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Gingerbread Cheesecake Cookies Recipe

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4.3 from 3 reviews

These Gingerbread Cheesecake Cookies are a delightful holiday treat combining the warm spices of gingerbread with a creamy cheesecake center. Soft, spiced cookie dough envelops a frozen, tangy cream cheese filling, then baked to perfection for a festive cookie that’s both tender and flavorful.

Ingredients

Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

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

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

  1. 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 extract. Using an electric mixer on medium-high speed, whip until the mixture becomes fluffy and the sugar is fully dissolved, about 2 minutes.
  2. Freeze Cheesecake Balls: Scoop the cheesecake mixture into 18 portions, each about 2 teaspoons, and place them on the prepared baking sheet. Freeze until the balls are very firm.
  3. Make Spiced Sugar: In a small bowl, combine granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves. Whisk thoroughly and set aside.
  4. Preheat Oven and Prepare Baking Sheets: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
  5. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set this flour mixture aside.
  6. Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer with paddle attachment to beat the softened butter and light brown sugar on high speed until fluffy, about 2 minutes. Scrape down the bowl as needed.
  7. Add Wet Ingredients: Add the egg yolks, molasses, and vanilla extract to the creamed butter mixture. Mix on medium speed for about 1 minute until well combined and fluffy.
  8. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until just combined into a dough.
  9. Assemble Cookies: Scoop the dough into 18 portions using a 2-tablespoon cookie scoop and roll each into a ball. Slightly flatten each dough ball and place a frozen cheesecake ball in the center. Fold the dough around the cheesecake, sealing it completely, and roll again into a smooth ball. Roll the filled dough balls in the prepared spiced sugar to coat.
  10. Bake Cookies: Place the coated cookie dough balls on the prepared baking sheets, baking 6 at a time. Bake for 11 to 12 minutes until the edges are set but the centers remain soft.
  11. Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Keep cheesecake balls frozen until ready to use to prevent melting inside the cookie dough.
  • Use parchment paper on baking sheets to prevent sticking and ensure even baking.
  • For best texture, do not overbake; cookies should remain slightly soft in the center.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://bitezly.com/gingerbread-cheesecake-cookies-recipe/