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Gingerbread Cheesecake Cookies Recipe

Gingerbread Cheesecake Cookies Recipe
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★★★★★

5.3 from 22 reviews

Gingerbread Cheesecake Cookies combine the warm, spiced flavors of traditional gingerbread with a creamy, tangy cheesecake center. These festive cookies feature a soft molasses-spiced dough wrapped around frozen cheesecake balls, rolled in spiced sugar, then baked to perfection. Perfect for holiday gatherings or a cozy treat any time of year.

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 Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, add cold cream cheese, granulated sugar, and vanilla extract. Mix on medium-high speed with an electric mixer until fluffy and sugar is dissolved, about 2 minutes. Scoop mixture into 18 portions, about 2 teaspoons each, onto baking sheet. Freeze until firm.
  2. Make Spiced Sugar: In a small bowl, whisk together granulated white sugar, ground ginger, ground cinnamon, allspice, nutmeg, and cloves. Set aside.
  3. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  4. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, spices (ginger, cinnamon, nutmeg, allspice, cloves), baking soda, and salt. Set aside.
  5. Cream Butter and Sugar: In a large bowl, cream softened unsalted butter and packed light brown sugar together using an electric or stand mixer on high speed until fluffy, about 2 minutes. Scrape down the sides as needed.
  6. Add Wet Ingredients: Add room temperature egg yolks, molasses, and vanilla extract to butter mixture. Mix on medium speed for 1 minute until fluffy and combined.
  7. Combine Wet and Dry Ingredients: Add dry flour mixture to the wet ingredients and mix on low speed until just combined to form the dough.
  8. Assemble Cookies: Using a 2 tablespoon cookie scoop, portion dough into 18 balls. Flatten each slightly, place a frozen cheesecake ball in the center, then fold dough around to fully encase cheesecake. Roll sealed dough balls in prepared spiced sugar. Keep cheesecake balls frozen until ready to use.
  9. Bake Cookies: Place 6 cookies per baking sheet and bake for 11-12 minutes at 350°F (175°C) until edges are set but centers remain soft.
  10. Cool and Serve: Let baked cookies cool on cookie sheets for 10 minutes, then transfer to wire racks to cool completely before serving.

Notes

  • Keep cheesecake balls frozen until assembly to prevent leakage during baking.
  • If you prefer a stronger ginger flavor, you can increase ground ginger slightly in the dough and spiced sugar.
  • Use room temperature egg yolks to better incorporate into the batter.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For easier handling, chill the assembled cookies briefly in the refrigerator before baking if the dough becomes too soft.

Nutrition

Keywords: gingerbread cookies, cheesecake cookies, holiday cookies, spiced cookies, molasses cookies, festive dessert

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