Description
These Gingerbread Cheesecake Cookies combine the warm spices of traditional gingerbread with a creamy cheesecake center, creating a festive and delicious treat perfect for holiday gatherings or cozy winter days.
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
- Make the 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. Use an electric mixer on medium-high speed to beat until the mixture is fluffy and the sugar has dissolved, about 2 minutes. Scoop the cheesecake mixture into eighteen 2-teaspoon portions onto the prepared baking sheet. Place the cheesecake balls into the freezer until they are frozen and very firm.
- Prepare the Spiced Sugar: In a small bowl, whisk together the granulated sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves. Set aside for coating the cookies later.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- Combine Dry Ingredients for Cookies: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, allspice, cloves, salt, and baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer on high speed to cream the softened unsalted butter and packed light brown sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Mix in the egg yolks, molasses, and vanilla extract on medium speed for about 1 minute until the mixture is fluffy and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour/spice mixture to the wet ingredients on low speed, mixing just until combined to form the cookie dough.
- Assemble Cookies: Use a 2-tablespoon cookie scoop to portion out 18 dough balls. Flatten each dough ball slightly with your hands, then place one frozen cheesecake ball in the center. Encase the cheesecake completely by folding the cookie dough around it, rolling again into a smooth ball. Roll each dough ball in the prepared spiced sugar, ensuring they are fully coated.
- Bake the Cookies: Transfer six cookies at a time onto the prepared baking sheets. Bake in the preheated oven for 12 minutes until the edges are set but the cookies remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes to set, then transfer them to a wire rack to cool completely. Serve and enjoy!
Notes
- Keep cheesecake balls frozen until ready to assemble each batch to prevent melting.
- You can substitute light brown sugar with dark brown sugar for a richer molasses flavor.
- Do not overbake the cookies; they should remain soft in the center.
- If cream cheese is too soft while mixing, chilling again will help achieve the right texture.
- Parchment paper prevents sticking and makes cleanup easier.
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
