Description
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of classic gingerbread cookies with a creamy, smooth cheesecake center. Soft cookie dough is filled with frozen cheesecake dollops, rolled in sugar, and baked to perfection, resulting in a delightful treat perfect for holiday gatherings or any time you crave a comforting, festive dessert.
Ingredients
Scale
Cheesecake Filling
- 125 g cream cheese (softened to room temperature)
- 75 g powdered sugar
- 1/2 teaspoon vanilla extract
Gingerbread Cookies
- 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
- Prepare Cheesecake Filling: Line a plate with parchment paper. In a small bowl, beat softened cream cheese with powdered sugar and vanilla extract using an electric mixer on low speed until smooth and creamy.
- Freeze Cheesecake Dollops: Use a 1-tablespoon scooper or spoon to drop small dollops of the cheesecake mixture onto the prepared plate. Freeze for at least 1 hour until firm but not completely solid.
- Prepare Ingredients for Cookies: Line a baking sheet and a small cutting board with parchment paper. The small board will be used to chill cookie dough. In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt; set aside.
- Make Butter Mixture: In a large bowl, beat softened butter using a hand mixer until creamy. Add brown sugar and granulated sugar, beat until fluffy.
- Add Wet Ingredients: Beat in molasses, followed by the egg and vanilla extract on low speed until combined.
- Combine Dry and Wet Mixtures: Add the flour mixture to the butter mixture and mix on low speed until mostly combined. Use a spatula to finish mixing gently to avoid overmixing.
- Scoop and Chill Dough: Use a 4-tablespoon scooper to portion out dough balls onto the lined cutting board. Chill in the refrigerator for at least 2 hours or overnight until solid.
- Preheat Oven and Prepare Sugar: Preheat oven to 350°F (175°C). Pour granulated sugar for rolling into a shallow dish.
- Stuff Cookies with Cheesecake: Either flatten cookie dough into a sheet and wrap each frozen cheesecake dollop inside, or split dough in half, flatten each into rounds, sandwich the cheesecake dollop between them, and pinch edges to seal.
- Roll in Sugar and Place on Baking Sheet: Roll each stuffed dough ball between your hands, then coat thoroughly in granulated sugar. Place on baking sheet leaving about 2 inches between each.
- Bake Cookies: Bake for 10-11 minutes until edges are set and the tops are puffy with slight cracks.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Freezing the cheesecake dollops before stuffing prevents them from melting into the dough while baking.
- Chilling the cookie dough ensures easier handling and helps maintain shape during baking.
- Rolling the dough balls in granulated sugar creates a sweet, slightly crunchy outer coating.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerbread cookies, cheesecake stuffed cookies, holiday cookies, festive desserts, gingerbread cheesecake
