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Gingerbread Cheesecake Cookies

Close-up of two gingerbread cheesecake cookies, one on top of the other, with a thick cream cheese filling.
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Ultra-soft gingerbread cookies filled with a creamy cheesecake center, perfect for holiday cookie boxes.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup molasses
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • For the Cheesecake Filling:
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg and molasses until well combined.
  3. In a separate bowl, whisk together the ground ginger, cinnamon, cloves, nutmeg, baking soda, flour, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Cover the dough and chill for at least 1 hour.
  6. While the dough chills, prepare the cheesecake filling: In a medium bowl, beat together the softened cream cheese and granulated sugar until smooth. Stir in the vanilla extract.
  7. Once the gingerbread dough is chilled, scoop rounded tablespoons of dough and flatten them slightly in your palm.
  8. Place about 1 teaspoon of cheesecake filling in the center of each flattened dough circle.
  9. Carefully wrap the gingerbread dough around the filling, sealing it completely. Roll into a ball.
  10. Place the cookie balls on a baking sheet lined with parchment paper, about 2 inches apart.
  11. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set and the centers are still soft.
  12. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, ensure your butter and cream cheese are at room temperature.
  • You can make the dough and filling a day in advance and store them separately in the refrigerator.
  • These cookies are best stored in an airtight container at room temperature for up to 3 days.
  • To freeze, bake the cookies completely, let them cool, and then freeze in an airtight container for up to 3 months.

Nutrition

Find it online: https://devourdish.com/gingerbread-cheesecake-cookies/