Name: Gingerbread Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 3 h 31 min
Cuisine: American
Ingredients: 125 g cream cheese (softened to room temperature); 75 g powdered sugar; 1/2 teaspoon vanilla extract; 250 g all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 150 g unsalted butter (softened to room temperature); 100 g brown sugar; 50 g granulated sugar; 100 g cooking molasses; 1 large egg (room temperature); 2 teaspoons vanilla extract; 50 g granulated sugar (for rolling)

Ingredients

125 g cream cheese (softened to room temperature)

75 g powdered sugar

1/2 teaspoon vanilla extract

250 g all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

150 g unsalted butter (softened to room temperature)

100 g brown sugar

50 g granulated sugar

100 g cooking molasses

1 large egg (room temperature)

2 teaspoons vanilla extract

50 g granulated sugar (for rolling)

Instructions

Step 1: Prepare the cheesecake filling by lining a plate with parchment paper. In a small bowl, beat the softened cream cheese until creamy. Add powdered sugar and vanilla extract, and mix on low speed until smooth and creamy.

Step 2: Scoop small 1-tablespoon dollops of the cheesecake mixture onto the lined plate. Freeze for at least 1 hour until firm but not fully solid.

Step 3: Prepare the gingerbread cookies by lining two surfaces with parchment paper: one for baking and one for chilling the dough. Set them aside.

Step 4: In a medium bowl, stir together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.

Step 5: In a large bowl, beat softened butter until very creamy. Add brown sugar and granulated sugar, and beat until fluffy.

Step 6: Add molasses and beat to combine. Then add the egg and vanilla extract, mixing on low speed until fully incorporated.

Step 7: Add the flour mixture to the butter mixture and mix on low speed until mostly combined. Use a spatula to finish mixing gently, avoiding overmixing.

Step 8: Scoop the cookie dough into 4-tablespoon balls and place them on the lined surface for chilling. Chill in the refrigerator for at least 2 hours or overnight, until firm.

Step 9: Preheat the oven to 350°F (175°C) and pour the granulated sugar for rolling into a shallow dish.

Step 10: To stuff the cookies, either flatten the cookie dough balls into discs, place a frozen cheesecake dollop in the center, and wrap dough around it; or split dough balls in half, flatten each half, sandwich the cheesecake dollop, and seal edges securely.

Step 11: Roll the stuffed cookie dough balls between your hands to shape, then roll in granulated sugar until coated. Place on the prepared baking sheet with about 2 inches between each.

Step 12: Bake for 10-11 minutes, until edges are set and surfaces are puffy and cracked. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Make sure cream cheese and butter are fully softened for smooth mixing and better texture.

For extra spice, add a pinch of ground cardamom or black pepper to the flour mixture.

Chill the dough overnight to enhance flavor and make shaping easier.

Use a cookie scoop for uniform sizing, which helps the cookies bake evenly.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare and freeze the cheesecake dollops ahead of time. Keep them frozen until ready to use when assembling the cookies.

What if I don’t have molasses? Can I substitute it?

If you don’t have molasses, you can use an equal amount of dark corn syrup or honey, though molasses gives the classic gingerbread flavor that is hard to replicate exactly.