Subscribe to Cookie Madness by Email

Cheesecake Ginger Cookies

by on April 2, 2011 · 12 comments

I spent most of yesterday preparing for today’s bake sale, and in the process invented a new cookie!

ginger cheesecake cookies

This recipe was designed to use up leftover cream cheese filling from my Ultimate Black Bottom Cupcakes. It’s a soft, semi-cakey (but dense) ginger cookie with a swirl of cheesecake mixture in the center. The original dough is from an old Betty Crocker recipe, but I used oil in place of shortening and added some ground cloves. As mentioned, I used leftover cream cheese filling, but I’ve included a recipe below which will make enough filling to fill all of these ginger cookies and then some.

Here’s a picture of the dough with bits of cream cheese filling. Since I used oil in place of shortening, the dough needs to be chilled a bit so that it’s easier to handle. If you use shortening in place of oil, you can skip the chilling.

ginger cheesecake cookies

I filled each with about 1/2 teaspoon cream cheese filling and sprinkled the cookies with sparkly sugar. Because these cookies don’t have much sugar in the batter, you can use more sparkly sugar without making the cookies too sweet.

ginger cheesecake cookie

Note: This makes about 50 cookies. If you want to halve it, beat the egg with a fork and use 2 tablespoons of egg.

Cheesecake Ginger Cookies

1 cup sugar (7 oz/196 grams)
1 cup vegetable oil (or shortening)
1/2 cup molasses
1 large egg
3/4 cup sour cream
3 cups all-purpose flour (13.5 oz/380 grams)
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Sparkly (coarse) sugar for decorating

Mix the sugar, oil, molasses and egg together in your mixing bowl. Add the sour cream and stir until smooth.

In a separate bowl, thoroughly mix the flour, baking soda, salt, ginger, cinnamon and cloves. Add the flour mixture to the sugar mixture and stir until it’s mixed in.

Chill the dough for at least an hour (this makes it easier to work with if you’re using oil).

Preheat oven to 350 degrees F.

Line a few cookie sheets with parchment paper. Using a rounded teaspoon measure, scoop up dough and shape into balls. Arrange a few inches apart on cookie sheets. Wet finger with a little bit of water and press an indentation into each dough ball. Scoop about a half teaspoon of cream cheese mixture (recipe below) into center of each indentation. Sprinkle cookies with sparkly sugar.

Bake the cookies for 10 minutes or until cookies appear set. Let cool on cookie sheet for 3 minutes, then transfer to a wire rack to finish cooling. The full recipe should give you close to 50 cookies (maybe more). It also halves well.

Cream Cheese Filling – This will make plenty of cream cheese filling….probably more than you need. If you do want to halve it, just beat the egg white lightly with a fork and use about a tablespoon.

8-oz cream cheese, softened
1/4 cup sugar
1/8 tsp salt
1 large egg white, room temperature
1 tbsp sour cream, room temperature

Beat the cream cheese, sugar and salt together with an electric mixer. When smooth, beat in the egg white and sour cream, using a lower speed (the point is to not beat too much air into the mixture).
The Cream Cheese icing is optional, but if you want a small batch recipe the one that goes with the carrot bread is a good choice.

Related posts:

Published on April 2, 2011

{ 12 comments… read them below or add one }

Judy April 2, 2011 at 10:06 am

OMGosh – YUMMMM! I”m going to have to make these soon! They’ll also be great Holiday cookies! Thanks

Louise April 2, 2011 at 10:23 am

We want a full report on the bake sale. I hope everyone is extremely generous today.

Stacie @ Imperfectly Healthy April 2, 2011 at 10:27 am

I’m such a huge fan of ginger cookies! I feel like they’re under-appreciated!!!

Sue April 2, 2011 at 11:28 am

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. And, like Louise said, I hope everyone is generous.

Kerstin April 2, 2011 at 1:07 pm

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 :)

vanillasugarblog April 2, 2011 at 2:18 pm

love this one! nice combo indeed. happy weekend!

Mackenzie@The Caramel Cookie April 2, 2011 at 3:41 pm

What a great way to use up cream cheese filling! It’s always great when you can turn leftovers into something else.

bakingblonde April 2, 2011 at 4:34 pm

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!

Betty @ scrambled hen fruit April 2, 2011 at 10:55 pm

Ginger cookies are my favorites- the cream cheese filling in them looks yummy!

C L April 3, 2011 at 7:19 pm

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! :)

Katrina April 3, 2011 at 9:22 pm

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).

sirhc November 24, 2011 at 12:37 pm

Ha! I just bought a box of gingerbread cookies w/ cheesecake filling today at target

Leave a Comment

Previous post:

Next post: