Gingerbread Cheesecake Cookies (Recipe for Printing)
Soft cookies blend classic gingerbread spices with a creamy cheesecake center for a delicious holiday-inspired treat. Great for December gatherings or winter celebrations. Save & click.
# What You Need:
→ Cheesecake Filling
01 -
6 ounces cream cheese, cold
02 -
3 tablespoons granulated sugar
03 -
1/2 teaspoon vanilla extract
→ Gingerbread Cookie Dough
04 -
6 tablespoons granulated sugar
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cinnamon
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1/8 teaspoon ground allspice
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1/8 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
10 -
2 1/2 cups all-purpose flour, spooned and leveled
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2 1/2 teaspoons ground ginger
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2 1/2 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground allspice
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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 unsalted butter, softened
19 -
3/4 cup light brown sugar, packed
20 -
2 large egg yolks, at room temperature
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1 teaspoon vanilla extract
22 -
1/3 cup unsulphured molasses
# How to Make It:
01 -
In a medium bowl, beat cold cream cheese until smooth. Add granulated sugar and vanilla extract, blending until well combined. Transfer to the refrigerator to chill.
02 -
In a small bowl, stir together 6 tablespoons granulated sugar, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. Reserve this mixture for coating.
03 -
In a separate large bowl, whisk together all-purpose flour, 2 1/2 teaspoons ground ginger, 2 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, salt, and baking soda. Set aside.
04 -
In another bowl, beat softened unsalted butter with light brown sugar until light and smooth. Add egg yolks and vanilla extract, mixing until incorporated. Pour in unsulphured molasses and continue blending until fully combined.
05 -
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
06 -
Scoop a tablespoon of dough and flatten it in your palm. Spoon a small amount of chilled cheesecake filling into the center. Encase the filling with dough, rolling into a smooth ball. Repeat with remaining dough and filling.
07 -
Roll each dough ball in the reserved spiced sugar mixture to coat evenly.
08 -
Preheat oven to 350°F. Arrange cookies on a lined baking sheet, spaced apart. Bake for 25 minutes, or until edges are set and the centers appear slightly soft.
09 -
Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
# Extra Tips:
01 -
For best results, ensure the cream cheese filling is well chilled for easier shaping.