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By anotherveganfoodblog

Gingerbread Cheesecake Cookies

Name: Gingerbread Cheesecake Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 8 oz vegan cream cheese cold; ¼ cup vegan cane sugar; ½ tsp vanilla extract; ⅓ cups vegan cane sugar; ½ tsp ground ginger; ½ tsp ground cinnamon; ⅛ tsp ground all spice; ⅛ tsp ground nutmeg; ⅛ tsp ground cloves; 2 ½ cups all-purpose flour; 2 ½ tsp ground ginger; 2 ½ tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground cloves; ½ tsp kosher salt; ½ tsp baking soda; ¾ cup unsalted vegan butter softened; ¾ cups brown sugar packed; 2 egg replacers; 1 tsp vanilla; ⅓ cup unsulphured molasses

12 steps

Prep:20minCook:12min

These vegan gingerbread cheesecake cookies are little bites of joy that combine the warm, spiced flavors of gingerbread with the creamy richness of cheesecake, creating a treat that will undoubtedly become a festive favorite.

Updated at: Fri, 22 Dec 2023 21:08:49 GMT

Ingredients

18 servings

Cheesecake Filling Ingredients

8 ozvegan cream cheese

cold

¼ cupvegan cane sugar

½ tspvanilla extract

Spiced Sugar Ingredients

⅓ cupsvegan cane sugar

½ tspground ginger

½ tspground cinnamon

⅛ tspground all spice

⅛ tspground nutmeg

⅛ tspground cloves

Gingerbread Cookie Ingredients

2 ½ cupsall-purpose flour

2 ½ tspground ginger

2 ½ tspground cinnamon

½ tspground nutmeg

¼ tspground cloves

½ tspkosher salt

½ tspbaking soda

¾ cupunsalted vegan butter

softened

¾ cupsbrown sugar

packed

2egg replacers

1 tspvanilla

⅓ cupunsulphured molasses

Instructions

Step 1

Line a small baking sheet with parchment paper.

Step 2

Add cream cheese ingredients to a large mixing bowl and mix on medium-high with electric mixture until fluffy; about 2 minutes.

Step 3

Scoop the cheesecake mixture into 2 tsp portions onto the baking sheet and leave in freezer until very firm.

Step 4

For the spiced sugar add all the ingredients into a small mixing bowl and whisk together until combined.

Step 5

Preheat the oven to 350 °F and line two baking sheets with parchment paper.

Step 6

In a medium bowl whisk together flour, spices, baking soda, and salt and set aside.

Step 7

In a large mixing bowl cream the softened vegan butter and brown sugar together with an electric mixer until fluffy; about 2 minutes.

Step 8

Add in the egg replacer, molasses, and vanilla extract and mix for another minute.

Step 9

Add the dry ingredients and combine on a low speed with the mixer.

Step 10

Scoop the dough into 2 inch balls and press the cookie dough to slightly flatten. Place the frozen cheesecake ball in the center and completely cover with cookie dough and roll into a ball.

Step 11

Roll each cookie in spiced sugar and transfer to a cookie sheet lined with parchment paper.

Step 12

Bake 6 cookies at a time for 12 minutes. Let cool for 10 minutes on cookie sheet before transferring to a wire rack to cool completely.

View on anotherveganfoodblog.com

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