Description
These Gingerbread Cheesecake Cookies combine spicy, aromatic gingerbread cookies with a creamy, tangy cheesecake filling. The luscious cream cheese center is frozen before being wrapped in spiced cookie dough and rolled in a fragrant spiced sugar mixture, creating a unique bite-sized treat perfect for holiday celebrations or cozy gatherings.
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
- 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. Using an electric mixer on medium-high speed, beat the mixture until fluffy and the sugar is fully dissolved, about 2 minutes. Scoop the cheesecake mixture into 18 portions, each about 2 teaspoons, and place them onto the lined baking sheet. Freeze the cheesecake balls until very firm.
- Mix the Spiced Sugar: In a small bowl, whisk together the granulated sugar, ground ginger, ground cinnamon, ground allspice, ground nutmeg, and ground cloves until evenly combined. Set this spiced sugar mixture aside.
- 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 all-purpose flour, spices (ginger, cinnamon, nutmeg, allspice, cloves), baking soda, and salt. Set aside. In a large bowl, using an electric hand mixer on high speed, cream the softened unsalted butter and light brown sugar until fluffy, approximately 2 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients to Cookie Dough: To the creamed butter and sugar, add the egg yolks, molasses, and vanilla extract. Mix on medium speed for one minute until the mixture is light and fluffy. Gradually add the dry flour and spice mixture to the wet ingredients, mixing on low speed until just combined.
- Assemble the Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 18 balls. Flatten each dough ball slightly with your hands. Place one frozen cheesecake ball in the center of each flattened dough portion. Carefully wrap the dough around the cheesecake ball and roll it into a smooth ball, ensuring the cheesecake is completely enclosed. Roll each ball in the prepared spiced sugar mixture to coat evenly.
- Bake: Place the prepared cookie balls on the lined baking sheets, spacing them to allow for spreading (bake 6 cookies at a time). Bake in the preheated oven for 11 to 12 minutes, until the cookies are set but centers remain soft.
- Cool and Serve: Allow the cookies to cool for 10 minutes on the baking sheet to set, then transfer them to a wire rack to cool completely before serving. Enjoy these festive treats once cooled.
Notes
- Keep the cheesecake balls frozen until ready to use to prevent them from melting when wrapping with cookie dough.
- Make sure to cover the cheesecake filling completely with cookie dough to avoid leakage during baking.
- The spiced sugar coating adds an extra layer of flavor and texture; rolling the dough balls generously ensures a delicious crust.
- If you don’t have an electric mixer, you can cream the butter and sugar manually using a strong wooden spoon, though it will take longer to achieve fluffiness.
- For best results, chill the dough slightly if it becomes too soft to handle when shaping.
- Store baked cookies in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie (approx. 40 g)
- Calories: 210
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1.2 g
- Protein: 3 g
- Cholesterol: 45 mg
