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Loaded BBQ Chicken Flatbread Recipe

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4.3 from 8 reviews

These Gingerbread Cheesecake Cookies are a delightful holiday treat combining chewy, spiced gingerbread cookies with a creamy, sweet cheesecake center. Rolled in a flavorful spiced sugar blend, each cookie offers a perfect balance of warm spices and rich, tangy cheesecake. Ideal for festive occasions, gingerbread lovers will adore these chewy, creamy, and aromatic delights.

Ingredients

For the Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

For the Spiced Sugar

  • 6 tbsp (75 g) granulated white sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves

For the Gingerbread Cookies

  • 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
  • 2 1/2 tsp ground ginger
  • 2 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup (168 g) unsalted butter, softened
  • 3/4 cup (165 g) light brown sugar, packed
  • 2 egg yolks, at room temperature
  • 1 tsp vanilla extract
  • 1/3 cup (113 g) unsulphured molasses

Instructions

  1. Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer on medium-high speed, beat until the mixture is fluffy and the sugar dissolves, about 2 minutes. Scoop the filling into 18 portions of 2 teaspoons each onto the parchment-lined sheet and freeze until very firm.
  2. Make the Spiced Sugar: In a small bowl, whisk together granulated sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves until evenly combined. Set aside.
  3. Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set aside.
  4. Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer with paddle attachment to cream the softened unsalted butter and light brown sugar on high speed until fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
  5. Add Wet Ingredients: Mix in the egg yolks, unsulphured molasses, and vanilla extract on medium speed for 1 minute until the mixture is fluffy and well combined.
  6. Combine Dry and Wet Ingredients: Gradually add the dry flour and spice mixture to the wet mixture on low speed, mixing until just combined to form cookie dough.
  7. Assemble the Cookies: Using a 2-tablespoon cookie scoop, portion out 18 dough balls. Flatten each slightly in your hand, place a frozen cheesecake ball in the center, and fold the dough completely around it, rolling again into a smooth ball to encase the cheesecake filling thoroughly. Roll each cookie dough ball in the spiced sugar mixture to coat evenly.
  8. Bake: Place the cookies on the prepared baking sheets, leaving space between them. Bake 6 cookies at a time for 11–12 minutes in the preheated oven until edges are set but centers remain soft.
  9. Cool and Serve: Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve once cooled.

Notes

  • Keep the cheesecake filling balls frozen until ready to assemble each batch for best results.
  • Do not overbake; the cookies are best when centers remain soft and chewy.
  • You can prepare the cheesecake filling and spiced sugar in advance to save time on baking day.
  • Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
  • These cookies can be frozen after baking for up to 2 months.

Find it online: https://recipeplenty.com/loaded-bbq-chicken-flatbread-recipe/