Gingerbread Cheesecake Cookies Recipe
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of classic gingerbread with a rich and creamy cheesecake center. Perfect for the holiday season or any time you crave a festive treat, these cookies feature a soft gingerbread dough wrapped around a sweet cheesecake filling, rolled in a spiced sugar blend, and baked to perfection.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cheesecake Filling:
- 6 oz (170 g) cold cream cheese
- 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
- 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
Instructions
- Prepare Cheesecake Filling: Beat the cold cream cheese, granulated sugar, and vanilla extract together until fluffy. Scoop into 18 small balls and freeze until firm to ensure easy wrapping later.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, baking soda, and salt to evenly distribute the spices and leavening agent.
- Cream Butter and Sugar: Using a mixer, cream the softened unsalted butter and packed light brown sugar until the mixture becomes light and fluffy, which ensures a tender dough.
- Add Wet Ingredients: Add the egg yolks, molasses, and vanilla extract to the creamed butter and sugar. Beat until smooth and fluffy for a consistent dough texture.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Be careful not to overmix to maintain tender cookies.
- Form Cookies: Scoop the gingerbread dough into 18 equal balls. Flatten each dough ball slightly and place a frozen cheesecake ball in the center. Wrap the dough around the cheesecake, seal it fully, and gently re-roll into a smooth ball.
- Prepare Spiced Sugar: In a small bowl, mix the granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves to create a fragrant spiced sugar coating.
- Coat Cookies: Roll each cookie ball thoroughly in the spiced sugar mixture to ensure a flavorful and decorative exterior.
- Bake: Arrange six cookies on each parchment-lined baking sheet, spaced appropriately. Bake in a preheated oven at 350°F (177°C) for 11 to 12 minutes, or until the cookies are puffy and the edges are set but not browned.
- Cool: Let the cookies cool on the baking sheet for 10 minutes to set the structure, then transfer them to a wire rack to cool completely before serving or storing. This prevents breakage and allows the cheesecake center to firm up.
Notes
- Make sure the cream cheese is cold before shaping to prevent it from melting into the dough.
- Do not overbake; the cookies should remain soft around the cheesecake center.
- The spiced sugar adds a delightful crust and extra flavor—don’t skip it!
- For extra festive flair, dust the cooled cookies with powdered sugar or drizzle with a simple glaze.
- Store cookies in an airtight container in the refrigerator for up to 5 days due to the cheesecake filling.
- Allow frozen cheesecake balls to firm up thoroughly to make wrapping easier and less messy.
Keywords: Gingerbread Cheesecake Cookies, holiday cookies, spiced cookies, cheesecake-filled cookies, gingerbread recipe, festive desserts
