why make this recipe
Gingerbread Cheesecake Cookies are the perfect treat for the holiday season. They combine the rich flavors of gingerbread with the creamy sweetness of cheesecake, making them a delightful dessert. These cookies bring warmth and joy to any gathering and are sure to impress family and friends.
how to make Gingerbread Cheesecake Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
Directions:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In another bowl, beat together the butter and brown sugar until creamy. Add the molasses, egg, and vanilla, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- In a separate bowl, beat together the cream cheese and powdered sugar until smooth.
- Scoop a tablespoon of cookie dough, flatten it slightly, and place a teaspoon of the cheesecake filling in the center. Fold the dough around the filling to form a ball.
- Place the balls on the prepared baking sheets, spacing them apart.
- Bake for 10-12 minutes, or until the edges are firm.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Gingerbread Cheesecake Cookies
Serve these cookies warm or at room temperature. They are great as a dessert for a holiday meal or as a sweet treat with coffee or tea. For an added touch, you can dust them with powdered sugar before serving.
how to store Gingerbread Cheesecake Cookies
Store the cookies in an airtight container at room temperature for up to one week. If you want them to last longer, you can freeze them. Just make sure to wrap them well in plastic wrap or foil. They can be frozen for up to three months.
tips to make Gingerbread Cheesecake Cookies
- Make sure your butter and cream cheese are at room temperature. This helps them mix well and become creamy.
- Don’t overbake the cookies; they should be soft in the center when taken out of the oven.
- Try chilling the cookie dough for about 30 minutes before baking. This can help the cookies hold their shape better.
variation
You can add chocolate chips or nuts to the dough for a different flavor. Another option is to use different spices, such as nutmeg or allspice, for a unique twist on the traditional gingerbread taste.
FAQs
1. Can I make these cookies ahead of time?
Yes, you can make the dough and store it in the fridge for up to 24 hours before baking. You can also bake them a day ahead of your event.
2. What should I do if the dough is too sticky?
If the dough is sticky, you can chill it in the fridge for a bit. Chilling helps the dough firm up and makes it easier to handle.
3. Can I use a different type of cheese for the filling?
While cream cheese is recommended for its smooth texture, you can try mascarpone cheese for a different flavor, but the consistency may vary.
Gingerbread Cheesecake Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies that combine the rich flavors of gingerbread with creamy cheesecake, perfect for the holiday season.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In another bowl, beat together the butter and brown sugar until creamy. Add the molasses, egg, and vanilla, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- In a separate bowl, beat together the cream cheese and powdered sugar until smooth.
- Scoop a tablespoon of cookie dough, flatten it slightly, and place a teaspoon of the cheesecake filling in the center. Fold the dough around the filling to form a ball.
- Place the balls on the prepared baking sheets, spacing them apart.
- Bake for 10-12 minutes, or until the edges are firm.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature, and dust with powdered sugar if desired. Store in an airtight container at room temperature for up to one week or freeze for up to three months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, dessert, gingerbread, holiday, cheesecake, sweet treats