Gingerbread Cheesecake Cookies
User Reviews
5.0
6 reviews
Excellent
Gingerbread Cheesecake Cookies
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Soft and chewy Gingerbread Cheesecake Cookies are filled with a rich and creamy cheesecake center! They combine the warm, cozy spices of gingerbread and have a snickerdoodle vibe to them which makes them perfect for holiday parties, cookie exchanges, or a cozy night in.
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Ingredients
Cheesecake filling
- 4-6 oz. full-fat cream cheese, softened use 6 oz. if you want them extra stuffed!
- 1/3 cup powdered sugar
- 2 tsp. flour
- 1 tsp. vanilla extract
- pinch of salt
For the cookies
- 2 1/2 cups all-purpose flour, spooned and leveled
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 1 1/2 tsp. cream of tartar
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 12 Tbsp. vegetable shortening, cold, cut into cubes
- 1 1/4 cup brown sugar, packed (light or dark)
- 1/3 cup molasses (I used Grandmas unsulphured Molasses)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp. vanilla extract
For rolling
- 2 Tbsp. granulated sugar
- 1/2-1 tsp. ground cinnamon
Instructions
- Make the cheesecake filling first. In a medium-size mixing bowl, use a hand mixer to beat the cream cheese, powdered sugar, flour, vanilla, and salt until smooth and creamy.
- Drop ~1 tsp. onto a parchment paper-lined baking sheet or plate that will fit into your freezer. Freeze for at least 1 hour or up to 3 days, if needed to make it in advance.
- Whisk together the all-purpose flour, ginger, cinnamon, cream of tartar, salt, baking soda, baking powder, cloves, and nutmeg in a medium sized mixing bowl.
- Cream together the shortening and brown sugar using a stand mixer fitted with the paddle attachment, ~3-4 minutes. Start off on low speed, then increase the speed to medium once the shortening is incorporated into the sugar, it will look sort of like a paste. Scrape down sides of bowl as needed.
- Add in the molasses and mix again, scraping down the sides as needed. (I like to turn the mixer off when adding in the molasses so it doesn't fly around everywhere).
- Then add the egg, egg yolk and vanilla mix until combined.
- Add in dry ingredients, gradually until ingredients are incorporated. (Do not over mix).
- When ready to bake, preheat the oven to 350°F. And line a few baking sheets with parchment paper.
- Scoop the cookie dough into ~1 ½ - 2 Tbsp. sized balls. Slightly flatten out the cookie dough and place a cheesecake ball in the center.
- Pinch the cookie dough around the cheesecake and roll into a ball again, being sure the cheesecake is completely covered by the cookie dough. Keep the cheesecake in the freezer until the next batch is ready to be made.
- Combine the cinnamon and sugar in a small bowl. Roll the cookies in the cinnamon sugar mixture and place cookies on the prepared baking sheet. (If you feel the dough got warm, you can chill the scooped dough balls for 30 minutes – 1 hour or up to overnight). I bake 6 at a time. Press cookies down a little before baking if you feel like they aren’t spreading enough.
- Bake for 8-10 minutes, allow the cookies to cool on the cookie sheet for just a couple of minutes and carefully transfer to wire rack to cool completely. (You'll want the cookies to cool before you enjoy so the cheesetcake isn't runny when you bite into them). Sprinkle with a little more cinnamon and sugar on top. Serve and enjoy!
Notes
- Room temperature: store in an airtight container for up to 5 days.
- Room temperature: store in an airtight container for up to 5 days.
- Fridge: I store in an airtight container for up to 10 days.
- Fridge: I store in an airtight container for up to 10 days.
- Freezer: freeze in an airtight container for up to 1 month. Make the cheesecake filling in advance: this helps to ensure the filling is very cold, and will make baking the cookies streamlined and easy to bring together. Be careful not to add too much cheesecake filling; 1-2 tsp. is plenty. Too much filling can cause the cookies to crack or split during baking. If you feel the cookie dough it too soft, and hard to work with chill it to make it easier to handle.
- Freezer: freeze in an airtight container for up to 1 month.
- Make the cheesecake filling in advance: this helps to ensure the filling is very cold, and will make baking the cookies streamlined and easy to bring together.
- Be careful not to add too much cheesecake filling; 1-2 tsp. is plenty. Too much filling can cause the cookies to crack or split during baking.
- If you feel the cookie dough it too soft, and hard to work with chill it to make it easier to handle.
Nutrition Information
Show Details
Serving
1cookie
Calories
158kcal
(8%)
Carbohydrates
32g
(11%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.001g
Cholesterol
22mg
(7%)
Sodium
186mg
(8%)
Potassium
184mg
(5%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
95IU
(2%)
Vitamin C
0.03mg
(0%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 158kcal | 8% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 22mg | 7% |
| Sodium | 186mg | 8% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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