Description
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of gingerbread with a creamy cheesecake center enclosed in a soft, tender cookie. Perfect for holiday gatherings or any cozy occasion, these cookies offer a delightful contrast between spiced cookie dough and a rich, tangy filling, rolled in spiced sugar for an extra burst of flavor and texture.
Ingredients
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 the cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer, blend on medium-high speed until the mixture is fluffy and the sugar dissolves, about 2 minutes.
- Form Cheesecake Balls: Scoop the cheesecake mixture into 18 portions, each about 2 teaspoons, onto the lined baking sheet. Freeze these cheesecake balls until they are firm and completely frozen, which prevents them from melting when encased in dough.
- Make the Spiced Sugar: In a small bowl, whisk together granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves. Set this mixture aside for coating the cookies later.
- Preheat the Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients for Cookies: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and packed light brown sugar on high speed with an electric mixer until the mixture is light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add Egg Yolks, Molasses, and Vanilla: Mix in the egg yolks, molasses, and vanilla extract on medium speed for about 1 minute until the batter is fluffy and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined to form the gingerbread cookie dough.
- Assemble Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion 18 dough balls. Slightly flatten each dough ball, place a frozen cheesecake ball in the center, then carefully encase the cheesecake by wrapping the dough around it, rolling into a smooth ball. Ensure the cheesecake is fully enclosed to prevent leakage during baking.
- Coat with Spiced Sugar: Roll each assembled cookie ball in the prepared spiced sugar mixture to coat evenly. Keep the cheesecake balls frozen until ready to use during this process to maintain firmness inside the dough.
- Bake the Cookies: Place the coated cookie balls on the prepared baking sheets, spacing them adequately. Bake in the preheated oven for 11-12 minutes, baking 6 cookies at a time to ensure even heat circulation and proper cooking.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack. Let them cool completely to finish setting and to enjoy the fullest flavor and texture.
Notes
- Keep cheesecake filling frozen solid prior to encasing in dough to prevent melting and to maintain shape.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Baking in small batches ensures even cooking and consistent results.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For extra flair, dust cooled cookies with powdered sugar or drizzle with melted white chocolate.
- Prep Time: 1 hour 10 minutes
- Cook Time: 12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
