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Gingerbread Cheesecake Cookies Recipe

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★★★★★

4.6 from 85 reviews

These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of gingerbread with a rich, creamy cheesecake center. Soft, molasses-sweetened cookies envelop a frozen cheesecake filling, then are coated in a fragrant spiced sugar for a perfectly festive treat that’s both delicious and visually appealing.

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

  1. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, add the cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed for about 2 minutes until the mixture is fluffy and the sugar is fully dissolved.
  2. Portion and Freeze Cheesecake: Scoop the cheesecake mixture into 18 portions, each about 2 teaspoons, and place them on the prepared cookie sheet. Freeze these cheesecake balls until they are firm and fully frozen.
  3. Make Spiced Sugar: In a small bowl, whisk together the granulated sugar and all the spices (ground ginger, cinnamon, allspice, nutmeg, and cloves). Set this mixture aside for coating the cookies later.
  4. Prepare Oven and Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
  5. Mix Dry Ingredients for Cookies: In a medium bowl, whisk together the all-purpose flour, ground spices (ginger, cinnamon, nutmeg, allspice, cloves), baking soda, and salt. Set aside.
  6. Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer with paddle attachment to cream the softened unsalted butter and packed light brown sugar on high speed until fluffy—about 2 minutes. Scrape down sides as needed.
  7. Add Wet Ingredients: To the butter-sugar mixture, add egg yolks, molasses, and vanilla extract. Mix on medium speed for about 1 minute until well combined and fluffy.
  8. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed until just combined into a dough.
  9. Assemble Cookies: Using a 2-tablespoon cookie scoop, scoop 18 portions of dough and roll each into a ball. Flatten each dough ball slightly. Place one frozen cheesecake ball in the center, then wrap the dough around it completely, rolling again into a smooth ball ensuring the cheesecake is fully enclosed.
  10. Coat Cookies: Roll each cookie dough ball in the prepared spiced sugar mixture to coat evenly. Keep the cheesecake balls refrigerated or frozen until needed to prevent melting during assembly.
  11. Bake Cookies: Place the coated dough balls on the prepared baking sheets, spacing them evenly. Bake 6 cookies at a time for 11-12 minutes in the preheated oven, until cookies are set around the edges but still soft in the middle.
  12. Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Serve once cooled and enjoy the blend of creamy cheesecake center with spiced gingerbread cookie.

Notes

  • Keep cheesecake balls frozen until ready to use to prevent melting when assembling cookies.
  • Use parchment paper on baking sheets to avoid sticking and ensure even baking.
  • You can prepare the cheesecake filling and freeze it ahead of time, making the assembly quicker on baking day.
  • Be careful not to overbake to keep the cookies soft and chewy with a creamy center.
  • For best flavor, use unsulphured molasses and fresh ground spices.

Keywords: Gingerbread Cookies, Cheesecake Filling, Holiday Cookies, Spiced Cookies, Molasses Cookies

Find it online: https://platedbyemma.com/gingerbread-cheesecake-cookies-recipe/