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Gingerbread Cheesecake Cookies Recipe

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3.8 from 4 reviews

Indulge in these delightful Gingerbread Cheesecake Cookies, perfectly combining the warm, spicy flavors of gingerbread with a creamy cheesecake center. These cookies boast a tender, subtly spiced exterior rolled in a cinnamon-ginger sugar blend, hiding a luscious frozen cream cheese filling that bakes into a soft, melty surprise. Perfect for holiday treats or any time you desire a festive, rich dessert that impresses with every bite.

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

  1. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, add the cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract. Using an electric mixer on medium-high speed, beat until the mixture is fluffy and the sugar is fully dissolved, about 2 minutes. Scoop the mixture into eighteen 2-teaspoon portions onto the prepared baking sheet. Freeze these cheesecake balls until they are firm and fully frozen.
  2. Mix Spiced Sugar: In a small bowl, combine 6 tablespoons granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves. Whisk together thoroughly and set aside for coating the cookies later.
  3. Prepare Oven and Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper for baking the cookies.
  4. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 2 1/2 teaspoons ground ginger, 2 1/2 teaspoons ground cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set this flour mixture aside.
  5. Cream Butter and Sugar: In a large bowl, using an electric hand mixer or stand mixer with paddle attachment, cream the softened butter and light brown sugar together on high speed until fluffy and pale, about 2 minutes. Scrape down the sides of the bowl as needed.
  6. Add Wet Ingredients: Add the egg yolks, molasses, and 1 teaspoon vanilla extract to the creamed butter and sugar mixture. Continue mixing on medium speed for about one minute until well combined and fluffy.
  7. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined to form the gingerbread cookie dough.
  8. Assemble Cookies: Using a 2-tablespoon cookie scoop, portion out eighteen dough portions. Roll each into a ball. Slightly flatten each dough ball and place a frozen cheesecake ball in the center. Carefully wrap the cookie dough around the cheesecake, sealing it completely, then roll again to form a smooth ball. Roll each cookie ball in the previously prepared spiced sugar. Keep the cheesecake balls frozen until ready to assemble each batch.
  9. Bake Cookies: Arrange the cookies spaced evenly on the parchment-lined baking sheets, about six per sheet. Bake in the preheated oven for 11 to 12 minutes, or until the edges are set but the centers remain soft.
  10. Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy these delightful, creamy-centered gingerbread treats!

Notes

  • Keep the cheesecake balls well frozen until encasing in dough to prevent melting and ensure even baking.
  • Use room temperature egg yolks for better incorporation into the dough.
  • You can prepare the cheesecake balls ahead of time and keep them frozen for convenient baking later.
  • Ensure to seal the cookie dough completely around the cheesecake to avoid leakage during baking.
  • Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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