Gingerbread Cheesecake Cookies

Gingerbread Sugar Cookies

Step 1

With a hand mixer or a stand mixer fitted with the paddle attachment, beat together the butter, Florida Crystals® Regenerative Organic Certified® Light Brown Sugar and Florida Crystals® Regenerative Organic Certified® Raw Cane Sugar until the mixture is light and fluffy (2-3 min.)

Step 2

Beat in the egg and vanilla until well combined.

Step 3

Add in the flour, baking powder, cinnamon, ginger, cloves, and salt. Use a rubber spatula to fold the ingredients together just until no flour streaks remain.

Step 4

Cover the dough and leave it in the fridge to chill for at least 30 minutes.

Step 5

Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or with a silicone baking mat.

Step 6

Use a 3 tbsp. cookie scoop to dish out the cookies on the prepared cookie sheet, placing them at least 2” apart to allow room for spreading. Bake for 10-12 minutes, until the sides of the cookies start to turn golden brown.

Step 7

Immediately after taking the cookies out of the oven, you can take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.

Cheesecake Frosting

Step 8

In a small bowl, beat together the cream cheese, butter, and salt until the mixture is smooth.

Step 9

Add in the Florida Crystals® Regenerative Organic Certified® Powdered Sugar and beat until combined, followed by the vanilla and heavy cream.

Step 10

Once the cookies are room temperature, generously frost them with the cream cheese frosting. Top with mini gingerbread men cookies, then serve and enjoy!

Additional Tips

How to make these cookies in advance

There are a few options for prepping these cookies in advance!
Option 1: Make the cookie dough days in advance. Once you’ve made the cookie dough, you can wrap it up tightly with plastic wrap and place it in the fridge for up to 2 days before baking it off. Be sure to let the cookie dough sit out for 30 minutes to 1 hour before baking, so that it’s soft enough to scoop.

Option 2: Make the cookies days in advance. 2-3 days before you want to serve the cookies, you can bake and create all the components. Bake the cookies and keep them stored in an airtight container at room temperature. Make the frosting and keep it stored airtight in the fridge. Remove the frosting from the fridge 30 minutes to 1 hour before you want to frost the cookies so that it gets soft again, then whip it back up with a hand mixer or by hand. Frost, serve, and enjoy!

Option 3: Make the cookies months in advance. The cookies can be baked and then frozen for up to three months before using. When you want to make and serve them, simply let the cookies defrost to room temperature, whip up the cheesecake frosting, frost them, and enjoy! Alternatively, you can freeze balls of the cookie dough for up to three months, then bake them and frost them.

How to store these cookies

Store the frosted cookies in an airtight container in the fridge for up to 5 days. While they are delicious cold, you can let them sit out at room temperature for 30 minutes before eating them to warm them a bit.

How to decorate

There’s enough frosting to generously frost each cookie with 2 tbsp. of the frosting. You can divvy out the frosting super easily and uniformly by using a 2 tbsp. cookie scoop. Then, you can just use a spoon to spread around the frosting before topping each of the cookies with a mini gingerbread man!