Gingerbread Cheesecake Cookies Recipe

If you’re searching for the ultimate holiday cookie, look no further than these Gingerbread Cheesecake Cookies. Combining the spicy warmth of gingerbread with a creamy cheesecake center, these cookies are a show-stopping addition to any festive spread. Perfect for cookie exchanges, holiday parties, or as a cozy treat with a cup of tea, these cookies deliver a burst of holiday flavors in every bite. Let’s dive into this delightful recipe!

Why You’ll Love These Gingerbread Cheesecake Cookies

These cookies bring together two beloved holiday treats: gingerbread and cheesecake. The outer layer of spiced gingerbread cookie dough is soft yet chewy, while the inside surprises with a luscious cheesecake filling. The balance of spices, including ginger, cinnamon, nutmeg, and cloves, combined with the tangy cream cheese center, creates a harmonious blend of flavors that’s hard to resist.

Whether you’re a seasoned baker or a beginner looking for an impressive yet approachable recipe, these Gingerbread Cheesecake Cookies are sure to become a new favorite.

Ingredients Overview

For the Cheesecake Filling:

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract

For the Spiced Sugar:

• 6 tbsp (75 g) granulated white sugar
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/8 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves

For the Gingerbread Cookies:

• 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
• 2 1/2 tsp ground ginger
• 2 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 2 egg yolks, at room temperature
• 1 tsp vanilla extract
• 1/3 cup (113 g) unsulphured molasses

this RECIPE

Essential Kitchen Equipment

To make these cookies, you’ll need the following kitchen tools:

• Electric mixer (hand or stand mixer)
• Mixing bowls (small, medium, and large)
• Measuring cups and spoons
• Rubber spatula
• Parchment paper
• Baking sheets
• Wire cooling rack
• Cookie scoop (2 tsp and 2 tbsp sizes)

Preparing the Cheesecake Filling

1. Line a small cookie sheet with parchment paper to prepare for freezing the cheesecake filling.
2. In a small mixing bowl, combine the cream cheese, sugar, and vanilla extract. Use an electric mixer on medium-high speed to beat the mixture until it’s fluffy and the sugar has dissolved, about 2 minutes.
3. Scoop the cheesecake mixture into 18 portions, each about 2 teaspoons, onto the prepared cookie sheet.
4. Place the cheesecake balls in the freezer and allow them to freeze until firm and very solid.

Making the Spiced Sugar

1. In a small bowl, combine the granulated sugar and spices: ginger, cinnamon, allspice, nutmeg, and cloves.
2. Whisk until the spices are evenly distributed throughout the sugar. Set this mixture aside for rolling the cookie dough balls later.

Crafting the Gingerbread Cookie Dough

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, allspice, cloves, baking soda, and salt. This will be your dry mixture.
3. In a large mixing bowl, cream the softened butter and brown sugar using an electric mixer on high speed until the mixture is light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
4. Add the egg yolks, molasses, and vanilla extract to the butter mixture. Mix on medium speed for another minute until the ingredients are well combined and fluffy.
5. Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.

Assembling the Gingerbread Cheesecake Cookies

1. Use a 2-tablespoon cookie scoop to portion the gingerbread dough into 18 balls. Roll each dough ball gently with your hands.
2. Take a frozen cheesecake ball and place it in the center of each cookie dough portion. Wrap the dough around the cheesecake ball, ensuring it is completely covered.
3. Roll each cookie dough ball in the prepared spiced sugar mixture, ensuring all sides are coated.
4. Place the prepared cookie dough balls on the lined baking sheets, spacing them about 2 inches apart.

Baking and Cooling Tips

1. Bake 6 cookies at a time for 11-12 minutes, or until the cookies are set around the edges and slightly soft in the center.
2. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Common Mistakes to Avoid

• Overmixing the dough can result in tough cookies. Mix just until combined.
• Not freezing the cheesecake filling properly can cause it to melt too quickly while baking.
• Using warm ingredients can affect the texture; ensure the butter is softened but not melted and that egg yolks are at room temperature.

Serving and Presentation Ideas

For an elegant touch, dust the cooled cookies with powdered sugar. Arrange them on a decorative platter lined with a festive napkin. Serve with a warm beverage like hot cocoa or spiced tea for a cozy holiday experience.

Storage and Shelf Life

Store these cookies in an airtight container at room temperature for up to 3 days. To extend their shelf life, place them in an airtight container and refrigerate for up to 7 days. You can also freeze them for up to 2 months; just make sure they are well-wrapped to prevent freezer burn.

Possible Variations and Substitutions

• Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Dairy-Free Version: Substitute the cream cheese with a dairy-free alternative and use vegan butter.
• Extra Spicy: Add a pinch more of each spice if you love a stronger gingerbread flavor.

FAQs About Gingerbread Cheesecake Cookies

Q: Can I prepare the dough in advance?
Yes! You can prepare the dough and freeze the filled dough balls for up to a month. Bake directly from frozen; just add a couple of extra minutes to the baking time.

Q: How do I keep the cheesecake filling from melting out?
Make sure the cheesecake filling is well-frozen and the dough is fully sealed around it before baking.

Q: Can I use dark molasses instead of light molasses?
Yes, but note that dark molasses will result in a stronger, more robust flavor.

Conclusion

These Gingerbread Cheesecake Cookies are the perfect way to bring warmth and cheer to your holiday season. Their delightful combination of flavors and textures will surely impress your family and friends. Don’t forget to share this recipe with your loved ones and subscribe to our blog for more delicious recipes!

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