Description
Gingerbread Cheesecake Cookies combine the warm, spicy flavors of classic gingerbread with a creamy cheesecake filling, creating a delightful treat perfect for holiday gatherings or cozy afternoons. These cookies feature a soft gingerbread dough enveloping a rich, sweet cheesecake center, baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: Whisk together the flour, ground ginger, cinnamon, cloves, and baking soda in a bowl. In a separate large bowl, cream the softened butter with brown sugar until light and fluffy. Mix in molasses and the egg until well combined. Gradually add the dry ingredients to the wet mixture, forming a soft dough that is cool but easy to handle.
- Make the Cheesecake Filling: Beat the softened cream cheese in a clean bowl until smooth. Add powdered sugar and vanilla extract, then beat again until the filling is creamy and well combined, making it spreadable enough to dollop onto the cookie dough.
- Assemble the Cookies: Divide the dough into small balls. Place half of the dough balls onto a baking sheet and press each slightly to create a small well in the center. Spoon a portion of the cheesecake filling into each well, then top with the remaining dough balls, gently sealing the edges around the filling to enclose it.
- Bake and Cool: Preheat the oven to 350°F (175°C). Bake the assembled cookies for 10-12 minutes, or until the edges turn golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese and butter are softened to room temperature for easier mixing.
- Press the dough balls gently when making wells to avoid tearing.
- Cookies can be stored in an airtight container for up to 3 days.
- For a stronger ginger flavor, add a pinch of freshly grated ginger to the dry ingredients.
- Optional: dust with powdered sugar before serving for extra sweetness and presentation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
