Why are my cookies cakey?

Cookies often turn cakey when there’s too much flour or when the butter and sugar aren’t creamed long enough. Always measure flour by weight and mix just until combined.

Why do the cookies flatten after baking?

They’ll puff up in the oven but settle slightly as they cool. That’s normal. If they flatten too much, the dough may have been too warm or the butter too soft.

Can I make the dough ahead of time?

Yes! You can chill the dough for up to 24 hours or freeze for a week. Just thaw slightly before shaping and baking.

Gingerbread Cheesecake Cookies | Easy Holiday Treat

Name: Gingerbread Cheesecake Cookies | Easy Holiday Treat
Prep time: 1 h 30 min
Cook time: 11 min
Total time: 1 h 41 min
Cuisine: American
Ingredients: 6 oz (170 g) cold cream cheese; 3 tbsp (38 g) granulated white sugar; 1/2 tsp vanilla; 6 tbsp (75 g) granulated white sugar; 1/2 tsp ground ginger; 1/2 tsp ground cinnamon; 1/8 tsp ground allspice; 1/8 tsp ground nutmeg; 1/8 tsp ground cloves; 2 1/2 cups (313 g) all-purpose flour; 2 1/2 tsp ground ginger; 2 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground allspice; 1/4 tsp ground cloves; 1/2 tsp salt; 1/2 tsp baking soda; 3/4 cup (168 g) unsalted butter, softened; 3/4 cup (165 g) packed light brown sugar; 2 egg yolks, room temperature; 1 tsp vanilla; 1/3 cup (113 g) unsulphured molasses

Description

Chewy gingerbread cookies stuffed with creamy cheesecake filling and rolled in spiced sugar. Festive, cozy, and perfect for Christmas trays and gifting.

Ingredients

Scale

Cheesecake Filling:

6 oz (170 g) cold cream cheese

3 tbsp (38 g) granulated white sugar

1/2 tsp vanilla

Spiced Sugar:

6 tbsp (75 g) granulated white sugar

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/8 tsp ground allspice

1/8 tsp ground nutmeg

1/8 tsp ground cloves

Gingerbread Cookie Dough:

2 1/2 cups (313 g) all-purpose flour

2 1/2 tsp ground ginger

2 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1/4 tsp ground cloves

1/2 tsp salt

1/2 tsp baking soda

3/4 cup (168 g) unsalted butter, softened

3/4 cup (165 g) packed light brown sugar

2 egg yolks, room temperature

1 tsp vanilla

1/3 cup (113 g) unsulphured molasses

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Instructions

1. Beat cream cheese, sugar, and vanilla until fluffy. Scoop into 18 small balls and freeze until firm.

2. Whisk flour, spices, baking soda, and salt in a bowl.

3. Cream butter and brown sugar until light and fluffy.

4. Add egg yolks, molasses, and vanilla. Beat until smooth and fluffy.

5. Add dry ingredients to wet ingredients and mix on low until a soft dough forms.

6. Scoop dough into 18 balls. Flatten each and wrap around a frozen cheesecake ball. Seal and re-roll.

7. Stir spiced sugar ingredients together. Roll each cookie ball in spiced sugar.

8. Arrange 6 cookies per parchment-lined sheet. Bake at 350°F (177°C) for 11 to 12 minutes until puffy with set edges.

9. Cool on the sheet for 10 minutes. Transfer to a wire rack to cool completely.

Notes

Yield: 18 cookies

Prep Time: 1 hour 30 minutes

Cook Time: 11 minutes

Total Time: 1 hour 41 minutes

Pro Tips:

Always weigh flour at 125 g per cup for accuracy.

Freeze cheesecake filling solid to prevent leakage.

Beat butter, sugar, yolks, and molasses until truly fluffy for chewier cookies.

Scoot hot cookies with a large round cutter for neat edges.

Let cookies cool completely so the centers set creamy.

Storage:

Airtight container at room temperature for up to 3 days.

Freeze up to 2 weeks; thaw at room temperature for about 30 minutes before serving.

Prep Time: 1 hour 30 minutes
Cook Time: 11 minutes
Category: Easy & Decadent Christmas Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 246
Sugar: 20
Sodium: 140
Fat: 11.3
Saturated Fat: 6.6
Unsaturated Fat: 4.5
Trans Fat: 0.1
Carbohydrates: 33.8
Fiber: 0.6
Protein: 2.7
Cholesterol: 51