These Gingerbread Cheesecake Cookies are a delightful treat for the holidays. They combine the warm flavors of gingerbread with a creamy cheesecake filling. Each bite is soft, sweet, and simply delicious. Perfect for sharing with family or friends, these cookies are a holiday favorite.
Why You Will Love This Gingerbread Cheesecake Cookies
This recipe is a wonderful mix of two classics. It’s easy to follow, even for those new to baking. The cookies are cozy and full of spices, making them perfect for chilly evenings. Plus, they have that nice surprise of creamy filling inside. Everyone will enjoy these sweet bites!
How to Make Gingerbread Cheesecake Cookies
Making these cookies is simpler than you might think. You’ll mix the dough and make the filling, then wrap the dough around the cheesecake. Rolling them in spiced sugar adds a lovely crunch. In no time, your kitchen will smell like a holiday dream.
What You Need
Ingredient List
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- Spiced sugar for rolling (mix of granulated sugar, cinnamon, and ginger)
Step-by-Step
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, spices, and salt. Set aside.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Add the egg and vanilla, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In another bowl, beat the cream cheese and powdered sugar until smooth to make the filling.
- Scoop a tablespoon of gingerbread dough, flatten it, and place a small spoonful of cheesecake filling in the center. Fold the dough around the filling and roll into a ball.
- Roll the cookie balls in spiced sugar before placing them on the baking sheet.
- Bake for 10-12 minutes or until edges are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Gingerbread Cheesecake Cookies
These cookies are delightful on their own, but they can also be served with a warm cup of tea or coffee. They make perfect treats for a holiday gathering. Consider adding a scoop of vanilla ice cream on the side for a special touch.
How to Store Gingerbread Cheesecake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for about three months. Just make sure to let them cool completely before freezing.
Recipe Tips
- Make sure the butter and cream cheese are softened for easy mixing.
- Don’t skip the spiced sugar; it adds a lovely texture.
- Be gentle when folding the dough around the filling to keep it intact.
- Bake until the edges are set but centers might look a little soft.
- Store leftovers in a cool place to keep them soft and chewy.
Variations & Swaps
- Use pumpkin spice instead of ginger for a different flavor twist.
- Swap the cream cheese for a dairy-free alternative for a vegan version.
- Add chocolate chips to the dough for a chocolatey surprise inside.
- You can sprinkle crushed nuts like pecans or walnuts on top for added crunch.
- Use molasses instead of brown sugar for a deeper flavor.
FAQs
Can I make these cookies ahead of time?
Yes! You can prepare the dough and keep it in the fridge for a day or two before baking.
Can I freeze the cookies once baked?
Absolutely! Just make sure they are completely cool before placing them in a freezer-safe container.
What can I substitute for cream cheese?
You can use mascarpone cheese or a vegan cream cheese substitute for a different taste.
How do I reheat stored cookies?
To reheat, place them in a preheated oven at 350°F (175°C) for just a few minutes until warm.
What should I do if the filling leaks out?
Make sure to wrap the dough tightly around the filling. If they do leak, just enjoy the crispy edges!
Gingerbread Cheesecake Cookies
Ingredients
For the cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened Make sure it’s softened for easy mixing.
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the cheesecake filling
- 8 ounces cream cheese, softened Ensure it’s softened for easy mixing.
- 1/4 cup powdered sugar
For rolling
- to taste spiced sugar Mix of granulated sugar, cinnamon, and ginger.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, spices, and salt. Set aside.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Add the egg and vanilla, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Making the Filling
- In another bowl, beat the cream cheese and powdered sugar until smooth to make the filling.
Shaping the Cookies
- Scoop a tablespoon of gingerbread dough, flatten it, and place a small spoonful of cheesecake filling in the center. Fold the dough around the filling and roll into a ball.
- Roll the cookie balls in spiced sugar before placing them on the baking sheet.
Baking
- Bake for 10-12 minutes or until edges are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
