These gingerbread Christmas cookies are sure to impress at any holiday party. They require a little love, but they are well worth the effort. Their festive look and flavors make them the perfect holiday treat, and the cheesecake filling adds a tasty surprise!
Prep Time: 40 minutes | Ready In: 4 hours | Quantity: 20
1 box gingerbread cake mix (14.5 oz)
2 tbsp. all-purpose flour
2 large eggs
1/2 cup canola oil
2 tsp. vanilla extract
10-12 finely crushed lemon cookies
4 oz. cream cheese, at room temperature
2 cups powdered sugar
1 1/2 cups white chocolate chips, melted
1. For the cookie dough: Combine cake mix, flour, eggs, oil and 1 tsp. vanilla extract. Mix until smooth. Place plastic wrap over dough and refrigerate for at least 2-3 hours.
2. For the cheesecake filling: Combine cream cheese, powdered sugar, and 1 tsp. vanilla extract. Mix until smooth. Using a small spoon, scoop out mixture and place on a glass plate (or parchment paper) to create 20 – 25 scoops. Freeze for at least two hours to solidify the mixture (which you’ll appreciate when you get to step 4!).
3. Preheat oven to 350° F and line a large baking sheet with parchment paper. Place 1 tsp. of lemon cookie crumbs on the baking sheet for each cookie, 2 inches apart from each other.
4. Take a tbsp. of gingerbread dough and, in your hand, flatten it out about an inch and a half in diameter. Promptly add one of the cheesecake drops to the center of the dough in your hand. Wrap dough completely around cheesecake drop (this prevents the cheesecake from leaking out of the cookie – see below for wrapping technique) and place on top of lemon cookie crumbs. Do not flatten cookies down after they are placed on the baking sheet, they will flatten out when baking.
Note: if making multiple batches, make sure to place the dough and the cheesecake filling back into the refrigerator/freezer in between cooking times.
5. Bake for 11-13 minutes. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire cooling rack. (They may not look done, but they’ll continue baking on the cookie sheet.)
6. Melt white chocolate chips in a microwave or over a double-boiler. When chocolate has melted, drizzle over cooled cookies. (If you’re using sprinkles, add them immediately after drizzling the chocolate, or they won’t stick.) Let white chocolate dry before serving.
I recommend listening to Christmas music while making these taste-bud delights! Enjoy!
I adapted this recipe from one of my favorites by Two Peas and Their Pod.