Gingerbread Cheesecake Cookies
Richly spiced cookies meet creamy cheesecake pockets in these gingerbread cheesecake cookies made with molasses, brown sugar, cream cheese, and warm spices. They’re soft, cozy, a little extra, and the smell alone will make you consider canceling all your plans. Perfect for the holidays or when you want a double-life cookie: spiced and chewy with a surprise creamy center.
24
cookies
Ingredients
Cheesecake Filling
- 6 oz (170 g) cream cheese softened, full-fat
- 3 tbsp (40 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
Gingerbread Cookie Dough
- 2 1/4 cups (280 g) all-purpose flour spooned and leveled
- 1 tsp (5 g) baking soda
- 1/2 tsp (2 g) baking powder
- 2 tsp (4 g) ground ginger
- 2 tsp (4 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 tsp (0.5 g) ground cloves
- 1/2 tsp (3 g) salt
- 3/4 cup (170 g) unsalted butter room temperature
- 3/4 cup (150 g) brown sugar packed
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (80 ml) molasses unsulphured (not blackstrap)
- 2 egg yolks room temperature
- 1 tsp (5 ml) vanilla extract
For Finishing (Optional)
- 1/3 cup (67 g) cinnamon sugar for rolling
Equipment
- Hand mixer or stand mixer
- Mixing bowls
- Baking sheet
- Parchment paper
- Measuring Cups & Spoons
- Spatula
Instructions
- Make the Cheesecake Filling: In a small bowl, beat softened cream cheese until smooth. Add 3 tablespoons granulated sugar and 1 teaspoon vanilla; mix until fully combined and creamy, scraping down the bowl well. Pipe or dollop 1-tablespoon portions onto a parchment-lined plate or baking sheet. Freeze for at least 1 hour, or until firm.
- Whisk Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt until well combined.
- Cream Butter and Sugars: In a separate large bowl, beat butter, brown sugar, and 1/4 cup granulated sugar together until creamy and fluffy, about 2–3 minutes. Scrape down the sides as needed.
- Add Molasses and Yolks: Beat in the molasses, then mix in egg yolks and vanilla until fully combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low or by hand until just combined. Do not overmix.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour until firm (or up to 24 hours).
- Shape and Fill: Scoop 2-tablespoon portions of dough and flatten slightly. Place a frozen cheesecake filling blob in the center of each and wrap the dough up and around, pinching to seal. Smooth into a ball.
- Optional Cinnamon Sugar Coating: If desired, roll dough balls in cinnamon sugar for extra sparkle.
- Bake: Arrange cookies on prepared baking sheets, leaving 2-inches between them. Bake at 350°F (175°C) for 10–12 minutes, until edges are set and tops are just crackled (do not overbake).
- Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to finish cooling (filling will be hot). Enjoy!
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 2 days, then refrigerate for up to 5 days. You can also freeze the filling, unbaked stuffed dough balls, or baked cookies. Bake frozen dough balls directly from the freezer, adding 1–2 minutes to bake time.
Variations: Try maple extract or lemon zest in the filling, add chocolate chips to the dough, or sandwich baked cookies with the cheesecake mix. Molasses can be swapped for dark corn syrup in a pinch (deepen spice to compensate).
Nutrition
Calories: 180kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 90mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 210IU | Calcium: 20mg | Iron: 0.7mg