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Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies That Steal the Holiday Show

These Gingerbread Cheesecake Cookies blend soft gingerbread with creamy cheesecake for a delightful holiday treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Freezing Time 1 hour
Total Time 1 hour 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 6 oz Cream Cheese ensures a creamy filling; keep it cold for easy mixing.
  • 3 tbsp Granulated White Sugar sweetens the filling; substitute with brown sugar for a richer taste.
  • 1/2 tsp Vanilla Extract enhances flavor; use pure vanilla for the best aroma.
For the Cookie Dough
  • 6 tbsp Granulated White Sugar adds sweetness; can interchange with light brown sugar for a deeper flavor.
  • 3/4 cup Unsalted Butter softened, enriches cookies with moisture; can use salted butter but reduce salt in the recipe.
  • 3/4 cup Light Brown Sugar packed, brings chewiness and sweetness; use light molasses if desired.
  • 2 large Egg Yolks at room temperature, bind ingredients while adding richness; ensure you don’t replace with whole eggs for the right texture.
  • 1/3 cup Unsulphured Molasses gives moisture and depth; maple syrup can be a different flavor alternative.
For the Dry Ingredients
  • 2 1/2 cups All-Purpose Flour provides structure; remember to spoon and level your flour for accuracy.
  • 2 1/2 tsp Ground Ginger the hero spice for flavor; fresh ginger can be an alternative with adjusted amounts.
  • 2 1/2 tsp Ground Cinnamon enhances warmth; opt for Ceylon cinnamon for a softer touch.
  • 1/2 tsp Ground Nutmeg adds a warm and nutty flavor; freshly grated nutmeg heightens the taste.
  • 1/4 tsp Ground Allspice complements the spice blend; can replace with a pinch more cinnamon if needed.
  • 1/4 tsp Ground Cloves depth in flavor; can be safely omitted if not available.
  • 1 tsp Baking Soda helps the cookies rise lightly; ensure it’s fresh for optimal results.
For the Spiced Sugar Coating
  • 1/2 cup Granulated Sugar for rolling the cookies; adds a sweet finish with a festive spice kick!
  • 1/2 tsp Ground Ginger complements the spiced sugar; the perfect touch to enhance the flavor of these gingerbread cheesecake cookies.
  • 1/2 tsp Ground Cinnamon brings warmth in the coating; enhances the overall festive theme.

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • Whisk
  • electric mixer

Method
 

Step‑by‑Step Instructions for Gingerbread Cheesecake Cookies
  1. Begin by beating 6 ounces of cold cream cheese, 3 tablespoons of sugar, and 1/2 teaspoon of vanilla extract in a mixing bowl until fluffy, which should take about 3 minutes. Once creamy, scoop the mixture into small, even portions and shape them into balls. Place these onto a parchment-lined tray and freeze for at least 1 hour, ensuring they are firm to the touch before using.
  2. In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of ground ginger, 2 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground allspice, 1/4 teaspoon of ground cloves, 1 teaspoon of baking soda, and a pinch of salt until well combined. In another bowl, cream together 3/4 cup of softened unsalted butter and 3/4 cup of packed light brown sugar until fluffy, approximately 4 minutes.
  3. Next, beat in 2 room-temperature egg yolks, 1/3 cup of unsulphured molasses, and 1 teaspoon of vanilla extract into the butter-sugar blend until smooth. Gradually add the dry flour mixture to this wet mixture, mixing on low speed until a soft dough forms. You’re aiming for a thick, pliable dough with a warm, spicy aroma, ready to embrace the cheesecake filling.
  4. Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper. Scoop out a generous tablespoon of cookie dough and flatten it into a disk. Place a frozen cheesecake ball in the center, fold the dough around it, and roll it into a ball. Repeat until all the dough and cheesecake filling is used, and then roll each ball in a mix of 1/2 cup granulated sugar, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground cinnamon for an extra festive touch.
  5. Arrange the assembled Gingerbread Cheesecake Cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake them in the preheated oven for 11-12 minutes, until the edges are lightly golden but the centers remain soft. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack, allowing them to finish cooling completely and set their wonderful, creamy filling inside.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 80mgPotassium: 70mgFiber: 1gSugar: 14gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Allow the baked cookies to cool completely on the wire rack to ensure the filling sets well without becoming runny. These Gingerbread Cheesecake Cookies can be frozen before baking; just place them on a tray to freeze, then transfer to a container for later enjoyment.

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