Cheesecake-Stuffed Ginger Cookies
Ingredients: Cream cheese, Confectioners sugar, Egg yolk, Vanilla, Crystallized ginger · 90 min cook time · 250kcal · ₩17,000
Ingredients
226g Cream cheese, 50g Confectioners sugar, 1ea Egg yolk, 5ml Vanilla, 30g Crystallized ginger, 2tbsp Fresh ginger, 250g Flour, 2pinch Black pepper, 5g Baking soda, 3g Salt, 113g Salted butter, 50g Sanding sugar
Instructions
1. Start by making the cheesecake filling. Ensure cream cheese is very soft. Add confectioners sugar, egg yolk, and vanilla to the cream cheese. Mix until smooth.
2. Transfer the cheesecake filling into a pastry bag (or a resealable plastic bag). Pipe small dollops (about 24 for 20 cookies) onto a tray. Freeze until solid.
3. Prepare the ginger for the cookie dough. Chop crystallized ginger finely. Grate fresh ginger (no need to peel, just wash).
4. Make the cookie dough. In a bowl, combine flour, black pepper, baking soda, and salt. Whisk well to ensure baking soda is evenly distributed.
5. Add softened salted butter to the dry ingredients and mix to form a dough. Incorporate the chopped crystallized ginger and fresh ginger.
6. Form the cookie dough into 20 balls, each weighing about 45 grams or a 2-inch round ball. Set aside.
7. Retrieve the frozen cheesecake dollops from the freezer. Work with a few pieces at a time to prevent thawing.
8. Flatten each cookie dough ball slightly. Place one frozen cheesecake dollop in the center and wrap the dough around it, sealing completely.
9. Roll the filled cookie dough balls in sanding sugar. This adds sparkle and a nice texture that doesn't melt during baking.
10. Place about six cookies on a baking tray, spaced apart as they will spread. Bake in a preheated oven until the cracks in the center appear dry.
11. Once baked, if you desire perfectly round cookies, use a cookie cutter, glass, or bowl to spin them while they are still hot from the oven.
12. Let the cookies cool on the baking trays for about five minutes before transferring them to a wire rack to cool completely.
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