Description
These Gingerbread Cheesecake Cookies combine the spicy warmth of classic gingerbread with a creamy cheesecake center for a festive and indulgent treat perfect for holiday gatherings or cozy winter days.
Ingredients
Scale
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
For the Spiced Sugar
- 6 tbsp (75 g) 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 (313 g) 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 (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 1 tsp vanilla extract
- 1/3 cup (113 g) unsulphured molasses
Instructions
- Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, combine cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until the mixture becomes fluffy and the sugar dissolves, about 2 minutes. Scoop the mixture into 18 portions of 2 teaspoons each onto the parchment-lined sheet. Freeze until very firm.
- Make Spiced Sugar: In a small bowl, whisk together granulated sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves until well combined. Set aside.
- Prepare Dough Dry Ingredients: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric hand mixer or stand mixer, beat softened butter and light brown sugar on high speed until the mixture is fluffy, about 2 minutes. Scrape down sides as needed.
- Add Wet Ingredients: Add egg yolks, molasses, and vanilla extract to the creamed butter mixture. Beat on medium speed for 1 minute until fluffy and combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
- Assemble Cookies: Using a 2-tablespoon cookie scoop, portion out dough into 18 balls. Flatten each dough ball slightly, place a frozen cheesecake ball in the center, then carefully wrap the dough around the cheesecake, sealing completely and reshaping into a ball. Roll each assembled ball in the spiced sugar mixture until coated.
- Bake Cookies: Place 6 cookies per baking sheet lined with parchment. Bake in preheated oven for 11–12 minutes until edges are set but centers remain soft.
- Cool: Allow cookies to 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 each batch to prevent melting.
- Ensure cream cheese is cold before mixing for best texture.
- Use parchment paper to prevent sticking and ease cleanup.
- Store baked cookies in an airtight container in the refrigerator due to cheesecake filling. Best consumed within 3-4 days.
- Can be frozen after baking; thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
