Description
Gingerbread Cheesecake Cookies: Chewy, spiced ginger cookies with a creamy cheesecake swirl. Your new favorite holiday treat!
Ingredients
Scale
- Cookie Dough Essentials:
- 2 ¼ cups (270g) All-Purpose Flour
- ½ cup (113g) Unsalted Butter, softened
- ½ cup (100g) packed Light Brown Sugar
- ⅓ cup (80ml) Molasses (unsulphured, dark)
- 1 large Egg
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- Gingerbread Spices:
- 2 teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- ¼ teaspoon Ground Nutmeg
- Cheesecake Swirl Staples:
- 8 oz (226g) Full-Fat Cream Cheese, softened
- ¼ cup (50g) Granulated Sugar
- 1 large Egg Yolk
- 1 teaspoon Vanilla Extract
- Finishing Flourish:
- Powdered Sugar (for dusting, optional)
Instructions
- Prep the Gingerbread Dough: First things first, get your butter and brown sugar together in a big bowl. Cream them until they’re light and fluffy, about 2-3 minutes. Honestly, this is where I always get impatient, but don’t rush it! Then, beat in the molasses and egg until everything is well combined and looks a bit glossy. In a separate bowl, whisk together your flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing until just combined. Overmixing makes tough cookies, and we don’t want that, hon. The dough will be a bit sticky, that’s normal.
- Chill and Scoop: Now, for the hardest part: chilling the dough. Wrap it up in plastic wrap and pop it in the fridge for at least 30 minutes. Trust me, cold dough is happy dough, and it’s way easier to work with. While it’s chilling, preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper. Once chilled, scoop out rounded tablespoons of dough. I like using a small cookie scoop for consistency, but a regular spoon works too! Place them about 2 inches apart on your prepared baking sheets. You’ll probably smell the ginger by now, it’s just the best.
- Make the Cheesecake Swirl: While the dough is chilling, let’s get that glorious cheesecake filling ready. In a medium bowl, beat softened cream cheese with granulated sugar, the egg yolk, and vanilla extract until smooth and creamy. Make sure there are no lumps! This is crucial for a smooth swirl. Transfer this mixture to a piping bag with a small round tip, or honestly, just snip off the corner of a Ziploc bag. I’ve done both, and the Ziploc bag works just fine when you’re in a pinch!
- Swirl and Bake: Once your gingerbread dough balls are on the baking sheet, gently press down on the center of each one to create a slight indentation. Now, pipe a generous swirl of the cheesecake mixture into the center of each cookie. Don’t be shy with the swirl, it’s what makes these Gingerbread Cheesecake Cookies so special! Pop them in the preheated oven and bake for 10-12 minutes, or until the edges of the gingerbread are set and the cheesecake swirl is lightly golden. My oven bakes hot, so I usually check at 10 minutes.
- Cool and Set: When they come out of the oven, the cookies will be soft and the cheesecake might look a little puffy. That’s totally normal! Let them cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. The cheesecake needs this time to set up properly, so resist the urge to eat them all immediately. I know, it’s hard! But trust me, they’re even better when the swirl is perfectly firm.
- Enjoy Your Creation!: Once fully cooled, these Spiced Gingerbread Cheesecake Cookies are ready to be devoured! Look at that beautiful contrast between the dark, spiced cookie and the creamy, light swirl. Take a moment to admire your handiwork. They should be chewy with a delightful tang from the cheesecake. I often dust mine with a tiny bit of powdered sugar for a little extra sparkle, especially if I’m bringing them to a holiday gathering. They are truly a showstopper!