Description
Gingerbread Cheesecake Cookies combine the spicy warmth of gingerbread with the creamy richness of cheesecake, creating a perfect holiday treat.
Ingredients
Scale
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
- 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
- 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 extract
- 1/3 cup (113 g) unsulphured molasses
Instructions
- Line a small cookie sheet with parchment paper. In a small mixing bowl, combine cold cream cheese, 3 tablespoons of granulated sugar, and vanilla extract. Beat until fluffy, about 2 minutes. Scoop into 18 portions and freeze until firm.
- In a separate bowl, whisk together remaining granulated sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves. Set aside.
- Preheat 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.
- Cream together softened butter and light brown sugar until fluffy, about 2 minutes. Scrape sides as needed.
- Add egg yolks, molasses, and vanilla to the creamed mixture. Mix until fluffy.
- Gradually blend in the dry mixture at low speed until just combined.
- Using a cookie scoop, portion dough into 18 balls. Flatten each ball slightly, place a cheesecake ball in the center, encase the cheesecake with dough, and roll into a smooth ball.
- Roll each ball in the spiced sugar mixture until fully coated. Arrange on baking sheets, spacing evenly.
- Bake for 11-12 minutes, or until edges are set and centers are soft.
- Allow cookies to cool for 10 minutes on the sheets before transferring to a wire rack to cool completely.
Notes
Ensure cream cheese is cold for better mixing. Chill the dough if it gets too warm while working.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg