Get ready to fall in love with these amazing gingerbread cheesecake cookies! Imagine this: soft and chewy gingerbread cookies with a surprise creamy cheesecake filling, all rolled in spiced sugar. They’re the ultimate Christmas treat that every gingerbread enthusiast will adore!
If you couldn’t get enough of my pumpkin cheesecake cookies in the fall, then you’re in for a real treat with these Christmas-themed gingerbread cheesecake cookies! No need for fancy equipment or complicated techniques here – these cookies are simple to make and unbelievably delicious. They’re the perfect way to embrace the holiday spirit!
Why You’ll Be Obsessed with These Cookies:
- They have the perfect texture – wonderfully chewy and soft.
- Each cookie is filled with a rich and creamy cheesecake center that’s downright irresistible.
- They taste like Christmas magic! Packed with warm spices and molasses, these cookies embody all the flavors of the holiday season.
Gingerbread Cheesecake Cookies
Ingredients
For the Cheesecake Filling:
- 6 ounces cream cheese chilled
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
For the Spiced Sugar:
- 6 tablespoons granulated sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
For the Gingerbread Cookies:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons ground ginger
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup unsalted butter softened
- ¾ cup packed light brown sugar
- 2 egg yolks at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup unsulphured molasses
Instructions
For the Cheesecake Filling:
- Line a small baking sheet with parchment paper.
- In a small mixing bowl, beat together the cream cheese, sugar, and vanilla until fluffy and smooth.
- Scoop the cheesecake mixture into 18 small portions onto the prepared baking sheet. Freeze until firm.
For the Spiced Sugar:
- In a small bowl, combine the granulated sugar with all the spices. Set aside.
For the Gingerbread Cookies:
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, spices, salt, and baking soda. Set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg yolks, molasses, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Scoop the dough into 18 portions and flatten each portion.
- Place a frozen cheesecake ball in the center of each flattened dough portion, then encase it completely with the dough.
- Roll each cookie dough ball in the spiced sugar mixture until coated.
- Place the coated cookie dough balls on the prepared baking sheets, leaving space between each.
- Bake for 11-12 minutes, until the cookies are set and golden brown.
- Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy the deliciousness!