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Gingerbread Cheesecake Cookies

Ingredients

  • ¾ cup 170 g unsalted butter, softened
  • ¾ cup 150 g light brown sugar, packed
  • ¼ cup 80 g molasses
  • 1 large egg room temp
  • 1 tsp vanilla extract
  • 2 ¼ cups 280 g all-purpose flour
  • 2 tsp ground ginger
  • 1 ½ tsp cinnamon
  • * ¼ tsp nutmeg
  • ¼ tsp cloves
  • ¾ tsp baking soda
  • ¼ tsp salt

For the cheesecake filling:

  • 6 oz 170 g cream cheese, softened
  • 2 tbsp granulated sugar
  • ½ tsp vanilla extract

For rolling:

  • ¼ cup 50 g granulated sugar
  • 1 tsp cinnamon

Instructions

  • Make the filling:
In a small bowl, beat together cream cheese, sugar, and vanilla until smooth.
Scoop into small 1-teaspoon portions onto a parchment-lined plate, flatten slightly, and freeze while you prep the dough (about 20–30 minutes).
  • Make the cookie dough:
In a large bowl, cream together butter and brown sugar until light and fluffy (2–3 minutes).
Mix in molasses, egg, and vanilla until smooth.
In a separate bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
Add dry ingredients to wet and mix until just combined. Chill dough for 30 minutes (this makes shaping easier).
  • Assemble the cookies:
Scoop about 2 tablespoons of dough and flatten slightly in your hand.
Place one frozen cheesecake disc in the center, then roll the dough around it to seal.
Roll each ball in the cinnamon sugar mixture.
  • Bake:
Arrange cookies 2 inches apart on a parchment-lined baking sheet.
Bake at 350°F for 9–11 minutes, until the edges are set but centers still look soft.
Cool on the pan for 10 minutes before transferring to a