Inside-Out Cheesecake Spice Cookies

Inside-Out Cheesecake Spice Cookies IMAGE Image by: Inside-Out Cheesecake Spice Cookies IMAGE Author: Canadian Living

One bite into these cookies and you'll be hooked—while simple on the outside, the insides are stuffed with a heavenly cheesecake filling.

  • Portion size 20 servings
  • Credits : Canadian Living: Holiday Baking 2014

Ingredients

  • 2/3 cups butter softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon each ground ginger and ground nutmeg
  • pinch ground cloves
  • 1 cup icing sugar
Cheesecake Filling:
  • half pkg (250 g pkg) cream cheese softened
  • 3 tablespoons granulated sugar
  • 2 teaspoons all-purpose flour
  • 1 teaspoon vanilla

Method

In large bowl, beat butter with brown sugar until fluffy; beat in egg. In separate bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and cloves; stir into butter mixture just until combined. Set aside.

Cheesecake Filling: In bowl, beat together cream cheese, sugar, flour and vanilla until smooth.

From the dough, roll out 2 balls, 1 tbsp each; working with 1 ball at a time, flatten between palms of hands to 1/4-inch (5 mm) thick discs. Set aside.

Roll rounded 1 tsp cheesecake filling into ball; place over centre of 1 dough disc. Top with second dough disc, pressing dough around filling to cover. Flatten slightly; pinch edge to seal and form about 2-inch (5 cm) disc. Repeat with remaining dough and filling. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. (Make-ahead: Freeze on sheets until firm, about 1 hour. Freeze in airtight container for up to 1 month. Thaw on parchment paper–lined baking sheets for 20 minutes before continuing with recipe.) Bake, 1 sheet at a time, in 350?F (180?C) oven until no longer shiny, about 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely.

Whisk icing sugar with 4 tsp water until smooth, adding more water as needed until mixture is thick but pourable; using piping bag or spoon, drizzle over cookies. Refrigerate until set, about 15 minutes. (Make-ahead: Store in airtight container for up to 5 days.)

Nutritional facts per cookie: about

  • Sodium 80 mg
  • Sugars 13 g
  • Protein 2 g
  • Calories 178.0
  • Total fat 9 g
  • Potassium 34 mg
  • Cholesterol 32 mg
  • Saturated fat 5 g
  • Total carbohydrate 23 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Inside-Out Cheesecake Spice Cookies

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