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Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies: A Cozy Holiday Treat

Gingerbread Cheesecake Cookies blend soft gingerbread with a creamy cheesecake center for an unforgettable holiday treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Freezing Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese Use full-fat for best results.
  • 1/3 cup Granulated Sugar Can substitute with coconut sugar.
  • 1 teaspoon Vanilla Extract Pure vanilla is recommended.
For the Cookie Dough
  • 2 cups All-Purpose Flour Can substitute with gluten-free blend.
  • 1 teaspoon Baking Soda Ensure it's fresh for proper leavening.
  • 1/4 cup Granulated Sugar For coating.
  • 2 teaspoons Ground Ginger Freshly ground offers more vibrant flavor.
  • 1 teaspoon Ground Cinnamon Can swap with nutmeg.
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Allspice
  • 1/4 teaspoon Ground Cloves
  • 1/2 cup Unsalted Butter Use softened.
  • 1/2 cup Light Brown Sugar Can use dark brown for a more intense flavor.
  • 2 large Egg Yolks Using large eggs is advisable.
  • 1/4 cup Unsulphured Molasses Can replace with honey.
For Coating
  • 1/4 cup Granulated Sugar Mix with spices for extra flavor.
  • 1 teaspoon Ground Ginger For coating.
  • 1 teaspoon Ground Cinnamon For coating.

Equipment

  • mixing bowl
  • Stand mixer
  • Parchment Paper
  • cookie scoop
  • Baking Sheet

Method
 

Preparation
  1. Prepare the filling by beating cream cheese with granulated sugar and vanilla extract until fluffy. Freeze in small balls for 30 minutes.
  2. Mix dry ingredients: flour, baking soda, ginger, cinnamon, nutmeg, allspice, and cloves in a bowl.
  3. Cream together softened butter and light brown sugar until light and fluffy, about 2-3 minutes.
  4. Combine egg yolks, molasses, and vanilla with the butter-sugar mixture, mixing until smooth.
  5. Gradually mix in dry ingredients until a soft dough forms; do not overmix.
  6. Scoop dough and wrap around frozen cheesecake filling, rolling into a ball.
  7. Coat each ball in spiced sugar, rolling thoroughly to ensure complete coverage.
  8. Bake at 350°F for 11-12 minutes until edges are set and centers soft. Cool for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 80mgPotassium: 50mgSugar: 8gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Weigh flour for accuracy, chill filling well, and avoid overmixing to maintain tenderness.

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