These Gingerbread Cheesecake Cookies are a fun twist on the classic sweet treat! With a rich cream cheese center and a spiced gingerbread cookie on the outside, they are delightful to munch on.
Who wouldn’t love a cookie that combines the cozy flavors of gingerbread with creamy cheesecake? I often save a few for holiday gatherings, but honestly, I snack on them all season long! 😄
Key Ingredients & Substitutions
All-purpose Flour: This is essential for structure. If you’re gluten-free, you can substitute with a gluten-free 1:1 baking flour blend, which works well in most cookie recipes.
Molasses: This adds depth and that classic gingerbread flavor. If you don’t have molasses, you can use honey or maple syrup, but the taste will be lighter and less rich.
Spices: Ground ginger, cinnamon, cloves, and nutmeg give these cookies their cozy flavor. Feel free to adjust the spice amounts based on your taste, or even add a little cardamom for an extra flavor boost!
Cream Cheese: This makes the filling creamy and tangy. If you’re looking for a lighter option, you can use Neufchâtel cheese, which is lower in fat but still delicious!
How Do I Make Sure My Cookies Stay Soft and Chewy?
The key to soft and chewy cookies is to watch how long you bake them. Here’s what to keep in mind:
- Don’t overbake: Remove the cookies when the edges are firm but the centers are still soft. They will continue to cook on the baking sheet.
- Chill the dough: Chilling for at least an hour helps the cookies to spread less and retain a thicker, chewier texture.
- Use brown sugar: In place of some granulated sugar, brown sugar can help add moisture and a deeper flavor.
Following these tips will lead to deliciously soft and chewy Gingerbread Cheesecake Cookies that everyone will love!
How to Make Gingerbread Cheesecake Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 1 hour of prep time (including chilling the dough), plus 10 minutes to bake the cookies. After that, allow about 30 minutes to assemble and chill the cookies before serving. All in all, you’ll spend a little over 1.5 hours making these delightful treats!
Step-by-Step Instructions:
1. Prep the Dough:
Start by whisking together the flour, baking soda, salt, and spices—ginger, cinnamon, cloves, and nutmeg—in a medium bowl. This will blend all the dry ingredients together. In a separate large bowl, cream the softened butter and 1 cup of sugar using a mixer until it’s light and fluffy. Next, add in the egg, molasses, and vanilla extract, mixing until everything is well blended. Gradually stir in your dry mixture until just combined. Once done, cover the dough and pop it into the fridge for at least 1 hour or overnight to chill.
2. Bake the Cookies:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Take the chilled dough and roll it into 1-inch balls, then roll each in granulated sugar. Place the dough balls about 2 inches apart on the baking sheet. Gently flatten each ball with your palm or the bottom of a glass. Bake in the preheated oven for 8-10 minutes, until the cookies are set, the edges are slightly firm, but the centers still look soft. Allow the cookies to cool completely on a wire rack afterward.
3. Make the Cheesecake Filling:
While your cookies are cooling, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. This filling will make your cookies extra delicious!
4. Assemble the Cookies:
Once your cookies have cooled, it’s time to assemble! Take one cookie, and spread or pipe about 1 tablespoon of the cheesecake filling onto the bottom side. Place a second cookie on top to create a delightful sandwich. Continue this with the remaining cookies and filling.
5. Optional Decoration:
If you’d like to add a special touch, you can pipe some extra cheesecake filling on top of each cookie sandwich for decoration. After assembling, chill the sandwiches for about 30 minutes in the fridge to let the filling set. Then they’re ready to enjoy!
Relish every bite of your Gingerbread Cheesecake Cookies, where the spiced cookie meets the creamy cheesecake surprise inside—a true holiday delight!
Can I Use Gluten-Free Flour for This Recipe?
Absolutely! You can substitute the all-purpose flour with a gluten-free 1:1 baking flour. Just ensure that it contains xanthan gum or you may need to add some to help with the structure.
What If I Don’t Have Molasses?
If molasses isn’t available, you can replace it with an equal amount of honey or maple syrup. Keep in mind that it will slightly alter the flavor, making it more mild but still tasty!
How Do I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them, but they’re best enjoyed at room temperature!
Can I Make the Dough Ahead of Time?
Definitely! You can prepare the dough and refrigerate it for up to 3 days before baking. Just make sure to cover it tightly to prevent it from drying out! If it’s been chilled for a while, let it sit at room temperature for about 10-15 minutes before rolling it into balls.
