Indulge in the perfect holiday treat with these Creamy Gingerbread Cheesecake Cookies! This recipe combines the warm, spicy flavors of traditional gingerbread with a creamy cheesecake center, creating a festive dessert that’s as delightful to look at as it is to eat. Perfect for holiday parties, gifting, or simply savoring with a cup of hot cocoa, these cookies will bring a cozy touch to your winter season.
Ingredients:
For the Gingerbread Cookie Dough:
- 250 g all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 100 g brown sugar
- 100 g granulated sugar
- 150 g unsalted butter, softened
- 1 large egg
- 100 g cooking molasses
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 125 g cream cheese, softened
- 75 g powdered sugar
- 1 1/2 tsp vanilla extract
Instructions:
- Make the Gingerbread Cookie Dough : In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. Set aside. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, cooking molasses, and vanilla extract to the butter-sugar mixture, and mix until smooth. Gradually add the dry ingredients to the wet mixture, stirring just until combined. The dough will be sticky. Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up.
- Prepare the Cheesecake Filling : In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Cover and refrigerate the filling for at least 30 minutes to make it easier to handle.
- Assemble the Cookies : Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.Scoop about 1 tablespoon of the chilled gingerbread dough and flatten it into a disc in your palm.Spoon about 1/2 teaspoon of the cheesecake filling into the center of the disc.Take another small piece of dough and flatten it into another disc. Place it over the filling and pinch the edges to seal. Roll the sealed dough into a smooth ball.Roll the dough balls in granulated sugar to coat them completely, and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake : Bake the cookies for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Conclusion:
These Creamy Gingerbread Cheesecake Cookies are the ultimate holiday indulgence! The spicy, aromatic flavors of the gingerbread perfectly complement the rich, tangy cheesecake filling. They’re soft, chewy, and creamy all at once—a festive treat that’s sure to impress your family and friends.
Creamy Gingerbread Cheesecake Cookies
A soft and spicy gingerbread cookie with a creamy cheesecake filling, perfect for holiday celebrations or as a cozy winter dessert.
Ingredients
For the Gingerbread Cookie Dough:
- 250 g all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 100 g brown sugar
- 100 g granulated sugar
- 150 g unsalted butter softened
- 1 large egg
- 100 g cooking molasses
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 125 g cream cheese softened
- 75 g powdered sugar
- 1 1/2 tsp vanilla extract
Instructions
- Make the Gingerbread Cookie Dough : In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt. Set aside. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, cooking molasses, and vanilla extract to the butter-sugar mixture, and mix until smooth. Gradually add the dry ingredients to the wet mixture, stirring just until combined. The dough will be sticky. Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up.
- Prepare the Cheesecake Filling : In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Cover and refrigerate the filling for at least 30 minutes to make it easier to handle.
- Assemble the Cookies : Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 1 tablespoon of the chilled gingerbread dough and flatten it into a disc in your palm. Spoon about 1/2 teaspoon of the cheesecake filling into the center of the disc. Take another small piece of dough and flatten it into another disc. Place it over the filling and pinch the edges to seal. Roll the sealed dough into a smooth ball. Roll the dough balls in granulated sugar to coat them completely, and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake : Bake the cookies for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.