Description

These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of gingerbread with a creamy cheesecake center for a festive and indulgent treat. Soft, spiced cookie dough envelopes a sweet cheesecake filling, rolled in a fragrant spiced sugar coating and baked to perfection. Perfect for holiday gatherings or cozy snacking, these cookies offer an irresistible blend of texture and flavor.

Ingredients

Scale

For the Cheesecake Filling

6 oz cream cheese, cold
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract

For the Spiced Sugar Coating

6 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

For the Gingerbread Cookies

2 1/2 cups all-purpose flour (spooned and leveled)
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, softened
3/4 cup light brown sugar, packed
2 egg yolks, room temperature
1 teaspoon vanilla extract
1/3 cup unsulphured molasses

Cook Mode Prevent your screen from going dark

Instructions

Make cheesecake filling: In a mixing bowl, combine cold cream cheese, granulated sugar, and vanilla extract. Beat the mixture until smooth and fluffy. Then, scoop the mixture into 18 small balls, roughly 2 teaspoons each, and place them in the freezer to firm up while you prepare the remaining components.
Prepare spiced sugar coating: In a small bowl, combine granulated sugar with the ground ginger, cinnamon, allspice, nutmeg, and cloves. Mix thoroughly and set aside for rolling the cookies later.
Make the gingerbread cookie dough: In a medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda to blend the dry ingredients evenly. In a separate large bowl, using a mixer, beat softened unsalted butter with packed light brown sugar until the mixture becomes light and fluffy, about 2 minutes. Add in the egg yolks, molasses, and vanilla extract, mixing until just combined. Gradually add the dry ingredients into the wet ingredients, mixing until a thick dough forms.
Assemble the cookies: Divide the cookie dough into 18 equal portions, about 2 tablespoons each, and roll each portion into a ball. Flatten each dough ball slightly, then place a frozen cheesecake ball in the center. Carefully wrap the cookie dough around the cheesecake filling, sealing it completely, and roll it back into a smooth ball.
Roll in spiced sugar and prepare for baking: Roll each filled dough ball thoroughly in the prepared spiced sugar coating to cover, then place them on a parchment-lined baking sheet, spacing them evenly.
Bake the cookies: Preheat your oven to 350°F (175°C). Bake the cookies in batches of six for 11 to 12 minutes until the exterior is set and the cookies are lightly firm to the touch. Remove from oven and allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.

Notes

For best results, ensure the cream cheese filling is very cold before assembling the cookies; this helps prevent the cheesecake from melting too quickly during baking.
You can prepare the cheesecake balls in advance and keep them frozen until ready to assemble the cookies.
If you prefer less spice, reduce the amount of ground ginger and cinnamon slightly in both the dough and sugar coating.
Store the baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
These cookies freeze well. Wrap individually and freeze, then thaw at room temperature before serving.