Gingerbread Cheesecake Cookies for a Cozy Holiday Treat

Delight in these Gingerbread Cheesecake Cookies, a festive treat that melds gingerbread flavors with a creamy cheesecake center.

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Prep Time 30

Cook Time 12

Chilling Time 30

Total Time 1 12

Servings: 18 cookies

Course: Cookies

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cheesecake Filling

8 oz Cream Cheese Use block cream cheese for the best texture.
1/4 cup Granulated Sugar Can substitute with powdered sugar for a smoother consistency.
1 tsp Vanilla Extract Almond extract can be an alternative.

For the Cookie Dough

1/2 cup Granulated Sugar Used for a crunchy, spiced sugar coating.
2 tsp Ground Ginger Fresh grated ginger is an option.
1/2 tsp Ground Cinnamon Adjust to suit your flavor preference.
1/4 tsp Ground Nutmeg Experiment with the quantity.
1/4 tsp Ground Allspice Compliments the cookie's spice blend.
1/4 tsp Ground Cloves Use sparingly as they can be strong.
2 cups All-Purpose Flour For gluten-free, substitute with a gluten-free blend.
1/2 tsp Baking Soda Ensure it’s fresh.
1/2 cup Unsalted Butter Can substitute with coconut oil for a dairy-free option.
1/2 cup Light Brown Sugar Dark brown sugar offers a richer taste.
2 large Egg Yolks Using only yolks lends to a chewier cookie.
1/4 cup Unsulphured Molasses Key ingredient for gingerbread cookies.

For the Spiced Sugar Coating

1/4 cup Granulated Sugar Roll your cookies in this before baking.

Equipment

mixing bowl
Hand mixer
parchment paper
baking sheet

Method

Step-by-Step Instructions

In a mixing bowl, blend the cream cheese, granulated sugar, and vanilla extract until smooth. Scoop into small balls and freeze for 30 minutes.
In a small bowl, whisk together granulated sugar and spices to make the spiced sugar coating.
In a large bowl, whisk together flour, baking soda, and salt. Cream butter and brown sugar, then add yolks, molasses, and vanilla, mixing until combined. Gradually incorporate dry ingredients.
Preheat oven to 350°F. Form cookie dough around frozen cheesecake balls, then roll in spiced sugar.
Bake on a parchment-lined baking sheet for 11 to 12 minutes. Cool on baking sheet for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

Ensure the cheesecake filling is cold before wrapping in cookie dough to maintain shape during baking. Freeze the balls until firm and roll the cookies in spiced sugar for a crunchy finish.

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