Description
Soft and chewy gingerbread cookies with a surprise creamy cheesecake center, rolled in a sparkling spiced sugar. The ultimate Christmas cookie!
Ingredients
Scale
For the Cheesecake Filling:
- 6 oz cream cheese, cold
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- For the Spiced Sugar Coating:
- 6 tablespoons granulated sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
For the Gingerbread Cookies:
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 2 1/2 teaspoons ground ginger
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 2 egg yolks, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup unsulphured molasses
Instructions
- Make Filling: Beat cream cheese, sugar, and vanilla until smooth. Scoop into 18 balls and freeze until firm.
- Make Coating: Mix sugar and spices in a small bowl. Set aside.
- Make Dough: Whisk dry ingredients. In another bowl, cream butter and brown sugar. Add yolks, molasses, and vanilla. Mix in dry ingredients.
- Assemble: Flatten a dough ball, place a frozen cheesecake ball in the center, and wrap dough around it. Roll into a smooth ball.
- Coat: Roll each ball in the spiced sugar.
- Bake: Place on parchment-lined sheet and bake at 350°F for 11-12 minutes. Cool on sheet for 10 minutes.
Notes
Ensure cheesecake filling is frozen solid before assembling for best results.
Keywords: gingerbread cheesecake cookies, christmas cookies, holiday baking, cheesecake stuffed cookies, gingerbread recipe
