Gingerbread Cheesecake Cookies
These chewy gingerbread cookies are filled with a creamy cheesecake center and rolled in spiced sugar, creating a festive treat perfect for holiday gatherings!
Ingredients
Cheesecake Filling
6 oz 170 g cream cheese, cold 燎
3 tbsp 38 g granulated white sugar
1/2 tsp vanilla extract
Spiced Sugar
6 tbsp 75 g granulated white sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp ground cloves
Gingerbread Cookies
2 1/2 cups 313 g all-purpose flour 籠
2 1/2 tsp ground ginger
2 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt 蓼
1/2 tsp baking soda 籠
3/4 cup 168 g unsalted butter, softened 杻
3/4 cup 165 g light brown sugar, packed
2 egg yolks, room temperature 讀
1 tsp vanilla extract
1/3 cup 113 g unsulphured molasses
Instructions
Cheesecake Filling
1 Line a small baking sheet with parchment paper. 2 In a small bowl, beat together cream cheese, sugar, and vanilla until fluffy about 2 minutes. Scoop into 18, 2-teaspoon portions onto the baking sheet. 3 Freeze until the cheesecake balls are firm.
Spiced Sugar
1 In a small bowl, mix sugar, ginger, cinnamon, allspice, nutmeg, and cloves. Set aside.
Gingerbread Cookies
1 Preheat oven to 350F 175C and line two baking sheets with parchment paper. 2 In a medium bowl, whisk flour, spices, baking soda, and salt. Set aside. 3 In a large bowl, cream butter and brown sugar with an electric mixer on high until fluffy, about 2 minutes. Scrape down the bowl as needed. 4 Add egg yolks, molasses, and vanilla, and mix on medium speed until fluffy. 5 Add dry ingredients to the wet ingredients and mix on low speed until just combined. 6 Scoop dough into 18 portions about 2 tablespoons each. Flatten each portion slightly, place a frozen cheesecake ball in the center, and wrap the dough around it. Roll to form a smooth ball. 7 Roll each ball in the spiced sugar, coating completely.
Baking
1 Place 6 cookies per baking sheet. Bake for 11-12 minutes. 2 Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Serve and enjoy these holiday treats with friends and family!