Description
Delight in these Gingerbread Cheesecake Cookies, featuring a soft gingerbread cookie exterior enveloping a creamy, spiced cheesecake center. Perfectly spiced with warm ginger, cinnamon, and cloves, these festive treats are ideal for holiday gatherings or cozy snacking.
Ingredients
Scale
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
- Prepare Cheesecake Filling: 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.
- Make Spiced Sugar: In a small bowl, whisk together granulated sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves. Set aside for coating cookies later.
- Mix Dry Ingredients: 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.
- Cream Butter and Sugar: 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.
- Add Wet Ingredients: Mix in egg yolks, molasses, and vanilla extract on medium speed for about 1 minute until fluffy.
- Combine Dough: Add dry ingredients to the wet ingredients and mix on low speed until just combined.
- Assemble Cookies: 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.
- Bake Cookies: 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.
- 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 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.
