Description
Gingerbread Cheesecake Cookies are a delightful holiday treat combining the rich flavors of gingerbread and creamy cheesecake in a festive cookie format.
Ingredients
Scale
- For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- For the Spiced Sugar:
- 6 tbsp (75 g) granulated white 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
- For the Gingerbread Cookies:
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 2 1/2 tsp ground ginger
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 1 tsp vanilla
- 1/3 cup (113 g) unsulphured molasses
Instructions
- Line a small cookie sheet with parchment paper.
- Add the cream cheese, sugar and vanilla to a small mixing bowl and mix on medium-high speed with an electric mixer until fluffy, about 2 minutes.
- Scoop the cheesecake mixture into 18 portions onto the baking sheet and freeze until firm.
- In a small bowl, whisk together the sugar and spices for the spiced sugar and set aside.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, spices, baking soda, and salt, then set aside.
- Cream the softened butter and brown sugar together in a large bowl using an electric mixer on high speed until fluffy, about 2 minutes.
- Mix in the egg yolks, molasses, and vanilla until fluffy.
- Slowly add the dry ingredients to the wet ingredients and combine on low speed.
- Scoop the dough into 18 portions, roll into balls, and place a frozen cheesecake ball in the center. Close the cheesecake ball with dough and roll into a ball again.
- Roll the cookie dough balls in the spiced sugar.
- Transfer the cookie dough to the lined baking sheet and bake 6 cookies at a time for 11-12 minutes.
- Let the cookies cool for 10 minutes on the cookie sheet, then transfer to a wire rack to cool completely.
- Serve and enjoy!
Notes
- Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.
- These cookies are perfect for holiday gatherings or as gifts.
- Prep Time: 45 minutes
- Cook Time: 11-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg