Description
Delight in the festive flavors of these Gingerbread Cheesecake Cookies, featuring soft gingerbread cookies wrapped around creamy, spiced cheesecake centers. Perfect for holiday gatherings or anytime you crave a deliciously indulgent treat combining rich spices and luscious cheesecake in every bite.
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 cold cream cheese, granulated sugar, and vanilla. Using an electric mixer on medium-high speed, beat until the mixture is fluffy and the sugar has dissolved, approximately 2 minutes. Scoop the cheesecake mixture into 18 portions of about 2 teaspoons each on the baking sheet. Freeze until the cheesecake balls are very firm.
- Make the Spiced Sugar: In a small bowl, whisk together granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves. Set aside for coating the cookies later.
- Preheat Oven and Prepare Dry Ingredients: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, spices (ginger, cinnamon, nutmeg, allspice, cloves), baking soda, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: In a large bowl, using an electric hand mixer or stand mixer with paddle attachment, cream the softened unsalted butter with light brown sugar on high speed until fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients to Batter: Add egg yolks, molasses, and vanilla extract to the creamed butter and sugar. Mix on medium speed for 1 minute until the mixture is fluffy.
- Combine Wet and Dry Ingredients: Gradually add the dry flour and spice mixture to the wet ingredients while mixing on low speed until just combined.
- Assemble Cookies: Using a 2 tablespoon cookie scoop, portion the dough into 18 equal balls. Flatten each slightly, then place a frozen cheesecake ball in the center. Encase the cheesecake filling completely with the cookie dough and roll into a smooth ball.
- Coat with Spiced Sugar: Roll each cookie dough ball in the prepared spiced sugar mixture until fully coated. Keep the cheesecake balls frozen until the moment of assembly to ensure firmness.
- Bake Cookies: Place 6 cookies at a time on the prepared baking sheets, spaced evenly. Bake in the preheated oven for 11-12 minutes until the edges are set but the center remains soft.
- Cool and Serve: Allow the cookies to cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely. Serve and enjoy the warm flavors of this indulgent holiday treat.
Notes
- Keep the cheesecake filling frozen until ready to assemble to prevent leakage during baking.
- Scoop and roll the dough gently around the cheesecake balls to fully encase the filling.
- Use parchment paper on baking sheets for easy removal and cleanup.
- Cookies are best enjoyed the day they are baked but can be stored in an airtight container for up to 3 days.
- For a more intense spice flavor, toast the dry spices lightly before adding them to the dough.
- Ensure butter is softened but not melted for proper creaming with sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
