Description
Gingerbread Cheesecake Cookies are a delightful combination of creamy cheesecake filling surrounded by spiced gingerbread cookie dough, perfect for the holiday season.
Ingredients
Scale
- Cheesecake Filling: 170 g cold cream cheese
- 38 g granulated white sugar
- 0.5 tsp vanilla extract
- Spiced Sugar: 75 g granulated white sugar
- 0.5 tsp ground ginger
- 0.5 tsp ground cinnamon
- 0.125 tsp ground allspice
- 0.125 tsp ground nutmeg
- 0.125 tsp ground cloves
- Gingerbread Cookie Dough: 313 g all-purpose flour
- 2.5 tsp ground ginger
- 2.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground allspice
- 0.25 tsp ground cloves
- 0.5 tsp salt
- 0.5 tsp baking soda
- 168 g unsalted butter, softened
- 165 g light brown sugar, packed
- 2 egg yolks, at room temperature
- 1 tsp vanilla extract
- 113 g unsulphured molasses
Instructions
- Line a small baking tray with parchment paper. In a mixing bowl, combine cream cheese, sugar, and vanilla. Whip on medium-high speed with an electric mixer for about 2 minutes until fluffy and smooth, ensuring sugar is dissolved.
- Scoop the cheesecake mixture into 18 equal portions, approximately 2 teaspoons each, onto the prepared tray. Freeze until solid and very firm.
- In a bowl, whisk together granulated white sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves until fully combined. Set aside.
- Preheat oven to 175°C. Line two baking trays with parchment paper. In a medium bowl, whisk together flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set aside.
- In a large bowl, beat softened butter and packed brown sugar on high speed with an electric mixer until pale and fluffy, about 2 minutes, scraping down the bowl as needed.
- Add egg yolks, molasses, and vanilla extract to the butter-sugar mixture. Mix on medium speed for 1 minute until light and well combined.
- Add dry ingredients to wet mixture and mix on low speed until just combined, ensuring no flour streaks remain. Do not overmix.
- Scoop dough into 18 equal portions using a 2-tablespoon scoop. Roll each into a ball and flatten slightly. Place one frozen cheesecake filling ball in the center of each dough round, then enclose with dough, rolling gently to form a ball. Ensure the filling is fully encased.
- Roll each filled dough ball thoroughly in the prepared spiced sugar mixture, coating all sides evenly.
- Arrange 6 cookies per tray, spaced apart, on prepared baking sheets. Bake in preheated oven for 11–12 minutes, until edges are set and tops appear slightly cracked.
- Allow cookies to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Make sure the cream cheese is cold to achieve a nice fluffy filling.
- Do not overmix the cookie dough to maintain texture.
- Cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg