Gingerbread Cheesecake Cookies

Why Make This Recipe

Gingerbread Cheesecake Cookies are a delightful treat that combines the warm flavors of gingerbread with the creamy goodness of cheesecake. They are perfect for the holiday season, family gatherings, or just whenever you crave something sweet. The unique combination of spices gives these cookies a festive flair, making them a favorite for anyone who loves holiday baking.

How to Make Gingerbread Cheesecake Cookies

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup brown sugar
• 1 large egg
• 1/4 cup molasses
• 1 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Directions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set this mixture aside.
3. In a large bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy. Beat in the egg and molasses until combined.
4. Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to over-mix.
5. In another bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth to create the filling.
6. Scoop a small amount of dough, flatten it, add a spoonful of the cream cheese filling, and then wrap the dough around the filling, rolling it into a ball.
7. Roll each ball in the sugar mixed with cinnamon.
8. Place the balls on the prepared baking sheet. Bake for about 10-12 minutes, or until the cookies are set. Let them cool before serving.

How to Serve Gingerbread Cheesecake Cookies

Serve these delightful cookies warm or at room temperature. They are great on their own or paired with a cup of hot cocoa or tea. For a festive touch, place them on a decorated plate, and sprinkle some extra powdered sugar on top before serving.

How to Store Gingerbread Cheesecake Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for about a week. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe container with parchment paper between layers. When you’re ready to enjoy, thaw them at room temperature for a few hours.

Tips to Make Gingerbread Cheesecake Cookies

• Make sure your butter and cream cheese are softened to room temperature to mix easily.
• Don’t over-mix the dough; this helps keep the cookies soft.
• You can chill the cookie dough for about 30 minutes before rolling if it’s too sticky.
• Use a cookie scoop to ensure all cookies are the same size.

Variation

For a chocolate twist, consider adding chocolate chips to the cookie dough. You can also experiment with different spices, such as nutmeg or allspice, to find your preferred flavor combination.

FAQs

Q: Can I make these cookies ahead of time?
A: Yes, you can make the dough and filling ahead and store them separately in the refrigerator for a day or two. Assemble and bake them when you’re ready.

Q: Can I use light cream cheese instead of full-fat?
A: Yes, you can use light cream cheese, but the texture may be slightly different. Full-fat cream cheese gives a richer filling.

Q: What can I substitute for molasses?
A: You can substitute honey or maple syrup for molasses, but the flavor will change a bit. Adjust the sweetness to taste.

Gingerbread Cheesecake Cookies

These Gingerbread Cheesecake Cookies combine the warm flavors of gingerbread with a creamy cheesecake filling, making them a perfect holiday treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 150

Ingredients Method Notes

Ingredients

  

Cookie Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened Make sure it's softened to room temperature.
• 1 cup brown sugar
• 1 large egg
• 1/4 cup molasses Can substitute with honey or maple syrup.
• 1 cup cream cheese, softened Use light cream cheese for a lighter option.
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set this mixture aside.
3. In a large bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy. Beat in the egg and molasses until combined.
4. Gradually mix the dry ingredients into the wet mixture until just combined, being careful not to over-mix.
5. In another bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth to create the filling.

Assembly and Baking

1. Scoop a small amount of dough, flatten it, add a spoonful of the cream cheese filling, and then wrap the dough around the filling, rolling it into a ball.
2. Roll each ball in the sugar mixed with cinnamon.
3. Place the balls on the prepared baking sheet and bake for about 10-12 minutes, or until the cookies are set.
4. Let them cool before serving.

Notes

Store in an airtight container at room temperature for about a week. Freeze for longer storage with parchment paper between layers. Allow to thaw at room temperature before eating.