Gingerbread Cheesecake Cookies | Easy Holiday Treat Recipe
These Gingerbread Cheesecake Cookies combine the warm, festive spices of gingerbread with a creamy cheesecake center, creating a delightful holiday treat. Soft gingerbread cookie dough encases a rich cheesecake filling, rolled in spiced sugar for a sweet, aromatic finish.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cheesecake Filling:
- 6 oz (170 g) cold cream cheese
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
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
Gingerbread Cookie Dough:
- 2 1/2 cups (313 g) all-purpose flour
- 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) packed light brown sugar
- 2 egg yolks, room temperature
- 1 tsp vanilla extract
- 1/3 cup (113 g) unsulphured molasses
Instructions
- Prepare the Cheesecake Filling: Beat the cold cream cheese, granulated sugar, and vanilla extract together until the mixture is light and fluffy. Scoop this mixture into 18 small, even balls and place them in the freezer until they are firm, which helps with easier wrapping later.
- Mix Dry Ingredients for Dough: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, salt, and baking soda. This ensures the spices are evenly distributed throughout the dough.
- Cream Butter and Sugar: Using a mixer, cream the softened unsalted butter with the light brown sugar until the mixture is light in color and fluffy in texture. This step is crucial for a tender cookie.
- Add Wet Ingredients: Incorporate the egg yolks, molasses, and vanilla extract into the creamed butter and sugar mixture. Beat well until the combination is smooth and fluffy, creating a rich base for the cookie dough.
- Combine Dry and Wet Ingredients: Gradually add the dry flour and spice mixture to the wet ingredients, mixing on low speed. Continue until a soft dough forms—do not overmix to keep the cookies tender.
- Assemble the Cookies: Portion the dough into 18 equal balls. Flatten each dough ball slightly and place a frozen cheesecake ball in the center. Wrap the dough around the cheesecake completely, sealing the edges carefully, then gently reshape into a smooth ball.
- Prepare the Spiced Sugar: In a small bowl, stir together the granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves to create the spiced sugar coating.
- Coat the Cookies: Roll each cookie ball thoroughly in the spiced sugar mixture to coat the exterior evenly, giving the cookies their characteristic sweet and spicy crust.
- Bake the Cookies: Place six cookies on each parchment-lined baking sheet, spacing them evenly. Bake in a preheated oven at 350°F (177°C) for 11 to 12 minutes, or until the cookies puff up and the edges are set but centers remain soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely before serving. This helps the cheesecake center set and prevents breaking.
Notes
- Freezing the cheesecake filling beforehand prevents the cream cheese from leaking out during baking.
- Do not overbake the cookies; they should remain soft with just set edges.
- Make sure the cream cheese is cold before mixing to help maintain its form inside the cookies.
- Seal the dough tightly around the cheesecake ball to avoid any filling leakage.
- These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
Keywords: Gingerbread cheesecake cookies, holiday cookies, spiced cookies, creamy cheesecake filling, festive desserts
