Gingerbread Cheesecake Cookies (Print-Friendly Version)
Tender cookies mix traditional holiday spices with a smooth cheesecake middle for a tasty seasonal treat. Perfect for winter parties or family get-togethers. Tap & save.
# Ingredients You’ll Need:
→ Cheesecake Filling
01 -
6 ounces cold cream cheese
02 -
3 tablespoons white sugar
03 -
1/2 teaspoon pure vanilla extract
→ Gingerbread Cookie Dough
04 -
6 tablespoons white sugar
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1/2 teaspoon ginger powder
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1/2 teaspoon ground cinnamon
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1/8 teaspoon allspice powder
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1/8 teaspoon freshly ground nutmeg
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1/8 teaspoon ground cloves
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2 1/2 cups all-purpose flour, gently measured
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2 1/2 teaspoons ginger powder
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2 1/2 teaspoons ground cinnamon
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1/2 teaspoon freshly ground nutmeg
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1/4 teaspoon allspice powder
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1/4 teaspoon ground cloves
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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3/4 cup softened unsalted butter
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3/4 cup packed light brown sugar
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2 large room temperature egg yolks
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1 teaspoon pure vanilla extract
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1/3 cup regular molasses
# How to Make It:
01 -
Grab a medium bowl and beat the cold cream cheese until it's completely smooth. Mix in white sugar and vanilla extract until everything's nicely blended. Pop it in the fridge to get nice and cold.
02 -
Mix 6 tablespoons white sugar, 1/2 teaspoon ginger powder, 1/2 teaspoon ground cinnamon, 1/8 teaspoon allspice powder, 1/8 teaspoon freshly ground nutmeg, and 1/8 teaspoon ground cloves in a small bowl. Save this spicy sugar mix for later coating.
03 -
Take another big bowl and whisk the all-purpose flour, 2 1/2 teaspoons ginger powder, 2 1/2 teaspoons ground cinnamon, 1/2 teaspoon freshly ground nutmeg, 1/4 teaspoon allspice powder, 1/4 teaspoon ground cloves, salt, and baking soda together. Put it aside for now.
04 -
In a different bowl, beat the softened unsalted butter with the light brown sugar until it's fluffy. Add in the egg yolks and vanilla extract, mixing until they're all combined. Pour the molasses in and keep mixing until everything's blended together.
05 -
Slowly add your dry ingredients to the butter mixture. Mix on low speed just until combined. Don't mix too much or you'll mess up the texture.
06 -
Take a tablespoon of dough and flatten it in your hand. Drop a little bit of the cold cheesecake filling right in the middle. Wrap the dough around the filling and roll it into a nice ball. Do this with all your dough and filling.
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Roll each ball in your spicy sugar mixture until they're totally covered.
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Heat your oven to 350°F. Put the cookies on a lined baking sheet with space between them. Bake for 25 minutes or until the edges look done but the centers still seem a bit soft.
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Let the cookies sit on the baking sheet for a few minutes, then move them to a wire rack to cool all the way.
# Extra Suggestions:
01 -
Make sure your cream cheese filling is super cold before you start shaping the cookies for easier handling.