Name: Gingerbread Cheesecake Cookies
Prep time: 30 min
Cook time: 14 min
Total time: 2 h 14 min
Cuisine: American
Ingredients: 4 oz softened brick cream cheese; 1 cup powdered sugar; 2 tsp cornstarch; ½ tsp pure vanilla extract; 2⅔ cups all-purpose flour; 2 tsp ground ginger; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground cloves; ¾ tsp baking soda; ¼ tsp salt; ¾ cup unsalted butter, softened; 1 cup packed brown sugar; 2 tsp fresh lemon zest; 1 large egg; ⅓ cup unsulphured molasses; 2 tsp pure vanilla extract; ⅓ cup coarse sparkling sugar

Description

Soft, spiced gingerbread cookies filled with a creamy cheesecake center and coated in sparkling sugar.

Ingredients

Scale

4 oz softened brick cream cheese
1 cup powdered sugar
2 tsp cornstarch
½ tsp pure vanilla extract
2⅔ cups all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¾ tsp baking soda
¼ tsp salt
¾ cup unsalted butter, softened
1 cup packed brown sugar
2 tsp fresh lemon zest
1 large egg
⅓ cup unsulphured molasses
2 tsp pure vanilla extract
⅓ cup coarse sparkling sugar

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Instructions

In a small bowl, beat the softened brick cream cheese, powdered sugar, cornstarch, and ½ tsp vanilla extract until smooth. Drop 18 dollops, about 1 to 2 teaspoons each, onto a parchment-lined tray and freeze until firm, about 20–30 minutes.
In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter, packed brown sugar, and lemon zest with an electric mixer until light and fluffy.
Beat in the egg, molasses, and 2 tsp vanilla extract until fully combined.
Gradually add the dry flour mixture to the wet mixture, mixing on low speed just until incorporated. Cover the dough and refrigerate for 30 minutes to make handling easier.
Scoop two flattened dough portions, about 1 to 1½ tablespoons each, per cookie. Place one frozen cream cheese dollop in the center, cover with the second dough portion, and press the edges together tightly to seal the filling inside completely.
Roll each assembled cookie ball in the coarse sparkling sugar. Place on a baking sheet and freeze until completely firm, at least 1 hour.
Preheat the oven to 350°F (175°C). Arrange the frozen cookies 2 inches apart on parchment-lined baking sheets. Bake for 11–14 minutes.

Notes

Keep the cheesecake filling frozen and seal each cookie completely so the creamy filling stays inside during baking. Bake the cookies directly from frozen.

Prep Time: 30 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg