Gingerbread Cheesecake Cookies Recipe
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of classic gingerbread with a rich, creamy cheesecake filling. Soft and chewy gingerbread cookies encase a sweet cheesecake center, rolled in a spiced sugar coating for an irresistible holiday treat perfect for cookie exchanges or festive gatherings.
- Prep Time: 40 minutes
- Cook Time: 1 hour 1 minute
- Total Time: 1 hour 41 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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, 3 tablespoons granulated sugar, and vanilla extract. Beat on medium-high speed with an electric mixer until the mixture is fluffy and the sugar dissolves, about 2 minutes. Use a teaspoon to scoop the mixture into 18 small portions on the parchment-lined sheet. Freeze the cheesecake balls until very firm.
- Make the Spiced Sugar: In a small bowl, whisk together 6 tablespoons granulated sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves. Set aside for coating later.
- Preheat Oven and Prepare Flour Mixture: Heat the oven to 350°F (175°C). 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, cream the softened unsalted butter and brown sugar using an electric hand mixer on high speed until fluffy, about 2 minutes. Scrape down the bowl sides as needed.
- Add Wet Ingredients: Mix in the egg yolks, molasses, and vanilla extract on medium speed for about 1 minute until the mixture is well combined and fluffy.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined to form the gingerbread cookie dough.
- Assemble Cookies: Using a 2-tablespoon scoop, portion out 18 dough balls. Flatten each dough ball slightly and place a frozen cheesecake ball in the center. Wrap the dough completely around the cheesecake, rolling to seal and create a ball. Roll each filled cookie dough ball in the spiced sugar mixture. Keep the cheesecake balls frozen until ready to assemble each batch.
- Bake Cookies: Arrange the cookies on the prepared baking sheets, spacing them evenly. Bake about 6 cookies at a time for 11-12 minutes until set but still soft in the center.
- Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving. Enjoy the contrast of warm gingerbread and creamy cheesecake filling.
Notes
- Keep cheesecake balls frozen until assembly to prevent the filling from melting while handling.
- You can prepare the cheesecake filling and freeze it ahead of time for convenience.
- Do not overbake the cookies to keep the centers soft and gooey.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- If desired, add a pinch of ground cardamom to the spiced sugar for extra warmth.
