Gingerbread Cheesecake Cookies
Introduction
Gingerbread Cheesecake Cookies are a delightful treat that combines the warm, spicy flavors of gingerbread with the smooth, creamy richness of cheesecake. These cookies are perfect for holiday gatherings, cozy family nights, or just a delicious snack to enjoy any time of the year. Their unique blend of flavors and textures makes them a favorite among both cookie lovers and cheesecake enthusiasts.
Why Make This Recipe
If you love the taste of gingerbread and cheesecake, this recipe is a must-try. These cookies are not only fun to make, but they also bring a festive vibe to your kitchen. They are soft, chewy, and filled with a creamy surprise that will impress your family and friends. Plus, the aroma of gingerbread spices baking in your oven is simply irresistible.
How to Prepare Gingerbread Cheesecake Cookies
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon spiced sugar (for rolling)
Steps:
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, spices, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg, molasses, and vanilla until well combined.
- Gradually blend the dry ingredients into the wet mixture until fully incorporated.
- In a separate bowl, mix the cream cheese and powdered sugar until smooth and creamy.
- Take a small amount of the cookie dough, flatten it, and place a small spoonful of the cream cheese mixture in the center.
- Wrap the dough around the filling and roll it into a ball.
- Roll each ball in spiced sugar and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are set and lightly golden.
- Allow the cookies to cool before serving, making sure the cream cheese filling is nice and creamy.
How to Serve Gingerbread Cheesecake Cookies
These cookies can be served warm or at room temperature. They are great as a snack or dessert. For an extra touch, you can dust them with more powdered sugar before serving or pair them with a cup of warm tea or coffee.
How to Store Gingerbread Cheesecake Cookies
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can refrigerate them. Just be sure to let them come to room temperature before enjoying them again!
Tips to Make Gingerbread Cheesecake Cookies Perfectly
- Softened Butter: Make sure your butter is at room temperature for easier mixing.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to keep the cookies soft.
- Chill the Dough: If the dough is too sticky, you can chill it for about 30 minutes before rolling it into balls.
Variations
- Add Nuts: Chop some walnuts or pecans to mix into the cookie dough for added crunch.
- Use Different Fillings: Try different flavored cream cheese fillings like chocolate or pumpkin for a fun twist.
- Glazed Top: Drizzle a simple glaze over the cooled cookies for extra sweetness.
FAQ
1. Can I freeze Gingerbread Cheesecake Cookies?
Yes! You can freeze the unbaked cookie dough balls and bake them fresh whenever you want. Just add a few extra minutes to the baking time.
2. Are these cookies suitable for gifting?
Absolutely! These cookies make great gifts during the holiday season. Just package them in a nice box or tin.
3. Can I use a different type of sugar?
You can experiment with different sugars, like coconut sugar or date sugar, but this may change the flavor and texture slightly.
Dive into the festive spirit with Gingerbread Cheesecake Cookies. They’re sure to warm your heart and satisfy your sweet tooth!
Gingerbread Cheesecake Cookies
Delightful cookies that combine the warm flavors of gingerbread with creamy cheesecake, perfect for holiday gatherings or any time of year.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon spiced sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, spices, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg, molasses, and vanilla until well combined.
- Gradually blend the dry ingredients into the wet mixture until fully incorporated.
- In a separate bowl, mix the cream cheese and powdered sugar until smooth and creamy.
- Take a small amount of the cookie dough, flatten it, and place a small spoonful of the cream cheese mixture in the center.
- Wrap the dough around the filling and roll it into a ball.
- Roll each ball in spiced sugar and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are set and lightly golden.
- Allow the cookies to cool before serving, ensuring the cream cheese filling is nice and creamy.
Notes
These cookies can be served warm or at room temperature. They make great gifts during the holiday season.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: gingerbread, cheesecake, cookies, holiday, dessert