Gingerbread Cheesecake Cookies
Delicious cookies with a gingerbread exterior and a creamy cheesecake filling.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Gingerbread Cookie Dough
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ⅓ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
Optional for Rolling
- ½ cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In another bowl, cream together the butter, brown sugar, and molasses. Beat in the egg and vanilla.
- Gradually add the dry ingredients to the wet ingredients until fully combined.
- In a separate bowl, mix the cream cheese, sugar, and vanilla extract for the cheesecake filling until smooth.
- Roll the cookie dough into balls and flatten them slightly. Place a small amount of cheesecake filling in the center of each and fold the dough around it.
- If desired, roll the cookies in granulated sugar before placing them on a baking sheet.
- Bake for 10-12 minutes until the edges are set. Allow to cool before serving.
Notes
Store cookies in an airtight container for freshness.