Gingerbread Cheesecake Cookies
These delightful Gingerbread Cheesecake Cookies combine the festive spice of gingerbread with a creamy, tangy cheesecake filling, making them a perfect holiday treat.
Equipment
- Small baking sheet
- Parchment Paper
- Electric Mixer
- Large mixing bowl
- Cookie Scoop
- Wire Rack
Ingredients
For the Creamy Cheesecake Filling
- 6 ounces cream cheese cold
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
For the Spiced Sugar Coating
- 6 tablespoons granulated sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
For the Chewy Gingerbread Cookies
- 2 1/2 cups all-purpose flour spooned and leveled
- 2 1/2 teaspoons ground ginger
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter softened to room temperature
- 3/4 cup light brown sugar packed
- 2 large egg yolks at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup unsulphured molasses
Instructions
- Prepare the Cheesecake Centers: Line a small baking sheet with parchment paper. In a small bowl, use an electric mixer to combine the cold cream cheese, granulated sugar, and vanilla until it's light and fluffy, about 2 minutes. Scoop this mixture into 18 small, 2-teaspoon portions onto your prepared baking sheet. Pop them into the freezer until they are completely frozen and firm. This is key for easy stuffing!
- Mix the Spiced Sugar: In a separate small bowl, whisk together the granulated sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves for your cookie coating. Set this aside.
- Whisk Dry Cookie Ingredients: In a medium bowl, whisk together the flour, all your gingerbread spices (ginger, cinnamon, nutmeg, allspice, cloves), salt, and baking soda. Give it a good mix and set aside.
- Cream Wet Cookie Ingredients: In a large mixing bowl (or using a stand mixer), beat the softened butter and packed light brown sugar together on high speed until the mixture is light and fluffy, about 2 minutes. Don't forget to scrape down the sides of the bowl!
- Add Liquid Cookie Ingredients: To the butter mixture, add the room temperature egg yolks, molasses, and vanilla. Mix on medium speed for about one minute until everything is well combined and fluffy.
- Combine for Cookie Dough: Slowly add your dry flour mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Assemble and Coat Cookies: Take a 2-tablespoon cookie scoop and portion out your gingerbread dough (you should get 18 portions). Roll each into a ball, then gently flatten it slightly. Place one frozen cheesecake ball right in the center. Carefully wrap the cookie dough around the cheesecake ball, sealing it completely, then re-roll it into a neat ball. Finally, roll each cookie dough ball generously in your prepared spiced sugar mixture. Keep any unused cheesecake balls in the freezer until ready to bake.
- Bake to Perfection: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Place about 6 cookies at a time onto a baking sheet, spaced apart. Bake for 11-12 minutes until the edges are just set and the cookies look slightly puffed.
- Cool and Enjoy: Let the baked cookies cool on the baking sheet for about 10 minutes before carefully transferring them to a wire rack to cool completely. The cheesecake filling will set up beautifully as they cool, making them ready to enjoy! Store leftovers in an airtight container in the refrigerator due to the cream cheese filling.
Notes
Prep Time: 1 hour 30 minutes
Cook Time: 11 minutes (per batch)
Total Time: 1 hour 41 minutes
Servings: 18 cookies Nutrition Information (per cookie):
Calories: 260
Total Carbs: 35g
Net Carbs: 34g
Fats: 18g
Protein: 4g Store leftovers in an airtight container in the refrigerator due to the cream cheese filling.
Cook Time: 11 minutes (per batch)
Total Time: 1 hour 41 minutes
Servings: 18 cookies Nutrition Information (per cookie):
Calories: 260
Total Carbs: 35g
Net Carbs: 34g
Fats: 18g
Protein: 4g Store leftovers in an airtight container in the refrigerator due to the cream cheese filling.
