Every holiday season deserves a cookie that stands out, and these gingerbread cheesecake cookies are here to steal the show. Combining the spicy warmth of gingerbread with the creamy richness of cheesecake, these cookies are a festive treat that’s sure to impress.
Why This Recipe Works
- The combination of gingerbread spices and creamy cheesecake filling creates a perfect balance of flavors.
- Using molasses in the dough ensures a deep, rich gingerbread flavor that’s unmistakably holiday.
- The cheesecake filling is easy to make and adds a luxurious texture contrast to the cookies.
- These cookies are freezer-friendly, making them a great make-ahead option for busy holiday schedules.
- They’re as fun to make as they are to eat, offering a creative twist on traditional holiday cookies.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
Instructions
Prepare the Dough
Start by whisking together the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl. In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg and molasses, beating until well combined. Gradually mix in the dry ingredients until a dough forms. Chill the dough for at least 1 hour to make it easier to handle.
Make the Cheesecake Filling
While the dough chills, prepare the cheesecake filling by beating the softened cream cheese, granulated sugar, and vanilla extract until smooth. Transfer the filling to a piping bag or a zip-top bag with a corner snipped off for easy assembly.
Assemble the Cookies
Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough, flatten slightly, and pipe a small amount of cheesecake filling onto the center. Top with another flattened dough portion, sealing the edges to encase the filling. Repeat with remaining dough and filling.
Bake to Perfection
Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve and Enjoy
Once cooled, serve your gingerbread cheesecake cookies with a glass of milk or a cup of coffee for the ultimate holiday treat. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips and Tricks
For the best results, ensure all your ingredients are at room temperature before starting. This helps create a smooth dough and filling. If the dough is too sticky to handle after chilling, you can lightly flour your hands or the work surface. To prevent the cookies from spreading too much, make sure your oven is fully preheated before baking. For a festive touch, dust the cooled cookies with powdered sugar or drizzle with a simple icing.
Recipe Variations
- Add a teaspoon of orange zest to the cheesecake filling for a citrusy twist.
- Mix in chopped crystallized ginger into the dough for extra spice and texture.
- For a chocolate version, replace 1/4 cup of flour with cocoa powder in the dough.
- Top the baked cookies with a dollop of whipped cream and a sprinkle of cinnamon for an extra indulgent treat.
- Use maple syrup instead of molasses for a different flavor profile.
Frequently Asked Questions
Can I make these cookies ahead of time?
Absolutely! These cookies freeze beautifully. You can freeze the baked cookies or the unbaked dough balls. If freezing the dough, you may need to add a minute or two to the baking time. Just make sure to thaw them in the refrigerator overnight before serving or baking.
Can I use low-fat cream cheese for the filling?
While you can use low-fat cream cheese, keep in mind that it may affect the texture and richness of the filling. Full-fat cream cheese provides the best flavor and consistency, but low-fat will work in a pinch.
How do I prevent the cheesecake filling from leaking out?
Make sure to seal the edges of the cookies well when assembling. Also, avoid overfilling the cookies; a teaspoon of filling per cookie is usually sufficient. Chilling the assembled cookies for 15-20 minutes before baking can also help prevent leaks.
Summary
These gingerbread cheesecake cookies are a festive and delicious twist on holiday baking. With their spicy gingerbread exterior and creamy cheesecake center, they’re sure to become a new favorite. Perfect for gifting, parties, or just enjoying at home, these cookies are a must-try this season.