Savour the festive delight of Gingerbread Cheesecake Cookies this holiday season! Each bite merges soft, chewy gingerbread with a luscious cheesecake centre, all rolled in a cozy spiced sugar. It’s like tasting Christmas in every cookie, perfect for sweetening your holiday gatherings with a touch of warmth.
Ingredients
For the Cheesecake Filling:
- Cream Cheese
- Granulated White Sugar
- Vanilla
For the Gingerbread Cookie Dough:
- Unsalted Butter, softened at room temperature
- Brown Sugar
- Molasses
- Egg Yolks, at room temperature
- Vanilla (Vanilla Bean Paste recommended)
- All-purpose Flour
- Baking Soda
- Salt
- Spices: Ground Ginger, Cinnamon, Nutmeg, Allspice, and Cloves
For Rolling:
- Spiced Sugar (the recipe did not specify the blend, but you can use a mixture of granulated sugar with a bit of cinnamon and ginger)
Instructions For Gingerbread Cheesecake Cookies
- Prepare the Cheesecake Filling:
- In a small mixing bowl, combine the cream cheese, sugar, and vanilla. Mix at medium-high speed with an electric mixer until the mixture is fluffy and the sugar has dissolved, about 2 minutes.
- Scoop the cheesecake mixture into 18, 2-teaspoon portions on a parchment paper-lined baking sheet.
- Freeze until these cheesecake balls are frozen and very firm.
- Make the Gingerbread Cookie Dough:
- Whisk together the flour, spices, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, cream together the softened butter and brown sugar with an electric hand mixer until fluffy, about 2 minutes. Scrape the sides as necessary.
- Add in the egg yolks, molasses, and vanilla, mixing on medium speed until fluffy.
- Combine the dry ingredients with the wet ingredients on low speed.
- Assemble the Cookies:
- Scoop the dough into 18 portions using a 2 tablespoon cookie scoop, then roll into balls.
- Press each dough ball to slightly flatten, place a frozen cheesecake ball in the center, and enclose with the cookie dough, rolling back into a ball.
- Roll each cookie ball in the spiced sugar.
- Baking:
- Place the cookies on a parchment paper-lined baking sheet.
- Bake 6 cookies at a time.
- Allow the cookies to cool for 10 minutes on the sheet before transferring them to a wire rack to cool completely.
FAQs and Tips
- Chewiness: If your cookies aren’t as chewy as expected, this could be due to improper measurement of ingredients. Using a digital kitchen scale can help ensure accuracy.
- Shape: Cookies will deflate slightly from their fluffy, fresh-out-of-the-oven appearance as they cool.
- Storage: These cookies can be stored in an airtight container for up to three days or frozen for up to two weeks.
- Flour Measurement: To avoid using too much flour, spoon flour into the measuring cup and level off with a knife. For precision, 1 cup of flour equals 125 grams.
- Freezing the Cheesecake Balls: Fully freeze the cheesecake balls to prevent the filling from leaking during baking.
- Cooling: Let the cookies cool completely to allow the cheesecake filling to firm up.
Enjoy baking these delightful Gingerbread Cheesecake Cookies, a festive treat that embodies the flavors of the holiday season!
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