Gingerbread Cheesecake Cookies
Servings 18 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!