Oh my goodness, you guys, get ready for a taste sensation! I’m practically *giddy* to share my absolute favorite holiday treat: **Gingerbread Cheesecake Stuffed Cookies**! Seriously, these cookies are the ultimate showstopper. Imagine the warm, spicy hug of gingerbread combined with the creamy, dreamy tang of cheesecake. It’s like a party in your mouth!
I’ve been baking for, well, let’s just say a long time! And over the years, I’ve *perfected* these **Gingerbread Cheesecake Stuffed Cookies**, making them the star of every Christmas cookie exchange and a must-have for every family gathering. I remember the first time I made these—it was a Christmas Eve tradition with my family. The combination of gingerbread and cheesecake was magical, creating a moment of pure bliss. Now, I can’t wait for you to experience this deliciousness!
Why You’ll Love These Gingerbread Cheesecake Stuffed Cookies
Okay, friends, let me tell you why you NEED these cookies in your life. Seriously, you’ll be obsessed!
- They’re ridiculously easy to make, even if you’re a beginner.
- That gingerbread-meets-cheesecake combo? Pure. Genius.
- Perfect for holidays, parties, cookie swaps, or, well, any time you want a treat!
- They look super impressive, but the secret’s safe with me!
- So soft, chewy, and utterly irresistible. Seriously, you won’t be able to stop at one!
Ingredients for the Best Gingerbread Cheesecake Stuffed Cookies
Alright, let’s talk about the good stuff – the ingredients! Don’t worry, nothing too crazy here, but each one is totally essential for those perfect **Gingerbread Cheesecake Stuffed Cookies**.
For the cookie dough, you’ll need: 1 cup of all-purpose flour, a half teaspoon each of baking soda, cloves, ginger, and a dash of cinnamon. Then, a pinch of salt to balance it all out. You’ll also need a half cup (that’s one stick!) of softened unsalted butter, a half cup of packed brown sugar, and a quarter cup of molasses to get that deep gingerbread flavor. Lastly, grab 1 teaspoon of vanilla extract and 1 large egg.
Now, for that creamy cheesecake filling: you’ll need 4 ounces of softened cream cheese, a quarter cup of powdered sugar (also known as confectioners’ sugar), and a half teaspoon of vanilla extract. That’s it! Easy peasy.
Equipment You’ll Need
Okay, before we get to the fun part (aka, the eating!), you’ll need a few kitchen essentials. Don’t worry, you probably already have most of these lying around! You’ll need some mixing bowls (a few different sizes are handy), measuring cups and spoons for perfect accuracy, a trusty baking sheet (or two!), and, of course, your oven! You’ll also want a whisk to get everything nice and smooth.
How to Make Gingerbread Cheesecake Stuffed Cookies Step-by-Step
Okay, friends, let’s get down to the good stuff: actually making these amazing **Gingerbread Cheesecake Stuffed Cookies**! Don’t be intimidated, it’s really not hard, and I’ll walk you through every single step. Just trust me, the results are SO worth it!
Preparing the Cookie Dough
First things first, preheat your oven to 375°F (190°C). This is super important, so don’t skip it! While that’s warming up, grab a bowl and get those dry ingredients ready to mingle. Whisk together that 1 cup of flour, half teaspoon of baking soda, cloves, and ginger, plus the cinnamon and salt. Set that aside. Next up, in a separate bowl, cream together the softened butter and the brown sugar. Beat it until it’s light and fluffy – this step takes a little elbow grease, but it’s essential for a really good cookie texture!
Making the Cheesecake Filling
Now, let’s whip up that dreamy cheesecake filling! In another bowl (I love using my stand mixer for this, but a hand mixer works too!), beat the softened cream cheese until it’s nice and smooth. Then, gradually add the powdered sugar, mixing until well combined. Stir in that half teaspoon of vanilla extract. Make sure everything is perfectly blended so you don’t end up with any lumps – nobody wants a lumpy filling!
Assembling and Baking the Gingerbread Cheesecake Stuffed Cookies
Alright, time to bring it all together! Drop spoonfuls of the cookie dough onto your baking sheet. I like using a small cookie scoop for even sizes, but a regular spoon works perfectly fine. Next, place a small dollop of the cheesecake filling in the center of each cookie. Then, gently top each one with another spoonful of cookie dough to seal everything in. Make sure you don’t overfill them, or there could be a messy situation!
