Introduction to Gingerbread Cheesecake Cookies
As the holiday season approaches, I find myself diving into the joy of baking. One treat that has stolen my heart is Gingerbread Cheesecake Cookies. These delightful morsels blend the warm spices of gingerbread with a creamy cheesecake center, creating a perfect bite for festive gatherings.
Whether you’re a busy mom trying to please picky eaters or a professional short on time, these cookies are a lifesaver. They not only impress your loved ones but also bring the festive spirit right into your kitchen with minimal fuss. Trust me; they’re worth every moment spent!
Why You’ll Love This Gingerbread Cheesecake Cookies
Let’s be honest—finding the perfect dessert during the holiday rush can be tricky.
That’s why these Gingerbread Cheesecake Cookies are a dream come true!
They’re quick to whip up, bursting with holiday flavors, and the creamy surprise inside is a delightful bonus.
Plus, they’re sure to earn you those “wow” reactions from family and friends, making you the star baker of the season. What’s not to love?
Ingredients for Gingerbread Cheesecake Cookies
Let’s gather our goodies for these delightful Gingerbread Cheesecake Cookies! Each ingredient plays a crucial role in the overall taste and texture, so don’t skimp on any of them.
You can find the exact measurements at the bottom of the article, where they’ve been neatly compiled for printing!
- Cream Cheese: This cold cream cheese is what makes the cheesecake filling rich and velvety. If you’re in a pinch, a low-fat option works too!
- Granulated White Sugar: Essential for both the filling and spiced sugar coating, it provides sweetness and balance to the cookies. You can also use coconut sugar for a healthier twist.
- Vanilla: Pure vanilla extract enhances the flavor of both the cheesecake filling and the cookie dough. It’s a magic ingredient that brings everything together.
- Spices (Ginger, Cinnamon, Allspice, Nutmeg, Cloves): These are the stars of gingerbread flavor! Using fresh ground spices enhances the aroma and taste. Don’t have all the spices? Just rely on ginger and cinnamon for a simpler blend.
- All-Purpose Flour: The foundation of the cookie dough, giving it structure and chewiness. For a gluten-free option, swap it for a gluten-free flour blend.
- Salt: Just a pinch elevates the flavors, balancing the sweetness perfectly.
- Baking Soda: This leavening agent helps the cookies rise slightly during baking, ensuring a soft texture.
- Unsalted Butter: Softened butter adds richness to the dough. You can use dairy-free butter for a vegan alternative and still enjoy the deliciousness.
- Light Brown Sugar: Packed with moisture, it contributes a chewy texture and a hint of caramel flavor that pairs beautifully with the spices.
- Egg Yolks: These will add richness to the dough. If you’re egg-free, consider using flaxseed meal or a commercial egg replacer.
- Unsulphured Molasses: This adds depth and complexity to the cookie flavor. It’s what truly makes gingerbread taste like gingerbread! If you don’t have any, maple syrup can be a substitute, though the flavor will change a bit.
How to Make Gingerbread Cheesecake Cookies
Prepare the Cheesecake Filling
To get started with this sweet adventure, we first need to whip up the cheesecake filling. In a small mixing bowl, combine the cold cream cheese, granulated sugar, and vanilla. Using an electric mixer on medium-high speed, mix until the mixture is fluffy, which should take about two minutes. The excitement builds as you smell the rich vanilla weaving through the air.
Next, we’ll scoop the cheesecake mixture into 18 portions, about two teaspoons each, and place them on a lined cookie sheet. Pop this sheet into the freezer for about an hour. This step is crucial because we want the filling to be very firm when we wrap it in the cookie dough later. Trust me; it makes all the difference!
Create the Spiced Sugar
Now, let’s add a little pizzazz with the spiced sugar! In a small bowl, mix together the granulated sugar, ground ginger, ground cinnamon, allspice, nutmeg, and cloves. The aroma of the spices wafting up will instantly transport you to a cozy holiday scene.
Once combined, set this spiced sugar aside. We’ll use it to roll our cookies, giving each delightful bite an extra layer of flavor. Who doesn’t love a little sweetness with a kick?
Make the Cookie Dough
Time to create the cookie dough! In a medium bowl, whisk together the all-purpose flour, remaining ground ginger, cinnamon, baking soda, and salt. This ensures all the dry ingredients are evenly distributed.
In a large mixing bowl, cream together the softened unsalted butter and light brown sugar until fluffy — about two minutes. It should be light and airy, full of promise. Add in the egg yolks, molasses, and pure vanilla extract. Mix until everything is well combined and fluffy, about a minute more.
Then, gradually incorporate the dry ingredients into the wet ones, mixing on low speed. You’ll end up with a soft dough that’s bursting with the cozy essence of gingerbread!
Assemble the Cookies
Now for the fun part: assembling our Gingerbread Cheesecake Cookies! Start by scooping the cookie dough into 18 equal portions and rolling them into balls. Flatten each ball slightly with your hands.
Next, retrieve the frozen cheesecake balls from the freezer. Place one in the center of the flattened dough. Gently wrap the dough around the cheesecake, ensuring it’s completely covered. Take your time here—no one likes a peeking cheesecake! After wrapping, roll it into a ball again and then roll it in the spiced sugar for that festive sparkle.
Once all your cookies are assembled, it’s time to put them on the prepared baking sheets. This anticipation of taste is almost blissful!
Bake the Cookies
Preheat your oven to 350 degrees F (175 degrees C) and line your baking sheets with parchment paper. Arrange six cookies on each baking sheet, giving them room to spread as they bake.
