Gingerbread Cheesecake Cookies: The Ultimate Gingerbread Cheesecake Cookie Recipe

Name: Gingerbread Cheesecake Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 6 oz cream cheese, cold; 3 tbsp granulated white sugar; 0.5 tsp vanilla; 6 tbsp 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; 2.5 cups 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; 0.75 cup unsalted butter, softened; 0.75 cup light brown sugar, packed; 1 tsp vanilla; 0.33 cup unsulphured molasses

Introduction to Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies are a delightful twist on classic holiday flavors! These cookies combine the warm spices of gingerbread with a creamy cheesecake filling, creating a treat that’s perfect for any occasion. Whether you’re hosting a holiday gathering or simply looking to satisfy your sweet tooth, these cookies are sure to impress family and friends alike.

A Personal Story Behind My Gingerbread Cheesecake Cookies Journey

Growing up, the aroma of gingerbread baking in the oven was a staple in my home during the chilly winter months. It brings back fond memories of family gatherings filled with laughter and joy. When I discovered the combination of gingerbread and cheesecake, it was love at first bite! I knew I had to share this delicious recipe that brings together the best of both worlds.

What Makes This Gingerbread Cheesecake Cookies Recipe Special?

What sets these Gingerbread Cheesecake Cookies apart is their unique flavor profile. The spiced cookie dough is soft and chewy, perfectly contrasting with the creamy cheesecake filling. The spiced sugar coating adds an extra layer of flavor and a delightful crunch. Each bite is a festive explosion of flavors, making them a must-try during the holiday season or any time you crave something sweet!

The Full Gingerbread Cheesecake Cookies Recipe

Ingredients

For the Cheesecake Filling:
6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla
For the Spiced Sugar:
6 tbsp (75 g) 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
For the Gingerbread Cookies:
2 1/2 cups (313 g) 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 (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
2 egg yolks, at room temperature
1 tsp vanilla
1/3 cup (113 g) unsulphured molasses

Instructions

For the Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, combine cream cheese, sugar, and vanilla. Use an electric mixer on medium-high speed until fluffy and the sugar is dissolved, about 2 minutes. Scoop the cheesecake mixture into 18, 2-teaspoon portions on the baking sheet. Freeze the cheesecake balls until firm. Tip: Keeping the cheesecake balls frozen until you are ready to use them helps maintain their shape.

For the Spiced Sugar: In a small bowl, whisk together sugar and spices. Set aside.
For the Gingerbread Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside. In a large bowl, cream butter and brown sugar with an electric mixer until fluffy. Add egg yolks, molasses, and vanilla. Mix until fluffy. Gradually add the dry ingredients to the wet ingredients and combine on low speed. Tip: Be careful not to overmix the dough to keep the cookies tender.

Assemble the Cookies: Scoop the dough into 18 portions with a 2-tbsp cookie scoop, then roll into balls. Flatten the dough, place a frozen cheesecake ball in the center, enclose it with the cookie dough, and roll into a ball. Roll the cookie dough balls in the spiced sugar. Place the cookies on the prepared baking sheet and bake 6 cookies at a time for 11-12 minutes. Tip: Bake until the edges are just set for a soft cookie. Cool the cookies on the sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Serving Suggestions and Variations for Gingerbread Cheesecake Cookies

These cookies can be served warm or at room temperature. Pair them with a glass of milk, hot cocoa, or coffee for a cozy treat. For a fun twist, consider adding chopped nuts or chocolate chips to the cookie dough for added texture. You can also experiment with different spices in the filling to create your own signature flavor!

Frequently Asked Questions About Gingerbread Cheesecake Cookies

Can I make the dough ahead of time? Yes! You can prepare the cookie dough and freeze it for up to a month. Just thaw it in the refrigerator before baking.

How should I store these cookies? Store the cookies in an airtight container at room temperature for up to a week. For longer freshness, keep them in the refrigerator.

Can I use a different type of cheese for the filling? Cream cheese is recommended for its texture and flavor, but mascarpone could be used for a different taste.

Are these cookies suitable for freezing? Yes! Once baked, these cookies freeze well. Just make sure to store them in a freezer-safe container.