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Gingerbread Cheesecake Cookies Recipe

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★★★★★

4.5 from 114 reviews

These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of classic gingerbread with a creamy cheesecake filling. Soft, chewy cookies are infused with festive spices and a luscious cream cheese center, making them a perfect holiday treat or cozy dessert for any occasion.

Ingredients

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

  1. Prepare the Cheesecake Filling: In a mixing bowl, beat the cold cream cheese until smooth. Add granulated sugar and vanilla extract, then continue to beat until creamy and well combined. Set aside in the fridge to keep chilled.
  2. Make the Spiced Sugar: Mix together granulated sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves in a small bowl. This will be used to coat the cookies before baking for extra flavor and a subtle crunch.
  3. Mix Dry Ingredients: In a large bowl, whisk together flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Ensure the spices and leavening agents are evenly distributed.
  4. Cream Butter and Sugar: In another bowl, use a hand mixer or stand mixer to beat the softened butter and packed light brown sugar until light and fluffy. This usually takes about 3-5 minutes.
  5. Add Egg Yolks and Molasses: Beat in the egg yolks, vanilla extract, and molasses to the butter mixture until well combined, scraping down the bowl as needed.
  6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet mixture and mix until just combined to form a dough. Avoid overmixing to keep the cookies tender.
  7. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour to firm up, making it easier to handle and shaping the cookies.
  8. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Form and Fill Cookies: Roll the dough into small balls, flatten slightly, then place a small dollop of the chilled cheesecake filling in the center. Fold the dough around the filling, sealing it inside completely, then gently roll into balls again.
  10. Coat Cookies: Roll each filled cookie ball in the prepared spiced sugar to coat evenly.
  11. Bake: Place the coated cookies on the prepared baking sheets spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set and the tops crack slightly.
  12. Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The centers will remain soft and creamy.

Notes

  • Using cold cream cheese for the filling helps it hold its shape inside the cookies better during baking.
  • Do not overfill the cookies with cheesecake to avoid leakage while baking.
  • Chilling the dough is crucial for handling and helps maintain the soft texture of the cookies.
  • Store cookies in an airtight container in the refrigerator for up to 5 days to keep the cheesecake filling fresh.
  • These cookies can also be frozen for up to 2 months; thaw in the fridge before serving.

Keywords: gingerbread cookies, cheesecake cookies, holiday cookies, spiced cookies, gingerbread dessert, creamy filling, festive cookies

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