Gingerbread Cheesecake Cookies
Soft gingerbread cookies, sweet cheesecake filling, and a coating of spiced sugar make these Gingerbread Cheesecake Cookies a fun holiday treat! Each cookie has a creamy surprise in the middle, with plenty of gingerbread flavor in every bite.
Servings: 16 cookies
Calories: 291kcal
Ingredients
Cheesecake Filling
- 6 ounces (170 g) cream cheese, softened
- ¼ cup (31 g) confectioners' sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
Gingerbread Cookies
- 2 ½ cups (312.5 g) all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- ⅓ cup (113 g) unsulphured molasses
- 2 teaspoons vanilla extract
Spiced Sugar
- ⅓ cup (67 g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
Instructions
Cheesecake Filling
- Line a baking sheet or plate with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, confectioners' sugar, vanilla, and salt until smooth and creamy.
- Scoop the filling into 16 portions, about 2 teaspoons each, onto the prepared baking sheet.
- Freeze for 30 to 45 minutes, or until firm enough to handle.
Gingerbread Cookie Dough
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed for 2 to 3 minutes, or until light and creamy.
- Add the egg, molasses, and vanilla. Mix until completely combined, scraping down the sides of the bowl as needed.
- With the mixer on low speed, gradually add the dry ingredients. Mix just until combined.
- Cover the dough and refrigerate for 30 minutes, or until firm enough to handle.
Spiced Sugar
- In a small bowl, combine the granulated sugar, cinnamon, and ginger. Set aside.
Assemble
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Divide the chilled cookie dough into 16 equal portions.
- Working with one portion at a time, divide the dough roughly in half. Flatten one half into a disc and place one frozen cheesecake portion in the center.
- Flatten the remaining dough and place it over the filling.
- Bring the edges together and pinch to seal the cheesecake filling completely inside. Gently roll the dough between your palms to form a ball, checking for cracks or openings.
- Roll the cookie dough ball in the spiced sugar and place it on the prepared baking sheet.
- Repeat with the remaining dough and filling, leaving about 2 inches between each cookie.
Bake
- Bake for 11 to 13 minutes, or until the edges are set and the tops are crackled. The centers should still look slightly soft.
- Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Nutrition
Serving: 1gingerbread cheesecake cookie | Calories: 291kcal