Gingerbread Cheesecake Cookies Recipe

Introduction

Gingerbread Cheesecake Cookies combine the warm, spicy flavors of traditional gingerbread with a creamy cheesecake filling. These soft, flavorful treats are perfect for holiday gatherings or anytime you want a cozy, indulgent dessert.

Ingredients

• 1 cup (227g) unsalted butter, softened
• 1 cup (200g) packed dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1/3 cup (113g) unsulphured molasses
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/4 cups (280g) all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 8 oz (227g) cream cheese, softened
• 1/3 cup (67g) granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
2. Step 2: Mix in the molasses, egg, and vanilla extract until well combined.
3. Step 3: In a separate bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Cover and chill the dough for at least 1 hour.
5. Step 5: In another bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth.
6. Step 6: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Step 7: Scoop out a tablespoon of cookie dough, flatten it in the palm of your hand, and place a small spoonful of the cream cheese mixture in the center. Fold the dough over the cream cheese and roll it into a ball.
8. Step 8: Place the rolled cookies onto the prepared baking sheets, leaving space between each one.
9. Step 9: Bake for 12-14 minutes or until the edges are set and the tops are slightly firm.
10. Step 10: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Chilling the dough helps prevent spreading and makes it easier to handle.
• For a stronger spice flavor, increase the ground ginger and cinnamon by 1/2 teaspoon each.
• Try adding a sprinkle of coarse sugar on top before baking for extra crunch.
• Use full-fat cream cheese for best texture and taste in the filling.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week to keep the cream cheese filling fresh. If refrigerated, bring cookies to room temperature before serving or warm slightly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, you can freeze the baked cookies in an airtight container for up to 2 months. Thaw at room temperature before enjoying.

Can I substitute cream cheese with something else?

Cream cheese is key for the signature cheesecake filling, but you can try mascarpone or ricotta for a different texture, though the flavor will vary.

Gingerbread Cheesecake Cookies Recipe

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★★★★★

4.8 from 111 reviews

• Author: Harper
• Total Time: 1 hour 34 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the festive flavors of Gingerbread Cheesecake Cookies, featuring a soft and spiced gingerbread cookie exterior with a creamy and tangy cream cheese filling. These delightful treats are perfect for holiday gatherings or anytime you crave a cozy, sweet bite with a rich texture and mouthwatering spices.

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Ingredients

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Cookie Dough

• 1 cup (227g) unsalted butter, softened
• 1 cup (200g) packed dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1/3 cup (113g) unsulphured molasses
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/4 cups (280g) all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Cream Cheese Filling

• 8 oz (227g) cream cheese, softened
• 1/3 cup (67g) granulated sugar
• 1 teaspoon vanilla extract

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Instructions

1. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, packed dark brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined.
2. Add Molasses and Wet Ingredients: Mix in the molasses, egg, and vanilla extract to the creamed butter and sugars until everything is fully incorporated and smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt to evenly distribute the spices and leavening agent.
4. Form Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing thoroughly until a cohesive dough forms. Cover the dough and chill it in the refrigerator for at least one hour to firm up and enhance the flavors.
5. Prepare Cream Cheese Filling: In another bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the filling becomes smooth and creamy without lumps.
6. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
7. Assemble Cookies: Scoop a tablespoon of the chilled cookie dough and flatten it in the palm of your hand. Place a small spoonful of the cream cheese filling in the center. Carefully fold the dough over the filling and roll it into a smooth ball, sealing the filling inside.
8. Place Cookies on Sheet: Arrange the filled cookie balls on the prepared baking sheets, making sure to leave enough space between each for spreading during baking.
9. Bake Cookies: Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are set and the tops feel slightly firm to the touch.
10. Cool Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, allowing the texture to set and flavors to mature.

Notes

• For best results, chill the dough thoroughly before baking to prevent spreading and maintain shape.
• You can substitute molasses with dark corn syrup if molasses is unavailable, but molasses provides a richer flavor.
• Ensure cream cheese is softened at room temperature to achieve a smooth filling.
• Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
• These cookies freeze well either before or after baking; thaw at room temperature before serving.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Keywords: gingerbread cookies, cheesecake cookies, holiday cookies, spiced cookies, molasses cookies, cream cheese filling, Christmas cookies