Description
Delightfully spiced gingerbread cookies filled with a creamy vanilla-infused cheesecake center. These Gingerbread Cheesecake Cookies combine traditional holiday flavors with a rich, smooth cream cheese filling, making them a perfect festive treat for cookie lovers seeking a unique twist.
Ingredients
Scale
Cookie Dough
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) packed dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1/3 cup (113g) unsulphured molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cheesecake Filling
- 8 oz (227g) cream cheese, softened
- 1/3 cup (67g) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy. This creates the base for a soft cookie texture.
- Add Molasses, Egg, and Vanilla: Stir in the molasses, egg, and vanilla extract until the ingredients are fully combined, imparting rich gingerbread flavor and moisture to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt to evenly distribute the spices and leavening agent.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Cover the dough and chill it in the refrigerator for at least 1 hour to firm up for easier handling and better flavor melding.
- Prepare Cheesecake Filling: In another bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy, creating a luscious filling.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Assemble Cookies: Scoop out a tablespoon of the chilled cookie dough. Flatten it gently in the palm of your hand, then place a small spoonful of the cream cheese filling in the center. Carefully fold the dough over the filling and roll it into a smooth ball, sealing the cream cheese inside.
- Arrange on Baking Sheets: Place the filled cookie dough balls onto the prepared baking sheets, ensuring a few inches of space between each cookie to allow for spreading during baking.
- Bake: Bake in the preheated oven for 12-14 minutes, or until the edges are set and the tops of the cookies are slightly firm to the touch, indicating they are cooked but still soft inside.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool for a few minutes on the sheets. This helps the cookies set and prevents breaking when transferring.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing the filling.
- Chilling the dough is crucial to prevent spreading and to intensify flavors.
- You may substitute molasses with dark corn syrup if unavailable, but molasses imparts the authentic gingerbread flavor.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies also freeze well before baking; simply bake from frozen, adding a couple of extra minutes to the baking time.
