Gingerbread Cheesecake Cookies
Soft, spiced gingerbread cookies stuffed with creamy cheesecake filling ; the perfect homemade holiday treat.
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Servings: 24 cookies
Calories: 160kcal
Cost: ~$12 (average cost for all ingredients combined)
Equipment
- 1 Stand mixer or hand mixer
- Large mixing bowls
- 1 Cookie scoop
- 1 Parchment paper
- Wire cooling racks
- Measuring cups and spoons
Ingredients
Gingerbread Cookie Base
- 2 ¼ cups All-purpose flour
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter softened
- 0.5 cup Brown sugar packed
- 0.5 cup Molasses
- 1 large Egg
- 1 teaspoon Vanilla extract
Cheesecake Filling
- 8 oz Cream cheese softened
- 0.25 cup Granulated sugar
- 1 large Egg yolk
- 0.5 teaspoon Vanilla extract
- Salt Pinch
Instructions
- Beat cream cheese with sugar, egg yolk, vanilla, and salt until smooth. Chill filling.
- Whisk dry ingredients. Cream butter and sugar, beat in molasses, egg, and vanilla. Add dry ingredients to form dough. Chill dough.
- Flatten dough, add cheesecake filling, seal edges. Place on baking sheet.
- Bake at 350°F (175°C) for 12–15 minutes. Cool on wire rack.
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Nutrition
Serving: 45g | Calories: 160kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 140mg | Potassium: 90mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 200IU | Calcium: 25mg | Iron: 1mg