These Gingerbread Cheesecake Cookies are a fun mix of soft cookie and creamy cheesecake. With warming spices like ginger and cinnamon, they smell just like the holidays!
Every bite feels like a warm hug! I love having these with a cup of hot cocoa. They make the perfect treat to share with friends and family during the season. 🎄
Key Ingredients & Substitutions
All-purpose Flour: This gives the cookies their structure. You can try a gluten-free blend if you’re avoiding gluten, but the texture may vary a bit.
Molasses: Provides rich flavor and moisture. If you run out, you can substitute with honey or maple syrup, though the taste will be slightly different.
Cream Cheese: This is key for the cheesecake filling’s creaminess. If you’re looking for a lighter option, you could use ricotta cheese instead, though the texture will be different.
Spices: The combination of ginger, cinnamon, and cloves gives gingerbread its signature flavor. Feel free to adjust the amounts based on your personal taste! If you’re missing cloves, you can skip them or add a pinch of allspice.
How Do I Make Sure My Cheesecake Filling Stays Inside the Cookies?
Getting the filling sealed properly is crucial to avoid leakage during baking. Here’s how to do it:
- Make small dough balls, about 1 tablespoon each. Flatten them in your hand.
- Place a teaspoon of the cheesecake filling in the middle, then wrap the dough around it. Be gentle but firm! Make sure to seal all edges to trap the filling inside.
- Give the cookie a quick roll in your palm to achieve a smooth shape, ensuring the filling is completely encased.
What’s the Best Way to Chill My Dough?
Chilling the dough helps it firm up, making it easier to work with. Here’s my tip:
- Cover the bowl with plastic wrap or place the dough in an airtight container.
- Place it in the refrigerator for at least 1 hour. If you’re in a hurry, even 30 minutes can help!
- Don’t skip this step, as it prevents the cookies from spreading too much during baking.
With these tips and insights, you’re all set to bake some delightful Gingerbread Cheesecake Cookies. Enjoy the aroma while they bake and share them with loved ones for a cozy, festive treat!
Gingerbread Cheesecake Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Decoration:
- Coarse sugar or sanding sugar for sprinkling
- Optional: white icing for drizzle or decoration
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and an additional hour for chilling the dough. You’ll also need about 10-12 minutes for baking. So, set aside a little more than 1.5 hours to make these delicious treats!
Step-by-Step Instructions:
1. Preparing the Cheesecake Filling:
Start by beating the softened cream cheese in a medium bowl until it’s nice and smooth. Then, add in the powdered sugar and vanilla extract. Mix until everything is well blended and creamy. Cover the bowl with plastic wrap and pop it into the fridge while you work on the cookie dough.
2. Making the Gingerbread Cookie Dough:
In another bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. This will be your dry mixture. In a large mixing bowl, combine the softened butter and brown sugar, beating them together until the mixture is fluffy. Then, mix in the egg, molasses, and vanilla extract until it’s well combined.
Next, gradually add the dry flour mixture to the wet butter mixture. Stir until it’s just combined—don’t overmix! Once it’s all mixed together, cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour.
3. Assembling the Cookies:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1 tablespoon of gingerbread dough and flatten it slightly in your palm. Place about 1 teaspoon of the cheesecake filling in the center of the dough. Carefully wrap the dough around the filling and roll it into a tight ball to seal it in.
Once all the filling is wrapped up, roll each dough ball in coarse sugar or sanding sugar to give it a lovely sparkle.
4. Baking the Cookies:
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake them in your preheated oven for about 10-12 minutes. You want the edges to be set and the tops to look slightly cracked. Once done, allow the cookies to cool on the pan for about 5 minutes before moving them to a wire rack to cool completely.
5. Decorating the Cookies:
After your cookies have cooled, you can drizzle them with white icing if you’d like to add a decorative touch. Otherwise, you can enjoy them just as they are!
6. Serve and Enjoy:
Pair your gingerbread cheesecake cookies with a warm drink for a delightful treat. Perfect for sharing with friends and family during the holiday season!
These cookies are soft, chewy, and filled with a luscious cheesecake center that melts in your mouth. They are sure to be a hit during any celebration!
Can I Use Low-Fat Cream Cheese for the Cheesecake Filling?
Yes, low-fat cream cheese can be used as a substitute! Just keep in mind that the texture may be a bit different, and it might not be as rich and creamy as regular cream cheese. But it will still taste great in the cookies!
What If I Don’t Have Molasses?
If you don’t have molasses on hand, you can substitute it with an equal amount of honey or maple syrup. Just note that this will slightly alter the flavor and color of the cookies, but they’ll still turn out delicious!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them, where they will keep fresh for about a week. Just make sure to bring them back to room temperature before enjoying for the best taste!
Can I Freeze the Dough or Baked Cookies?
Absolutely! You can freeze the unbaked cookie dough balls for up to 3 months. Just shape them and place them on a baking sheet to freeze, then transfer to a resealable bag. To bake from frozen, add a few extra minutes to the baking time. Baked cookies can also be frozen; simply wrap them tightly in plastic or foil and place them in a freezer bag. Thaw before eating!