Description
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of gingerbread with a creamy cheesecake center, offering a delightful twist on classic holiday treats. The cookies feature a spiced sugar coating for an extra burst of flavor and a soft, chewy texture.
Ingredients
Scale
Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla
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
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 the cold cream cheese, granulated sugar, and vanilla. Mix on medium-high speed with an electric mixer until the mixture is fluffy and the sugar has dissolved, about 2 minutes.
- Form Cheesecake Balls: Scoop the cheesecake mixture into 18 portions of 2 teaspoons each onto the prepared baking sheet. Freeze the cheesecake balls until frozen and very firm to prevent melting during baking.
- Make Spiced Sugar: In a small bowl, combine the granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves. Whisk thoroughly and set aside to coat the cookies later.
- Preheat Oven and Prepare Flour Mixture: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, ground spices (ginger, cinnamon, nutmeg, allspice, cloves), baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer on high speed to cream softened unsalted butter and packed light brown sugar until fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Add the egg yolks, molasses, and vanilla to the butter and sugar mixture. Mix on medium speed for 1 minute until fluffy and combined.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined to form a cookie dough.
- Assemble Cookies: Using a 2 tablespoon cookie scoop, portion the dough into 18 balls. Flatten each dough ball slightly, place a frozen cheesecake ball in the center, then fold the dough around the cheesecake and roll to seal completely. Roll each assembled cookie ball in the spiced sugar mixture to coat.
- Bake Cookies: Place the cookies on the prepared baking sheets, baking 6 at a time. Bake in the preheated oven for 12 minutes until edges are firm and centers are set.
- Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy the creamy, spiced treat!
Notes
- Keep the cheesecake balls frozen until ready to assemble each batch of cookies to prevent melting.
- Use unsulphured molasses for the best flavor and color in the gingerbread cookies.
- Ensure the cream cheese is cold before mixing to achieve the right filling consistency.
- You can prepare the cheesecake filling and freeze it a day ahead to save time on baking day.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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: 40 mg
