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Gingerbread Cheesecake Cookies Recipe

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★★★★★

4.9 from 105 reviews

These Gingerbread Cheesecake Cookies combine the warm, festive spices of gingerbread with a creamy cheesecake center for a delightful holiday treat. Soft, spiced gingerbread cookies envelop a sweet and tangy cheesecake filling, then are rolled in a spiced sugar coating that adds a perfect hint of crunch and spice. Ideal for Christmas cookie exchanges or cozy winter baking.

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 the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, add the cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon vanilla extract. Using an electric mixer on medium-high speed, beat the mixture until it’s fluffy and the sugar has dissolved, about 2 minutes. Then, scoop the cheesecake mixture into 18 portions using a 2-teaspoon measure onto the parchment-lined sheet. Freeze these cheesecake balls until they are very firm.
  2. Make the Spiced Sugar: In a small bowl, combine 6 tablespoons granulated sugar with 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. Whisk well to fully blend the spices into the sugar. Set aside.
  3. Prepare the Gingerbread Cookie Dough: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 teaspoons ground ginger, 2 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, and 1/2 teaspoon baking soda. Set this dry mixture aside.
  4. Cream Butter and Sugar: In a large bowl, using an electric hand mixer or stand mixer with paddle attachment, beat 3/4 cup softened unsalted butter and 3/4 cup packed light brown sugar together on high speed until the mixture is fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
  5. Add Wet Ingredients: Add 2 egg yolks, 1 teaspoon vanilla extract, and 1/3 cup unsulphured molasses to the creamed butter mixture. Mix on medium speed for one minute until combined and fluffy.
  6. Combine Dry and Wet Ingredients: Gradually add the dry flour and spice mixture to the wet mixture while mixing on low speed until just incorporated into a dough.
  7. Assemble Cookies with Cheesecake Filling: Using a 2-tablespoon cookie scoop, portion out 18 balls of dough. Roll each into a ball and slightly flatten it. Place one frozen cheesecake ball in the center and wrap the cookie dough around it, sealing completely and rolling back into a smooth ball. Roll each cookie ball in the prepared spiced sugar mixture. Keep the cheesecake balls frozen until ready to assemble each batch to ensure they stay firm.
  8. Bake the Cookies: Transfer the prepared cookie dough balls to the parchment-lined baking sheets, spacing them adequately. Bake 6 cookies at a time in the preheated oven for 11-12 minutes until the cookies are set and edges are firm but centers remain soft.
  9. Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes to firm up slightly, then transfer them to a wire rack to cool completely. Serve and enjoy the seasonal flavors!

Notes

  • Keeping the cheesecake balls frozen until use is essential to prevent the filling from melting into the cookie dough.
  • Use room temperature egg yolks for better incorporation into the dough.
  • Do not overbake the cookies; they should be soft and tender with a slightly firmer exterior.
  • The spiced sugar can be adjusted to your preferred level of spice and sweetness.
  • Cookies can be stored in an airtight container for up to 3 days or frozen for longer storage.

Keywords: gingerbread, cheesecake, holiday cookies, Christmas, spiced cookies, festive baking, cream cheese filling

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