Description
These chewy gingerbread cheesecake cookies are stuffed with a creamy cheesecake center and rolled in a spiced sugar coating. They’re the ultimate Christmas cookie, blending warm holiday spices with rich creaminess—perfect for gingerbread lovers!
Ingredients
- For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- For the 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
- For the Gingerbread Cookies:
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 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
- 1/2 tsp baking soda
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 1 tsp vanilla
- 1/3 cup (113 g) unsulphured molasses
Instructions
1. Line a small baking sheet with parchment paper.
2. In a small bowl, beat the cream cheese, sugar, and vanilla on medium-high speed until fluffy, about 2 minutes.
3. Scoop 18 portions of the cheesecake filling using 2 teaspoons each. Place on the baking sheet and freeze until firm.
4. In a separate bowl, whisk together the granulated sugar and all spices for the spiced sugar. Set aside.
5. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. In a medium bowl, whisk together the flour, all spices, salt, and baking soda. Set aside.
7. In a large bowl, cream the butter and brown sugar on high speed until fluffy, about 2 minutes.
8. Add in the egg yolks, molasses, and vanilla, and mix on medium speed for 1 minute.
9. Add the dry ingredients to the wet and mix on low until combined.
10. Scoop the dough into 18 portions using a 2-tbsp scoop, then flatten each portion slightly.
11. Place a frozen cheesecake ball in the center of each dough round. Enclose and roll into a smooth ball, ensuring cheesecake is fully covered.
12. Roll each dough ball in the spiced sugar.
13. Place 6 cookies per baking sheet and bake for 11–12 minutes.
14. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
15. Serve and enjoy!
Notes
Keep the cheesecake filling frozen until you’re ready to stuff the dough to prevent it from melting too quickly during baking.
Don’t overbake—cookies should be just set around the edges and soft in the middle.
Store cookies in an airtight container in the refrigerator for up to 5 days.
To freeze, place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag.
These cookies make a festive addition to holiday cookie boxes or dessert platters.
Nutrition
- Serving Size: 1 cookie