Cheesecake Stuffed Gingerbread Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/3 Confectioners' sugar
  • 1/8 cup Cornstarch
  • 1 Flour
  • 1/2 tsp Vanilla extract

• Dairy

  • 1 1/4 packages Cream cheese, Plain
  • 1/4 cup Sour cream

Found on lifeslittlesweets.com

Description

Ingredients

• Gingerbread Cookie Outer Layer:
• 1 recipe Betty Crocker® Gingerbread Cake and Cookie Mix: You will need 1 stick (1/2 cup) of unsalted butter, 1 tablespoon water and 1 egg.
• flour for rolling out cookies (keep about a cup on hand)
• Cheesecake Center:
• 1-1/4 packages (10 ounces) plain cream cheese, room temperature
• ¼ cup sour cream
• ⅛ cup cornstarch
• ⅓ confectioner’s sugar, sifted
• 1 large egg
• ½ teaspoon vanilla extract

Directions

• Preheat oven to 375 degrees F (350 degrees if using a dark or nonstick cookie sheet). Line 2 baking sheets with parchment paper and set aside.
• Prepare the Betty Crocker® Gingerbread Cake and Cookie Mix according to directions for gingerbread cookies. Keep flour on hand for rolling out on a lightly floured surface.
• Using an electric hand mixer, mix the cream cheese and sour cream until its smooth, mix in the cornstarch, confectioners sugar, 1 large egg and vanilla extract until combined.
• Using a medium cookie scoop, scoop out the gingerbread cookie dough onto a lightly floured
• surface 1 scoop at a time. Using a rolling pin, roll out to ¼ thick.
• Scoop 1 tablespoon of cheesecake mixture onto the center of each rolled out gingerbread dough. Pinch the edges together and turn over onto a parchment lined baking sheet. There may be some cheesecake filling left over. Makes 18 cookies. Enjoy!