Gingerbread Cheesecake Cookies: Amazing 4-Step Holiday Treat

Scale

2¼ cups all-purpose flour

1 tsp baking soda

1 tbsp ground ginger

2 tsp cinnamon

¼ tsp cloves

¼ tsp salt

¾ cup unsalted butter, softened

¾ cup brown sugar

⅓ cup molasses

1 egg

8 oz cream cheese, softened

¼ cup powdered sugar

1 tsp vanilla extract

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1. In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop teaspoon-sized portions and freeze for 30 minutes.

2. Cream butter and brown sugar until fluffy. Add molasses and egg. Whisk flour, baking soda, spices, and salt, then mix into wet ingredients.

3. Scoop dough, flatten, and wrap around frozen cheesecake centers. Roll each ball in sugar.

4. Bake cookies at 350°F (175°C) for 10–12 minutes. Let cool before serving.

Chill the dough before baking to maintain chewy texture.

Use brick-style cream cheese for best filling consistency.

Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.