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Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies
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Gingerbread Cheesecake Cookies are a festive combination of soft, spiced gingerbread cookies wrapped around a creamy cheesecake filling. They’re chewy on the outside, smooth inside, and coated with spiced sugar for extra flavor and sparkle. Perfect for holiday gatherings, gifting, or cozy winter baking.

Ingredients

  • 6 oz cream cheese (cold)
  • 3 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 6 tbsp granulated sugar (for coating)
  • 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 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 unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 2 egg yolks, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup unsulphured molasses

Instructions

  1. Beat 6 oz cold cream cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla extract until smooth and fluffy (about 2 minutes). Scoop 18 balls (about 2 tsp each), place on a parchment-lined tray, and freeze until firm.
  2. Combine 6 tbsp sugar, 1/2 tsp ginger, 1/2 tsp cinnamon, 1/8 tsp allspice, 1/8 tsp nutmeg, and 1/8 tsp cloves in a small bowl to make the spiced sugar coating.
  3. In a medium bowl, whisk together 2 1/2 cups flour, 2 1/2 tsp ginger, 2 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp cloves, 1/2 tsp salt, and 1/2 tsp baking soda.
  4. In a large bowl, beat 3/4 cup softened butter and 3/4 cup brown sugar until light and fluffy (about 2 minutes). Mix in 2 egg yolks, 1 tsp vanilla extract, and 1/3 cup molasses until smooth.
  5. Add the dry ingredients to the wet mixture and stir until a thick dough forms.
  6. Scoop 2 tbsp of dough per cookie, flatten slightly, and place one frozen cheesecake ball in the center. Wrap the dough around it, roll into a ball, and coat with the spiced sugar.
  7. Arrange six cookies per batch on a parchment-lined baking sheet. Bake at 350°F (175°C) for 12 minutes, until the edges are set and tops appear slightly cracked.
  8. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Freeze the cheesecake filling for at least 30 minutes to prevent leaks during baking.
  • For a dairy-free version, use vegan butter and dairy-free cream cheese.
  • Dark molasses adds a deeper flavor; for a lighter sweetness, use maple syrup.
  • Store cookies in an airtight container for up to 5 days or freeze for up to 2 months.

Find it online: https://www.cookwithbenchi.com/gingerbread-cheesecake-cookies/