Gingerbread Cheesecake Cookies
These delightful cookies combine the warm, spicy notes of gingerbread with a creamy cheesecake filling, perfect for holiday gatherings and cozy afternoons.
Ingredients
For the cookie dough
- 2 1/4 cups all-purpose flour Can be substituted with gluten-free flour.
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened Ensure it's at room temperature.
- 1 cup brown sugar
- 1/2 cup molasses Can be substituted with honey or agave syrup.
- 1 large egg
- 1 teaspoon vanilla extract
For the cheesecake filling
- 8 oz cream cheese, softened Ensure it's at room temperature.
- 1/4 cup sugar For the filling.
- 1 teaspoon vanilla extract For the filling.
For rolling
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another large bowl, cream the softened butter and brown sugar together until light and fluffy. Mix in the molasses, egg, and vanilla until well combined.
- Gradually add the flour mixture to the wet ingredients; mix until just combined.
- In a separate bowl, beat the cream cheese, sugar, and vanilla extract together until smooth and creamy.
- Scoop the cookie dough and roll it into balls; then flatten slightly and place a spoonful of the cheesecake mixture in the center. Carefully fold the cookie dough around the filling and shape it back into a ball.
- Roll each cookie ball in a mixture of sugar and cinnamon before placing them on the baking sheet.
- Bake in the preheated oven for 10-12 minutes or until the edges are set. Let them cool slightly before transferring them to a wire rack.
Notes
Store leftover cookies in an airtight container at room temperature for up to a week or freeze for up to three months.