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Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies – Your New Holiday Obsession

Gingerbread Cheesecake Cookies are soft, chewy treats with a luscious cheesecake center, perfect for the holidays.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Can substitute with gluten-free baking flour at a 1:1 ratio
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1/4 cup unsulphured molasses Avoid using blackstrap molasses
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg Binds ingredients together
  • 1/2 cup butter Make sure it’s softened for easy mixing
For the Cheesecake Filling
  • 8 ounces full-fat cream cheese Essential for a rich and creamy filling
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar Sweetens the filling
  • 1/4 teaspoon ground nutmeg Offers an additional layer of holiday spice

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Refrigerator

Method
 

Dough Preparation
  1. In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, and salt. In a separate large bowl, cream together granulated sugar, brown sugar, and butter until light and fluffy. Beat in the egg and molasses, then gradually mix in dry ingredients until a uniform dough forms.
Chill Dough
  1. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Cheesecake Filling Preparation
  1. In a medium bowl, blend cream cheese, vanilla extract, and powdered sugar with an electric mixer until smooth and creamy.
Assemble Cookies
  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop a tablespoon of chilled dough, flatten it, place cheesecake filling in the center, fold edges over filling, and shape into a ball. Place on baking sheet.
Bake
  1. Bake the assembled cookies for about 12 minutes, until edges are set and tops crack slightly.
Cool
  1. Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Use quality ingredients for the best flavor and ensure to chill the dough well. Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.

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