This recipe came out of deep love of ginger snaps and a large glass of milk. A combination of comfort foods! The filling can be a short-cut when you use pre-made cheese cake filling.
- Cook Time
- Prep Time
- 1 1/2 cup Butter, softened Or Semi-hard Coconut Oil
- 1 3/4 cup Sugar
- 3 whole Eggs
- 1/3 cup Molasses
- 2 pound Flour 6 2/3 C
- 1/2 teaspoon Salt
- 3 teaspoon Baking Soda
- 2 1/2 tablespoon Cinnamon
- 1 1/2 teaspoon Ginger More if you want more of a kick
- 1 teaspoon Ground Cloves
- 1- 24 oz. Tub Cheesecake Filling You only need half a tub. You could use the other half for mini cheese cakes in a jar
Preheat you oven to 375 degrees.
Cream the butter and sugar in the bowl of an electric mixer.
Add the eggs & molasses and mix them in until smooth.
Combine all of the dry ingredients in another bowl. Whisk to combine. Add the dry mixture in a little bit at a time until the entire mixture is completely incorporated.
This dough will be a little wet, so make sure to flour your rolling surface well. If you prefer you could roll it out between two pieces of parchment paper. Roll to 1/8"-1/4" thick. Cut out circles with a cookie cutter or glass cup.
Place 1 tsp. of the Cheesecake filling in the center of each circle. Bring the edges in toward the middle to form a triangle then pinch those edges together.
Bake them for 8-10 minutes, until just golden. Serve warm with a cold glass of milk or let them cool.
All the best!