Cheesecake Stuffed Gingerbread Cookies
A delightful twist combining creamy cheesecake and warm spices of gingerbread, perfect for holidays or as a tasty snack.
Ingredients
For the Cheesecake Filling
- 8 ounces cream cheese Softened for easy mixing.
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
For the Gingerbread Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ teaspoons 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
For the Sugar Topping
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Instructions
Cheesecake Filling
- In a bowl, mix the cream cheese, ¼ cup granulated sugar, and 2 teaspoons of vanilla extract until smooth. Chill in the fridge while making the gingerbread dough.
Gingerbread Dough
- In another bowl, mix the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
- In a separate bowl, combine the melted butter, ¼ cup granulated sugar, dark brown sugar, molasses, egg, and 1 ½ teaspoons vanilla.
- Stir the wet mixture into the dry ingredients until combined.
Baking
- Preheat your oven to 350°F (175°C).
- Once the dough is ready, scoop out a small amount, flatten it, and place a spoonful of the cheesecake filling in the center.
- Wrap the dough around the filling to form a ball. Repeat for the rest of the dough and filling.
- Place the balls on a baking sheet lined with parchment paper and sprinkle with a mixture of the sugar topping.
- Bake for about 10-12 minutes or until lightly browned. Let them cool before serving.
Notes
These cookies are best served warm. Drizzle some melted chocolate on top or serve with whipped cream for an extra treat. Store in an airtight container for up to a week or freeze for longer storage.