Pop them in the oven and set the timer for 11-12 minutes. The moment they start to smell heavenly is your cue! Once baked, let the cookies cool on the sheet for about ten minutes before transferring them to a wire rack to cool completely. Patience is key here; the cozy flavors need to settle in. Soon, you’ll savor each delicious bite!
Tips for Success
- Keep cheesecake balls in the freezer until you’re ready to use them for best results.
- Chill the dough slightly if it becomes too soft during assembly. Cold dough is easier to handle!
- Utilize a cookie scoop for uniform sizes—this ensures even baking and a delightful look.
- Don’t rush the cooling process; let them cool completely for the perfect texture.
- For extra flair, consider drizzling melted chocolate on top before serving!
Equipment Needed
- Mixing Bowls: You’ll need a few of various sizes. Any deep bowl will do!
- Electric Mixer: A hand mixer works great here, so no need for a stand mixer.
- Parchment Paper: Essential for easy cleanup. You can also use silicone baking mats.
- Cookie Scoop: For uniform cookie sizes. A tablespoon works just as well!
- Baking Sheets: Two or more baking sheets will help you multitask during baking.
Variations
- Gluten-Free: Swap the all-purpose flour for a gluten-free blend to make these treats suitable for gluten-sensitive friends.
- Dairy-Free: Use vegan cream cheese and dairy-free butter for a delicious dairy-free version.
- Filling Options: Substitute the cheesecake filling with chocolate ganache for a richer option that chocolate lovers will adore.
- Nutty Twist: Add chopped pecans or walnuts to the cookie dough for extra crunch and flavor.
- Spice it Up: Experiment with pumpkin pie spice alongside the traditional spices for a seasonal twist!
Serving Suggestions
- Pair with Coffee or Tea: These cookies make a delightful companion to a warm cup of spiced chai or dark roast coffee.
- Presentation Tip: Arrange cookies on a festive platter with holly or cranberries for a holiday display.
- Ice Cream Delight: Serve alongside a scoop of vanilla ice cream for an indulgent dessert experience.
- Gift Idea: Package in a decorative tin for a sweet homemade gift to share with friends and family.
FAQs about Gingerbread Cheesecake Cookies
Wondering more about these delectable Gingerbread Cheesecake Cookies? Here are a few frequently asked questions to help you out!
Can I make the cheesecake filling ahead of time? Absolutely! You can prepare the cheesecake filling the day before and freeze it until you’re ready to assemble the cookies. Just make sure to keep it tightly covered.
How should I store leftover cookies? These cookies can be stored in an airtight container at room temperature for about three days. If you want to keep them longer, freeze them for up to three months!
Can I use other flavors of filling? Yes! Feel free to get creative. Chocolate or fruit-flavored cream cheese would be delightful, too. Just keep in mind the flavors pair with the spices of the gingerbread.
What if I don’t have molasses? If you’re out of molasses, maple syrup can be a substitute, but the cookies will have a different flavor profile—sweet and tasty nonetheless!
Final Thoughts
There’s something truly magical about baking Gingerbread Cheesecake Cookies during the holiday season.
The warm, cozy aromas fill your kitchen, wrapping you in a comforting embrace.
Every bite bursts with the perfect mix of spices and creamy goodness that brings smiles to everyone around.
It’s a wonderful way to create treasured memories with family and friends, sharing laughter and joy over treats made with love.
So, roll up your sleeves, embrace the festive spirit, and let these delightful cookies bring joy to your celebrations. You’ll find that every moment spent baking is a moment well spent!
Print
Gingerbread Cheesecake Cookies
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Gingerbread Cheesecake Cookies are a delightful treat that combine the flavors of traditional gingerbread with a creamy cheesecake filling, perfect for the festive season.
Ingredients
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 6 tbsp (75 g) granulated white sugar (for spiced sugar)
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 2 1/2 tsp ground ginger (for cookies)
- 2 1/2 tsp ground cinnamon (for cookies)
- 1/2 tsp ground nutmeg (for cookies)
- 1/4 tsp ground allspice (for cookies)
- 1/4 tsp ground cloves (for cookies)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 1 tsp vanilla (for cookies)
- 1/3 cup (113 g) unsulphured molasses
Instructions
- Line a small cookie sheet with parchment paper.
- Add the cream cheese, sugar, and vanilla to a small mixing bowl. Mix on medium-high speed with an electric mixer until fluffy, about 2 minutes.
- Scoop the cheesecake mixture into 18, 2 teaspoon portions onto the baking sheet and freeze until very firm.
- In a small bowl, combine the sugar and spices for the spiced sugar, then set aside.
- Preheat the oven to 350 degrees F (175 degrees C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, spices, baking soda, and salt; set aside.
- In a large bowl, cream the softened butter and brown sugar together until fluffy, about 2 minutes.
- Add the egg yolks, molasses, and vanilla and mix until fluffy, about 1 minute.
- Incorporate the dry ingredients into the wet ingredients on low speed.
- Scoop the dough into 18 portions, roll into balls, and flatten slightly.
- Place a frozen cheesecake ball in the center, wrap it completely with the dough, and roll it into a ball again before rolling in the spiced sugar.
- Transfer the cookie dough to the prepared baking sheets and bake 6 cookies at a time for 11-12 minutes.
- Allow the cookies to cool for 10 minutes on the cookie sheet, then transfer to a wire rack to cool completely.
- Serve and enjoy!
Notes
- Keep cheesecake balls in the freezer until ready to use.
- Use a cookie scoop for uniform sizes and even baking.
- Ensure the cheesecake is completely covered with cookie dough before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 11g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
