Gingerbread cheesecake cookies are soft and chewy ginger molasses cookies filled with creamy ginger-spiced cheesecake for an unapologetically extra holiday cookie.
In a medium bowl using a hand mixer starting on low speed, combine cream cheese, sugar, vanilla extract and ginger. Increase speed to medium-high until combined and fluffy.
8 ounces cream cheese (block, not spread), 1/2 cup confectioners’ sugar (powdered sugar), 1/4 teaspoon pure vanilla extract, Pinch ground ginger
Place in the fridge to chill while you prepare the cookie dough.
Gingerbread Cookies
In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
In a large bowl using a stand or hand mixer, beat together butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2 minutes).
1/2 cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar
Add in the egg and molasses, and beat on medium speed until combined and the color is a deep caramel.
1 large egg, ¼ cup unsulphured molasses
Add in the flour mixture a little at a time and beat on low speed until combined and the color is tan.
Place the bowl of dough in the fridge for 1-2 hours minutes to let it chill and become less sticky to work with (longer, if needed). If desired, you can leave it covered in the fridge overnight.
Preheat the oven to 325°F and line two baking sheets with non-stick silicone mats or parchment paper.
Use a large cookie scoop (about 3 tablespoons) to portion out dough, rolling each into a ball. Flatten each ball between the palms of your hands, place about 1 teaspoon of cheesecake filling in the center, then cover the cheesecake ball with the cookie dough and roll into a ball again. Make sure there is no cheesecake visible so it can't leak out!Note: If you find that the dough is getting too sticky to work with, just stick everything in the freezer for a few minutes before you continue.
Roll each dough ball in the sugar mixture, then transfer to prepared baking sheets, no more than 6 to a sheet to ensure they have enough room to spread a bit. I usually only do 4 at a time, to play it safe. Place the rest of the cookie dough balls in the fridge until ready to be baked.
Bake one sheet at a time on the middle rack for 12-13 minutes, or until the tops are lightly domed, golden brown, and starting to crinkle. Remove and let rest on baking sheets for a few minutes, then transfer to wire racks to cool completely.
It's very important that the cookies cool completely so that the cheesecake filling has time to cool and set before serving. Enjoy!
Notes
Storage: You’ll want to store these cookies in an airtight container in the fridge between layers of parchment paper for up to 1 week. Because the cheesecake filling does contain dairy, you’ll want to make sure they are kept in the fridge and not room temperature.
Make sure the balls of cookie dough are rolled tight! You want to be sure that there aren’t any cracks where the cheesecake filling could leak out. As they bake, the cookies will puff up and then crinkle as they cool, and you may spot little hints of cheesecake in the cracks – but it shouldn’t spill out.
Let them cool completely before eating. I’m serious! If you don’t let them cool completely and set, the cheesecake filling will still be liquidy and warm. If you’re feeling impatient, stick them in the fridge to set them more quickly (I actually prefer them from the fridge).
Try rolling them in sparkling sugar for a little extra crunch. You can see the ones rolled in sparkling sugar in the photo at the very top of the post – they’re the sparkliest!