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Gingerbread Cheesecake Cookies

These Gingerbread Cheesecake Cookies combine the warm flavors of gingerbread with a creamy cheesecake filling, making them a perfect holiday treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
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.