Ingredients
For the Cheesecake Filling:
6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla
For the Spiced Sugar:
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
For the Gingerbread Cookies:
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
1/3 cup (113 g) unsulphured molasses
Instructions
1. Cheesecake Filling:
-
Combine cream cheese, sugar, and vanilla in a small bowl. Beat with an electric mixer on medium-high for 2 minutes until fluffy.
-
Scoop into 18 portions (2 tsp each) on a parchment-lined sheet. Freeze until firm.
2. Spiced Sugar:
-
Mix sugar with spices in a small bowl. Set aside.
3. Gingerbread Dough:
-
Whisk flour, spices, baking soda, and salt in a medium bowl.
-
In a large bowl, cream butter and brown sugar until fluffy (~2 min).
-
Add egg yolks, molasses, and vanilla; beat until combined.
-
Slowly add dry ingredients to wet ingredients on low speed.
4. Assemble Cookies:
-
Scoop dough into 2-tbsp portions and flatten slightly.
-
Place frozen cheesecake ball in center, wrap dough around it, and roll in spiced sugar.
-
Place on a parchment-lined baking sheet.
5. Bake:
-
Preheat oven to 350°F (175°C). Bake 6 cookies at a time for 11–12 minutes.
-
Cool 10 minutes on baking sheet, then transfer to wire rack to cool completely.
Notes
- Measuring Flour: Always weigh your flour or use the spoon-and-level method for accurate results.
- Cheesecake Balls: Keep frozen until ready to assemble each batch to prevent leakage.
- Cooling: Allow cookies to cool completely for the best texture and set cheesecake filling.
- Optional: For a perfect circular shape, use a cookie cutter lightly after baking.
- Prep Time: 1 hr 30 min
- Cook Time: 12 min