Now I really can't wait until fall because I have this new improved Cheesecake Ginger Cookies recipe! This is another one from 2011 that needed a glow-up. These are so good! And the bonus is that they are slice and bake cookies so you can make the roll, wrap it up, then freeze until you're ready to bake.
The original Cheesecake Ginger Cookies were designed to use up some leftover cream cheese filling from my Ultimate Black Bottom Cupcakes. The cookies were good, but I didn't go back and make them again because they were kind of a hassle. Or maybe I just didn't love the way they looked. The new version of the recipe feels a little more streamline.
Steps For Making
To make the slice and bake version, you beat together the cream cheese filling, then spread it in a rectangle and freeze until firm. You then make the dough, divide it in half and shape each half into an 8x10 inch rectangle. Your (hopefully) firm cream cheese layer goes between the dough rectangles, then you roll it all up into a jelly roll. Give your roll a little time in the freezer or refrigerator, then cut it into rounds that look like this.
Texture and Flavor
The Cheesecake Ginger Cookies come out soft and flavorful with loads of character from the molasses and spices. You can eat them warm (not my preference), room temperature (better) or cold (favorite). I'm so much happier with these than with the old ones pictured below. Now it's time to come up with a chocolate version.
Recipe
Cheesecake Ginger Cookies
Ingredients
Cream Cheese Swirl
- ¾ cup cream cheese, softened (170 grams)
- ¼ cup granulated sugar (50 grams)
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour (10 grams)
- 1 pinch salt
Cookie Dough
- 2 ⅓ cups all-purpose flour, plus a little more if needed (300 to 330 grams)
- 2 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves optional
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter, softened (170 grams)
- ¾ cup light brown sugar (150 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- ¼ cup molasses (80 grams)
- 1 teaspoon vanilla extract
Instructions
- Make cream cheese swirl first. Beat cream cheese, sugar, vanilla, flour, and salt until smooth.
- Spread onto parchment in an 8×10-inch rectangle about ⅛-¼ inch thick, then freeze just until firm but still flexible. This takes at least an hour. If the cream cheese isn't firm enough it won't come off the parchment. Not a big deal because you can still spread it, but give it time to firm up.
- Make the dough. Whisk flour, spices, baking soda, baking powder, and salt.
- With an electric mixer, beat the butter with both sugars just until blended. Add the egg, molasses and vanilla and beat until blended, scraping the side of the bowl well.
- Stir in flour mixture to make a soft dough.
- Divide dough in half. On parchment, pat one half into an 8x10 inch rectangle.
- Lay the firm cream cheese sheet on top, leaving a ¼-inch border.
- Pat the other half of dough to the same size and place on top. This doesn't need to be a perfect rectangle, just do your best.
- Roll up tightly from the long side into a log (like a jelly roll). Wrap and chill until firm (will take a couple of hours) or freeze (should only take 30 minutes).
- Preheat oven to 350°F. Line baking sheets with parchment.
- Slice log into ½ to ¾ inch rounds. Lay the rounds on a dinner plate and chill for 10 minutes or put them directly on the cookie sheet and chill the whole sheet.
- Bake at 350 for 12-15 minutes, until edges are set and tops just dry. This bake time is not exact. Check at 12 minutes. If you want the cookies really soft, pull them as soon as they start to look done. Go the full 15 or even longer for less gooey. They will not be dry thanks to the cream cheese.
- Slice parchment paper onto the counter and let the cookies cool for about 10 minutes or until they are stable enough to transfer to a wire rack. Let cool completely. Serve room temperature or chill.
sirhc says
Ha! I just bought a box of gingerbread cookies w/ cheesecake filling today at target
Katrina says
Yum! These DO sound great. What a fun creation. Love that the one on top in your photo looks like a heart (the cream cheese filling).
C L says
These will be perfect for the potlucks at my church! Desserts are always a big draw, but somehow we seem to end up with 5 of the same thing. These will be great and unique. 🙂 You are a genius, Anna! 🙂
Betty @ scrambled hen fruit says
Ginger cookies are my favorites- the cream cheese filling in them looks yummy!
bakingblonde says
I love this idea, I bet they would be great with some cinnamon chips in the cookie! I also love butterscotch and ginger, odd sounding i Know. but so good!
Mackenzie@The Caramel Cookie says
What a great way to use up cream cheese filling! It's always great when you can turn leftovers into something else.
vanillasugarblog says
love this one! nice combo indeed. happy weekend!
Kerstin says
These look awesome! I love ginger cookies and the cream cheese filling on top elevates them to a whole new level! Hope you have fun and raise a lot at the bake sale 🙂
Sue says
What a great combo! Good job coming up with a new recipe! I hope you get a chance to take some photos at the bake sale.
Stacie @ Imperfectly Healthy says
I'm such a huge fan of ginger cookies! I feel like they're under-appreciated!!!
Judy says
OMGosh - YUMMMM! I"m going to have to make these soon! They'll also be great Holiday cookies! Thanks