Gingerbread Cheesecake Cookies
These Gingerbread Cheesecake Cookies combine warmly spiced gingerbread with a smooth, creamy cheesecake center, making a comforting holiday treat that is perfect for sharing.
Ingredients
Cookie Dough Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 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
Cheesecake Filling Ingredients
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
Coating Ingredients
- 2 tablespoons spiced sugar (for rolling)
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, spices, and salt. Set aside.
- In another bowl, beat together butter, brown sugar, and granulated sugar until creamy. Add egg, molasses, and vanilla, mixing until well combined.
- Gradually add the flour mixture to the wet ingredients, stirring until combined.
- In a separate bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth for the filling.
Filling and Baking
- Take a small amount of gingerbread dough, flatten it in your hand, and place a dollop of cheesecake filling in the center.
- Fold the dough over to encase the filling and roll it into a ball.
- Roll each ball in spiced sugar and place on the prepared baking sheet.
- Bake for 10-12 minutes or until edges are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Serve these cookies with coffee, hot chocolate, or as part of a holiday platter. Store in the refrigerator in an airtight container due to the cream cheese filling.