Gingerbread Cheesecake Cookies | Easy Holiday Treat Recipe

Introduction

These Gingerbread Cheesecake Cookies combine the warm spices of gingerbread with a creamy cheesecake center for a festive and delicious holiday treat. Soft, spiced cookie dough envelopes a sweet and tangy cheesecake filling, creating a delightful contrast in every bite.

Ingredients

• Cheesecake Filling:
• 6 oz (170 g) cold cream cheese
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract
• 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
• Gingerbread Cookie Dough:
• 2 1/2 cups (313 g) all-purpose flour
• 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) packed light brown sugar
• 2 egg yolks, room temperature
• 1 tsp vanilla extract
• 1/3 cup (113 g) unsulphured molasses

Instructions

1. Step 1: Beat cream cheese, sugar, and vanilla together until fluffy. Scoop into 18 small balls and freeze until firm.
2. Step 2: In a bowl, whisk together flour, ground ginger, cinnamon, nutmeg, allspice, cloves, baking soda, and salt.
3. Step 3: Cream softened butter and light brown sugar until light and fluffy.
4. Step 4: Add egg yolks, molasses, and vanilla extract to the butter mixture and beat until smooth and fluffy.
5. Step 5: Gradually mix the dry ingredients into the wet ingredients on low speed until a soft dough forms.
6. Step 6: Scoop the dough into 18 balls. Flatten each dough ball and wrap it around a frozen cheesecake ball. Seal the edges and gently re-roll to smooth.
7. Step 7: Combine the spiced sugar ingredients in a bowl. Roll each wrapped cookie ball in the spiced sugar mixture to coat.
8. Step 8: Arrange 6 cookies per parchment-lined baking sheet. Bake in a preheated 350°F (177°C) oven for 11 to 12 minutes until cookies are puffy and the edges are set.
9. Step 9: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For an extra festive touch, drizzle cooled cookies with a simple powdered sugar glaze or melted white chocolate.
• You can substitute the cream cheese filling with a flavored variety like cinnamon or orange zest for added holiday flair.
• Make sure the cheesecake balls are well frozen before wrapping to prevent the filling from melting during baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat refrigerated cookies gently in a warm oven for a few minutes to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling and form it into balls a day in advance. Keep them frozen until ready to assemble the cookies.

What is the best way to prevent the cookies from spreading too much?

Freezing the cheesecake balls and wrapping them well with a chilled dough helps the cookies hold their shape. Also, avoid adding extra flour to the dough, as it can make cookies tough.

Gingerbread Cheesecake Cookies | Easy Holiday Treat Recipe

Print Recipe

★★★★★

5 from 51 reviews

These Gingerbread Cheesecake Cookies combine the warm, festive spices of gingerbread with a creamy, tangy cheesecake filling for a delightful holiday treat. The cookies feature a soft, spiced gingerbread dough encasing a sweet cream cheese center, rolled in a mixture of spiced sugar for an extra burst of flavor and a crisp finish. Perfect for holiday baking and sharing with friends and family.

• Author: Hannah
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 37 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling:

• 6 oz (170 g) cold cream cheese
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract

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

Gingerbread Cookie Dough:

• 2 1/2 cups (313 g) all-purpose flour
• 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) packed light brown sugar
• 2 egg yolks, room temperature
• 1 tsp vanilla extract
• 1/3 cup (113 g) unsulphured molasses

Instructions

1. Prepare Cheesecake Filling: Beat cold cream cheese, granulated sugar, and vanilla extract together until the mixture is light and fluffy. Scoop the mixture into 18 small balls and place them in the freezer until they are firm enough to handle.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, allspice, cloves, baking soda, and salt until evenly combined.
3. Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the softened unsalted butter with the packed light brown sugar until the mixture is light, fluffy, and fully blended.
4. Add Wet Ingredients: Add the egg yolks, molasses, and vanilla extract to the creamed butter and sugar. Beat the mixture on medium speed until smooth and fluffy.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing.
6. Form Cookies with Filling: Scoop cookie dough into 18 equal balls. Flatten each dough ball into a disk and wrap it around one frozen cheesecake ball, sealing the edges completely. Gently re-roll the assembled cookie dough ball to smooth the shape.
7. Prepare Spiced Sugar: In a small bowl, stir together the granulated sugar and all the ground spices (ginger, cinnamon, allspice, nutmeg, cloves) to create the spiced sugar coating.
8. Coat Cookies: Roll each cookie ball generously in the spiced sugar, making sure all sides are coated.
9. Bake Cookies: Place 6 cookies on each parchment-lined baking sheet, evenly spaced. Bake in a preheated oven at 350°F (177°C) for 11 to 12 minutes, or until cookies are puffy with edges that are set but not browned.
10. Cool: Allow the cookies to cool on the baking sheet for 10 minutes to firm up. Then transfer them to a wire rack to cool completely before serving.

Notes

• Ensure the cream cheese balls are well frozen to prevent leakage during baking.
• Do not overbake the cookies; they should remain soft and chewy with set edges.
• Store the cookies in an airtight container to maintain freshness for up to 5 days.
• You can prepare the cheesecake filling and freeze it in advance for convenience.
• If you like a stronger spice flavor, consider adding a pinch more ground ginger or cinnamon in the dough.

Keywords: Gingerbread Cheesecake Cookies, Holiday Cookies, Spiced Cookies, Christmas Cookies, Cheesecake Filled Cookies, Gingerbread Recipe