why make this recipe
These Gingerbread Cheesecake Cookies are a delightful treat that combines the warm spices of gingerbread with the creamy sweetness of cheesecake. They are perfect for the holiday season or any time you crave a cozy dessert. The combination of flavors will make your taste buds sing, and they are sure to impress your family and friends.
how to make Gingerbread Cheesecake Cookies
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, ginger, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, beat together butter, brown sugar, and granulated sugar until creamy.
- Add egg and vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture until combined.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Scoop a tablespoon of cookie dough, flatten it, add a bit of the cheesecake mixture in the center, and seal the dough around it.
- Place on baking sheets and bake for about 10-12 minutes.
- Allow to cool before serving.
how to serve Gingerbread Cheesecake Cookies
Serve these cookies warm or at room temperature. They pair well with a cup of hot cocoa or coffee. You can also dust them with a little powdered sugar for a nice touch or serve them with a dollop of whipped cream.
how to store Gingerbread Cheesecake Cookies
Store these cookies in an airtight container at room temperature for up to five days. If you want to keep them longer, you can freeze them. Just make sure to wrap each cookie well before placing them in a freezer-safe bag.
tips to make Gingerbread Cheesecake Cookies
- Make sure your butter and cream cheese are softened for easy mixing.
- Use fresh spices for the best flavor.
- Don’t over-mix the dough, as this could make the cookies tough.
- Chill the dough for about 30 minutes before baking if it’s too sticky.
variation
You can add chocolate chips or chopped nuts to the cookie dough for extra texture and flavor. If you like more spice, increase the amount of ginger and cinnamon.
FAQs
Q1: Can I make these cookies ahead of time?
Yes! You can prepare the dough and freeze it. Just thaw it in the fridge before baking.
Q2: Can I substitute the cream cheese?
You can use mascarpone cheese as a substitute, but the flavor may differ slightly.
Q3: Are these cookies gluten-free?
No, this recipe uses all-purpose flour, but you can try using a gluten-free flour blend if needed.
These Gingerbread Cheesecake Cookies are a fun and delicious way to enjoy the season. Happy baking!
Print
Gingerbread Cheesecake Cookies
- Total Time: 42 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delightful cookies that combine warm gingerbread spices with creamy cheesecake, perfect for the holiday season or cozy dessert cravings.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, ginger, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, beat together butter, brown sugar, and granulated sugar until creamy.
- Add egg and vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture until combined.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Scoop a tablespoon of cookie dough, flatten it, add a bit of the cheesecake mixture in the center, and seal the dough around it.
- Place on baking sheets and bake for about 10-12 minutes.
- Allow to cool before serving.
Notes
Store in an airtight container for up to five days or freeze for longer storage. Make sure butter and cream cheese are softened for easy mixing.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: gingerbread, cheesecake, cookies, holiday dessert, baking