Description
These Gingerbread Cheesecake Cookies are the perfect blend of warm holiday spices and creamy cheesecake filling. Soft, chewy, and bursting with festive flavor, they’re an irresistible addition to your Christmas cookie tray.
Ingredients
For the Gingerbread Cookie Dough:
-
2 1/4 cups all-purpose flour
-
1 tsp baking soda
-
1 1/2 tsp ground ginger
-
1 tsp cinnamon
-
1/4 tsp ground cloves
-
1/4 tsp nutmeg
-
1/4 tsp salt
-
3/4 cup unsalted butter, softened
-
1/2 cup dark brown sugar
-
1/4 cup granulated sugar
-
1 large egg
-
1/3 cup molasses
-
1 tsp vanilla extract
For the Cheesecake Filling:
-
8 oz cream cheese, softened
-
1/4 cup granulated sugar
-
1/2 tsp vanilla extract
Instructions
-
Make the cheesecake filling:
Beat cream cheese, sugar, and vanilla until smooth. Scoop into small balls (~1 tsp) and freeze for 30–60 minutes. -
Prepare the gingerbread dough:
Whisk flour, baking soda, spices, and salt. In another bowl, cream butter and sugars, then mix in egg, molasses, and vanilla. Gradually add dry ingredients. Chill dough for 1 hour. -
Assemble cookies:
Scoop ~2 tbsp of dough, flatten, place a cheesecake ball in the center, and wrap dough around it. Roll into a ball.
-
Bake:
Preheat oven to 350°F (175°C). Place cookies on parchment-lined baking sheet. Bake 10–12 minutes until edges are set. Cool before serving.
Notes
-
For extra spice, add a pinch of black pepper to the dough.
-
Cookies can be stored in the fridge for up to 5 days or frozen for 2 months.
-
Freeze cheesecake filling in advance for easier assembly.
- Prep Time: 1 hour 20 minutes (incl. chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Holiday
Nutrition
- Calories: 210 kcal
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1 g
- Protein: 2g
- Cholesterol: 30mg