1. Why are my gingerbread cheesecake cookies not chewy?

If your gingerbread cheesecake cookies turn out cakey instead of chewy, it’s most likely due to inaccurate ingredient measurements. Be sure to use a digital kitchen scale for precise measurement, especially for flour. Too much flour can lead to dry, cakey cookies.

2. Can I make gingerbread cheesecake cookies ahead of time?

Yes, you can prepare these cookies ahead of time! The cookie dough and cheesecake filling can both be made a day in advance and stored in the fridge. You can also freeze the dough balls with the cheesecake filling inside and bake them when you’re ready to enjoy fresh cookies.

3. What can I use if I don’t have molasses?

If you’re out of molasses, you can substitute it with dark corn syrup or honey, though the flavor will differ slightly. Molasses provides that signature gingerbread taste, so if you’re missing it, you might want to try a bit of maple syrup for added depth.

Gingerbread Cheesecake Cookies: A Holiday Delight

Description

These gingerbread cheesecake cookies are the perfect holiday treat. The chewy gingerbread cookies are stuffed with a creamy cheesecake filling and rolled in spiced sugar, offering a delightful mix of flavors and textures. With warm spices like ginger, cinnamon, and cloves, these cookies embody the essence of Christmas and are sure to be a favorite at any festive gathering.

Ingredients

Scale

6 oz cream cheese, cold
3 tbsp granulated white sugar
1/2 tsp vanilla extract
6 tbsp granulated white sugar (for spiced 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
2 1/2 cups all-purpose flour
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 unsalted butter, softened
3/4 cup light brown sugar, packed
2 egg yolks, at room temperature
1 tsp vanilla extract
1/3 cup unsulphured molasses

Cook Mode Prevent your screen from going dark

Instructions

In a small mixing bowl, combine cream cheese, sugar, and vanilla. Mix on medium-high speed for about 2 minutes until fluffy. Scoop the mixture into 18 portions, then freeze until firm.
In a medium-sized bowl, whisk together flour, spices, salt, and baking soda. Set aside.
In a large bowl, cream butter and brown sugar together with an electric mixer on high speed until fluffy, about 2 minutes.
Beat in egg yolks, molasses, and vanilla until the mixture is light and fluffy.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop the dough into 18 portions, flatten slightly, and place a frozen cheesecake ball in the center. Enclose the cheesecake ball with the dough and roll it back into a ball. Coat in spiced sugar.
Place dough balls on a parchment-lined baking sheet. Bake at 350°F (175°C) for 11-12 minutes. Let the cookies cool for 10 minutes on the sheet before transferring to a wire rack to cool completely.

Notes

Ensure the cheesecake filling is fully frozen before adding it to the dough to prevent it from leaking out during baking.
For best results, measure the flour correctly using a kitchen scale or the spoon-and-level method to avoid using too much flour.
Let the cookies cool completely before serving to allow the cheesecake filling to firm up and maintain its creamy texture.
These cookies can be made ahead of time and stored in an airtight container for up to 3 days, or frozen for up to 2 weeks.

Prep Time: 1 hour 30 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 15g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg