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Gingerbread Cheesecake Cookies

Delectable cookies with a soft gingerbread exterior and rich cheesecake filling, perfect for holiday gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract (for the filling)
  • Granulated sugar, cinnamon, and ginger mixed in a 3:1:1 ratio (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.
  4. Beat in the egg, molasses, and vanilla extract until well blended.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In another bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  7. Roll the cookie dough into balls (about 1.5 tablespoons each). Flatten each dough ball slightly and place 1 teaspoon of the cheesecake filling in the center. Wrap the dough around the filling and seal it completely.
  8. Roll each cookie ball in the spiced sugar mixture.
  9. Place the rolled cookies on the prepared baking sheet and bake for 10-12 minutes or until set around the edges but still soft in the center.
  10. Allow cookies to cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Notes

For an extra treat, serve these cookies with whipped cream or ice cream. Use room temperature ingredients for best results.

Nutrition

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