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Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies

Soft, spiced gingerbread cookies wrapped around a creamy cheesecake filling and rolled in fragrant spiced sugar — the perfect holiday cookie mash-up!
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 6 oz cream cheese, cold
  • 3 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 6 tbsp granulated sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp ground ginger
  • 2 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 egg yolks, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup unsulphured molasses

Method
 

  1. Beat cream cheese, sugar, and vanilla until fluffy. Scoop into 18 small balls and freeze until firm.
  2. Whisk together flour, spices, baking soda, and salt.
  3. Cream butter and brown sugar until light and fluffy.
  4. Add egg yolks, molasses, and vanilla; beat until smooth and fluffy.
  5. Add dry ingredients to wet ingredients and mix on low until a soft dough forms.
  6. Scoop dough into 18 balls. Flatten each and wrap around a frozen cheesecake ball. Seal and re-roll.
  7. Mix spiced sugar ingredients and roll each cookie ball in the mixture.
  8. Arrange 6 cookies per parchment-lined sheet. Bake at 350°F (177°C) for 11–12 minutes or until puffy with set edges.
  9. Cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, keep the cheesecake centers very cold when wrapping with dough. Cookies stay soft for days and freeze beautifully.