Print

Gingerbread Cheesecake Cookies

gingerbread cheesecake cookies - featured image
Print Recipe

Tender gingerbread cookies wrapped around a creamy cheesecake filling, these festive treats combine nostalgic holiday spice with rich, tangy creaminess. Perfect for gatherings, gifting, or cozy nights in, they’re easy to make and sure to impress.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsulphured molasses
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 oz cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 tablespoon sour cream or plain Greek yogurt
  • 1/4 teaspoon vanilla extract
  • 1/4 cup granulated sugar (for rolling, optional)

Instructions

  1. In a medium bowl, beat cream cheese until smooth. Add granulated sugar, sour cream, and vanilla extract. Mix until creamy and lump-free. Cover and chill in the freezer for 15-20 minutes.
  2. In a large bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.
  3. In another bowl, beat softened butter with brown sugar until fluffy (about 2 minutes). Add molasses, egg, and vanilla extract. Beat until well combined.
  4. Gradually add dry ingredients to wet mixture. Mix until just combined; do not over-mix.
  5. Scoop about 1.5 tablespoons of dough and flatten in your palm. Spoon about 1 teaspoon of chilled cheesecake filling into the center. Gently wrap dough around filling and seal edges. Roll into a ball.
  6. Roll each cookie ball in granulated sugar for a sparkly finish. Place on a parchment-lined baking sheet about 2 inches apart.
  7. Preheat oven to 350°F. Bake cookies for 10-12 minutes, until edges are set and tops look crackly. Cookies should be soft and puffy.
  8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Chill the cheesecake filling well for easy stuffing. Don’t overwork the dough for tender cookies. Use fresh spices for best flavor. Cookies can be made gluten-free or dairy-free with simple swaps. Store in an airtight container with a slice of bread to keep cookies soft.

Nutrition

Keywords: gingerbread cheesecake cookies, holiday cookies, festive dessert, gingerbread, cheesecake filling, Christmas cookies, easy cookie recipe

Find it online: https://tomyumy.com/gingerbread-cheesecake-cookies-recipe-easy-festive-holiday-treats/