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Irresistible Gingerbread Cheesecake Cookies for the Holidays

Gingerbread Cheesecake Cookies
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Discover the holiday magic of Gingerbread Cheesecake Cookies, a delightful combination of warm gingerbread and creamy cheesecake filling.

Ingredients

Scale
  • 6 oz cream cheese, cold
  • 3 tbsp granulated white sugar
  • 1/2 tsp vanilla
  • 6 tbsp 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
  • 2 1/2 cups 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 unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 2 egg yolks, at room temperature
  • 1 tsp vanilla
  • 1/3 cup unsulphured molasses

Instructions

  1. Prepare the cheesecake filling by combining cold cream cheese, granulated sugar, and vanilla extract in a mixing bowl. Beat until fluffy, then scoop into 18 portions and freeze until firm.
  2. Create the spiced sugar by whisking together granulated sugar, ground ginger, ground cinnamon, ground allspice, ground nutmeg, and ground cloves in a small bowl.
  3. Mix the dry ingredients for the gingerbread dough in a large bowl: all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, salt, and baking soda.
  4. Cream together softened unsalted butter and packed light brown sugar in a mixing bowl until fluffy and light in color.
  5. Add egg yolks, unsulphured molasses, and an extra touch of vanilla to the creamed butter and sugar, beating until combined.
  6. Gradually mix the dry ingredients into the wet mixture in three parts, stopping as soon as no flour is visible.
  7. Scoop cookie dough into 18 equal portions, flatten slightly, place a cheesecake ball in each, and roll to enclose.
  8. Roll each dough ball in spiced sugar and preheat the oven to 350°F (175°C).
  9. Place cookie balls spaced apart on a lined baking sheet and bake for 11-12 minutes.
  10. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Use a digital kitchen scale for precise measurements.
  • Freeze the cheesecake balls to prevent leakage.
  • Let cookies cool thoroughly on the baking sheet.
  • Use a cookie cutter or measuring scoop for consistent shapes.
  • Check cookies a minute or two before the suggested bake time.
  • Experiment with spices like cardamom for added flavor.

Nutrition

Find it online: https://www.recipechristmas.com/gingerbread-cheesecake-cookies/