Description
These Gingerbread Cheesecake Cookies combine the festive warmth of gingerbread spices with a creamy cheesecake center, creating a delightful holiday treat that's both soft and flavorful.
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 cream cheese, sugar, and vanilla. Use an electric mixer on medium-high to beat until fluffy and sugar is dissolved, about 2 minutes. Scoop into 18 portions of 2 teaspoons each onto the baking sheet. Freeze until firm.
- Make Spiced Sugar: In a small bowl, whisk together sugar, ground ginger, ground cinnamon, allspice, nutmeg, and cloves. Set aside.
- Preheat Oven and Prepare Flour Mixture: Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. In a medium bowl, whisk flour, ground ginger, cinnamon, 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 softened butter and brown sugar until fluffy, about 2 minutes. Scrape bowl sides as needed.
- Add Wet Ingredients: Add egg yolks, molasses, and vanilla to the butter mixture. Mix on medium speed for one minute until fluffy.
- Combine Wet and Dry: Add dry ingredient mixture to wet ingredients and mix on low speed until combined.
- Assemble Cookies: Using a 2-tablespoon cookie scoop, portion dough into 18 balls. Flatten each slightly, place a frozen cheesecake ball in the center, then wrap dough completely around cheesecake and roll into a ball again. Roll fully covered balls in spiced sugar.
- Bake Cookies: Place cookie dough balls on prepared baking sheets, baking 6 cookies at a time. Bake for 12 minutes until edges are set.
- Cool and Serve: Let cookies cool for 10 minutes on baking sheet, then transfer to wire racks to cool completely before serving.
Notes
- Keep cheesecake balls frozen until ready to assemble and bake to prevent filling from leaking.
- Use parchment paper to prevent sticking and for easy cleanup.
- For softer cookies, avoid overbaking; remove as soon as edges are set.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- Molasses adds signature gingerbread flavor; do not substitute with syrup.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
