Ingredients
Scale
- 90g unsalted butter, room temperature (6 ⅓ tbsp.)
- 105g light brown sugar (½ cup)
- 50g raw cane sugar (¼ cup)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 160g all-purpose flour (1 ⅓ cups)
- 1 tsp baking powder
- ¾ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 100g cream cheese, room temperature (½ cup)
- 42g unsalted butter, room temperature (3 tbsp.)
- ⅛ tsp salt
- 160g powdered sugar (1 ⅓ cups)
- ½ tsp vanilla extract
- 1 tbsp heavy cream
- Optional: mini gingerbread men cookies for topping
Instructions
- Beat the unsalted butter with light brown sugar and raw cane sugar until fluffy.
- Beat in the egg and vanilla extract until well combined.
- Add the flour, baking powder, cinnamon, ginger, cloves, and salt; fold with a spatula until no flour streaks remain.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Preheat oven to desired temperature (usually 350°F/175°C). Roll dough into balls and place on cookie sheet.
- Bake until cookies are lightly golden, then cool completely on a wire rack.
- For the cheesecake frosting, beat together cream cheese, butter, and salt until smooth.
- Add powdered sugar and beat until combined, then mix in vanilla extract and heavy cream.
- Once cookies are cooled, frost generously with cheesecake frosting.
- Top with mini gingerbread men cookies if desired and serve.
Notes
1. For best texture, chill the dough before baking to prevent spreading.
2. Use room temperature cream cheese and butter for smooth frosting.
3. Store cookies in an airtight container refrigerated and consume within 3-4 days.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg