Description

Soft, chewy gingerbread cookies filled with a creamy cheesecake center, rolled in sugar and baked to perfection—perfect for holiday gatherings or cozy treats.

Ingredients

8 oz cream cheese, softened

1/4 cup granulated sugar (for filling)

1/2 teaspoon vanilla extract (for filling)

3/4 cup unsalted butter, softened

1/2 cup brown sugar

1/3 cup granulated sugar (for dough)

1/3 cup molasses

1 large egg yolk

1 teaspoon vanilla extract (for dough)

2 1/4 cups all-purpose flour

1 1/2 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup granulated sugar (for rolling)

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Instructions

In a bowl, mix softened cream cheese, 1/4 cup sugar, and 1/2 tsp vanilla extract until smooth. Scoop into small teaspoon-sized portions on a parchment-lined tray and freeze for at least 30 minutes.
In a large bowl, cream together softened butter, brown sugar, and 1/3 cup granulated sugar until light and fluffy.
Add molasses, egg yolk, and 1 tsp vanilla extract to the butter mixture and mix until combined.
In a separate bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
Gradually stir the dry ingredients into the wet ingredients until a dough forms. Chill the dough for 30 minutes.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop about 2 tablespoons of dough, flatten in your hand, and place a frozen cheesecake filling in the center. Fold dough around the filling, roll into a ball, and coat in granulated sugar.
Place cookie balls on the prepared baking sheets and bake for 11–13 minutes until edges are set and tops crack slightly.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Add orange zest to the dough for a citrus twist.

Mix mini chocolate chips into the cheesecake filling for added richness.

Double the ginger or add cardamom for a stronger spice profile.

Drizzle white chocolate on top for a decorative finish.

Store in an airtight container in the fridge for up to 5 days.

Microwave cookies for 10–12 seconds to enjoy warm.

Freeze baked cookies or filled dough balls for longer storage.

Prep Time: 1 hour
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 230
Sugar: 17g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg