Description
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of gingerbread cookies with a creamy cheesecake center, creating a festive and delicious treat perfect for the holiday season or any cozy occasion.
Ingredients
Scale
For the Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla
For the Spiced Sugar
- 6 tbsp granulated white sugar
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
For the Gingerbread Cookies
- 2 1/2 cups all-purpose flour, spooned and leveled
- 2 1/2 tsp ground ginger
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 2 egg yolks, at room temperature
- 1 tsp vanilla
- 1/3 cup unsulphured molasses
Instructions
- Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, add cold cream cheese, granulated sugar, and vanilla. Mix on medium-high speed with an electric mixer until the mixture is fluffy and sugar is dissolved, about 2 minutes. Scoop into 18, 2 teaspoon portions onto the baking sheet. Freeze until firm.
- Make Spiced Sugar: In a small bowl, combine granulated sugar, ground ginger, ground cinnamon, ground allspice, ground nutmeg, and ground cloves. Whisk well and set aside.
- Prepare Gingerbread Dough: Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, salt, and baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and packed brown sugar on high speed until fluffy, about 2 minutes. Scrape down sides as needed.
- Add Wet Ingredients: Add egg yolks, molasses, and vanilla to the creamed mixture. Mix on medium speed for one minute until fluffy.
- Combine Dry and Wet: Gradually add dry ingredients to the wet ingredients, mixing on low speed until combined.
- Assemble Cookies: Using a 2 tablespoon cookie scoop, portion dough into 18 balls and slightly flatten each. Place one frozen cheesecake ball in the center, then fold dough around it fully. Roll into a ball ensuring cheesecake is completely covered. Roll each cookie ball in the prepared spiced sugar.
- Bake Cookies: Place the cookie dough balls on prepared baking sheets, spacing them evenly. Bake 6 cookies at a time for 12 minutes until edges are set.
- Cool and Serve: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Keep cheesecake balls frozen until ready to assemble to prevent melting inside the dough.
- Use parchment paper on baking sheets to prevent sticking and for easy cleanup.
- You can store baked cookies in an airtight container for up to 3 days for best freshness.
- Make spiced sugar ahead of time to save prep time.
- To soften butter quickly, cut into small chunks and leave at room temperature for about 30 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
