Gingerbread Cheesecake Cookies
Indulge in the Festive Delight of Gingerbread Cheesecake Cookies
Imagine a warm kitchen filled with the fragrant spices of ginger and cinnamon, your favorite holiday music playing softly in the background. That’s the scene set by making these Gingerbread Cheesecake Cookies. They combine two beloved desserts—gingerbread cookies and creamy cheesecake—into delightful bites that are perfect for any occasion. Whether you’re prepping for a holiday gathering or simply wanting to treat yourself, these soft, spiced cookies filled with a luscious cheesecake center will surely bring joy to your taste buds.
Why You’ll Love This Dish
So, why should you whip up a batch of these delicious cookies? For starters, they’re the perfect blend of textures and flavors—spicy, creamy, and sweet—all wrapped up in a cozy cookie package. Plus, they are fairly simple to make and can be a fun activity for both solo bakers and families alike.
These cookies shine during the festive season but are delightful any time of the year. The combination of gingerbread spices evokes warmth and comfort, making them perfect for chilly evenings or holiday get-togethers.
“These cookies are a hit every time! The gingerbread is aromatic, and the cheesecake filling is a creamy surprise. They rarely last long at our family gatherings!” – Happy Baker
Step-by-Step Overview
Creating these Gingerbread Cheesecake Cookies involves three main components: a creamy cheesecake filling, a spiced sugar coating, and a delicious gingerbread cookie dough. Each step is straightforward, and the combination of flavors will impress anyone who tries them!
Here’s a sneak peek into what you’ll be doing:
- Make a fluffy cheesecake filling.
- Prepare a spiced sugar blend for rolling.
- Combine gingerbread ingredients into a luscious dough.
- Stuff and roll, then bake those delectable cookies that will have everyone coming back for more.
Gather These Items
To bring these sweet delights to life, you’ll need the following ingredients:
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Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
-
Spiced Sugar:
- 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
-
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 van
illa
- 1/3 cup (113 g) unsulphured molasses
Directions to Follow
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Prepare the Cheesecake Filling: Start by lining a small cookie sheet with parchment paper. In a mixing bowl, beat together the cream cheese, sugar, and vanilla until fluffy, about 2 minutes. Scoop the mixture into 18 portions (about 2 teaspoons each) and freeze them until firm.
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Mix the Spiced Sugar: In a small bowl, whisk together the sugar and spices for the spiced sugar coating. Set this aside.
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Make the Gingerbread Cookies: Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper. In a medium bowl, whisk the flour, spices, baking soda, and salt together.
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Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar using an electric mixer on high speed for about 2 minutes until fluffy. Don’t forget to scrape the bowl’s sides occasionally.
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Incorporate Wet Ingredients: Mix in the egg yolks, molasses, and vanilla for about a minute on medium speed until everything is well combined. Then, gradually blend the dry ingredients into this mixture on low speed.
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Form the Cookies: Scoop the dough into 18 portions (about 2 tablespoons). Roll each portion into a ball, flatten it, and place a frozen cheesecake ball in the center. Enclose it by rolling it back into a ball, ensuring the cheesecake is completely covered. Roll the cookie dough balls in the spiced sugar mixture.
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Bake the Cookies: Carefully transfer the cookies to your prepared baking sheets. Bake just 6 cookies at a time for 11-12 minutes. Allow them to cool for 10 minutes on the sheet, then move them to a wire rack to cool completely. Enjoy your delicious creation!
Best Ways to Enjoy It
These Gingerbread Cheesecake Cookies can be enjoyed in numerous ways! Serve them warm straight from the oven, or allow them to cool completely for a delightful treat. Pair them with a dollop of whipped cream on the side or a sprinkle of powdered sugar for an added touch of sweetness. They also make a perfect gift when packaged in a festive tin!
Keeping Leftovers Fresh
To ensure your Gingerbread Cheesecake Cookies maintain their delightful texture and flavor, store them in an airtight container. They can last at room temperature for up to a week. For longer storage, consider freezing them. Just make sure to place them in a freezer-safe container, separating layers with parchment paper to prevent sticking.
Extra Advice
- Chill Your Dough: If the cookie dough feels too soft to handle, refrigeration can help firm it up before shaping.
- Room Temperature Cheese: Make sure your cream cheese is at room temperature for the best blending results.
- Measuring Flour: For accuracy, spoon the flour into the measuring cup and level it off with a knife to prevent dense cookies.
Creative Twists
Looking to make these cookies your own? Consider adding a sprinkle of orange zest to the cheesecake filling for a citrus twist, or swap out the spices based on your preference. For a chocolate lover’s version, toss in some chocolate chips or drizzle melted chocolate over the finished cookies!
Common Questions
- How long does it take to prepare? The total preparation time for these cookies is about 2 hours, including freezing time for the cheesecake filling.
- Can I substitute ingredients? You can use almond flour for a gluten-free version and coconut sugar instead of granulated sugar for a healthier option.
- What if I don’t have molasses? You can substitute molasses with honey or maple syrup for a different flavor profile, though it will alter the dark color and deep flavor of the cookies.
Now you’re ready to dive into this delicious baking adventure! Enjoy the process and savor every bite of these delightful Gingerbread Cheesecake Cookies. Happy baking!
Gingerbread Cheesecake Cookies
Ingredients
Method
- Line a small cookie sheet with parchment paper. In a mixing bowl, beat together the cream cheese, sugar, and vanilla until fluffy, about 2 minutes. Scoop the mixture into 18 portions (about 2 teaspoons each) and freeze them until firm.
- In a small bowl, whisk together the sugar and spices for the spiced sugar coating. Set this aside.
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper. In a medium bowl, whisk the flour, spices, baking soda, and salt together.
- In a large bowl, cream together the softened butter and brown sugar using an electric mixer on high speed for about 2 minutes until fluffy. Don’t forget to scrape the bowl's sides occasionally.
- Mix in the egg yolks, molasses, and vanilla for about a minute on medium speed until everything is well combined. Then, gradually blend the dry ingredients into this mixture on low speed.
- Scoop the dough into 18 portions (about 2 tablespoons). Roll each portion into a ball, flatten it, and place a frozen cheesecake ball in the center. Enclose it by rolling it back into a ball, ensuring the cheesecake is completely covered. Roll the cookie dough balls in the spiced sugar mixture.
- Carefully transfer the cookies to your prepared baking sheets. Bake just 6 cookies at a time for 11-12 minutes. Allow them to cool for 10 minutes on the sheet, then move them to a wire rack to cool completely.
