Gingerbread Cheesecake Cookies
These gingerbread cheesecake cookies are soft, chewy, and stuffed with a rich cream cheese filling. Perfectly spiced and incredibly moist thanks to pressure baking.
Equipment
- 1 Mixing bowl Large
- 1 Electric hand mixer
- 1 Baking sheet Lined with parchment
Ingredients
Ingredients
- 125 g Cream cheese softened
- 75 g Powdered sugar
- 0.5 teaspoon Vanilla extract
- 250 g All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 150 g Unsalted butter softened
- 100 g Brown sugar
- 50 g Granulated sugar
- 100 g Molasses cooking molasses
- 1 Large egg room temperature
- 2 teaspoon Vanilla extract
- 50 g Granulated sugar for rolling
Instructions
Instructions
- Beat cream cheese until creamy. Add powdered sugar and vanilla; beat until smooth. Chill mixture 30 minutes.
- Whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- Cream butter and sugars until fluffy. Add molasses and egg, then vanilla. Mix well.
- Blend in dry ingredients gradually to form a sticky dough. Chill for at least 1 hour.
- Preheat oven to 180°C (350°F). Line baking sheets. Flatten dough balls and wrap around chilled cream cheese filling. Roll in sugar.
- Bake for 10–12 minutes until edges are set and tops are slightly cracked.
- Cool on baking sheet 5 minutes, then transfer to wire racks.
- Store cooled cookies in airtight container at room temp for up to 3–4 days or freeze for longer shelf life.
- Optional: Soften butter and cream cheese ahead to save time. Chill mixing tools to help dough set faster.
Notes
Let cookie dough chill thoroughly to ensure better shaping and minimal spreading. You can freeze cookie dough balls and bake straight from frozen with 2 extra minutes.