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Gingerbread Cheesecake Cookies Recipe

Gingerbread Cheesecake Cookies Recipe
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★★★★★

4.9 from 15 reviews

Delight in the festive flavors of Gingerbread Cheesecake Cookies, combining spiced gingerbread dough with a creamy cheesecake center. These soft, chewy cookies are coated in a fragrant spiced sugar blend, making them perfect for holiday gatherings or cozy winter treats.

Ingredients

Scale

For the Cheesecake Filling

  • 6 oz cream cheese, cold
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract

For the Spiced Sugar Coating

  • 6 tablespoons granulated sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

For the Gingerbread Cookies

  • 2 1/2 cups all-purpose flour (spooned and leveled)
  • 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
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 2 egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup unsulphured molasses

Instructions

  1. Make cheesecake filling: In a bowl, beat the cold cream cheese with granulated sugar and vanilla extract until the mixture is smooth and fluffy. Scoop the mixture into 18 small balls, approximately 2 teaspoons each, and place them on a tray. Freeze these balls until firm to ensure they hold their shape during baking.
  2. Prepare spiced sugar: Combine granulated sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves in a small bowl. Mix thoroughly and set aside to coat the cookies later for a flavorful crunch.
  3. Make cookie dough: In a separate bowl, whisk together the all-purpose flour, ground spices (ginger, cinnamon, nutmeg, allspice, cloves), salt, and baking soda. In a large bowl, beat the softened unsalted butter and packed light brown sugar on medium speed for about 2 minutes until light and fluffy. Add the egg yolks, molasses, and vanilla extract, mixing to combine. Gradually add the dry ingredients to the wet mixture, mixing until a thick, cohesive dough forms.
  4. Assemble cookies: Divide the dough into 18 equal portions, about 2 tablespoons each, and roll them into balls. Flatten each dough ball slightly and place a frozen cheesecake ball in the center. Carefully wrap the dough around the filling, sealing it completely, then roll into a smooth ball.
  5. Coat and bake: Roll each assembled cookie in the prepared spiced sugar until evenly coated. Place the cookies on a parchment-lined baking sheet, spacing them adequately (about 2 inches apart). Bake in a preheated oven at 350°F (175°C) for 11 to 12 minutes, working in batches of six cookies at a time. After baking, allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Freezing the cheesecake filling balls before assembly helps prevent melting during baking.
  • Ensure the dough is well chilled if it becomes too soft to handle.
  • You can make the cookies a day ahead and store them in an airtight container at room temperature.
  • The spiced sugar can be adjusted to your taste by altering the proportions of the spices.
  • For a stronger molasses flavor, use dark or robust molasses instead of mild.

Nutrition

Keywords: gingerbread cookies, cheesecake filling, holiday cookies, spiced cookies, festive desserts, molasses cookies

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