why make this recipe
Gingerbread Cheesecake Cookies bring together the warm, cozy flavors of gingerbread with the creamy goodness of cheesecake. These cookies are perfect for holiday gatherings, cozy nights at home, or whenever you crave something sweet and festive. Their unique combination of spices and cheesecake filling makes them a delightful treat that everyone will love.
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 to the wet mixture.
- 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 can be served warm or at room temperature. They are great for holiday parties, cookie exchanges, or as a sweet dessert after dinner. Pair them with a cup of hot cocoa or a warm beverage for a comforting treat.
how to store Gingerbread Cheesecake Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them. Just make sure to place parchment paper between layers of cookies before sealing them in a freezer-safe bag.
tips to make Gingerbread Cheesecake Cookies
- Make sure your butter and cream cheese are at room temperature for easy mixing.
- Don’t skip the rolling in sugar and cinnamon; it adds a nice touch to the outside.
- For a stronger flavor, let the cookie dough chill in the fridge for 30 minutes before baking.
variation
You can add chocolate chips to the cookie dough for extra sweetness. Alternatively, try swapping the cheesecake filling with a different flavor, like pumpkin or chocolate.
FAQs
1. Can I use a different type of cheese for the filling?
Yes, you can use mascarpone or ricotta as an alternative to cream cheese.
2. Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to a few days before baking, or you can bake and store them in an airtight container.
3. How can I make these cookies gluten-free?
Substitute all-purpose flour with a gluten-free flour blend. Make sure the other ingredients, like baking soda and spices, are gluten-free as well.
Gingerbread Cheesecake Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies combining the cozy flavors of gingerbread with creamy cheesecake filling, perfect for holiday gatherings.
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 to the wet mixture.
- 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.
Notes
Make sure your butter and cream cheese are at room temperature for easy mixing. Don’t skip the rolling in sugar and cinnamon for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: gingerbread, cheesecake, cookies, holiday desserts, festive treats