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Gingerbread Cheesecake Cookies

Delightful and chewy cookies that combine the warm spices of gingerbread with a rich cheesecake filling, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
For the cheesecake filling
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a mixing bowl, whisk together flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
  3. In another bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the egg and vanilla extract, mixing until fully combined.
  5. Gradually add the dry ingredients to the butter mixture and mix until just combined.
  6. In a separate bowl, beat softened cream cheese and powdered sugar until smooth.
  7. Take a tablespoon of the gingerbread cookie dough, create a small disc in your palm, add a teaspoon of cheesecake filling, enclose the filling with the dough, and shape into a ball.
Baking
  1. Place cookie balls on the lined baking sheets, spacing about 2 inches apart.
  2. Bake in the preheated oven for 12-15 minutes or until the edges are firm.
  3. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

For a lighter version, substitute half the cream cheese with Greek yogurt. Keep an eye on cookies while baking to prevent over-baking.