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Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies: A Festive Soft Delight

Gingerbread Cheesecake Cookies combine holiday spices with a creamy center, perfect for festive gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 6 oz cream cheese You can substitute with mascarpone for a unique flavor.
  • 3 tbsp granulated sugar Brown sugar can give you a deeper flavor.
  • 1/2 tsp vanilla extract Almond extract is a great alternative for a nutty hint.
For the Spiced Sugar Mix
  • 6 tbsp spiced sugar mix Coats the cookies for extra flavor; feel free to adjust the spices to your taste.
For the Cookie Dough
  • 2.5 cups all-purpose flour Be sure to spoon and level for accuracy.
  • 2.5 tsp ground ginger Essential for that classic gingerbread flavor.
  • 2.5 tsp ground cinnamon Essential for that classic gingerbread flavor.
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/2 tsp baking soda Make sure it's fresh for best results.
  • 1/2 tsp salt Balances sweetness and enhances overall flavor.
  • 3/4 cup unsalted butter Soften it before use for easier mixing.
  • 3/4 cup light brown sugar Contributes sweetness and moisture.
  • 2 yolks egg yolks Using them at room temperature helps emulsify better.
  • 1/3 cup unsulphured molasses Dark corn syrup works as a substitute, but with a different taste.

Equipment

  • Mixing Bowls
  • hand mixer
  • cookie scoop
  • parchment paper
  • baking sheet
  • Refrigerator
  • oven

Method
 

Prepare Cheesecake Filling
  1. In a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract. Use a hand mixer to blend until fluffy, about 2 minutes. Scoop filling into small balls and place on a parchment-lined baking sheet. Freeze for at least 30 minutes.
Make Cookie Dough
  1. In a large bowl, whisk together flour, ground ginger, ground cinnamon, nutmeg, allspice, cloves, baking soda, and salt. In another bowl, cream softened butter with brown sugar until light and fluffy, about 2 minutes. Add egg yolks and molasses, mixing until fully incorporated.
Combine Ingredients
  1. Gradually press dry ingredients into the butter mixture, stirring gently until just combined. Cover the bowl with plastic wrap and chill in the refrigerator for about 30 minutes.
Form Cookies
  1. Preheat oven to 350°F (175°C). Scoop out dough portions and shape into balls. Flatten each ball, place a frozen cheesecake filling ball in the center and wrap the dough around it. Roll in spiced sugar mix to coat.
Bake
  1. Arrange cookie balls on a parchment-lined baking sheet and bake for 11-12 minutes, until edges are lightly browned and centers are just set. Cool on the sheet for a few minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 75mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 25mgIron: 0.5mg

Notes

Measure flour correctly by spooning it into your measuring cup and leveling it off. Allow cookies to cool completely on the sheet to let the filling set properly. Use a cookie scoop for consistent cookie sizes.

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