Description
Delight in these Gingerbread Cheesecake Cookies, a festive treat combining soft gingerbread cookies with a creamy cheesecake filling. Infused with warming spices like cinnamon, ginger, nutmeg, and cloves, these cookies offer a perfect balance of spicy and sweet, making them ideal for holiday gatherings or special occasions.
Ingredients
Scale
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 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 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 the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Beat on medium-high speed with an electric mixer until the mixture is fluffy and the sugar is dissolved, about 2 minutes. Scoop the cheesecake mixture into 18, 2-teaspoon portions onto the parchment-lined sheet, then freeze until the balls are firm and solid.
- Mix the Spiced Sugar: In a small bowl, whisk together the granulated sugar and all the spices (ginger, cinnamon, allspice, nutmeg, cloves) until evenly combined. Set aside for coating the cookies later.
- Prepare the Gingerbread Cookie Dough: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, spices, baking soda, and salt. In a large bowl, cream the softened butter and brown sugar on high speed with an electric mixer until light and fluffy, about 2 minutes. Scrape down the bowl as needed. Add the egg yolks, molasses, and vanilla extract, then mix on medium speed for one minute until fluffy. Gradually add the dry ingredients, mixing on low speed until just combined.
- Assemble the Cookies: Using a 2-tablespoon cookie scoop, portion out 18 dough balls. Flatten each slightly, place a frozen cheesecake ball in the center, then wrap the dough around the cheesecake to fully encase it. Roll each ball to seal the cheesecake inside. Roll each assembled cookie ball in the prepared spiced sugar.
- Bake the Cookies: Place the cookies evenly spaced on the prepared baking sheets (about 6 cookies per sheet). Bake for 11 to 12 minutes until the cookies are set around the edges but still soft in the middle.
- Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely before serving. Enjoy this unique and festive treat!
Notes
- Keep cheesecake balls frozen until just before assembling to make handling easier.
- Be careful not to overbake; the cookies should remain soft and tender.
- Store baked cookies in an airtight container in the refrigerator to keep the cheesecake filling fresh.
- Allow cookies to come to room temperature before serving for the best flavor and texture.
- These cookies freeze well both before and after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
