Description
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of gingerbread with a creamy cheesecake center, creating a delightful holiday treat perfect for sharing or enjoying with a cup of tea.
Ingredients
Scale
For the Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla
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
- 1/3 cup unsulphured molasses
Instructions
- Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, add cold cream cheese, granulated sugar, and vanilla. Using an electric mixer, beat on medium-high speed until the mixture is fluffy and the sugar has dissolved, about 2 minutes. Scoop into 18 portions of 2 teaspoons each onto the parchment-lined sheet. Freeze until the cheesecake balls are very firm.
- Make Spiced Sugar: In a small bowl, whisk together granulated sugar, ground ginger, ground cinnamon, ground allspice, ground nutmeg, and ground cloves. Set aside.
- Preheat and Prepare Oven: Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
- Mix Dry Ingredients for Cookies: In a medium bowl, whisk together all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, salt, and baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl, cream softened unsalted butter and light brown sugar with an electric hand mixer on high speed until fluffy, about 2 minutes. Scrape the sides of the bowl as needed.
- Add Wet Ingredients: Add egg yolks, molasses, and vanilla to the butter mixture. Mix on medium speed for 1 minute until fluffy.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Form Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion out 18 dough balls and roll into balls. Flatten each slightly, place one frozen cheesecake ball in the center, then wrap the dough around it. Roll into a smooth ball making sure the cheesecake is completely enclosed. Roll the assembled cookie dough balls in the spiced sugar mixture.
- Bake Cookies: Place cookies on the prepared baking sheets, about 6 at a time to avoid crowding. Bake in the preheated oven for 12 minutes until set and edges are firm.
- Cool and Serve: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- Keep cheesecake balls frozen until ready to use to ensure they stay firm while assembling the cookies.
- Use unsulphured molasses for the best rich flavor and color.
- Chilling the cookie dough itself for 30 minutes can help maintain shape during baking if desired.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For easier portioning, use a small cookie scoop when making both the cheesecake filling and cookie dough balls.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 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
