It’s that time of year – when gingerbread takes over everything! Gingerbread flavored drinks, gingerbread flavored donuts … what if I told you, you could turn those traditional gingerbread cookies into a casing for mini-cheesecakes? Not only does it add to those old-fashioned, plain gingerbread snacks, but they also come individually wrapped for easy sharing at your holiday get-together!
1 Package (30-ounces) of Pillsbury Gingerbread Cookie Dough
4-ounces cream cheese (half of one package)
2 Cups of Powdered Sugar
1 Teaspoon of vanilla extract
1. Roll two teaspoons of cookie dough into a ball for each cookie. Place balls into paper liners inside mini-cupcake pan.
2. Make a well/indentation into each ball of dough with a flour-dipped mini-rolling pin – or similar.
3. Beat room temperature cream cheese with powdered sugar. Stir in vanilla. Please filling into a piping bag and place approximately one teaspoon of filling into each area of cookie dough. Don’t overfill the cookies, as they will rise then they bake.
4. Bake at 350 degrees Fahrenheit for 9 minutes, or until cookie tested with toothpick comes out almost clean. Let cool before removing from cupcake pan.
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