There is something about this time of year that screams for gingerbread, whether it is making gingerbread houses with little ones or baking gingerbread cookies. We, personally, love the smell of gingerbread and now we have found the perfect gingerbread snack..gingerbread cheesecake bites.
(Our apologies for the less than perfect photos…they were taken with an iPhone)
This recipes calls for 4 ingredients…that’s right, only 4.
1 (30 oz) package Pillsbury Gingerbread Cookie Dough (refrigerated section)
4 oz cream cheese (room temperature)
2 cups powdered sugar
1 teaspoon vanilla
First, preheat your oven to 350 degrees. While the oven is preheating, grease your mini-muffin pan or you can use liners. We opted to grease our pan.
Then, take approximately two teaspoons of dough and roll into a ball. Place one ball into each mini-muffin cup.
Once you have all of the dough rolled and placed into the pan, use the back of the teaspoon to make indentations into the cookie dough.
Now, pop your cookie dough into the oven for 9 minutes. While the cookies are baking, it’s time to make the cheesecake filling.
Mix 4oz of cream cheese and two cups of powered sugar in a bowl. Once the ingredients are mixed thoroughly, add the vanilla.
By now your cookies should be done. You will notice that the indentations may be less than before baking. If that is the case, you can take the back of the teaspoon and re-create the indentations.
Let the cookies cool for approximately 15 minutes.
The final step is to fill each cookie with the cream cheese mixture.
Not only do these cookies make your home smell like Christmas, they are delicious. They could be a great alternative to leave out for Santa!
Merry Christmas to you all,
Tiffany & Lindsey
