Description
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of classic gingerbread cookies with a rich, creamy cheesecake filling. Perfectly spiced sugar enhances the cookie coating, delivering a delightful holiday treat that’s both festive and indulgent.
Ingredients
Scale
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
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
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
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, beat the cold cream cheese until smooth and creamy using a hand mixer or stand mixer. Add granulated sugar and vanilla extract, continuing to beat until fully combined and fluffy. Set aside or refrigerate if not using immediately.
- Make the Spiced Sugar: In a small bowl, combine granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves. Mix thoroughly to evenly distribute the spices. This mixture will be used for coating the cookies before baking.
- Mix Dry Ingredients for Cookies: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Ensure the spices and leavening agents are well combined with the flour.
- Cream Butter and Sugar: In a large bowl, using a mixer, cream the softened unsalted butter and packed light brown sugar until light and fluffy. This usually takes about 3-5 minutes.
- Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time, then add the vanilla extract. Mix until just incorporated.
- Add Molasses: Stir in the unsulphured molasses until evenly combined with the wet ingredients.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a smooth dough forms. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until firm enough to handle. This helps the dough to be easier to roll and prevents spreading during baking.
- Form and Coat the Cookies: Preheat oven to 350°F (175°C). Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball generously in the prepared spiced sugar mixture to coat all sides.
- Bake the Cookies: Place sugar-coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until edges are set and slightly firm.
- Cool and Add Cheesecake Filling: Allow the cookies to cool completely on a wire rack. Using a piping bag or spoon, sandwich two cookies together with a generous portion of the cheesecake filling in between.
Notes
- Ensure the cream cheese is cold when making the filling to achieve the best texture.
- Chilling the cookie dough is crucial to prevent cookies from spreading too much while baking.
- You can prepare the cheesecake filling and spiced sugar mixture a day ahead to save time.
- Store assembled cookies in an airtight container in the refrigerator for up to 3 days, as the cheesecake filling contains dairy.
- For a dairy-free variation, substitute cream cheese with a vegan alternative.
Keywords: Gingerbread, Cheesecake, Cookies, Holiday dessert, Spiced cookies, Cream cheese filling