Gingerbread Cheesecake Cookies Recipe
Introduction
These Gingerbread Cheesecake Cookies combine the warm spices of classic gingerbread with a rich, creamy cheesecake center. Perfect for holiday celebrations or cozy afternoons, they offer a delightful balance of soft cookie and tangy filling.
Ingredients
- 125 g cream cheese (softened to room temperature)
- 75 g powdered sugar
- 1/2 teaspoon vanilla extract
- 250 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 150 g unsalted butter (softened to room temperature)
- 100 g brown sugar
- 50 g granulated sugar
- 100 g cooking molasses
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 50 g granulated sugar (for rolling)
Instructions
- Step 1: Prepare the cheesecake filling by lining a plate with parchment paper. In a small bowl, beat the softened cream cheese with powdered sugar and 1/2 teaspoon vanilla extract until smooth and creamy. Scoop out small 1-tablespoon dollops onto the parchment and freeze for at least 1 hour until firm.
- Step 2: For the gingerbread cookies, line a baking sheet and a flat surface with parchment paper. In a medium bowl, mix the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- Step 3: In a large bowl, beat the softened butter until creamy. Add brown sugar and 50 g granulated sugar and beat until fluffy. Mix in the molasses, then add the egg and 2 teaspoons vanilla extract, mixing until combined.
- Step 4: Gradually add the flour mixture to the wet ingredients, mixing on low until mostly combined. Finish mixing with a spatula to avoid overmixing.
- Step 5: Scoop 4-tablespoon portions of cookie dough onto the lined surface and chill in the fridge for at least 2 hours or overnight until firm.
- Step 6: Preheat the oven to 350°F (175°C). Place 50 g granulated sugar in a shallow dish for rolling.
- Step 7: To assemble, either flatten cookie dough into a sheet, place a frozen cheesecake dollop in the center, and wrap the dough around it; or split dough in half, form two rounds, sandwich cheesecake in between, and seal edges.
- Step 8: Roll each filled cookie dough ball in your hands, then coat thoroughly in granulated sugar. Place on the baking sheet about 2 inches apart.
- Step 9: Bake for 10-11 minutes, until edges are set and the surface is puffy with slight cracks.
- Step 10: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use room temperature ingredients for easier mixing and better texture.
- Chilling the dough overnight enhances the flavor and prevents cookies from spreading too much during baking.
- For extra festive flavor, add a pinch of allspice or cardamom to the dry spices.
- Try substituting half the molasses with honey for a lighter sweetness.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies after baking and cool completely; thaw at room temperature before serving. Reheating is not necessary but can be done briefly in a low oven if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cheesecake filling ahead of time?
Yes, you can prepare the cheesecake dollops and freeze them for up to 2 days before assembling the cookies.
What if I don’t have molasses?
Use dark corn syrup or a combination of honey and brown sugar as a substitute, although the flavor will be slightly different.
Print
Gingerbread Cheesecake Cookies Recipe
- Total Time: 3 hours 31 minutes
- Yield: About 12–15 cookies 1x
Description
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of classic gingerbread with a creamy, tangy cheesecake center. Soft, chewy gingerbread cookies encase luscious dollops of sweetened cream cheese, making for an irresistible holiday treat that’s both festive and comforting.
Ingredients
Scale
Cheesecake Filling
- 125 g cream cheese, softened to room temperature
- 75 g powdered sugar
- 1/2 teaspoon vanilla extract
Gingerbread Cookies
- 250 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 150 g unsalted butter, softened to room temperature
- 100 g brown sugar
- 50 g granulated sugar
- 100 g cooking molasses
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 50 g granulated sugar (for rolling)
Instructions
- Prepare Cheesecake Filling: Line a plate with parchment paper. Use an electric hand mixer to beat the softened cream cheese until creamy. Add powdered sugar and 1/2 teaspoon vanilla extract, then beat on low speed until smooth and well combined.
- Scoop Cheesecake Dollops: Use a 1-tablespoon cookie scooper or spoon to drop small dollops of the cheesecake mixture onto the lined plate.
- Freeze Cheesecake Dollops: Freeze the cheesecake dollops for at least 1 hour until firm enough to hold their shape but not fully solid. This helps them maintain form when baking inside the cookie.
- Prepare Gingerbread Dry Mix: In a medium bowl, stir together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat softened butter with brown sugar and granulated sugar using a hand mixer until creamy and fluffy.
- Add Wet Ingredients: Beat in molasses thoroughly, then add egg and 2 teaspoons vanilla extract, mixing on low speed until combined.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients, mixing first on low speed until mostly combined, then finish incorporating with a spatula to avoid overmixing.
- Scoop Cookie Dough: Use a 4-tablespoon scooper to portion the dough onto a parchment-lined surface. Place scoops close together.
- Chill Cookie Dough: Refrigerate the dough for at least 2 hours or overnight until solid and easier to handle.
- Preheat Oven and Prepare Sugar for Rolling: Preheat oven to 350°F (175°C). Place granulated sugar for rolling into a shallow dish.
- Stuff Cookies with Cheesecake: Either flatten cookie dough by hand into a sheet, place a frozen cheesecake dollop in the center, then fold dough around to seal; or divide dough into two rounds, sandwich the cheesecake between them, and pinch edges to seal completely.
- Roll Cookies in Sugar: Roll each stuffed dough ball in your hands to smooth it, then roll it in granulated sugar to coat. Place on parchment-lined baking sheet spaced about 2 inches apart to allow spreading.
- Bake Cookies: Bake for 10-11 minutes, until edges are set and tops are slightly cracked and puffy.
- Cool Cookies: Allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
- Freezing the cheesecake filling is essential to prevent it from melting too much while baking.
- Chilling the gingerbread dough before assembly and baking helps the cookies hold their shape better.
- Use room temperature ingredients for smoother mixing and better texture.
- The cookies will spread during baking, so leave enough space between them on the baking sheet.
- Adjust baking time slightly depending on your oven; watch for set edges and a cracked surface as a doneness indicator.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerbread cookies, cheesecake filling, holiday cookies, spiced cookies, cream cheese cookies, holiday dessert
