Description
These Gingerbread Cheesecake Cookies combine the warm, festive spices of classic gingerbread with a rich and creamy cheesecake center. The cookies are soft and chewy with a delightful surprise of sweet cheesecake inside, rolled in a spiced sugar coating for an extra burst of holiday flavor. Perfect for festive gatherings or cozy winter treats.
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 the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer on medium-high speed, whip the mixture until it is fluffy and the sugar has dissolved, about 2 minutes. Scoop the mixture into 18 portions of 2 teaspoons each onto the prepared sheet, and freeze until very firm.
- Make the Spiced Sugar: In a small bowl, whisk together granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves until well combined. Set aside.
- Mix Dry Ingredients for Cookies: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the 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 the softened unsalted butter and packed light brown sugar until fluffy, about 2 minutes. Scrape down the bowl as needed.
- Add Wet Ingredients: Add egg yolks, molasses, and vanilla extract to the creamed butter and sugar. Mix on medium speed for 1 minute until fluffy and combined.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined to form the cookie dough.
- Assemble Cookies: Using a 2-tablespoon cookie scoop, measure out 18 portions of dough and roll each into a ball. Flatten each ball slightly, then place one frozen cheesecake ball in the center. Carefully wrap the cookie dough around the cheesecake, sealing completely. Roll each cookie dough ball in the prepared spiced sugar mixture until evenly coated.
- Bake: Place 6 cookies at a time on the prepared baking sheets, spaced evenly. Bake in the preheated oven for 11-12 minutes until edges are set but centers remain soft.
- Cool and Serve: Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Serve once cooled and enjoy the creamy, spiced gingerbread goodness.
Notes
- Keep cheesecake balls frozen until ready to assemble to prevent melting during cookie preparation.
- Ensure cream cheese is cold initially for better mixing and texture.
- Use parchment paper to prevent sticking on baking sheets and for easier cleanup.
- Do not overbake cookies; they should remain soft and moist around the cheesecake center.
- Store cookies in an airtight container in the refrigerator as they contain cream cheese filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15 g
- Sodium: 130 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
