Gingerbread Cheesecake Cookies

Soft and chewy ginger molasses cookies stuffed with a tangy cream cheese filling - these gingerbread cheesecake cookies are the perfect recipe to add to your Christmas baking!

Prep Time30

Cook Time12

Chilling & Freezing1 30

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: Cheesecake Stuffed Ginger Molasses Cookies, Cheesecake Stuffed Gingerbread Cookies, Gingerbread Cheesecake Cookies

Servings: cookies

Author: Fiona Dowling

Equipment

Cookie Sheets

Ingredients

Cheesecake Filling

4 ounces full-fat cream cheese (112 grams) use brick style, not cream cheese from a tub, softened
1 cup powdered sugar (110 grams) sifted
2 teaspoons cornstarch AKA cornflour in the UK
1/2 teaspoon vanilla extract

Gingerbread Cookie Dough

2 2/3 cup all-purpose flour (334 grams)
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter (112 grams) softened
1 cup brown sugar (210 grams) packed, I used dark but light is fine too
2 teaspoons lemon zest or orange zest
1 large egg
1/3 cup molasses (80 ml) do not use blackstrap
2 teaspoons vanilla extract
1/3 cup coarse sugar (67 grams) or granulated sugar, for rolling

Instructions

Cheesecake Filling

In a medium bowl, beat together the cream cheese, powdered sugar cornstarch and vanilla extract until smooth and creamy.
Transfer to an airtight container and place in the freezer as you make the cookie dough.

Gingerbread Cookie Dough

In a medium bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. Set aside.
In a separate large bowl, beat together the butter, brown sugar and lemon zest until creamy.
Mix the egg, vanilla extract and molasses into the butter mixture until you no longer see pieces of egg.
Carefully mix the dry ingredients into the butter mixture about 1/2 at a time until all the flour is incorporated.
Cover the bowl with plastic and refrigerate for about 30 minutes. This is so that the dough isn't as sticky and is easier to work with.

Assembling the Cookies

Pour the 1/3 cup of coarse sugar onto a small plate.
Scoop about 1 to 1 1/2 tablespoons of chilled cookie dough. Flatten into a small disc shape.
With a clean teaspoon, scoop out about 1-2 teaspoons of the chilled cream cheese filling (it won't be frozen but will be firmer). Drop in the middle of the disc of cookie dough.
Scoop a second scoop of gingerbread cookie dough (about 1 to 1 1/2 tablespoons) and place on top of the cream cheese dollop. Note: You may not end up using all of the cheesecake filling.
Pinch the edges of the 2 cookie dough discs around the cream cheese dollop so that it's entirely covered by cookie dough and roll into a boll. Note: If the cream cheese mixture starts to get too soft, return it to the freezer for 10-20 minutes.
Roll the dough ball in the coarse sugar.
Place the dough balls on a plate, cover and freeze for at least 1 hour. After the dough balls are firm, they can be placed in a freezer bag and frozen for up to 2 months.

Baking

When ready to bake, preheat the oven to 350F (180C). Line cookie sheets with baking paper or silicone baking mats.
Place the frozen cookie dough balls (do not thaw) about 1 1/2 - 2 inches (4-5 cm) apart on the lined cookie sheets.
Bake 1 sheet at a time in the middle of the preheated oven. The cookies will bake for about 11-14 minutes, or until the tops look set.
Cool the cookies on the cookie sheet.

Notes

Cream Cheese: Use full-fat, brick-style cream cheese. Anything labeled spreadable, low fat or low calorie is too thin.
Cornstarch: Can be replaced with all-purpose flour if needed.
Measuring Flour: Always whisk first, then spoon into dry measuring cups and level off the top. For the most accurate results, weigh using a kitchen scale.
Make Ahead Tips: After the cookie dough balls have been frozen and are firm, place in a freezer bag and freeze for up to 2 months. Bake from frozen as directed.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 18 uniform cookies and all the cheesecake filling is used.

Nutrition