Gingerbread Cheesecake Cookies
Gingerbread cookies are a staple of Christmas, but have you ever had them stuffed with cheesecake filling?? I didn’t think so. These hit all the merry notes, without the risk of being predictable.
Servings: 16 large cookies
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup (58g) granulated sugar
- 1 tsp vanilla
Gingerbread Cookie
- 1 cup (222g) salted butter, softened
- ¾ cup (185g) brown sugar
- ¼ cup (58g) granulated sugar
- ½ cup (120mL) molasses (I used Grandma's Original)
- 1 egg
- 1 tsp vanilla
- 3 1/3 cups (506g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 Tbsp ground ginger
- 1 tsp cinnamon
- ½ tsp salt
- Sanding sugar + granulated sugar for decorating
Instructions
- Begin by making the cheesecake filling by whipping the cream cheese until smooth.8 oz cream cheese, softened
- Next, add in the sugar and vanilla. Mix until fully incorporated and smooth.¼ cup (58g) granulated sugar, 1 tsp vanilla
- Use a Tablespoon to scoop filling into individual portions and place them on a parchment lined baking sheet. Freeze while making the dough.
- Preheat the oven to 375°F.
- Make the cookie dough by creaming together the butter, brown sugar, and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.1 cup (222g) salted butter, softened, ¾ cup (185g) brown sugar, ¼ cup (58g) granulated sugar
- Scrape the sides of the bowl and add in the molasses, egg, and vanilla. Mix until the mixture no longer looks separated and starts to become fluffy.½ cup (120mL) molasses, 1 egg, 1 tsp vanilla
- Add flour, baking soda, baking powder, ginger, cinnamon, and salt. Mix until a soft dough forms. If the dough sticks to your fingers, add additional flour, a Tbsp at a time, until no longer sticky.3 1/3 cups (506g) all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, 1 Tbsp ground ginger, 1 tsp cinnamon, ½ tsp salt
- Scoop out your dough using a #40 scoop and flatten into a disk. You will use 2 portioned disks for each cookie.
- Working in batches, remove 6 cheesecake dollops from the freezer and place one in the center of a dough disk.
- Place a second disk on top to cover the filling and pinch the two disks together with your fingertips. Roll the edges with your fingers to smooth out the pinched seams until a smooth puck forms.
- Roll the cookie in a bowl of granulated sugar mixed with sparkling sugar sprinkles.Sanding sugar + granulated sugar for decorating
- Bake at 375° F for 7-8 minutes, or until the cookies no longer look wet and glossy. Pull the cookies out of the oven and flatten slightly to get the ‘crinkle’ look.
- Allow the cookies to cool slightly on the cookie sheet, then transfer to a cooling rack to finish cooling.
- Repeat steps 9-13 with the remainder of the dough and filling, remembering to keep the unused filling in the freezer.
- Enjoy!
