Cream Cheese Filled GIngerbread Cookies

[bloodbought]

CREAM CHEESE-FILLED GINGERBREAD COOKIES

yield ABOUT 22 COOKIES prep time 30 MINUTES cook time 16 MINUTES total time 46 MINUTES




FOR THE COOKIES:

1/2 cup unsalted butter, softened

1/3 cup firmly packed dark brown sugar

1 & 1/2 teaspoons ground ginger

1 & 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon baking soda

1 large egg

1/2 cup soft diced ginger*

2 & 1/4 cups all-purpose flour

1/2 cup molasses

FOR THE FILING:

8 ounces cream cheese, softened

1/4 cup granulated sugar

2 teaspoons vanilla extract


INSTRUCTIONS

TO MAKE THE COOKIES:

Using an electric mixer on medium speed, beat butter, brown sugar, ginger, cinnamon, cardamom, salt, cloves, and baking soda until blended. Mix in egg and diced ginger.


Reduce mixer speed to low. Add flour, alternating with molasses, and mix until blended.


Refrigerate dough for an hour or until stiff enough to handle.


TO MAKE THE FILLING:

Beat cream cheese, sugar, and vanilla until smooth. Set aside.


Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.


Scoop 1 tablespoonful of dough at a time and place on prepared baking sheets. Place no more than 8 cookies on a pan to allow for spreading.


Use your fingers to press a well into the center of each cookie. Place 1 teaspoonful of cream cheese filling into each well.


Flatten a teaspoon of dough and place it on top of the cream cheese filling. Press the edges of the top piece of dough into the cookie to seal.


Bake 14 to 16 minutes, or until the sides of the cookies are firm. Place pans on wire racks to cool completely.


NOTES

*Soft diced ginger is available from King Arthur Flour and Nuts.com. You may substitute crystallized ginger that has been very finely minced.The dough is quite sticky. Dampen your fingers to make the dough easier to handle.

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