Description
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of gingerbread with a creamy cheesecake filling. Soft and chewy on the outside with a rich, sweet surprise inside, these cookies are perfect for holiday gatherings or any cozy occasion.
Ingredients
Filling:
- 5 ounces (2/3 cup) cream cheese, softened
- 2/3 cup confectioners’ sugar
Cookies:
- 1 cup unsalted butter, softened
- 1-1/4 cups packed brown sugar
- 1/4 cup sugar plus more for rolling
- 1 large egg, room temperature
- 1/3 cup molasses
- 1 teaspoon vanilla extract
- 2-3/4 cups all-purpose flour
- 2-1/2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking powder
Instructions
- Make and freeze the cheesecake filling: In a small bowl, beat the softened cream cheese and confectioners’ sugar until smooth. Measure the mixture by heaping tablespoonfuls and place them on a parchment-lined baking sheet. Freeze the balls for 1-1/2 hours until firm.
- Make the dough: In a large bowl, cream together the unsalted butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy, about three to five minutes. Beat in the egg, molasses, and vanilla extract, scraping down the sides of the bowl as needed. In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, baking soda, and baking powder. Gradually add the dry ingredients into the wet mixture, beating until just combined.
- Divide and fill the dough: Scoop the dough by quarter cupfuls onto parchment-lined baking sheets. Flatten each portion of dough using your hands or the bottom of a measuring cup. Quickly place a frozen cheesecake filling ball in the center of each dough disk. Wrap the dough around the filling to fully encase it, then shape into a ball. Roll the balls in granulated sugar and refrigerate for 45 minutes.
- Bake the cookies: Preheat the oven to 350°F (175°C). Arrange the dough balls about 2 inches apart on parchment-lined baking sheets. Bake for 15 to 16 minutes, or until the edges are slightly crinkly. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough wrapped around the filling helps cookies hold their shape and prevents spreading during baking.
- Use room temperature ingredients for smoother mixing and better texture.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- For a stronger cheesecake flavor, add a teaspoon of lemon juice or vanilla extract to the filling mixture.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
