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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
