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Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies for a Cozy Holiday Treat

These Gingerbread Cheesecake Cookies combine the classic flavors of gingerbread with a rich cheesecake filling, making them a delightful holiday treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Freezing Time 1 hour
Total Time 1 hour 42 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 ounces Cream Cheese Use full-fat for best texture
  • 1/4 cup Granulated Sugar (for Filling) Substitute with brown sugar for deeper flavor
  • 1 teaspoon Vanilla Extract Can be replaced with almond extract
For the Spiced Sugar Coating
  • 1/4 cup Granulated Sugar (for Spiced Sugar) Substitute with coarse sugar for added crunch
  • 1 teaspoon Ground Ginger Add warm holiday flavors
  • 1 teaspoon Cinnamon
  • 1 teaspoon Allspice
  • 1 teaspoon Nutmeg
  • 1 teaspoon Cloves
For the Cookie Dough
  • 2 cups All-Purpose Flour Gluten-free flour blend can be used as a substitute
  • 1/2 teaspoon Salt Enhances flavor
  • 1 teaspoon Baking Soda Provides leavening
  • 1/2 cup Unsalted Butter Can be replaced with vegan butter
  • 1/2 cup Light Brown Sugar Use dark brown sugar for a more robust flavor
  • 2 large Egg Yolks Whole eggs can be used
  • 1 teaspoon Vanilla Extract (for Cookies) Complements the cookie flavors
  • 1/4 cup Unsulphured Molasses Honey can be used but will alter the taste

Equipment

  • Mixing Bowl
  • Electric mixer
  • Parchment Paper
  • Baking sheet
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until fluffy. Scoop into teaspoons and freeze for 1 hour.
  2. Combine granulated sugar with ginger, cinnamon, and allspice. Set aside for later use.
  3. Cream together butter and brown sugar until light and fluffy. Add egg yolks, molasses, and vanilla extract, mixing until combined.
  4. Whisk together flour, baking soda, salt, ginger, cinnamon, and nutmeg. Gradually mix into wet ingredients until just combined.
  5. Preheat oven to 350°F. Scoop dough, flatten, and encase the cheesecake filling. Roll in spiced sugar and place on baking sheet.
  6. Bake for 11-12 minutes until edges are firm but centers are soft. Cool on the baking sheet for 10 minutes before transferring.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 80mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

These cookies can be stored at room temperature for up to 3 days. Consider freezing unbaked cookie balls for up to 2 weeks.

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