Cheesecake Stuffed Gingerbread Cookies
A fun twist on a holiday favorite! These cheesecake stuffed gingerbread cookies are soft and spiced to perfection, filled with a rich and creamy filling. Each bite is a dream!
Servings: 18 cookies
Ingredients
Cheesecake Filling
- 8 ounces cream cheese
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
Gingerbread Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- ¾ cup dark brown sugar packed
- ¼ cup molasses unsulphered
- 1 large egg room temperature
- 1 ½ teaspoons vanilla
Spiced Sugar Coating
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Instructions
Cheesecake Filling
- Add the cream cheese, sugar, and vanilla to a medium sized bowl and beat with a hand mixer until smooth.
- Place parchment or wax paper on a large plate or baking sheet and use a small cookie scoop to scoop 1 ½ teaspoon portions of the cream cheese onto the paper. Place in the refrigerator for 1 hour.
Gingerbread Dough
- While the cheesecake filling chills, prepare the cookie dough by sifting the flour, baking soda, baking powder, salt, and spices together in a medium bowl. Set aside.
- In a large bowl, beat the butter, granulated sugar, brown sugar, and molasses together. Add the egg and vanilla and beat until combined.
- Add the dry ingredients to the wet and beat until just combined. Cover and chill in the refrigerator for 20-30 minutes.
- Make the spiced sugar coating by whisking together the sugar and spices in a small bowl. Set aside until needed.
Baking
- When the dough and cheesecake filling are nearly done chilling, preheat the oven to 350 degrees fahrenheit and line two baking sheets with parchment paper.
- Remove the dough from the fridge and for each cookie use a medium cooking scoop to scoop two 1 ½ tablespoon portions of dough. Gently press them each out into discs that are about 1 ½ inch wide, keeping the center thicker and the edges a bit thinner. If the dough rips or tears, use your fingers to pinch it back together. Use your thumb to make the disc slightly bowl shaped.
- Place one of the chilled cheesecake filling scoops into the center of one of the discs and top with a second one. Very carefully but firmly pinch just the very edges of the two discs together to create a seal around the filling. Be careful not to pinch too much of the dough, otherwise the filling will squeeze out the other side. If the dough cracks on the edges or on the tops, use your fingers to smooth it out. This dough is very pliable and it’s alright to warm it up a bit with your fingers to get it smoother.
- Once the two discs are sealed together, gently round out the pinched edge with your fingers and give a light roll of the dough to form a uniform and smooth circle where it was sealed.
- Roll the dough in the spiced sugar and place on the prepared baking sheet, leaving 2 ½-3 inches between cookies. Bake for 10 minutes.
- Let the cookies cool on the baking rack for 3-4 minutes before transferring to a baking sheet or serving while they are still warm.
Nutrition
Calories: 251kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 174mg | Potassium: 131mg | Fiber: 1g | Sugar: 24g | Vitamin A: 341IU | Vitamin C: 0.01mg | Calcium: 41mg | Iron: 1mg
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