Cheesecake Cookie Cups #Christmas #cookies

GINGERBREAD CHEESECAKE COOKIE CUPS

So yesterday was our sugariness Jessie's 5th birthday. For those who don't see, she's a bleak lab. To meet her date she got added want walks, a big take and a twosome parched doggie treats. I image the walks were required to printing the treats. She wasn't a vast fan of deed her render confiscate before she could dig in to the treats, but she managed.

We got her when she was virtually 10 weeks, so it hasn't quite been 5 age yet that we've had her. I wasn't really a dog human before we had her, which is a shocker now considering I can't ideate not having her. We nap together, put regularly and change kisses. She also power same nutrient righteous as more as I do. 

She's pretty untold always hanging out in the kitchen with me time I'm baking. Ordinarily drooling. Then when I involve pictures, she's ornamentation out there too, ready for something to event. I unremarkably let her touching a scale. A piece posterior, I prefabricated her whatsoever dog treats and now they're in rhythmic motion.

INGREDIENTS

COOKIE CUPS

• 3/4 cup butter, room temperature
• 1 cup lightly packed brown sugar
• 1 egg
• 3 tbsp molasses
• 2 cups all purpose flour
• 2 1/2 tsp ground ginger
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• pinch of cloves
• 1 tsp baking soda
• 2 tsp cornstarch

CHEESECAKE

• 12 oz cream cheese, room temperature
• 1 cup powdered sugar
• 3/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger

INSTRUCTIONS

1. Coat cupcake pan with non-stick cooking spray. Preheat oven to 350 degrees.
2. Cream butter and sugar together for 5-7 minutes, until light and fluffy.
3. Add the egg and molasses and beat until well combined.
4. Combine the dry ingredients in a separate bowl, then add the dry ingredients to the wet ingredients and mix until smooth. Refrigerate dough for about 30 minutes.
5. Make balls of about 2 tbsp of cookie dough. Press cookie dough into the bottom and about 1/2 way up the sides of each cupcake cup, forming a cup shape.
6. Bake for 10-12 minutes.
7. Remove from oven and allow to cool for about 10 minutes. Use the bottom side of a measuring tablespoon to press in the cups of the cookie if needed. Remove to cooling rack to finish cooling.
8. Once cookies have cooled, make the cheesecake filling. Blend the cream cheese, powdered sugar, brown sugar, cinnamon and ginger together until smooth.
9. Pipe or scoop cheesecake filling into cookie cups.
10. Store in refrigerator until ready to serve.

Share this post