Name: Christmas Gingerbread & Cream Cheese Ginger Cookies
Prep time: 50 min
Cook time: 24 min
Total time: 74 min
Yield: 12
Cuisine: Korean
Ingredients: Gingerbread cookies; 60g Unsalted butter; 40g Brown sugar; 2g Salt; 25g Egg; 40g Maple syrup; 2g Cinnamon powder; 2g Ginger powder; 180g Cake flour; 2g Baking soda; Cream cheese ginger cookies; 60g Unsalted butter; 50g Brown sugar; 15g Egg; 40g Maple syrup; 2g Cinnamon powder; 2g Ginger powder; 125g All-purpose flour; 2g Baking powder; 3g Baking soda; 40g Dark brown sugar; 90g Cream cheese; 15g Sugar; 7g Corn starch

Christmas Gingerbread & Cream Cheese Ginger Cookies are one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made 2 types of cookies that are perfect for Christmas~.
A chewy cookie with cream cheese filling and a crispy cookie shaped like a gingerbread man.

Both cookies are flavored with ginger and cinnamon.
You can adjust the amount of ginger and cinnamon to your taste.

First, I cut out the crispy gingerbread cookies using cookie cutters and baked them.

If you find that your cookies are too soft after cutting them out and before placing them on the baking sheet, place them in the freezer for about 5 minutes to firm up.
If they’re too soft, the cookies may lose their shape while transferring them.

The second cookie is crispy around the edges and chewy and moist throughout.
The cream cheese I use is a runny spreadable type, so I added a little cornstarch.

For a firm cream cheese, I think you could leave out the cornstarch.
It can spread a lot while baking, so make sure to chill it in the freezer for about 20 minutes before baking.

If it spreads a lot, you can roll it in a small mousse ring right after baking while the cookies are still soft and it will hold its shape.

Have fun watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Christmas Gingerbread & Cream Cheese Ginger Cookies
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Rating: 5.0/5
( 54 voted )

Serves: 12 Prep Time: 50 Minutes Cooking Time: 24 Minutes 24 Minutes Nutrition facts: 400 calories 25 grams fat

Ingredients

Gingerbread cookies

60g Unsalted butter
40g Brown sugar
2g Salt
25g Egg
40g Maple syrup
2g Cinnamon powder
2g Ginger powder
180g Cake flour
2g Baking soda

Cream cheese ginger cookies

60g Unsalted butter
50g Brown sugar
15g Egg
40g Maple syrup
2g Cinnamon powder
2g Ginger powder
125g All-purpose flour
2g Baking powder
3g Baking soda
40g Dark brown sugar

90g Cream cheese
15g Sugar
7g Corn starch

Instructions

Gingerbread Cookies

Cream together the room temperature softened butter, brown sugar, and salt.
Mix in the maple syrup, then beat in the egg.
Mix in the ground cinnamon and ground ginger, then add the flour and baking soda and mix with a spatula.
Form into a ball, then wrap in plastic wrap and let rest in the refrigerator for at least 2 hours.
Turn the chilled cookie dough out onto a floured surface and flatten with a floured rolling pin.
Cut out the cookies using a cookie cutter and let them harden in the freezer for about 5 minutes.
Place on a baking sheet and bake in a 180 degree oven for 11-12 minutes.

Gingerbread Cookies (Chewy)

Cream together the room temperature softened butter and add the brown sugar.
Mix in the maple syrup, then beat in the egg.
Mix in the ground cinnamon and ground ginger, then mix in the flour, baking powder, and baking soda.
Stir in the brown sugar (to make the dough stiffer and easier to crack).
Cover with plastic wrap and let rest in the refrigerator for at least 2 hours.
Mix the cream cheese with the powdered sugar and cornstarch, then squeeze into balls and place in the freezer.
Divide the dough into 24-25 gram portions, roll out and roll in the frozen cream cheese.
Roll the balls in sugar and place on a baking sheet (make sure to space them out so they don't spread too much).
freeze in the freezer for about 20 minutes before baking, then bake in a 180 degree oven for about 12 minutes.

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