Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ⅓ cup molasses
- 1 teaspoon vanilla extract
- 6 oz cream cheese
- ⅓ cup powdered sugar
- Cinnamon sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a separate bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg, molasses, and vanilla extract until smooth.
- Gradually add dry ingredients to the wet mixture and mix until combined.
- In another bowl, mix cream cheese and powdered sugar until smooth, then freeze small dollops for 20 minutes.
- Form cookie dough into balls, flatten slightly, and place a frozen cream cheese dollop in the center. Wrap dough around filling and seal edges.
- Roll each ball in cinnamon sugar and place on prepared baking sheet.
- Bake for 10–12 minutes until edges are set and tops begin to crack.
- Cool on pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Freeze cheesecake filling for easier assembly.
- Don’t overbake to keep cookies soft and chewy.
- Store at room temperature in an airtight container for up to 4 days.
- Microwave briefly to re-soften centers before serving.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: gingerbread cookies, cheesecake cookies, holiday cookies, stuffed cookies, festive baking