Description
Gingerbread Cheesecake Cookies are a dreamy fusion of holiday spices and creamy indulgence. With a spiced gingerbread cookie exterior and a tangy cheesecake center, these cookies are perfect for holiday trays, gifting, or anytime you want something special and unforgettable.
Ingredients
- For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- For the gingerbread dough:
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 egg
- 1/2 cup molasses
- 1 tsp vanilla extract
- Optional for rolling: Granulated sugar
Instructions
- To make the cheesecake filling, mix softened cream cheese, powdered sugar, and vanilla until smooth. Scoop small portions, form into balls, and freeze for at least 30 minutes.
- For the dough, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
- Cream the butter and brown sugar in a separate bowl until fluffy. Beat in the egg, molasses, and vanilla.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. Chill the dough for 30 minutes to make it easier to work with.
- Scoop a portion of dough, flatten it, and place a frozen cheesecake ball in the center. Wrap the dough around it and roll into a smooth ball.
- Roll the cookie dough ball in granulated sugar and place it on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10–12 minutes, until the edges are set but the centers are soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Add a pinch of nutmeg to the dough or mix mini white chocolate chips into the cheesecake center for extra flavor.
- For added festivity, drizzle with white chocolate or dust with powdered sugar once cooled.
- Make a pumpkin spice version by using pumpkin puree in the cheesecake filling.
- Store cookies in an airtight container in the fridge for up to 5 days due to the cream cheese filling. They also freeze well.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
