Gingerbread cheesecake cookies are the perfect blend of warm, spicy gingerbread flavor and creamy, decadent cheesecake filling. These chewy cookies are the ideal holiday treat, offering a delightful twist on traditional gingerbread cookies. Whether you’re baking for a holiday party or just looking for a special dessert to enjoy, these gingerbread cheesecake cookies will make your festive season even sweeter. The combination of spiced dough and smooth cream cheese filling is sure to win over your guests and family members alike!
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Why You’ll Love These Gingerbread Cheesecake Cookies
These gingerbread cheesecake cookies are an irresistible holiday dessert that combines the best of both worlds: soft, chewy gingerbread cookies and a creamy cheesecake center. They’re quick to prepare and will make your kitchen smell like Christmas with every bite. Here’s why these cookies stand out:
- Chewy and Soft Texture: The gingerbread dough is soft and chewy, making each bite a delightful experience.
- Creamy Cheesecake Filling: The hidden cheesecake center is smooth, rich, and the perfect contrast to the spiced cookie dough.
- Perfect for the Holidays: With their warm spices and comforting molasses flavor, these cookies scream holiday cheer, making them the ultimate Christmas treat.
Ingredients for Gingerbread Cheesecake Cookies
To make these delightful cookies, you’ll need the following ingredients:
- Unsalted Butter: Provides richness and moisture to the dough.
- Brown Sugar: Adds sweetness and contributes to the chewy texture.
- Molasses: Gives the cookies their signature gingerbread flavor and ensures they stay soft.
- Egg Yolks: Adds moisture and helps bind the ingredients.
- Vanilla: Enhances the overall flavor of the dough.
- Flour: The base of the cookie dough.
- Baking Soda: Helps the dough rise.
- Salt: Balances the sweetness and enhances the flavor.
- Spices: Ground ginger, cinnamon, nutmeg, allspice, and cloves give these cookies their signature warm, holiday flavor.
- Granulated White Sugar: Used for rolling the dough and for the cheesecake filling.
- Cream Cheese: The star of the cheesecake filling, adding a creamy and tangy texture to the center.
Alternative Ingredient Suggestions
If you’re looking to adjust the recipe for dietary preferences or ingredient availability, here are a few substitutions:
- Dairy-Free Option: Replace unsalted butter with a dairy-free butter substitute and use a plant-based cream cheese for the filling.
- Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend to make these cookies gluten-free.
- Vegan Version: Replace the egg yolks with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use a dairy-free butter and cream cheese substitute.
Step-by-Step Instructions for Gingerbread Cheesecake Cookies
Follow these easy steps to make your gingerbread cheesecake cookies:
- Prepare the Cheesecake Filling: In a small mixing bowl, beat together cream cheese, granulated sugar, and vanilla until smooth and fluffy, about 2 minutes. Scoop the mixture into 18 portions (about 2 teaspoons each) and place them on a parchment-lined baking sheet. Freeze until firm.
- Make the Gingerbread Dough: In a medium bowl, whisk together flour, ground spices, baking soda, and salt. Set aside. In a large bowl, beat the softened butter and brown sugar with an electric mixer on high speed until light and fluffy, about 2 minutes. Add egg yolks, molasses, and vanilla, mixing until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together.
- Assemble the Cookies: Scoop the 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 the cheesecake filling. Roll the dough into a ball and coat it in spiced sugar.
- Bake: Place the cookie dough balls on a prepared baking sheet. Bake at 350°F for 11-12 minutes, ensuring the cookies are slightly golden at the edges. Allow them to cool on the sheet for 10 minutes before transferring them to a wire rack to cool completely.
Tips & Tricks for Perfect Gingerbread Cheesecake Cookies
Here are a few tips to ensure your gingerbread cheesecake cookies turn out perfect:
- Measure Ingredients Properly: For the best results, use a digital kitchen scale to measure your ingredients accurately.
- Freeze the Cheesecake Balls: Ensure the cheesecake filling is fully frozen before wrapping it in the cookie dough. This prevents the filling from leaking during baking.
- Allow Cookies to Cool Completely: Let the cookies cool before serving to ensure the cheesecake filling firms up properly.
- Use a Cookie Cutter for a Perfect Shape: After baking, use a large circular cookie cutter around the cookies to give them a uniform shape.
Pairing Ideas and Variations for Gingerbread Cheesecake Cookies
These gingerbread cheesecake cookies are delicious on their own, but you can elevate them with some fun pairings and variations:
- Serve with Hot Chocolate: Pair these cookies with a rich cup of hot cocoa for the ultimate holiday treat.
- Add a Spicy Twist: If you like extra heat, sprinkle a pinch of cayenne pepper into the dough or spiced sugar for a fiery kick.
- Make Mini Cookies: For smaller, bite-sized treats, scoop the dough into smaller portions and reduce baking time by 1-2 minutes.
Storage and Make-Ahead Tips
- Storage: Store your gingerbread cheesecake cookies in an airtight container for up to three days. For longer storage, freeze the cookies for up to two weeks.
