Description
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of classic gingerbread cookies with a creamy cheesecake center for a festive and indulgent treat perfect for holiday gatherings and cozy nights.
Ingredients
Scale
For the Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla extract
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 extract
- 1/3 cup unsulphured molasses
Instructions
- Prepare the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, add cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until the mixture is fluffy and the sugar has fully dissolved, approximately 2 minutes. Scoop the cheesecake mixture into 18 portions, each about 2 teaspoons, onto the prepared sheet. Freeze these balls until solid and very firm.
- Make the Spiced Sugar: Combine granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves in a small bowl. Whisk thoroughly to blend all the spices evenly. Set aside for coating the cookies later.
- Prepare the Gingerbread Cookie Dough: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, spices (ginger, cinnamon, nutmeg, allspice, cloves), baking soda, and salt. Set this dry mixture aside. In a large bowl, cream the softened butter and packed light brown sugar together with an electric hand mixer on high speed until the mixture becomes light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: To the creamed butter mixture, add egg yolks, molasses, and vanilla extract. Beat on medium speed for one minute until fluffy and well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined to form the cookie dough.
- Shape Cookies with Cheesecake Centers: Using a 2-tablespoon cookie scoop, divide the dough into 18 portions. Roll each portion into a ball and gently flatten it slightly. Take one frozen cheesecake ball and place it in the center of the flattened dough. Enclose the cheesecake completely by folding and rolling the cookie dough around it until sealed and formed into a smooth ball. Roll the finished dough balls in the prepared spiced sugar to coat evenly.
- Bake the Cookies: Place 6 cookie dough balls at a time on the prepared baking sheets, keeping space between them. Bake in the preheated oven for 12 minutes until the edges are set but the centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Serve once cooled, enjoying the combination of spiced gingerbread and creamy cheesecake.
Notes
- Keep the cheesecake balls frozen until just before wrapping in dough to prevent melting during assembly.
- If you don’t have all the spices, use a premade pumpkin spice mix as a substitute.
- For easier rolling, chill the dough slightly if it becomes too soft to handle.
- The cookies can be stored in an airtight container in the refrigerator for up to 3 days.
- Use unsulphured molasses for a richer, less bitter molasses flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 130 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: 35 mg
