Gingerbread Cheesecake Cookies Recipe

Ingredients

For the Cheesecake Filling

• 6 oz cream cheese, cold
• 3 tbsp granulated white sugar
• 1/2 tsp vanilla extract

For the 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

For the 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

1. Line a small cookie sheet with parchment paper. In a small mixing bowl, combine cold cream cheese, granulated sugar, and vanilla extract. Mix on medium-high speed with an electric mixer until the mixture is fluffy and sugar has dissolved, about 2 minutes. Scoop the cheesecake mixture into 18 portions of 2 teaspoons each onto the baking sheet and freeze until firm.
2. In a small bowl, whisk together granulated sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves. Set aside for coating cookies later.
3. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. In a medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set aside.
4. In a large bowl, using an electric hand mixer on high speed, cream the softened butter and light brown sugar together until fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
5. Mix in egg yolks, molasses, and vanilla extract on medium speed for about 1 minute until fluffy.
6. Add dry ingredients to the wet ingredients and mix on low speed until just combined.
7. Using a 2 tablespoon cookie scoop, scoop 18 portions of dough and roll each into a ball. Flatten each slightly and place a frozen cheesecake ball in the center. Enclose the cheesecake filling fully by wrapping the dough around it, then roll into a ball again. Roll each cookie dough ball in the spiced sugar until coated.
8. Place cookies on the prepared baking sheets, baking 6 cookies at a time. Bake for 12 minutes at 350 degrees Fahrenheit until set but still soft.
9. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Notes

• Keep cheesecake balls frozen until the moment you assemble the cookies to prevent melting.
• You can substitute light brown sugar with dark brown sugar for a richer molasses flavor.
• Ensure butter is softened but not melted for proper creaming with sugar.
• Use parchment paper to prevent sticking and ensure even baking.
• Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
• For a dairy-free version, consider using vegan cream cheese and butter substitutes.