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Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies
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Soft, chewy gingerbread cookies filled with a creamy cheesecake center and rolled in spiced sugar. These festive treats combine warm holiday spices with a smooth, tangy filling for the ultimate seasonal dessert experience.

Ingredients

  • 6 oz cream cheese, cold
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons granulated sugar (for coating)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 1/2 cups 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
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 2 egg yolks, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup unsulphured molasses

Instructions

  1. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. In a medium bowl, mix cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract until smooth and fluffy. Scoop 18 small balls (about 2 teaspoons each) and freeze until firm.
  3. In a small bowl, combine 6 tablespoons sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves to create the spiced sugar coating. Set aside.
  4. In another bowl, whisk flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda until well blended.
  5. In a large mixing bowl, beat butter and brown sugar until light and fluffy (about 2 minutes). Add egg yolks, molasses, and vanilla extract, mixing until combined.
  6. Gradually add the dry ingredients to the wet mixture on low speed until a thick dough forms.
  7. Scoop the dough into 18 portions (about 2 tablespoons each). Flatten each, place a frozen cheesecake ball in the center, and wrap the dough around it completely.
  8. Roll each cookie dough ball in the spiced sugar mixture and place them on the prepared baking sheet.
  9. Bake for 11–12 minutes, or until the edges are set. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Add lemon zest to the cheesecake filling for a bright citrus flavor.
  • Fold in chopped crystallized ginger or white chocolate chips for added texture.
  • Optional vanilla glaze drizzle enhances sweetness and presentation.
  • Freeze baked or unbaked cookies for up to 2 months.
  • Serve at room temperature for the best creamy texture.

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