Gingerbread Cheesecake Bites & Gingerbread Cookie Recipe

from Created by Diane

1 30 oz package Pillsbury Gingerbread Cookie Dough (refrigerated section)
4 oz cream cheese
2 cups powdered sugar
1 teaspoon vanilla

Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper lines mini cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour dipped mini rolling pin or the back of a measurement teaspoon.
Beat room temperature cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Place one teaspoon of filling into each cookie dough.
Bake at 350 degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean.
Don't over fill the cookies or filling as they will rise when baked.
Let cool before removing from cupcake pan.


Gingerbread Cookie Recipe

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.