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Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies Recipe

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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 servings
Calories: 132
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • 1½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (85g) unsulphured molasses
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 4 oz (113g) full-fat cream cheese, softened
  • 2 tbsp granulated sugar
  • 1 large egg yolk
  • ¼ tsp vanilla extract

Method
 

  1. Mix the cream cheese, 2 tbsp sugar, egg yolk, and ¼ tsp vanilla in a small bowl until smooth. Set aside.
  2. Beat the butter and brown sugar until light and fluffy. Add molasses, egg, and 1 tsp vanilla; beat until combined.
  3. Whisk flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt together. Stir into the wet mixture just until a thick dough forms.
  4. Preheat oven to 350°F (180°C). Roll rounded tablespoons of dough into balls and place 2 inches apart on lined baking sheets. Press a deep well into each and fill with about 1 tsp of cheesecake filling. Bake 10 to 12 minutes until edges are golden and the center is set. Cool on the sheet 5 minutes, then transfer to a rack.

Notes

The dough can be made a day ahead and chilled, but let it sit at room temperature until it is soft enough to roll. If the cheesecake filling separates a little after sitting, just give it a quick stir before spooning into the wells. These cookies are at their best the day they are baked but keep well for several days in the fridge.