Description
Delicious gingerbread cookies filled with a creamy cheesecake center, perfect for the holidays!
Ingredients
Scale
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ⅓ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ cup granulated sugar (for rolling)
Instructions
- Make the Cheesecake Filling: In a medium bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. It should resemble a thick frosting. Scoop teaspoon-sized dollops onto a parchment-lined baking sheet, and freeze for at least 30 minutes.
- Prepare the Gingerbread Cookie Dough: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy — about 2 minutes. Add in the molasses, egg, and vanilla extract, and continue to beat until everything is fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, salt, and all the spices: ginger, cinnamon, cloves, and nutmeg. Gradually mix the dry ingredients into the wet, stirring just until a soft dough forms.
- Chill the Dough: Cover the bowl and refrigerate the cookie dough for at least 1 hour.
- Assemble the Cookies: Scoop out about 1 tablespoon of the chilled gingerbread dough. Flatten it slightly in your palm, place a frozen cheesecake ball in the center, and wrap the dough around it, sealing completely. Roll the cookie ball between your hands to smooth the surface, then roll in granulated sugar.
- Bake: Place the cookie balls onto a parchment-lined baking sheet, leaving at least 2 inches of space between each. Bake in a preheated 350°F (175°C) oven for 10–12 minutes, or until the tops look set and the edges are just slightly golden. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough is crucial for easier handling and to prevent spreading.
- The cheesecake filling can be made ahead of time and frozen until ready to use.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg