Gingerbread Cheesecake Cookies
These Gingerbread Cheesecake Cookies are soft, chewy holiday cookies filled with a rich and tangy cheesecake center. Rolled in spiced sugar and baked to golden perfection, they’re festive, flavorful, and surprisingly easy to make at home. Perfect for cookie swaps, gift boxes, or cozy nights by the fire.
Equipment
- Electric hand or stand mixer
- Mixing bowls (small, medium, large)
- Baking sheets
- Parchment paper
- Cookie scoop (2 tbsp size)
- Cooling rack
- Rubber Spatula
- Measuring cups & spoons or kitchen scale
Ingredients
For the Cheesecake Filling
- 6 oz 170g cream cheese, cold
- 3 tbsp 38g granulated sugar
- ½ tsp vanilla extract
For the Spiced Sugar Coating
- 6 tbsp 75g granulated sugar
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ⅛ tsp ground allspice
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
For the Gingerbread Cookie Dough
- 2 ½ cups 313g all-purpose flour
- 2 ½ tsp ground ginger
- 2 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup 168g unsalted butter, softened
- ¾ cup 165g light brown sugar, packed
- 2 egg yolks room temperature
- 1 tsp vanilla extract
- ⅓ cup 113g unsulfured molasses
Instructions
- Make the Filling: In a small bowl, beat together the cold cream cheese, sugar, and vanilla until smooth and fluffy (about 2 minutes). Scoop into 18 small balls (approx. 2 tsp each) and freeze until very firm.
- Make Spiced Sugar: In a separate small bowl, mix the sugar and all spices for coating. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, spices, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat butter and brown sugar until light and fluffy. Add yolks, molasses, and vanilla. Mix until creamy.
- Form the Dough: Gradually mix in dry ingredients until a soft dough forms.
- Assemble Cookies: Scoop dough into 18 equal balls (about 2 tbsp each), flatten slightly, insert a frozen cheesecake ball, and roll back into a sealed ball.
- Roll in Spiced Sugar: Coat each dough ball in the prepared spiced sugar.
- Bake: Place on parchment-lined sheet and bake at 350°F (175°C) for 10–12 minutes. Let cool for 10 minutes on the baking sheet before transferring to a wire rack.
Notes
Nutritional Info (Per Cookie, Approximate)
- Calories: 210
- Fat: 10g
- Carbohydrates: 28g
- Sugar: 17g
- Protein: 2g
