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Gingerbread Cheesecake Cookies

These cookies combine the soft, spiced exterior of gingerbread with a creamy cheesecake center, creating a delightful treat for the holiday season.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie base
  • 2 cups all-purpose flour Use organic for the best flavor.
  • 1 teaspoon baking soda This helps the cookies rise perfectly.
  • 1 tablespoon ground ginger Freshly ground is ideal, but store-bought works too.
  • 2 teaspoons ground cinnamon The more fragrant, the better!
  • 1/2 teaspoon ground cloves Adds that additional holiday warmth and spice.
  • 1/2 teaspoon salt Balances sweetness and enhances flavors.
  • 3/4 cup unsalted butter, softened Let sit at room temperature for at least 30 minutes.
  • 1 cup brown sugar Light brown works well but feel free to use dark for a richer flavor.
  • 1/4 cup molasses Adds depth and classic gingerbread taste.
  • 1 large egg Bring to room temperature for best results.
  • 1 teaspoon vanilla extract Always pure extract for better flavor.
For the cheesecake filling
  • 4 ounces cream cheese, softened Goes best with full-fat cream cheese for the creamiest filling.
  • 1/2 cup powdered sugar For sweetening the cheesecake filling.
For rolling
  • 1 tablespoon spiced sugar Mix regular sugar with cinnamon and ginger for rolling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the dry ingredients: flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In another bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-5 minutes.
  4. Mix in the molasses, egg, and vanilla extract until well combined.
  5. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
  6. In a separate bowl, beat together the cream cheese and powdered sugar until smooth and creamy.
Assembly
  1. Take a tablespoon of gingerbread dough, flatten it out, and place a small amount of the cheesecake filling in the center. Wrap the dough around the filling and roll it into a ball.
  2. Roll each filled cookie ball in the spiced sugar mixture before placing it on a baking sheet lined with parchment paper.
Baking
  1. Bake in the preheated oven for about 10-12 minutes, watching closely for a slight golden brown edge.
  2. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Ensure all ingredients are at room temperature for best mixing. Chill the dough if too sticky, and these cookies can be stored for up to a week at room temperature in an airtight container or frozen for up to 3 months.