why make this recipe
Gingerbread Cheesecake Cookies are a delightful twist on a classic favorite. These cookies combine the warm spices of gingerbread with the creamy richness of cheesecake filling. They’re perfect for holiday gatherings, cookie exchanges, or any time you crave a sweet treat that is both soft and flavorful. Plus, who wouldn’t love a cookie that surprises you with a delicious filling?
how to make Gingerbread Cheesecake Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup granulated sugar for rolling
- 1 teaspoon ground cinnamon for rolling
Directions:
- Preheat the oven to 350°F (175°C). In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- In another bowl, beat the butter and brown sugar until creamy. Add the egg, molasses, and vanilla, mixing well. Gradually add the dry ingredients.
- In a separate bowl, mix the cream cheese and powdered sugar until smooth.
- Take a ball of cookie dough, flatten it, and place a small amount of the cheesecake filling in the center. Wrap the dough around the filling and shape it into a ball.
- Roll the ball in a mixture of granulated sugar and cinnamon.
- Place the cookies on a baking sheet lined with parchment paper, spacing them apart.
- Bake for 10-12 minutes, until the edges are firm.
- Allow to cool before serving.
how to serve Gingerbread Cheesecake Cookies
These cookies are best served warm or at room temperature. You can enjoy them on their own or pair them with a cup of coffee, tea, or hot cocoa. They also make wonderful gifts when packed in a festive box or jar.
how to store Gingerbread Cheesecake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week this way. If you want to keep them longer, consider freezing them. Just layer them with parchment paper in an airtight container, and they will be good for up to three months.
tips to make Gingerbread Cheesecake Cookies
- Make sure your butter and cream cheese are at room temperature for easier mixing.
- Don’t overmix the dough; this helps keep the cookies tender.
- For added flavor, consider adding a touch of orange zest to the cheesecake filling.
- Roll the cookies quickly to keep the dough from warming up too much.
variation
You can change up the spices in the cookie dough to create different flavors. For instance, try adding a bit of cardamom or replacing some of the flour with cocoa powder for a chocolate gingerbread version.
FAQs
1. Can I use a different filling?
Yes! You can try different flavored cream cheese or add chocolate chips for variety.
2. How can I make these cookies ahead of time?
You can prepare the dough ahead of time and refrigerate it for up to three days. When you’re ready, just fill and bake them.
3. What if I don’t have molasses?
Honey or maple syrup can be used as substitutes, but the flavor will change slightly. Adjust the spices accordingly to maintain the gingerbread taste.
4. Can I freeze the cookie dough?
Definitely! You can freeze the shaped cookie balls before baking. Just thaw them in the fridge before baking when you’re ready.
Gingerbread Cheesecake Cookies
A delightful twist on a classic favorite, these cookies combine gingerbread spices with creamy cheesecake filling, perfect for holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup granulated sugar for rolling
- 1 teaspoon ground cinnamon for rolling
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- In another bowl, beat the butter and brown sugar until creamy. Add the egg, molasses, and vanilla, mixing well. Gradually add the dry ingredients.
- In a separate bowl, mix the cream cheese and powdered sugar until smooth.
- Take a ball of cookie dough, flatten it, and place a small amount of cheesecake filling in the center. Wrap the dough around the filling and shape it into a ball.
- Roll the ball in a mixture of granulated sugar and cinnamon.
- Place the cookies on a baking sheet lined with parchment paper, spacing them apart.
- Bake for 10-12 minutes, until the edges are firm.
- Allow to cool before serving.
Notes
For optimal result, ensure butter and cream cheese are at room temperature before mixing.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: gingerbread, cookies, cheesecake, holiday, dessert