Gingerbread Cheesecake Cookies

Why Make This Recipe

Gingerbread Cheesecake Cookies are the perfect treat for the holiday season or any time you want something sweet and comforting. These cookies combine the spicy flavor of gingerbread with creamy cheesecake filling, making every bite a delightful experience. They are soft, delicious, and will impress your family and friends. Plus, they are fun to make!

How to Make Gingerbread Cheesecake Cookies

Ingredients

• 6 oz cream cheese, cold
• 3 tbsp granulated white sugar
• 1/2 tsp vanilla
• 6 tbsp granulated white sugar (for spiced sugar)
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/8 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 2 1/2 cups all-purpose flour
• 2 1/2 tsp ground ginger (for cookies)
• 2 1/2 tsp ground cinnamon (for cookies)
• 1/2 tsp ground nutmeg (for cookies)
• 1/4 tsp ground allspice (for cookies)
• 1/4 tsp ground cloves (for cookies)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3/4 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 2 egg yolks, at room temperature
• 1 tsp vanilla (for cookies)
• 1/3 cup unsulphured molasses

Directions

1. For the cheesecake filling, line a small cookie sheet with parchment paper. In a small mixing bowl, mix the cream cheese, 3 tablespoons of sugar, and 1/2 teaspoon of vanilla until fluffy. Scoop the mixture into 18 portions and freeze until firm.

   
   

2. For the spiced sugar, whisk together 6 tablespoons of sugar, ginger, cinnamon, allspice, nutmeg, and cloves in a bowl. Set aside.

   
   

3. For the gingerbread cookies, preheat the oven to 350°F. In a medium bowl, whisk together the flour, 2 1/2 teaspoons of ginger, 2 1/2 teaspoons of cinnamon, baking soda, and salt. In a large bowl, cream together the softened butter and brown sugar until fluffy. Mix in the egg yolks, molasses, and 1 teaspoon of vanilla.

   
   

4. Add the dry ingredients to the wet ingredients and combine until well mixed. Scoop the cookie dough into balls and flatten them slightly. Place a cheesecake ball in the center of each, encase it in dough, and roll into a ball. Roll each ball in the spiced sugar mixture.

   
   

5. Place the cookie balls on parchment-lined baking sheets and bake for 11-12 minutes. Let them cool before serving.

   
   

How to Serve Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies are best served with a warm drink, like hot cocoa or tea. You can enjoy them fresh out of the oven or store them for later. They are perfect for holiday gatherings, cookie exchanges, or just a cozy treat at home.

How to Store Gingerbread Cheesecake Cookies

To store these cookies, place them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just make sure they are completely cooled, then layer them with parchment paper in a freezer-safe container. They can be frozen for up to 3 months.

Tips to Make Gingerbread Cheesecake Cookies

• Make sure the cream cheese is cold to help it hold its shape when frozen.
• You can adjust the spices to your taste; add more ginger or cinnamon if you prefer a stronger flavor.
• Be careful not to overbake the cookies; they should be soft when you take them out of the oven.

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• Dairy-Free Pumpkin Bars
• Vanilla Maple Protein Balls
• Gluten-Free Snickerdoodle Cookies

Variation

If you want to mix things up, you can add chocolate chips to the cookie dough or use different spices like cardamom for a unique flavor twist. You could also try different flavors of cheesecake filling!

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FAQs

1. Can I use a different type of cheese for the filling?
You can use mascarpone cheese instead of cream cheese for a richer flavor.

2. How do I know when the cookies are done?
The cookies should be slightly firm to the touch but still soft in the middle. They will continue to cook after you take them out of the oven.

3. Can I make the dough ahead of time?
Yes, you can prepare the cookie dough and the cheesecake filling in advance. Just keep them in the fridge for up to 24 hours before baking.