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Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies That Melt in Your Mouth

Gingerbread Cheesecake Cookies are a delightful twist on traditional holiday treats, offering a unique flavor combination that will impress everyone.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Freezing Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 ounces cream cheese Ensure it's cold for best mixing
  • 1/4 cup granulated sugar Can substitute with brown sugar
  • 1 teaspoon vanilla extract
For the Spiced Sugar
  • 1/2 cup granulated sugar Substitutable with alternatives like coconut sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger Can substitute with fresh ginger
  • 1/2 teaspoon ground allspice Omit or substitute with nutmeg
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves Optional; increase nutmeg if not available
For the Cookie Dough
  • 2 cups all-purpose flour Weighing is best for accurate measurement
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter Room temperature
  • 1/2 cup brown sugar
  • 2 large egg yolks Room temperature
  • 1/4 cup unsulphured molasses Can substitute with dark syrup

Equipment

  • mixing bowl
  • electric mixer
  • cookie scoop
  • Baking Sheets
  • Parchment Paper
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Prepare Cheesecake Filling: In a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract. Beat until light and fluffy. Portion and freeze for 30 minutes.
  2. Make Spiced Sugar: Whisk together granulated sugar, ground ginger, ground cinnamon, ground allspice, ground nutmeg, and ground cloves. Set aside.
  3. Prepare Gingerbread Cookie Dough: In a bowl, whisk flour, baking soda, and salt. In another bowl, cream butter and brown sugar until fluffy. Add egg yolks, molasses, and vanilla; mix until incorporated.
  4. Combine Mixtures: Gradually add dry mixture to wet ingredients; mix until just combined. The dough should be cohesive yet slightly sticky.
  5. Form Cookies: Flatten dough in palm, place cheesecake ball in center, fold dough around it, and roll. Coat each ball in spiced sugar.
  6. Bake: Preheat oven to 350°F (175°C). Bake for 11-12 minutes. Cool on baking sheet for 10 minutes before transferring to wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 80mgPotassium: 50mgSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure the cheesecake filling is frozen solid before assembly and cool cookies completely before serving for best texture.

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