Cream Cheese And Gingerbread Cake Bites – YUM FEST!

I cannot wait to make a gigantic batch of these gingerbread cream cheese bites this year for the holidays. Seriously, I think my gingerbread-hating husband will LOVE these little bites because they are filled with cream cheese. He goes gaga for the stuff! I know my kiddos will enjoy these yummy little morsels of holiday cheer. I shall make a double batch just to be on the safe side.

Who’s with me on this one?

Ingredients

1 roll (16.5 oz) Pillsbury™ refrigerated gingerbread cookies1 cup Domino powdered sugar

2 oz Philadelphia cream cheese, softened

1/2 teaspoon McCormick vanilla

Instructions

Heat oven to 350°F. Place miniature paper baking cup in each of 24 mini muffin cups.

 For each cookie, shape 2 teaspoons dough into ball; place 1 ball in each muffin cup; press thumb into center of each to make indentation.

 In small bowl, beat powdered sugar and cream cheese with spoon until smooth; stir in vanilla until blended. In pint-size resealable food-storage plastic bag, place cream cheese filling. Cut small opening diagonally across bottom corner of bag. Pipe about 1 teaspoon filling into each indentation.

 Bake 9 minutes or until toothpick inserted in cookie (not filling) comes out almost clean. Cool completely before removing from muffin cups. Store in airtight container, refrigerating any remaining cookies after 24 hours.

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Quick Tip: These little gingerbread cheesecake bites make the perfect holiday dessert.

Thank you Natural Solutions Mag for this great photo.