Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies are a delightful treat that brings together the flavors of holiday spices and creamy cheesecake. These cookies are soft, flavorful, and have a surprise filling that will make anyone smile. They’re perfect for sharing with friends and family during the festive season or enjoying at home any time of the year!

Why Make This Recipe

These cookies are a fun twist on traditional gingerbread. The combination of spiced cookie dough with a creamy cheesecake center creates a unique taste experience. They’re not only delicious but also easy to make. Whether you’re an experienced baker or just starting out, you will enjoy the process of making these delightful cookies. Plus, they make wonderful gifts during the holidays!

How to Make Gingerbread Cheesecake Cookies

Ingredients:

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla extract
6 tbsp (75 g) granulated white sugar (for spiced 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
2 1/2 cups (313 g) all-purpose flour
2 1/2 tsp ground ginger (for cookies)
2 1/2 tsp ground cinnamon (for cookies)
1/2 tsp ground nutmeg (for cookies)
1/4 tsp ground allspice (for cookies)
1/4 tsp ground cloves (for cookies)
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, room temperature
1 tsp vanilla extract (for cookies)
1/3 cup (113 g) unsulphured molasses

Directions:

Line a small baking sheet with parchment paper. In a small bowl, beat together cream cheese, sugar, and vanilla until fluffy (about 2 minutes). Scoop into 18, 2-teaspoon portions onto the baking sheet. Freeze until the cheesecake balls are firm.
In a small bowl, mix sugar, ginger, cinnamon, allspice, nutmeg, and cloves for the spiced sugar. Set aside.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk flour, spices, baking soda, and salt. Set aside.
In a large bowl, cream butter and brown sugar with an electric mixer on high until fluffy, about 2 minutes. Scrape down the bowl as needed.
Add egg yolks, molasses, and vanilla, and mix on medium speed until fluffy.
Add dry ingredients to the wet ingredients and mix on low speed until just combined.
Scoop dough into 18 portions (about 2 tablespoons each). Flatten each portion slightly, place a frozen cheesecake ball in the center, and wrap the dough around it. Roll to form a smooth ball.
Roll each ball in the spiced sugar, coating completely.
Place 6 cookies per baking sheet. Bake for 11-12 minutes.
Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Serve and enjoy these holiday treats with friends and family!

How to Serve Gingerbread Cheesecake Cookies

Serve these cookies warm or at room temperature. They pair perfectly with a cup of hot cocoa, coffee, or tea. You can also dust them with powdered sugar for an extra touch!

How to Store Gingerbread Cheesecake Cookies

Store the cookies in an airtight container at room temperature for up to five days. If you want to keep them longer, you can freeze them. Just make sure to separate layers with parchment paper to prevent sticking.

Tips to Make Gingerbread Cheesecake Cookies

Make sure your cream cheese is cold before whipping it for the filling. This helps it stay firm.
Freeze the cheesecake balls well to avoid melting them during baking.
Use fresh spices for the best flavor in your cookies.

Variations

You can customize these cookies by adding chocolate chips or crushed nuts into the cookie dough. You may also substitute different spices according to your taste preference.

FAQs

1. Can I use a different filling instead of cheesecake?
Yes, you can fill these cookies with chocolate ganache or any favorite filling of your choice.

2. How do I know when the cookies are done baking?
The edges should be set and just starting to brown. The centers might look slightly soft but will firm up as they cool.

3. Can I make the cookie dough in advance?
Absolutely! You can prepare the cookie dough and freeze it. Just make sure to wrap it tightly in plastic wrap before freezing.