Description
Delight in the festive flavors of these Gingerbread Cheesecake Cookies, featuring a tender spiced gingerbread dough wrapped around a creamy, tangy cheesecake center. Perfectly soft and chewy with a luscious filling, these cookies combine the warmth of classic holiday spices with the rich smoothness of cream cheese for an irresistible treat.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt
Wet Ingredients and Sugars
- 3/4 cup unsalted butter, softened
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar (for dough)
- 1 large egg
- 1/3 cup molasses
- 1 tsp vanilla extract (for dough)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1/2 tsp vanilla extract (for filling)
Instructions
- Make the cheesecake filling: Beat together the softened cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Scoop the mixture into small balls, about 1 teaspoon each, and place them on a baking sheet or plate. Freeze for 30 to 60 minutes to firm up before assembling the cookies.
- Prepare the gingerbread dough: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. In a separate large bowl, cream the softened unsalted butter, dark brown sugar, and 1/4 cup granulated sugar until light and fluffy. Beat in the egg, molasses, and 1 teaspoon vanilla extract until combined. Gradually add the dry ingredients to the wet ingredients, incorporating well to form a smooth dough. Cover and chill the dough for 1 hour to firm up.
- Assemble the cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of the chilled gingerbread dough and flatten it in your palm. Place one chilled cheesecake ball in the center, then carefully wrap the dough around the filling, fully enclosing it. Roll the assembled dough into a smooth ball to seal.
- Bake the cookies: Arrange the cookies spaced evenly on the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the cookies remain soft. Remove from oven and allow cookies to cool completely on the baking sheet before serving to let the cheesecake center set slightly.
Notes
- Freezing the cheesecake balls prevents the filling from melting too quickly during baking, ensuring a creamy center.
- Chilling the dough helps achieve a thicker, easier-to-handle dough that won’t spread too much while baking.
- Store cookies in an airtight container in the refrigerator to keep the cheesecake filling fresh.
- For extra festivity, dust the cooled cookies with powdered sugar or drizzle with a simple glaze.
- These cookies can be made a day ahead and kept refrigerated or frozen for longer storage.
