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Gingerbread Cheesecake Cookies Recipe

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★★★★★

4.6 from 68 reviews

These Gingerbread Cheesecake Cookies are a delightful holiday treat combining the warm spices of gingerbread with a creamy cheesecake center. Soft, spiced cookie dough surrounds a tangy, smooth cream cheese filling, making each bite a perfect balance of flavors and textures. Easy to prepare ahead and freezer-friendly, these cookies are perfect for festive gatherings or cozy winter afternoons.

Ingredients

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Cheesecake Filling

  • 4 ounces full-fat cream cheese (112 grams), softened (brick style, not from a tub)
  • 1 cup powdered sugar (110 grams), sifted
  • 2 teaspoons cornstarch
  • 1/2 teaspoon vanilla extract

Gingerbread Cookie Dough

  • 2 2/3 cup all-purpose flour (334 grams)
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter (112 grams), softened
  • 1 cup brown sugar (210 grams), packed (dark or light)
  • 2 teaspoons lemon zest (or orange zest)
  • 1 large egg
  • 1/3 cup molasses (80 ml), do not use blackstrap
  • 2 teaspoons vanilla extract
  • 1/3 cup coarse sugar (67 grams) or granulated sugar for rolling

Instructions

  1. Prepare the Cheesecake Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, cornstarch, and vanilla extract until the mixture is smooth and creamy. Transfer this filling to an airtight container and place it in the freezer to chill as you prepare the cookie dough.
  2. Mix Dry Ingredients for Cookie Dough: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter, brown sugar, and lemon zest until the mixture becomes creamy and light in texture.
  4. Add Wet Ingredients: Beat in the egg, vanilla extract, and molasses into the butter mixture, mixing until the egg pieces have fully disappeared and the mixture is uniform.
  5. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients about half a cup at a time, mixing until all flour is fully incorporated, forming a soft, spiced cookie dough.
  6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. This step reduces stickiness and makes the dough easier to handle when forming cookies.
  7. Prepare for Assembly: Pour the coarse sugar onto a small plate for rolling the cookie dough balls. Scoop about 1 to 1 1/2 tablespoons of chilled cookie dough and flatten it into a small disc shape.
  8. Fill Cookies: Using a clean teaspoon, scoop 1 to 2 teaspoons of the chilled cream cheese filling and place it in the center of the cookie dough disc. Then, scoop an additional 1 to 1 1/2 tablespoons of gingerbread dough and gently place it on top of the cream cheese filling.
  9. Seal the Cookies: Pinch the edges of the two dough discs together around the cream cheese until completely sealed, then roll gently into a smooth ball. If the cream cheese filling softens excessively during this process, return it to the freezer for 10-20 minutes.
  10. Roll in Sugar and Freeze: Roll each dough ball in the coarse sugar to coat. Place the dough balls on a plate, cover, and freeze for at least 1 hour until firm. Once firm, the dough balls can be stored in a freezer bag and kept frozen for up to 2 months.
  11. Bake the Cookies: When ready to bake, preheat the oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats. Place frozen cookie dough balls 1 1/2 to 2 inches apart on the baking sheets. Bake one sheet at a time in the center of the oven for 11-14 minutes or until the tops are set.
  12. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet before transferring to a wire rack or serving.

Notes

  • Use brick-style cream cheese rather than cream cheese from a tub for better texture in the filling.
  • Do not thaw the frozen cookie dough balls before baking, as this helps maintain the shape and cream cheese center.
  • If the cream cheese filling softens during assembly, chill it briefly in the freezer to firm up.
  • You can substitute orange zest for lemon zest for a different citrus flavor.
  • Store baked cookies in an airtight container at room temperature for up to 5 days or freeze baked cookies for longer storage.

Keywords: gingerbread cookies, cheesecake cookies, holiday cookies, spiced cookies, creamy cheesecake filling

Find it online: https://miarosetti.com/gingerbread-cheesecake-cookies-recipe/