Description
Gingerbread Cheesecake Cookies – Irresistible blend of gingerbread spices and creamy cheesecake filling. Perfect holiday treat!
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) packed dark brown sugar
- ⅓ cup (113g) molasses (not blackstrap)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 8 oz (226g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- ⅓ cup (67g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Step 1: Begin by making the cheesecake filling first. In a medium bowl, beat the softened cream cheese until completely smooth and free of lumps. Add the sugar, vanilla extract, and pinch of salt, then beat until well combined and creamy. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate while you prepare the cookie dough.
- Step 2: For the Gingerbread Cheesecake Cookie dough, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt in a medium bowl. Set aside. In a large bowl using a hand mixer or in a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together until light and fluffy, about 2-3 minutes. Add the molasses, egg, and vanilla, beating until well incorporated, scraping down the sides of the bowl as needed.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be slightly sticky. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to overnight.
- Step 4: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a small bowl, mix the granulated sugar and cinnamon for rolling. Remove the chilled dough from the refrigerator. Using a cookie scoop or tablespoon, measure out approximately 1½ tablespoons of dough and roll into balls.
- Step 5: Roll each ball in the cinnamon-sugar mixture until completely coated. Place on the prepared baking sheets, leaving about 2 inches between each cookie. Using your thumb or the back of a rounded measuring spoon, make a deep indentation in the center of each cookie. Remove the cheesecake filling from the refrigerator and transfer to a piping bag or use a small spoon to fill each indentation with about 1 teaspoon of the cheesecake mixture.
- Step 6: Bake the Gingerbread Cheesecake Cookies for 10-12 minutes, or until the edges are set but the centers still look slightly underdone. The cheesecake filling should be just set but still slightly soft in the center. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 calories
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg