Gingerbread Cheesecake Cookies 

Gingerbread Cheesecake Cookies are a delightful fusion of two beloved treats: the spiced warmth of gingerbread and the creamy richness of cheesecake. These cookies feature a soft, chewy gingerbread exterior that encases a luscious cheesecake filling, offering a surprising and indulgent bite. The combination of molasses, cinnamon, ginger, and cloves in the cookie dough complements the tangy sweetness of the cream cheese center. Rolled in a spiced sugar coating before baking, these cookies develop a beautiful crinkled top and a festive aroma, making them a perfect addition to any holiday cookie platter.

Ingredients

For the Cheesecake Filling:

• 6 oz (170 g) cream cheese, cold
  
  

• 3 tbsp (38 g) granulated white sugar
  
  

• 1/2 tsp vanilla extract
  
  

For the Spiced Sugar Coating:

• 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 extract
  
  

• 1/3 cup (113 g) unsulphured molasses
  
  

Directions

1. Prepare the Cheesecake Filling:
   
   

   • In a small mixing bowl, beat the cold cream cheese, granulated sugar, and vanilla extract on medium-high speed until the mixture is fluffy and the sugar has dissolved, about 2 minutes.
     
     

   • Scoop the cheesecake mixture into 18, 2 teaspoon portions onto a small parchment paper-lined baking sheet.
     
     

   • Freeze the cheesecake balls until they are frozen and very firm.
     
     

2. Prepare the Spiced Sugar Coating:
   
   

   • In a small bowl, whisk together the granulated sugar, ground ginger, ground cinnamon, ground allspice, ground nutmeg, and ground cloves. Set aside.
     
     

3. Prepare the Gingerbread Cookie Dough:
   
   

   • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
     
     

   • In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, salt, and baking soda. Set aside.
     
     

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

   • Add the egg yolks, vanilla extract, and molasses to the butter-sugar mixture and mix for one minute on medium speed until fluffy.
     
     

   • Gradually add the dry ingredients to the wet ingredients and combine on low speed until just incorporated.
     
     

4. Assemble the Cookies:
   
   

   • Scoop the gingerbread cookie dough into 18 portions using a 2-tablespoon cookie scoop, then roll into balls.
     
     

   • Press each cookie dough ball to slightly flatten it out, then place a frozen cheesecake ball in the center.
     
     

   • Close the cookie dough around the cheesecake ball, ensuring the cheesecake is completely covered.
     
     

   • Roll the cookie dough balls in the prepared spiced sugar coating until fully coated.
     
     

5. Bake the Cookies:
   
   

   • Place the coated cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
     
     

   • Bake in the preheated oven for 11-12 minutes, or until the edges are set and the tops have cracked slightly.
     
     

   • Let the cookies cool for 10 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
     
     

Nutrition (per serving)

• Calories: 276 kcal
  
  

• Carbohydrates: 35 g
  
  

• Protein: 4 g
  
  

• Fat: 14 g
  
  

• Saturated Fat: 8 g
  
  

• Cholesterol: 44 mg
  
  

• Sodium: 120 mg
  
  

• Fiber: 1 g
  
  

• Sugar: 23 g