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To make these delightful Gingerbread Cheesecake Cookies, gather the following items: - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 4 ounces cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon milk You can choose various brands for your ingredients. For flour, I like King Arthur. For baking soda and baking powder, Arm & Hammer works well. Use any quality unsalted butter. For cream cheese, Philadelphia is a favorite among bakers. When it comes to sugars, Domino is a reliable choice. These brands help ensure a tasty outcome. If you run out of an ingredient, don't worry! You can swap things easily. For flour, use gluten-free flour for a gluten-free option. If you need a dairy-free version, use vegan butter and dairy-free cream cheese. Brown sugar can be replaced with coconut sugar for a healthier twist. If you lack an egg, use a flax egg or unsweetened applesauce. These swaps keep your cookies delicious and fun! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step helps the cookies bake evenly. While the oven heats, line a baking sheet with parchment paper. This keeps the cookies from sticking. It also makes for easy cleanup. In a medium bowl, combine the dry ingredients. Add 1 cup of all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder. Then, mix in 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt. Whisk these together well. Set this mixture aside for later. In a large mixing bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup packed brown sugar, and 1/4 cup granulated sugar. Use an electric mixer for 2-3 minutes until it becomes light and fluffy. This step adds air to the dough, making it soft. Next, add 1 large egg and 1 teaspoon vanilla extract to the butter mixture. Beat everything together until it looks smooth and well-blended. This adds flavor and richness to your cookies. Gradually add the dry ingredients to the wet mixture. Mix until just combined. Don’t overmix; a few lumps are okay. Now, using a cookie scoop or tablespoon, drop small balls of dough onto the prepared baking sheet. Make a small indentation in the center of each ball with your thumb. This will hold the cheesecake filling. In a separate bowl, prepare the cheesecake filling. Mix 4 ounces of softened cream cheese, 1/4 cup powdered sugar, and 1 tablespoon milk until smooth. Spoon about 1 teaspoon of this filling into each indentation of the cookie dough. Now, bake the cookies for 10-12 minutes. Look for slightly golden edges. The centers may look underbaked, but they will firm up as they cool. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack. Enjoy the lovely aroma while they cool! To get that soft and chewy texture, follow these steps closely. Use room-temperature butter and cream cheese. This helps them mix well, creating a smooth dough. When you mix the dry and wet ingredients, don’t over-mix. Just combine them until you see no flour. This keeps the cookies soft. Let the cookies cool on the sheet for five minutes. This extra time helps them set without becoming hard. Avoid these common mistakes for the best results. First, always preheat your oven. Baking in a cold oven can lead to flat cookies. Next, measure your flour correctly. Too much flour can make cookies dry. Use a spoon to fluff the flour before scooping it into the measuring cup. Another mistake is not chilling the dough. If your kitchen is warm, chill the dough for 30 minutes before baking. It helps the cookies hold their shape. Keep your cookies fresh with these tips. Store them in an airtight container at room temperature. This keeps them soft for several days. If you want to save them longer, freeze them. Place cookies in a single layer on a baking sheet, then freeze until firm. After that, transfer them to a freezer bag, removing as much air as possible. When you're ready to eat, let them thaw at room temperature. Pro Tips Chill the Dough: For a more manageable cookie dough, chill it in the refrigerator for 30 minutes before scooping. This helps prevent spreading during baking. Use Fresh Spices: Ensure your spices are fresh for the best flavor. Ground spices can lose their potency over time, affecting the taste of your cookies. Check for Doneness: The cookies should look slightly underbaked in the center. They will firm up as they cool, ensuring a soft and chewy texture. Experiment with Toppings: Feel free to add toppings like chopped nuts, chocolate chips, or candied ginger on top of the cheesecake filling for added texture and flavor. {{image_2}} You can spice things up with various flavor add-ins. Try adding chocolate chips for a sweet twist. Chopped nuts like pecans or walnuts add a nice crunch. If you love citrus, mix in some orange or lemon zest. This gives the cookies a fresh taste. You can even swap out the spices. For a pumpkin flavor, use pumpkin spice instead of ginger and cinnamon. Each choice brings a new layer of flavor to your cookies. If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. Look for blends that contain xanthan gum. This helps keep the cookies together. You can also make your own mix using almond flour and coconut flour. Just make sure to adjust the amounts. Gluten-free cookies may bake faster, so keep an eye on them. Enjoy the same great taste without gluten! Want a different cheesecake filling? You can use flavored cream cheese. Try pumpkin or chocolate cream cheese for a fun twist. You can also mix in some fruit puree, like raspberry or strawberry. This adds a fruity touch to your cookies. For a richer taste, consider adding a splash of almond extract in place of vanilla. These options let you create your own unique cookies. To keep your Gingerbread Cheesecake Cookies fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. They stay fresh at room temperature for about three days. If you want them to last longer, refrigeration is a good option. Just make sure the container is sealed tight. You can freeze these cookies for up to three months. First, let them cool completely. Then, wrap each cookie in plastic wrap or foil. Place them in a freezer bag, removing as much air as possible. When you're ready to enjoy them, thaw them in the fridge overnight. To warm up your cookies, preheat your oven to 300°F (150°C). Place the cookies on a baking sheet and heat them for about 5 to 10 minutes. This method restores their soft texture. You can also use the microwave. Heat for about 10 to 15 seconds for a quick treat. Enjoy your cookies warm! Yes, you can make these cookies ahead of time. Prepare the cookie dough and fill them with the cheesecake mixture. Place them on a baking sheet and cover tightly with plastic wrap. Store them in the fridge for up to two days. When you are ready to bake, just pop them in the oven. This way, you can enjoy fresh cookies with minimal effort. You can tell when they’re done by looking at the edges. They should be slightly golden. The centers may look a little soft, but they will firm up as they cool. Avoid overbaking them to keep that chewy texture. If you're unsure, set a timer for 10 minutes and check. For the best presentation, dust the cooled cookies with powdered sugar. You can also drizzle them with a simple glaze. Serve them on a festive plate for a cheerful touch. They are great for holiday gatherings or as a sweet gift. Enjoy them warm or at room temperature, and watch them disappear! This blog covered everything you need to know about baking cookies. We explored key ingredients, brands, and substitutes that help you create the best cookies. We also walked through the mixing and baking steps to ensure you get great results. Remember the tips to avoid common mistakes and maintain cookie freshness. Variations allow you to try new flavors and gluten-free options. Proper storage will keep your cookies delicious for weeks! Bake confidently and enjoy every bite of your cookies.

Gingerbread Cheesecake Cookies

Delicious cookies with a gingerbread flavor and a creamy cheesecake filling, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 18
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tablespoon milk

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
  • In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  • Add the egg and vanilla extract to the butter mixture and beat until well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.
  • In a separate bowl, mix the softened cream cheese, powdered sugar, and milk until smooth and creamy.
  • Using a cookie scoop or tablespoon, drop a small ball of cookie dough onto the prepared baking sheet. Make a small indentation in the center of each dough ball with your thumb.
  • Spoon about 1 teaspoon of the cheesecake filling into each indentation of the cookie dough balls.
  • Bake in the preheated oven for 10-12 minutes or until the edges are slightly golden.
  • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Dust the cooled cookies with powdered sugar or drizzle with glaze for a festive touch.
Keyword cheesecake, cookies, gingerbread, holiday