- Make Ahead: You can prepare the cheesecake filling in advance and keep it frozen for up to a week, so you can bake the cookies fresh whenever you’re ready.
Why Gingerbread Cheesecake Cookies Are Perfect for the Holidays
Gingerbread cheesecake cookies bring all the magic of the holiday season into a single, delicious bite. The warm spices and rich molasses in the gingerbread dough are the perfect complement to the creamy cheesecake filling, creating a treat that embodies the spirit of Christmas. These cookies are sure to become a favorite in your holiday baking rotation!
With their chewy texture, creamy center, and festive spices, gingerbread cheesecake cookies are the perfect addition to any holiday celebration. Make them for your next Christmas gathering, or enjoy them as a sweet treat to share with loved ones. These cookies will definitely add a touch of sweetness to your festive season!
Conclusion
In conclusion, gingerbread cheesecake cookies are the perfect festive treat that blends the comforting flavors of gingerbread with the creamy richness of cheesecake. These cookies not only taste amazing but also add a beautiful touch to your holiday baking lineup. They’re easy to make, delightfully chewy, and sure to become a favorite in your household. Whether you’re sharing them at a holiday party or enjoying them as a special treat with loved ones, these gingerbread cheesecake cookies will bring joy and warmth to your holiday season. Don’t forget to share the love – these cookies are meant to be savored and shared!
FAQs About Gingerbread Cheesecake Cookies
1. Can I use a different type of sugar for these cookies?
Yes, you can swap brown sugar with coconut sugar or granulated sugar if needed. However, brown sugar helps create the chewy texture typical of gingerbread cookies, so the final result may be slightly different in texture.
2. How can I make sure the cheesecake filling doesn’t leak out during baking?
To prevent the cheesecake filling from leaking, make sure to freeze the cheesecake balls until they’re very firm. When wrapping the dough around the filling, ensure it is completely covered by the gingerbread dough to seal the filling inside.
3. Can I make these cookies ahead of time?
Absolutely! You can prepare the cheesecake filling and freeze it up to a week in advance. The cookie dough can also be made and stored in the fridge for up to 48 hours. Assemble and bake the cookies when you’re ready to enjoy them!
More Relevant Recipes
- Pumpkin Praline Bread Pudding: This comforting dessert combines warm pumpkin and praline flavors, making it a perfect match for the holiday season. If you love gingerbread and cheesecake flavors, this bread pudding offers a sweet and indulgent alternative for your dessert table.
- Chocolate Chip Pumpkin Bread: With its rich pumpkin flavor and gooey chocolate chips, this pumpkin bread brings the same cozy warmth and sweetness as gingerbread. It’s an excellent choice for anyone who enjoys spiced, autumn-inspired treats.
- Pumpkin Cream Cheese Bread: This fluffy and moist bread combines the flavors of spiced pumpkin with a creamy cheesecake filling. Perfect for fall, it has a similar texture and flavor profile to gingerbread cheesecake cookies, making it a delightful addition to your holiday baking lineup.
Gingerbread Cheesecake Cookies
- Prep Time: 1 hour 30 minutes
- Cook Time: 11-12 minutes
- Total Time: 1 hour 41 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Gingerbread cheesecake cookies combine the spiced flavor of gingerbread with a creamy cheesecake filling. These cookies are soft, chewy, and make the perfect holiday treat. With a warm blend of cinnamon, nutmeg, and molasses, and a luscious cheesecake center, they are sure to impress your guests this Christmas season.
Ingredients
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar (for filling)
- 1/2 tsp vanilla extract (for 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
- 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
Instructions
- Prepare the cheesecake filling: In a small mixing bowl, beat together cream cheese, sugar, and vanilla extract until smooth and fluffy, about 2 minutes. Scoop the mixture into 18 portions (about 2 teaspoons each) and place them on a parchment-lined baking sheet. Freeze until firm.
- Prepare the spiced sugar: In a small bowl, combine granulated white sugar, ground ginger, cinnamon, allspice, nutmeg, and cloves. Set aside.
- Prepare the gingerbread cookie dough: In a medium bowl, whisk together the flour, spices, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and brown sugar with an electric mixer on high speed until fluffy, about 2 minutes. Add the egg yolks, molasses, and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
- Assemble the cookies: Scoop 18 portions of dough (about 2 tablespoons each), flatten them slightly, and place a frozen cheesecake ball in the center. Fold the dough around the cheesecake ball to enclose it, rolling into a ball again. Roll the cookie dough balls in the spiced sugar.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the cookie dough balls on the sheets, spacing them about 2 inches apart.
- Bake at 350°F for 11-12 minutes, or until the edges are golden. Let the cookies cool for 10 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Notes
- Be sure to freeze the cheesecake filling thoroughly to prevent leakage during baking.
- If you prefer, you can use a stand mixer to cream the butter and sugar together.
- The cookies will become slightly flatter as they cool, so don’t worry if they look puffy at first.
- For best results, allow the cookies to cool completely before serving to ensure the cheesecake filling firms up.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
