Gingerbread Cheesecake Cookies
Indulge in these tender gingerbread cookies with a creamy cheesecake filling that melts in your mouth, perfect for cozy afternoons or special celebrations.
Ingredients
For the Dough
- 2 cups all-purpose flour Measure by spooning into cup and leveling off.
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened Use real butter for best results.
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
For the Cheesecake Filling
- 1 cup cream cheese, softened Keep at room temperature for easy mixing.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Rolling
- 1/2 cup spiced sugar Mix granulated sugar with cinnamon and ginger for rolling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth.
- Mix in molasses and egg. Blend until the mixture is glossy and uniform.
- Gradually add the flour mixture to the wet ingredients, mixing until combined.
Filling Preparation
- For the filling, beat together cream cheese, powdered sugar, and vanilla extract until smooth.
- Whisk until the filling is glossy and has no lumps. Chill slightly if too soft.
Forming Cookies
- Scoop out dough and flatten it, adding a spoonful of cheesecake filling, then wrap the dough around the filling, rolling it into a ball.
- Roll the cookie balls in spiced sugar and place on a baking sheet spaced two inches apart.
- Press lightly so each ball has a tidy round shape.
Baking
- Bake for 10-12 minutes or until the edges are firm but the centers are soft.
- Look for warm, golden edges and slightly domed, soft centers that still jiggle a touch.
- Remove when the edges have set; they will continue to firm as they cool.
Cooling
- Let them cool before serving.
- Transfer to a wire rack to cool completely for the best texture.
Notes
Store baked cookies in an airtight container for up to three days. For soft texture, place a slice of bread in the container. For crisper cookies, store without the bread.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 90mgSugar: 10g
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