Description
These Cheesecake Stuffed Gingerbread Cookies combine the rich, creamy texture of cheesecake filling with the warm, spiced flavors of classic gingerbread. Perfectly soft gingerbread dough encloses a sweet and smooth cheesecake center, coated in a fragrant spiced sugar for added crunch and aroma. Ideal for festive occasions or a cozy treat during colder months, these cookies deliver an indulgent, multi-layered dessert experience.
Ingredients
Scale
Cheesecake Filling:
- 8 ounces cream cheese
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
Gingerbread Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, melted
- ¾ cup dark brown sugar, packed
- ¼ cup molasses, unsulphured
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
Spiced Sugar Coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Instructions
- Prepare Cheesecake Filling: In a medium bowl, beat together 8 ounces of cream cheese, ¼ cup granulated sugar, and 2 teaspoons vanilla extract using a hand mixer until smooth and creamy.
- Chill Cheesecake Portions: Line a large plate or baking sheet with parchment or wax paper. Using a small cookie scoop, portion out 1 ½ teaspoons of the cheesecake mixture per scoop onto the paper. Refrigerate for 1 hour to firm up before using.
- Sift Dry Ingredients for Dough: While the cheesecake chills, sift together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt, 1 ¼ teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves in a medium bowl and set aside.
- Mix Wet Ingredients for Dough: In a large bowl, beat ½ cup melted unsalted butter, ¼ cup granulated sugar, ¾ cup packed dark brown sugar, and ¼ cup molasses until combined. Add 1 large room-temperature egg and 1 ½ teaspoons vanilla extract and beat until incorporated.
- Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients, beating until just combined. Cover and refrigerate the dough for 20–30 minutes to firm.
- Make Spiced Sugar Coating: In a small bowl, whisk together ½ cup granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves. Set aside.
- Preheat Oven and Prepare Baking Sheets: When the dough and cheesecake filling nearing end of chilling, preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Form Dough Discs: Remove dough from fridge. Use a medium cookie scoop to portion two 1 ½ tablespoon scoops per cookie. Gently flatten each scoop into a disc about 1 ½ inches wide, keeping the center thicker and edges thinner. Repair any tears with fingers and shape thumb to create a slightly bowl-shaped disc.
- Assemble Cookies: Place one chilled cheesecake filling scoop into the center of one dough disc. Top with the second disc and carefully pinch edges together firmly but not too tightly to seal the filling inside. Smooth out any cracks by warming dough gently with fingers.
- Shape Sealed Cookies: Round out the pinched edge of the cookie with fingers and lightly roll to form a smooth, uniform circle where sealed.
- Coat and Bake: Roll each assembled cookie in the spiced sugar mixture until evenly coated. Place on prepared baking sheets with 2 ½ to 3 inches between each cookie. Bake in preheated oven for 10 minutes.
- Cool and Serve: Remove cookies from oven and let cool on baking rack for 3–4 minutes. Transfer to a baking sheet or serve warm to enjoy the best texture and flavor.
Notes
- Make sure the cream cheese is softened to room temperature before mixing to ensure a smooth filling.
- Chilling the dough and cheesecake filling is important for easier handling and to prevent spreading during baking.
- If the dough becomes too soft to handle, chill it again until firm.
- You can store unbaked assembled cookies covered in the refrigerator for up to 24 hours before baking.
- These cookies are best enjoyed the day they are baked, but can be stored airtight for up to 3 days.
- Use unsulphured molasses for a purer flavor without bitterness.
- To prevent cracks, gently warm dough with hands to increase pliability before sealing.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
