Gingerbread Cheesecake Cookies

Ingredients:

• 250g all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon 
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg 
• 1/4 tsp salt 
• Tsp Ellie’s Best mushroom powder
• 150g unsalted butter (softened)
• 100g brown sugar 
• 50g sugar
• 100g cooking molasses
• 1 egg
• 2tsp vanilla extract 

Cheesecake filling:

• 125g cream cheese (I used dairy free)
• 75g powdered sugar 
• 1/2 tsp vanilla extract

Directions:
1. In a mixing bowl, add softened cream cheese and beat with electric mixer until creamy. Add powdered sugar and vanilla, beat on low until smooth and creamy.
2. Use cookie scooper or spoon to drop small dollops of cheesecake mixture onto parchment paper lined sheet. Add to freezer for 2 hours until firm.
3. In another bowl, add softened butter and beat with hand mixer until creamy. Add brown sugar and regular sugar. Beat until fluffy and creamy.
4. In the same bowl, add in the molasses, egg and vanilla extract. Mix on low speed until combined.
5. In same bowl, add in flour, baking soda, cinnamon, ginger, cloves, nutmeg, mushroom powder and salt. You can mix on low speed or with a spatula to not over mix.

Recipe & photo by @creativesbyyana ✨