Description
These Gingerbread Cheesecake Cookies offer a delightful twist on the classic gingerbread cookie by adding a creamy cheesecake filling. Each bite reveals layers of holiday spice balanced by the rich, smooth cheesecake center, perfect for satisfying seasonal cravings. Coated in spiced sugar, they’re as pretty as they are delicious. Easy to make and incredibly festive, these cookies are a standout addition to any holiday table. Whether you’re serving them at a family gathering or giving them as gifts, these cookies will impress all who try them. They’re the perfect cozy treat for gingerbread lovers everywhere!
Ingredients
Units
Scale
For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
For the 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
For the 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: In a small mixing bowl, beat together cream cheese, sugar, and vanilla until fluffy. Scoop into 18 small (2 tsp) portions and freeze until firm.
- Prepare the Spiced Sugar: Mix the sugar and spices in a small bowl. Set aside.
- Make the Cookie Dough: Preheat the oven to 350°F (175°C). Line baking sheets with parchment. Whisk together flour, spices, baking soda, and salt.
- Cream butter and brown sugar on high speed until fluffy (2 minutes), then beat in egg yolks, molasses, and vanilla.
- Combine dry and wet ingredients on low speed. Form dough into 18 balls (2 tbsp each), flatten slightly, place a frozen cheesecake portion in each, cover, roll, and coat in spiced sugar.
- Bake: Arrange on baking sheet and bake 11-12 minutes. Cool before serving.
- Prep Time: 1 hour 30 minutes
- Cook Time: 11 minutes
Nutrition
- Serving Size: 18 cookies
- Calories: 155 kcal