Description
These Gingerbread Cheesecake Cookies combine the warm, festive spices of gingerbread with a creamy cheesecake center for a delightful holiday treat. The cookies are spiced with ginger, cinnamon, nutmeg, allspice, and cloves, rolled in a sweet spiced sugar, and baked to perfection with a luscious frozen cheesecake filling that melts slightly 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 Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, add cold cream cheese, granulated sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until the mixture is fluffy and the sugar is fully dissolved, about 2 minutes. Scoop the cheesecake mixture into eighteen 2-teaspoon portions and place them on the parchment-lined sheet. Freeze until the cheesecake balls are firm and frozen solid.
- Make Spiced Sugar: In a small bowl, combine the granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves. Whisk together thoroughly and set aside for coating the cookies later.
- Mix Dry Ingredients for Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, spices (ginger, cinnamon, nutmeg, allspice, cloves), baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, use an electric hand mixer on high speed to cream the softened unsalted butter and packed light brown sugar until fluffy, about 2 minutes. Scrape down the sides of the bowl if needed to ensure even mixing.
- Add Wet Ingredients: Add the egg yolks, molasses, and vanilla extract to the butter-sugar mixture. Mix on medium speed for about 1 minute until everything is fully incorporated and fluffy.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed. Mix until just combined and a dough forms.
- Assemble Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 18 equal balls. Slightly flatten each dough ball, then place one frozen cheesecake ball in the center. Carefully wrap the dough around the cheesecake filling to completely enclose it, rolling into a smooth ball again. Roll each assembled ball in the prepared spiced sugar to coat evenly.
- Bake Cookies: Place the coated cookie dough balls on the prepared baking sheets, spacing them apart. Bake in the preheated oven at 350°F (175°C) for 11-12 minutes, baking about 6 cookies at a time.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 10 minutes to set, then transfer them to a wire rack to cool completely. Serve warm or at room temperature for best flavor and texture.
Notes
- Keep the cheesecake balls frozen until ready to assemble each batch to prevent melting.
- Use cold cream cheese to achieve a fluffy filling and prevent runniness when baking.
- If dough is too sticky to handle, chill it briefly to make shaping easier.
- These cookies can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.
- For an extra festive touch, dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
