Description

Gingerbread Cheesecake Cookies are the perfect fusion of two beloved treats: the spiced warmth of gingerbread and the creamy decadence of cheesecake. These cookies feature a soft, chewy gingerbread base flavored with molasses, cinnamon, ginger, and cloves, creating the ultimate holiday-inspired flavor. At the center, a rich, smooth cheesecake filling peeks through, offering a tangy contrast to the spiced cookie. The result is a delightful balance of textures and flavors—warm and spicy on the outside, cool and creamy on the inside. Ideal for festive gatherings, these cookies are sure to be a showstopper on any dessert tray.

Ingredients

Scale

For the Gingerbread Cookie Dough:

1 1/2 cups all-purpose flour: The base of the cookie dough. Be sure to spoon and level the flour for accurate measurements.
1/2 teaspoon baking soda: Helps the cookies rise and become soft and chewy.
1 1/2 teaspoons ground ginger: The signature spice in gingerbread cookies.
1 teaspoon ground cinnamon: Adds warmth and sweetness to the dough.
1/4 teaspoon ground cloves: A small amount adds depth to the spice profile.
1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
1/2 cup unsalted butter: Softened, to ensure easy mixing and a tender texture.
1/4 cup dark brown sugar: Adds moisture and a rich, molasses-like flavor to the dough.
1/4 cup molasses: Essential for that classic gingerbread taste.
1 large egg: Helps bind the dough together.
1 teaspoon vanilla extract: A touch of vanilla enhances the flavor of the dough.

For the Cheesecake Filling:

8 oz cream cheese: Softened, to ensure a smooth, creamy filling.
1/4 cup granulated sugar: Sweetens the cheesecake filling.
1/2 teaspoon vanilla extract: A hint of vanilla flavor complements the richness of the cheesecake filling.
1 tablespoon all-purpose flour: Helps to stabilize the filling and prevent it from becoming too runny.
1 egg: Adds structure and creaminess to the cheesecake filling.

Optional Garnish:

Powdered sugar: For dusting the cookies once baked, adding a beautiful finish and a little extra sweetness.
Cinnamon or ground ginger: For a festive sprinkle on top before serving.

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Instructions

STEP 1: MAKE THE CHEESECAKE FILLING

Start by preparing the cheesecake filling so it has time to firm up a bit before you assemble the cookies.

In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the granulated sugar, vanilla extract, and flour. Mix until fully combined.
Finally, beat in the egg until the filling is smooth and well incorporated.
Set the cheesecake mixture aside in the refrigerator while you prepare the gingerbread dough. This step ensures the filling firms up, making it easier to work with.

STEP 2: MAKE THE GINGERBREAD COOKIE DOUGH

In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
In a separate mixing bowl, beat the softened butter and brown sugar together until light and fluffy. This usually takes about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Beat until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be thick and slightly sticky.

STEP 3: ASSEMBLE THE COOKIES

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using a tablespoon or a cookie scoop, scoop out small balls of gingerbread dough (about 1 inch in diameter) and roll them into balls.
Make a small indentation in the center of each dough ball with your finger or the back of a spoon. This will create space for the cheesecake filling.
Spoon a small amount (about a teaspoon) of the chilled cheesecake filling into the center of each dough ball.
Gently fold the edges of the dough over the filling, encasing it completely. Roll the dough into a ball again, ensuring the cheesecake is sealed inside. If the dough becomes too sticky to handle, you can lightly dust your hands with flour.

STEP 4: BAKE THE COOKIES

Place the filled cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies for 10-12 minutes, or until the gingerbread dough is set and slightly firm to the touch. The cheesecake filling will stay soft and creamy inside.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

STEP 5: GARNISH AND SERVE

Once the cookies have cooled, dust them with a light sprinkle of powdered sugar or cinnamon for a festive touch. Serve immediately, or store them in an airtight container for up to 5 days.

Prep Time: 30 minutes
Baking Time: 20 minutes

Nutrition

Calories: 180 kcal
Fat: 9g
Carbohydrates: 25g
Protein: 3g