Ingredients

The following ingredients have 15 Servings
  • 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
  • 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

Instruction

  • 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.