Description
These Gingerbread Cheesecake Cookies combine the delightful spices of classic gingerbread with a creamy cheesecake center, perfect for the holiday season. Soft, spiced cookie dough wrapped around tangy cheesecake filling creates a festive treat that’s both chewy and creamy in every bite.
Ingredients
Scale
Cheesecake Filling
- 6 oz (170 g) cold cream cheese
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Cookie Dough
- 6 tbsp (75 g) granulated white sugar
- 2 1/2 cups (313 g) all-purpose flour
- 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) packed light brown sugar
- 2 egg yolks, room temperature
- 1 tsp vanilla extract
- 1/3 cup (113 g) unsulphured molasses
Spiced Sugar Coating
- 3 tbsp (38 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
Instructions
- Prepare Cheesecake Filling: Beat the cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon vanilla extract together until the mixture is light and fluffy. Scoop the mixture into 18 small balls and place them in the freezer until firm enough to handle.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 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, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with the packed light brown sugar until the mixture is light, fluffy, and fully blended.
- Add Wet Ingredients: Add the egg yolks, molasses, and vanilla extract to the creamed butter and sugar. Beat the mixture on medium speed until smooth and fluffy.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing to keep cookies tender.
- Form Cookies with Filling: Scoop cookie dough into 18 equal balls. Flatten each dough ball into a disk and wrap it around one frozen cheesecake ball, sealing the edges completely. Gently re-roll the assembled cookie dough ball to smooth the shape.
- Prepare Spiced Sugar: In a small bowl, stir together the granulated sugar and ground spices (ginger, cinnamon, allspice, nutmeg, cloves) to create the spiced sugar coating.
- Coat Cookies: Roll each cookie ball generously in the spiced sugar, making sure all sides are covered for a flavorful crust.
- Bake Cookies: Place 6 cookies evenly spaced on each parchment-lined baking sheet. Bake in a preheated oven at 350°F (177°C) for 11 to 12 minutes until cookies are puffy with set edges but not browned.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- Make sure the cream cheese is cold when preparing the filling to help it hold shape during baking.
- Do not overbake the cookies; they should be soft and set around the edges but not browned.
- Freezing the cheesecake balls before wrapping with dough helps maintain a distinct cheesecake center.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can freeze assembled unbaked cookies for up to one month; bake from frozen adding 1-2 minutes to baking time.
