Description
These Gingerbread Cheesecake Cookies combine the warm spices of gingerbread with a creamy cheesecake twist, creating a delightful holiday treat that’s tender, flavorful, and perfect for cookie exchanges or festive gatherings.
Ingredients
Scale
Dry Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 4 oz cream cheese, softened
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easier cleanup.
- Mix Dry Ingredients: In a medium-sized bowl, combine graham cracker crumbs, all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Stir until evenly incorporated.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and brown sugar together until the mixture is light and fluffy, which helps incorporate air for a tender texture.
- Add Cream Cheese: Add the softened cream cheese to the butter and sugar mixture and continue mixing until smooth and creamy.
- Incorporate Molasses, Vanilla, and Egg: Add the molasses, vanilla extract, and large egg to the wet mixture. Mix thoroughly until all ingredients are well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until a cohesive dough forms without overmixing.
- Chill Dough: Cover the dough with plastic wrap or a bowl and refrigerate for at least 30 minutes to firm up, which helps maintain the cookie shape during baking.
- Portion Cookies: Using a cookie scoop or spoon, scoop out portions of dough and place them on the prepared baking sheet, spacing them evenly.
- Flatten Dough Balls: Gently flatten each dough ball using the back of a spoon to give the cookies their classic shape and ensure even baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers look slightly soft but cooked.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Once fully cooled, serve these delicious gingerbread cheesecake cookies fresh, or store them in an airtight container.
Notes
- Chilling the dough is essential to prevent spreading and maintain the cookie shape.
- If you prefer a stronger spice flavor, you can increase the ground ginger or cinnamon slightly.
- For a festive touch, consider drizzling melted white chocolate over cooled cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
