These Gingerbread Cheesecake Cookies are a delightful treat that combines the spice of gingerbread with creamy cheesecake goodness. They’re soft, chewy, and perfect for the holidays!
I love how these cookies taste like a hug in dessert form! 🥰 They’re great to share at parties or keep all to yourself—no judgment here if you munch on a few extra!
Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. If you’re looking to make a gluten-free version, use a 1:1 gluten-free flour blend.
Ground Spices: The blend of ginger, cinnamon, cloves, and nutmeg gives these cookies their warm flavor. You can adjust the spices based on your taste or even use pre-mixed gingerbread spice if available.
Unsalted Butter: Softened butter is key for a creamy texture. If you’re looking for a dairy-free option, you can use coconut oil or a vegan butter substitute.
Molasses: This adds rich flavor and moisture. If you can’t find molasses, you can use dark corn syrup or honey, though the flavor will differ slightly.
Cream Cheese: This is used for the cheesecake filling. Neufchâtel cheese is a suitable lighter alternative if you want fewer calories.
How Do You Get the Cheesecake Filling Just Right?
Creating a smooth cheesecake filling is easy; just make sure your cream cheese is at room temperature. This allows it to blend seamlessly with the powdered sugar and vanilla, avoiding lumps.
- Beat the cream cheese first until smooth, then gradually add the powdered sugar.
- Don’t overmix; just mix until combined to maintain its rich texture.
- Transfer to a piping bag for easy filling without mess!
What’s the Best Way to Shape Cookies for Filling?
Shaping the cookies so that they hold the cheesecake filling well is super important! Here’s a simple way to do it:
- Roll the dough into balls and flatten them gently to create a disk.
- Use your finger or a spoon to create a small indent—make sure it’s deep enough to hold the filling, but not so deep that it breaks through the bottom.
- Cover the filling with more dough carefully and ensure the edges are sealed well; this keeps the filling from leaking while baking!
These tips and ingredient insights will help make your Gingerbread Cheesecake Cookies delicious and enjoyable! Happy baking! 🍪✨
Gingerbread Cheesecake Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons cream cheese, softened
- 1-2 tablespoons milk or cream (adjust for consistency)
- 1/4 teaspoon vanilla extract
Optional:
- Coarse sugar for sprinkling
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus at least 1 hour to chill the cookie dough. Baking will take 10-12 minutes, and you’ll want to let the cookies cool for another 5 minutes before transferring them to a wire rack. Allow some extra time for the icing to set if you desire. Overall, you should plan for about 1.5 to 2 hours to prepare and enjoy these gingerbread delights!
Step-by-Step Instructions:
1. Prepare the Gingerbread Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until evenly mixed. In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Then, add in the egg, molasses, and vanilla extract, mixing until everything is well combined. Gradually add the dry ingredients to the wet mixture, stirring until fully combined. Cover the dough with plastic wrap and refrigerate for at least 1 hour to help it firm up.
2. Prepare the Cheesecake Filling:
While the dough is chilling, let’s whip up the cheesecake filling! In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Transfer this delicious filling into a piping bag or a resealable plastic bag with a small corner cut off—this will make filling the cookies much easier later!
3. Assemble the Cookies:
Once your dough is chilled, preheat the oven to 350°F (175°C). Roll the gingerbread dough into 1.5-inch balls and flatten each ball slightly on a baking sheet lined with parchment paper. Use your finger or a small spoon to make a little indent in the center of each dough circle. Pipe a small dollop of cheesecake filling into each indent. Carefully place a bit more gingerbread dough over the top to cover the filling, making sure the edges are lightly pressed to seal it in (but don’t worry if some filling peeks out!). You can sprinkle the tops with coarse sugar for an added sparkle.
4. Bake the Cookies:
Pop the baking sheet in the oven and bake the cookies for about 10-12 minutes. They should be set with firm edges but soft in the center. Once done, let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
5. Prepare and Add the Icing:
While the cookies are cooling, mix together the powdered sugar, cream cheese, vanilla extract, and milk until smooth and slightly thick, but still pipeable. Once the cookies have cooled, drizzle the icing over them in a fun zigzag pattern. Allow the icing to set before serving (if you can wait that long!).
Enjoy your soft, chewy, spiced Gingerbread Cheesecake Cookies with their creamy centers and festive icing! They’re perfect for holiday gatherings or as a special treat just for you! 🍪✨
Can I Use Unsalted Butter Instead of Salted Butter?
Yes, unsalted butter is the preferred choice in baking because it allows you to control the amount of salt in your recipe. If you use salted butter, just omit the additional salt in the cookie dough to keep the flavor balanced.
How Do I Store Leftover Cookies?
Store any leftover gingerbread cheesecake cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just place them in a freezer-safe container for up to a month—reheat gently in the microwave when you’re ready to enjoy.
Can I Make This Recipe Gluten-Free?
Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that your other ingredients, like baking soda and spices, are also gluten-free.
What Can I Use Instead of Cream Cheese for the Filling?
If you prefer a lighter alternative, you can use Neufchâtel cheese, which has less fat than traditional cream cheese. For a dairy-free option, consider using vegan cream cheese that is available in many grocery stores now!
