Gingerbread Cheesecake Cookies
These soft and chewy gingerbread cookies are stuffed with creamy cheesecake filling, making them a festive, spiced treat perfect for the holidays!
Equipment
- 1 Electric hand mixer
- 1 4-tablespoon cookie scooper
- 1 1-tablespoon cookie scooper
- 1 Baking sheet
Ingredients
Main ingredients
- 125 g cream cheese softened to room temperature
- 75 g powdered sugar
- 0.5 teaspoon vanilla extract
- 250 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 150 g unsalted butter softened to room temperature
- 100 g brown sugar
- 50 g granulated sugar
- 100 g cooking molasses
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 50 g granulated sugar for rolling
Instructions
Instructions
- Mix cream cheese, powdered sugar, and ½ teaspoon vanilla in a small bowl until smooth. Scoop teaspoon-sized balls and freeze 30 minutes.
- Whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a separate bowl.
- Cream butter and brown sugar in a large bowl until fluffy. Beat in egg and molasses until combined.
- Gradually stir dry mix into wet mixture until soft dough forms.
- Flatten tablespoon of dough, place frozen cream cheese in center, wrap and seal. Repeat with all dough.
- Roll dough balls in granulated sugar and place on parchment-lined baking sheet. Chill for 15 minutes.
- Preheat pressure cooker with baking tray and trivet as needed. Bake cookies at 180°C (350°F) for 10-12 minutes.
- Let cookies cool 5 minutes on tray before transferring to a wire rack.
- Enjoy warm for soft centers, or chill cookies for firmer texture and longer shelf-life.
Notes
Freeze cream cheese balls for easy assembly and creamy centers. Store baked cookies refrigerated for best shelf life.