Description
These Gingerbread Cheesecake Cookies combine the warm, spiced flavors of classic gingerbread with a creamy cheesecake filling for an irresistible holiday treat. Soft, flavorful gingerbread cookie dough envelops a sweet and tangy cheesecake center, all coated in a festive spiced sugar for extra aroma and crunch.
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 Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Mix on medium-high speed with an electric mixer until the mixture is fluffy and sugar has dissolved, approximately 2 minutes. Scoop the mixture into 18 portions of 2 teaspoons each onto the baking sheet. Freeze until the balls are firm and frozen.
- Make Spiced Sugar: In a small bowl, whisk together granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves. Set aside for coating.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground spices (ginger, cinnamon, nutmeg, allspice, cloves), baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer to cream the softened unsalted butter with the packed light brown sugar on high speed until fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Add the egg yolks, molasses, and vanilla extract to the butter mixture. Mix on medium speed for one minute until well combined and fluffy.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients on low speed, mixing until just combined to form the cookie dough.
- Assemble Cookies: Use a 2-tablespoon cookie scoop to portion out 18 dough balls. Slightly flatten each dough ball, then place one frozen cheesecake ball in the center. Fold the dough around the cheesecake, sealing it completely, and roll it into a smooth ball. Roll each filled dough ball in the prepared spiced sugar to coat.
- Bake: Place 6 assembled cookies per baking sheet, and bake in the preheated oven for 12 minutes until the cookie edges are set but centers are soft.
- Cool and Serve: Allow cookies to cool on the baking sheet for 10 minutes to set. Transfer to a wire rack to cool completely before serving. Enjoy your delicious gingerbread cheesecake cookies!
Notes
- Keep cheesecake balls frozen until ready to assemble to prevent melting during the rolling process.
- Ensure the cream cheese is cold when mixing for best texture.
- You can substitute dark or robust molasses for unsulphured molasses if preferred for deeper flavor.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to keep the cheesecake filling fresh.
- For easier rolling, lightly flour your hands to prevent dough from sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