Pop the baking sheet into that preheated oven and bake for 10-12 minutes. You’ll know they’re done when the edges are set and a tiny bit golden. Don’t overbake them! Let them cool completely on the baking sheet before you even THINK about eating one (I know, it’s hard!). Then, get ready to enjoy the most amazing cookies EVER!
Tips for Perfect Gingerbread Cheesecake Stuffed Cookies
Want to make sure your **Gingerbread Cheesecake Stuffed Cookies** are absolute perfection? Trust me, I’ve learned a few things along the way! First off, don’t skimp on the chilling time. Popping that cookie dough in the fridge for at least 30 minutes (or even longer!) helps the flavors meld and prevents the cookies from spreading too much while baking. Then, keep a close eye on them in the oven – overbaking is a total no-no! You want those cookies to be soft and chewy. And finally, and this is SUCH a hard one for me: let the cookies cool COMPLETELY before you dig in. I know, patience is a virtue, but it truly makes a difference in texture and flavor. Trust me, it’s worth it!
Ingredient Notes and Substitutions for Gingerbread Cheesecake Stuffed Cookies
Okay, let’s chat about a few of those ingredients. Now, I *know* sometimes you gotta make do with what you’ve got! So, if you’re fresh out of molasses (eek!), you can use an equal amount of honey, or even dark corn syrup. Just be aware that it might change the flavor *slightly*. As for the spices, you can totally adjust them to your liking. If you’re a big fan of cloves, go ahead and add a little extra! Or, if you’re missing one, don’t worry – the cookies will still be delicious!
And finally, the cream cheese! If you’re not a fan of cream cheese, you could *maybe* sub in some softened mascarpone. (It’ll give you a slightly different flavor, but it will still be yummy.) Just remember, the flavors of these **Gingerbread Cheesecake Stuffed Cookies** are all about creating something truly special!
Storage and Reheating Instructions
Okay, so, *if* you actually have any **Gingerbread Cheesecake Stuffed Cookies** left over (which, let’s be honest, is a big IF!), here’s the deal. To keep them fresh and delicious, store them in an airtight container at room temperature. They should be good for about 3-4 days (if you can resist them that long!).
For reheating, I actually don’t usually bother! They’re perfectly amazing as is. But if you *really* want a little extra warmth, you can pop one in the microwave for like, 5-10 seconds. Just be careful, you don’t want to overdo it!
Frequently Asked Questions About Gingerbread Cheesecake Stuffed Cookies
I know, I know, you probably have a million questions about these cookies! So, let’s get some answers flowing.
Can I make these cookies ahead of time?
Absolutely! That’s one of the best parts. You can make the cookie dough and the cheesecake filling a day or two in advance. Store the dough in the fridge (wrapped tightly), and store the filling in a separate airtight container. Then, when you’re ready to bake, just assemble and bake! You can even bake and then store the cookies.
How do I prevent the cheesecake filling from leaking?
Good question! Make sure your cookie dough is cold, and avoid overfilling them! Don’t put too much filling on the gingerbread cookies. If you’re really worried, you can chill the assembled cookies in the fridge for about 30 minutes before baking. That helps to firm everything up.
Can I freeze these cookies?
Yes, you can freeze these **Gingerbread Cheesecake Stuffed Cookies**! Bake them, let them cool completely, and then freeze them in an airtight container or freezer bag. They’ll stay good for up to 2-3 months. Just thaw them at room temperature when you’re ready to eat them. You might want to add a fresh dusting of powdered sugar before serving.
Nutritional Information Disclaimer
Just a heads up, friends! The nutritional info I’ve provided is just an estimate. It can vary depending on the brands of ingredients you use and any substitutions you make. Enjoy those cookies!
Print
Gingerbread Cheesecake Stuffed Cookies
- Total Time: 32 min
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Soft gingerbread cookies filled with creamy cheesecake.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 large egg
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, whisk together flour, baking soda, cloves, ginger, cinnamon, and salt.
- In a separate bowl, cream together butter and brown sugar.
- Beat in molasses, vanilla, and egg.
- Gradually add dry ingredients to wet ingredients.
- In another bowl, beat cream cheese, powdered sugar, and vanilla.
- Drop spoonfuls of cookie dough onto a baking sheet.
- Place a small amount of cheesecake filling in the center of each cookie.
- Top with another spoonful of cookie dough.
- Bake for 10-12 minutes.
Notes
- Let cookies cool completely before serving.
- Store cookies in an airtight container.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: gingerbread, cheesecake, cookies, dessert, holiday baking