Introduction
If you’re looking to add a special touch to your holiday baking, these Gingerbread Cheesecake Cookies are just the ticket! Soft and chewy with a luscious cream cheese filling, they capture the warm, spicy flavors of gingerbread in every delightful bite. Imagine biting into a perfectly baked cookie to uncover a rich and creamy cheesecake center, topped with crunchy bits of gingerbread. These cookies are sure to become a festive favorite in your home!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 cup crushed gingerbread cookies for topping
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy.
- Add the eggs and vanilla extract to the bowl, mixing until everything is fully incorporated and well blended.
- In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. This is where all those warm, spicy aromatics come together!
- Gradually add the dry mixture to the wet ingredients, mixing until combined. The dough will be soft and manageable.
- In another bowl, beat together the cream cheese, powdered sugar, milk, and 1/2 teaspoon of vanilla extract until smooth and creamy.
- Take a tablespoon of the cookie dough and flatten it slightly in your palm. Place a small dollop of the cheesecake mixture in the center, then carefully fold the dough around the filling, sealing it completely.
- Roll the filled cookie dough into a ball and place it on the prepared baking sheet.
- Repeat with the remaining dough and filling, spacing each cookie about 2 inches apart to allow for spreading.
- Once all the cookies are shaped, sprinkle the crushed gingerbread cookies on top of each cookie for an extra festive touch.
- Bake for 12-15 minutes or until the cookies are golden brown around the edges, and the smell of spices fills your kitchen.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes or Tips
- For a richer flavor, try adding a pinch of allspice to the dry mixture.
- Make sure your butter and cream cheese are at room temperature for easier mixing.
- These cookies store well in an airtight container for up to a week, but they are best enjoyed fresh!
Cooking Techniques
When baking cookies like these, it’s important to creaming the butter and sugars well; this incorporates air and helps achieve that perfect chewy texture. When shaping your cookies, don’t worry about making them too perfect — a rustic look gives them homemade charm!
FAQ
Can I freeze these cookies?
Absolutely! These cookies freeze wonderfully. Once cooled, place them in an airtight container with parchment paper between layers and freeze. Just thaw them at room temperature before serving.
Can I substitute other spices in this recipe?
Of course! Feel free to experiment with different spices such as cardamom or even a touch of cayenne for a little heat.
Conclusion
These Gingerbread Cheesecake Cookies are a perfect blend of holiday flavors and creamy indulgence. Whether you’re sharing them at a festive gathering or enjoying them with a cup of hot cocoa at home, they are sure to spread holiday cheer. Happy baking!