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Gingerbread Cheesecake Cookies

These festive cookies combine soft gingerbread with a creamy cheesecake center, making them a delightful treat for the holidays.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Cookie, Dessert
Cuisine American, Holiday
Servings 24 cookies
Calories 150 kcal

Ingredients
  

Cheesecake Filling

  • 6 oz cream cheese, softened Use room temperature for easier mixing
  • 1/3 cup powdered sugar Adjust to taste for sweetness
  • 1/2 tsp vanilla
  • a pinch salt

Gingerbread Dough

  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 2 tbsp granulated sugar
  • 1/4 cup molasses Can substitute with dark brown sugar and honey
  • 1 large egg
  • 1 tsp vanilla

Dry Mix

  • 1 2/3 cups all-purpose flour About 210 g, measure correctly
  • 3/4 tsp baking soda
  • 2 tsp ground ginger Adjust to taste for more spice
  • 1 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 1/2 tsp fine salt

For Rolling

  • to taste coarse or sanding sugar For sparkling finish

Instructions
 

Cheesecake Filling Preparation

  • Beat the cream cheese, powdered sugar, vanilla, and salt until smooth.
  • Scoop into 1 teaspoon mounds on a parchment lined plate and freeze until firm, about 20 to 30 minutes.

Dough Preparation

  • In a medium bowl, whisk together the flour, baking soda, and all the spices with the salt.
  • In a large bowl, cream the butter with brown sugar and granulated sugar until light, about 2 minutes.
  • Beat in the molasses, egg, and vanilla until smooth.
  • Add the dry mix and stir just until combined. Cover and chill the dough for 30 minutes.

Baking

  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Scoop about 1 1/2 tablespoons of dough per cookie. Flatten it in your palm, place a frozen filling mound in the center, gently wrap and pinch the dough to seal.
  • Roll each ball in coarse sugar and place on the baking sheet, seam side down, spacing a couple of inches apart.
  • Bake for 11 to 12 minutes until the edges are set and the tops are lightly crackly. Let them rest on the sheet for 10 minutes before moving to a rack to cool.

Serving

  • Enjoy slightly warm for the creamiest centers, or cool completely for tidier edges.

Notes

Freeze filling mounds and chill dough for best results. Cookies can be stored in an airtight container for up to 5 days in the fridge.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 50mgFiber: 1gSugar: 10g
Keyword Cheesecake Cookies, Cookies, festive treats, Gingerbread Cookies, Holiday Baking
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