Gingerbread Cheesecake Cookies Recipe
Introduction
Gingerbread Cheesecake Cookies combine the warm, spicy flavors of gingerbread with a rich, creamy cheesecake center. These delightful treats are perfect for holiday gatherings or whenever you want a cozy, comforting dessert.
Ingredients
- 1 cup cream cheese, softened
- 1 teaspoon gingerbread spices (a mix of cinnamon, ginger, cloves, and nutmeg)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a bowl, mix the softened cream cheese with 1/2 teaspoon of gingerbread spices until smooth for the cheesecake filling.
- Step 3: In a separate bowl, whisk together the flour, remaining gingerbread spices, and sugar to create the cookie dough.
- Step 4: Combine the cookie dough ingredients; if needed, add a tablespoon of cold water to bring the dough together.
- Step 5: Flatten portions of the dough and place a small spoonful of cheesecake filling in the center, then fold the dough around the filling to form balls.
- Step 6: Arrange the cookies on the prepared baking sheet and bake for 12-15 minutes until edges are lightly golden.
- Step 7: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use softened cream cheese at room temperature for easier mixing and a smoother filling.
- Add a dash of vanilla extract to the cheesecake filling for extra flavor.
- Try rolling the cookie dough balls in sugar before baking for a sparkling finish.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat briefly in a warm oven to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought gingerbread spice mix?
Yes, store-bought gingerbread spice blends work perfectly and save time. Just use the amount called for in the recipe to achieve the right flavor balance.
How do I prevent the cream cheese filling from leaking out?
Make sure to wrap the cookie dough completely around the filling, sealing edges well. Chilling the dough before baking can also help the cookies hold their shape better.
PrintGingerbread Cheesecake Cookies Recipe
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of gingerbread with creamy, rich cheesecake filling. Perfect for the holiday season, these cookies bake to a soft, chewy texture with a luscious cheesecake center that melts in your mouth, making them a festive treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the cookie dough: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well combined. In a large bowl, beat the softened butter with both sugars until creamy and fluffy. Add the egg, vanilla extract, and molasses, mixing until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Cover and chill in the refrigerator for at least 1 hour.
- Make the cheesecake filling: In a small bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract and continue beating until fully combined and creamy. Set aside.
- Preheat and assemble: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of cookie dough, flatten each slightly, and place on the baking sheet. Make a small indentation or well in the center of each cookie dough portion.
- Fill and bake: Spoon about a teaspoon of the cheesecake filling into the indentation on each cookie dough ball. Bake in the preheated oven for 12-15 minutes, or until the edges are set and lightly browned but the centers remain soft.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve once fully cooled and enjoy the perfect balance of spicy gingerbread and creamy cheesecake.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing.
- Chilling the dough helps prevent the cookies from spreading too much during baking.
- Store the cookies in an airtight container in the refrigerator for up to 5 days.
- These cookies can also be frozen before or after baking; thaw completely before serving.
- Adjust gingerbread spice quantities based on your personal preference for spiciness.
Keywords: gingerbread, cheesecake, holiday cookies, Christmas cookies, dessert, soft cookies, spiced cookies
