Description
Delightful cookies combining holiday spices and creamy cheesecake filling, perfect for sharing during the festive season.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
For best results, freeze the cheesecake balls well before baking. Store cookies in an airtight container for up to five days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cookies, gingerbread, cheesecake, holiday dessert, festive treats