Ingredients
-
- For the Cheesecake Filling:
- 6 oz (170 g) cream cheese
- 3 tablespoons (38 g) granulated white sugar
- 1/2 teaspoon vanilla
-
- For the Spiced Sugar:
- 6 tablespoons (75 g) granulated white sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- For the Gingerbread Cookies:
- 2 1/2 cups (313 g) all-purpose flour
- 2 1/2 teaspoons ground ginger
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar
- 2 egg yolks, at room temperature
- 1 teaspoon vanilla
- 1/3 cup (113 g) unsulphured molasses
Instructions
- Mix cream cheese, sugar, and vanilla until smooth. Scoop into 18 small portions and freeze until firm.
- Whisk sugar and spices for the spiced sugar. Set aside.
- In another bowl, whisk flour, ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda.
- Cream butter and brown sugar until fluffy. Add yolks, molasses, and vanilla. Mix until smooth.
- Add dry ingredients to wet and mix until a dough forms.
- Scoop dough into 18 pieces. Flatten each, place frozen cheesecake ball in the center, wrap and roll into a ball.
- Roll cookie dough balls in spiced sugar and place on a lined baking sheet.
- Bake at 350°F (175°C) for 11–12 minutes in batches of six.
- Let cool on baking sheet for 10 minutes, then transfer to a wire rack.
Notes
- Use a kitchen scale to measure flour for best results.
- Chill cheesecake filling completely before wrapping in dough.
- Cookies will flatten as they cool.
- Freeze filled dough balls for make-ahead baking.
- Prep Time: 1 hour 30 minutes
- Cook Time: 36 minutes (3 batches)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 215
- Sugar: 17g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
