good amount in, about 3-4 squares per cookie
- Bake at 350 degrees for 20-22 minutes until cookies are set
- Cool on wire rack, enjoy!
Notes
Storage
- Store in ziploc bag for up to 4 days or you can freeze for up to 2 months. Bring to room temperature for 1 hour before eating if you freeze
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