Gingerbread Cheesecake Cookies

Soft and chewy Gingerbread Cheesecake Cookies are filled with a rich and creamy cheesecake center! They combine the warm, cozy spices of gingerbread and have a snickerdoodle vibe to them which makes them perfect for holiday parties, cookie exchanges, or a cozy night in.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 8

Total Time 1 8

Servings cookies

Calories 158kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Cheesecake filling

4-6 oz. full-fat cream cheese, softened use 6 oz. if you want them extra stuffed!
1/3 cup powdered sugar
2 tsp. flour
1 tsp. vanilla extract
pinch of salt

For the cookies

2 1/2 cups all-purpose flour, spooned and leveled
2 tsp. ground ginger
2 tsp. ground cinnamon
1 1/2 tsp. cream of tartar
1 tsp. kosher salt
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
12 Tbsp. vegetable shortening, cold, cut into cubes
1 1/4 cup brown sugar, packed (light or dark)
1/3 cup molasses (I used Grandmas unsulphured Molasses)
1 large egg, room temperature
1 large egg yolk, room temperature
2 tsp. vanilla extract

For rolling

2 Tbsp. granulated sugar
1/2-1 tsp. ground cinnamon

US Customary - Metric

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Instructions

Make the cheesecake filling first. In a medium-size mixing bowl, use a hand mixer to beat the cream cheese, powdered sugar, flour, vanilla, and salt until smooth and creamy.
4-6 oz. full-fat cream cheese, softened, 1/3 cup powdered sugar, 2 tsp. flour, 1 tsp. vanilla extract, pinch of salt
Drop ~1 tsp. onto a parchment paper-lined baking sheet or plate that will fit into your freezer. Freeze for at least 1 hour or up to 3 days, if needed to make it in advance.
Whisk together the all-purpose flour, ginger, cinnamon, cream of tartar, salt, baking soda, baking powder, cloves, and nutmeg in a medium sized mixing bowl.
2 1/2 cups all-purpose flour, spooned and leveled, 2 tsp. ground ginger, 2 tsp. ground cinnamon, 1 1/2 tsp. cream of tartar, 1 tsp. kosher salt, 1 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. ground cloves, 1/2 tsp. ground nutmeg
Cream together the shortening and brown sugar using a stand mixer fitted with the paddle attachment, ~3-4 minutes. Start off on low speed, then increase the speed to medium once the shortening is incorporated into the sugar, it will look sort of like a paste. Scrape down sides of bowl as needed.
12 Tbsp. vegetable shortening, cold, cut into cubes, 1 1/4 cup brown sugar, packed (light or dark)
Add in the molasses and mix again, scraping down the sides as needed. (I like to turn the mixer off when adding in the molasses so it doesn't fly around everywhere).
1/3 cup molasses (I used Grandmas unsulphured Molasses)
Then add the egg, egg yolk and vanilla mix until combined.
1 large egg, room temperature, 1 large egg yolk, room temperature, 2 tsp. vanilla extract
Add in dry ingredients, gradually until ingredients are incorporated. (Do not over mix).
When ready to bake, preheat the oven to 350°F. And line a few baking sheets with parchment paper.
Scoop the cookie dough into ~1 ½ - 2 Tbsp. sized balls. Slightly flatten out the cookie dough and place a cheesecake ball in the center.
Pinch the cookie dough around the cheesecake and roll into a ball again, being sure the cheesecake is completely covered by the cookie dough. Keep the cheesecake in the freezer until the next batch is ready to be made.
Combine the cinnamon and sugar in a small bowl. Roll the cookies in the cinnamon sugar mixture and place cookies on the prepared baking sheet. (If you feel the dough got warm, you can chill the scooped dough balls for 30 minutes – 1 hour or up to overnight). I bake 6 at a time. Press cookies down a little before baking if you feel like they aren’t spreading enough.
2 Tbsp. granulated sugar, 1/2-1 tsp. ground cinnamon
Bake for 8-10 minutes, allow the cookies to cool on the cookie sheet for just a couple of minutes and carefully transfer to wire rack to cool completely. (You'll want the cookies to cool before you enjoy so the cheesetcake isn't runny when you bite into them). Sprinkle with a little more cinnamon and sugar on top. Serve and enjoy!

Video

Notes

- Room temperature: store in an airtight container for up to 5 days.

- Fridge: I store in an airtight container for up to 10 days.

- Freezer: freeze in an airtight container for up to 1 month.
- Make the cheesecake filling in advance: this helps to ensure the filling is very cold, and will make baking the cookies streamlined and easy to bring together.
- Be careful not to add too much cheesecake filling; 1-2 tsp. is plenty. Too much filling can cause the cookies to crack or split during baking.
- If you feel the cookie dough it too soft, and hard to work with chill it to make it easier to handle.

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