Name: Gingerbread Cheesecake Cookies Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 1 h 41 min
Cuisine: American
Ingredients: 6 oz (170 g) cream cheese, cold; 3 tbsp (38 g) granulated white sugar; 1/2 tsp vanilla extract; 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; 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 extract; 1/3 cup (113 g) unsulphured molasses

Ingredients

6 oz (170 g) cream cheese, cold

3 tbsp (38 g) granulated white sugar (for cheesecake filling)

1/2 tsp vanilla (for cheesecake filling)

6 tbsp (75 g) granulated white sugar (for spiced sugar)

1/2 tsp ground ginger (for spiced sugar)

1/2 tsp ground cinnamon (for spiced sugar)

1/8 tsp ground allspice (for spiced sugar)

1/8 tsp ground nutmeg (for spiced sugar)

1/8 tsp ground cloves (for spiced sugar)

2 1/2 cups (313 g) all-purpose flour, spooned and leveled

2 1/2 tsp ground ginger (for cookie dough)

2 1/2 tsp ground cinnamon (for cookie dough)

1/2 tsp ground nutmeg (for cookie dough)

1/4 tsp ground allspice (for cookie dough)

1/4 tsp ground cloves (for cookie dough)

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 (for cookie dough)

1/3 cup (113 g) unsulphured molasses

Instructions

Step 1: Prepare the cheesecake filling by lining a small cookie sheet with parchment paper. In a small bowl, mix the cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla on medium-high speed with an electric mixer until the mixture is fluffy and the sugar is dissolved, about 2 minutes.

Step 2: Scoop the cheesecake mixture into 18 portions, each about 2 teaspoons, onto the parchment-lined sheet. Freeze these cheesecake balls until frozen and very firm.

Step 3: While the cheesecake balls are freezing, prepare the spiced sugar by combining 6 tablespoons granulated sugar with 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves in a small bowl. Whisk to combine and set aside.

Step 4: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 5: In a medium bowl, whisk together the flour, 2 1/2 teaspoons ground ginger, 2 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, and 1/2 teaspoon baking soda. Set this dry mixture aside.

Step 6: In a large bowl, cream the softened butter and light brown sugar together with an electric mixer on high speed until fluffy, about 2 minutes. Scrape the sides of the bowl as needed.

Step 7: Add the egg yolks, molasses, and 1 teaspoon vanilla to the butter mixture. Mix on medium speed for about one minute until the mixture is fluffy.

Step 8: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.

Step 9: Scoop the dough into 18 portions using a 2-tablespoon cookie scoop, rolling each portion into a ball. Flatten each cookie dough ball slightly, then place a frozen cheesecake ball in the center. Carefully enclose the cheesecake ball with the cookie dough and roll into a smooth ball, ensuring the cheesecake is completely covered.

Step 10: Roll each cookie dough ball in the spiced sugar mixture. Keep the cheesecake balls frozen until ready to assemble each batch of cookies.

Step 11: Place the coated cookie dough balls on the prepared baking sheets, spacing them evenly. Bake 6 cookies at a time for 11-12 minutes, until the edges are set but centers remain soft.

Step 12: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Tips & Variations

For a stronger ginger flavor, increase the ground ginger slightly in both the dough and spiced sugar.

If you prefer, use low-fat cream cheese for a lighter filling, but full-fat yields the best texture.

Chill the cookie dough for 30 minutes if it feels too soft to handle easily.

Try adding chopped crystallized ginger into the dough for extra spice and texture.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, the cheesecake balls can be prepared and frozen in advance, making it easier to assemble the cookies when ready to bake.

What should I do if the cheesecake filling leaks out during baking?

Ensure the cheesecake balls are completely frozen and fully enclosed with dough to prevent leaking. Handling chilled dough and frozen filling helps maintain the shape.