Description
Delight in these Gingerbread Cheesecake Cookies, combining the warm, spiced flavors of classic gingerbread with a creamy cheesecake surprise in every bite. Perfectly soft and chewy with a spiced sugar coating, these cookies are an irresistible holiday treat.
Ingredients
Scale
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 Cookie Dough
- 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, sugar, and vanilla extract. Using an electric mixer on medium-high speed, beat until the mixture is fluffy and the sugar has dissolved, about 2 minutes.
- Portion and Freeze Cheesecake: Using a teaspoon, scoop the cheesecake mixture into 18 portions and place them on the prepared baking sheet. Freeze until firm and very cold.
- Make Spiced Sugar: In a small bowl, whisk together the sugar and all the spices until evenly combined. Set aside.
- Preheat Oven and Prepare Baking Sheets: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: 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, beat the softened butter and brown sugar with an electric hand mixer on high speed until fluffy and lightened in color, about 2 minutes. Scrape down the sides as needed.
- Add Wet Ingredients: Mix in the egg yolks, molasses, and vanilla extract on medium speed for about one minute until the mixture is combined and fluffy.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated.
- Assemble Cookies: Scoop the dough into 18 portions using a 2-tablespoon cookie scoop and roll into balls. Flatten each dough ball slightly. Place a frozen cheesecake ball in the center, wrap the dough around it completely, and roll again into a ball ensuring the cheesecake filling is fully enclosed.
- Coat with Spiced Sugar: Roll each cookie ball in the prepared spiced sugar mixture completely covering them.
- Bake: Place 6 cookies per baking sheet and bake in the preheated oven for 11-12 minutes until edges are set but centers are soft.
- Cool and Serve: Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- Keep cheesecake balls frozen until ready to assemble to prevent melting during preparation.
- Use room temperature egg yolks for better incorporation into the dough.
- Store cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week.
- For softer cookies, slightly underbake by one minute.
- These cookies freeze well both before and after baking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: gingerbread cheesecake cookies, holiday cookies, spiced cookies, cheesecake filled cookies, gingerbread recipe
