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Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies: A Cozy Holiday Delight

Experience the delightful fusion of gingerbread and cheesecake in these Gingerbread Cheesecake Cookies, perfect for holiday gifting.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 6 oz Cream Cheese Use low-fat for a lighter option.
  • 3 tbsp Granulated Sugar Substitute with powdered sugar for a smoother texture.
  • 1/2 tsp Vanilla Extract Almond extract serves as a delightful alternative.
For the Cookie Dough
  • 3/4 cup Unsalted Butter Vegan butter can replace for a dairy-free version.
  • 3/4 cup Light Brown Sugar Dark brown sugar can be swapped for a more robust flavor.
  • 6 tbsp Granulated Sugar Coconut sugar is a great alternative.
  • 2 whole Egg Yolks Substitute with a flax egg for a vegan option.
  • 1/3 cup Unsulphured Molasses Substitution is not recommended.
For the Dry Ingredients
  • 2 cups All-Purpose Flour Always measure by weight for accuracy.
  • 1/2 tsp Baking Soda No substitute needed.
  • 1/2 tsp Salt Don’t omit this essential ingredient.
For the Spices
  • 2 1/2 tsp Ground Ginger Fresh ginger can be used for more intensity.
  • 2 1/2 tsp Ground Cinnamon Nutmeg can replace it for a different profile.
  • 1/2 tsp Ground Nutmeg Can omit if not available.
  • 1/4 tsp Ground Allspice A bit more cinnamon works as a substitute.
  • 1/4 tsp Ground Cloves Skip for a milder effect.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Cookie scoop
  • Baking sheet
  • Parchment paper
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, beat together cream cheese, granulated sugar, and vanilla extract until fluffy and smooth. Roll into small balls, place on a tray, and freeze for 30 minutes.
  2. In another bowl, whisk together flour, ground ginger, ground cinnamon, baking soda, salt, and spices until well combined.
  3. In a large bowl, cream together unsalted butter and light brown sugar until fluffy. Beat in egg yolks, molasses, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the creamed mixture, mixing on low speed until a soft dough forms.
  5. Preheat oven to 350°F (177°C). Flatten cookie dough in your palm, place a cheesecake ball in the center, and wrap dough around it, sealing gaps.
  6. Mix granulated sugar with cinnamon and ginger. Roll each cookie ball in the mixture until well coated.
  7. Arrange cookie balls on the baking sheet and bake for 11-12 minutes until puffed and edges are set. Centers should remain soft.
  8. Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 60mgSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Chill the dough if too sticky, use a cookie scoop for uniform sizes, avoid overmixing, ensure cheesecake balls are frozen before wrapping, and always preheat the oven.

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