Description

These chewy gingerbread cookies are filled with creamy cheesecake and coated in spiced sugar—perfect for holiday baking and gingerbread lovers!

Ingredients

Cheesecake Filling:

6 oz (170 g) cream cheese, cold

3 tbsp (38 g) granulated white sugar

1/2 tsp vanilla extract

Spiced Sugar Coating:

6 tbsp (75 g) granulated white sugar

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/8 tsp ground allspice

1/8 tsp ground nutmeg

1/8 tsp ground cloves

Gingerbread Cookie Dough:

2 1/2 cups (313 g) all-purpose flour (spooned and leveled)

2 1/2 tsp ground ginger

2 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1/4 tsp ground cloves

1/2 tsp salt

1/2 tsp baking soda

3/4 cup (168 g) unsalted butter, softened

3/4 cup (165 g) light brown sugar, packed

2 egg yolks, at room temperature

1 tsp vanilla extract

1/3 cup (113 g) unsulphured molasses

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Instructions

Make the Cheesecake Filling:

Line a small baking sheet with parchment.

Beat cream cheese, sugar, and vanilla until fluffy (2 minutes).

Scoop into 18 small balls (~2 tsp each), freeze until solid.

Prepare Spiced Sugar:

Mix sugar with all the spices in a bowl. Set aside.

Make the Cookie Dough:

Preheat oven to 350°F (175°C). Line two baking sheets with parchment.

In a medium bowl, whisk together flour, spices, baking soda, and salt.

In a large bowl, cream butter and brown sugar until light and fluffy (~2 minutes).

Add egg yolks, molasses, and vanilla. Mix until combined.

Gradually add dry ingredients to wet mixture and mix on low until fully combined.

Assemble the Cookies:

Scoop dough into 18 portions (2 tbsp each), flatten slightly.

Place a frozen cheesecake ball in the center and wrap dough around it.

Roll the stuffed dough ball in spiced sugar.

Place 6 cookies per tray.

Bake for 11–12 minutes.

Cool on tray for 10 minutes, then transfer to wire rack.

Notes

Keep cheesecake balls frozen until ready to stuff the cookies.

Store cookies in an airtight container in the fridge for best texture.

Great make-ahead treat for holiday cookie platters or gifts.

Molasses adds depth—use unsulphured for best results.

Don’t overbake—cookies continue to set as they cool.

Prep Time: 1 hour 30 minutes
Cook Time: 11 minutes
Category: Dessert, Christmas Cookies
Method: Baked
Cuisine: American