Description
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of gingerbread with a creamy cheesecake center, making them a perfect festive treat. Featuring a spiced sugar coating and a soft, chewy cookie exterior, these cookies offer a delightful twist on classic holiday flavors.
Ingredients
Scale
Cheesecake Filling
- 6 oz cream cheese, cold
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla extract
Spiced Sugar
- 6 tbsp 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 Cookies
- 2 1/2 cups 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 unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 2 egg yolks, at room temperature
- 1 tsp vanilla extract
- 1/3 cup 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, beat on medium-high speed until the mixture is fluffy and the sugar dissolves, about 2 minutes. Portion the cheesecake mixture into 18 balls using 2 teaspoons each and place them on the prepared cookie sheet. Freeze until firm.
- Make the Spiced Sugar: In a small bowl, whisk together granulated sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves. Set aside.
- Mix Dry Ingredients for Cookies: Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer to cream softened unsalted butter and light brown sugar on high speed until fluffy, about 2 minutes. Scrape sides as needed.
- Add Wet Ingredients: Add egg yolks, molasses, and vanilla extract to the butter mixture and mix on medium speed for 1 minute until fluffy.
- Combine Dough: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- Assemble Cookies: Using a 2-tablespoon cookie scoop, portion dough into 18 balls. Slightly flatten each dough ball and place a frozen cheesecake ball in the center. Enclose the cheesecake completely with the cookie dough and roll into a smooth ball. Roll the cookie dough balls in the prepared spiced sugar.
- Bake Cookies: Place the cookie dough balls on the prepared baking sheets, 6 at a time, leaving space between them. Bake each batch for 12 minutes until set.
- Cool and Serve: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- Keep the cheesecake balls frozen until ready to assemble each batch to prevent melting.
- Use parchment paper to prevent sticking and help with easy cleanup.
- You can substitute unsulphured molasses with regular molasses if unavailable.
- For a stronger spice flavor, toast the ground spices lightly before mixing with the flour.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
