Ginger Cheesecake Cookies
Recipe Overview
Overview
Samantha Seneviratne’s Ginger Cheesecake Cookies are a delightful twist on traditional ginger cookies. The combination of fresh, ground, and crystallized ginger creates a robust flavor profile that is both spicy and sweet. The creamy cheesecake filling adds a rich texture that perfectly complements the chewy cookie exterior.
The preparation begins with making the cheesecake filling, which requires soft cream cheese mixed with confectioners’ sugar, an egg yolk, and vanilla extract. This mixture is piped into dollops and frozen until firm, ensuring that it holds its shape when encased in the cookie dough.
The cookie dough itself is a blend of flour, ground ginger, baking soda, and a touch of black pepper, which enhances the spiciness. Rolling the cookies in sanding sugar before baking gives them a beautiful finish and a slight crunch. The baking process is crucial; pulling them out at the right moment ensures a soft center with a slightly crisp exterior.
These cookies are not only visually appealing but also a joy to eat. The balance of flavors and textures makes them a perfect treat for any occasion, especially during the holiday season. They are sure to impress anyone who tries them, making them a great addition to any cookie exchange or festive gathering.
Recipe Details
Steps & Tips
Start with soft cream cheese and add confectioners sugar, egg yolk, and vanilla.
Tip: If your cream cheese is cold, microwave it on 50 percent power for 10 seconds to soften.
Scoop the cheesecake mixture onto a tray using a pastry bag or resealable plastic bag.
Place the tray in the freezer until the cheesecake dollops are frozen solid.
Chop crystallized ginger and wash fresh ginger without peeling.
Combine flour, black pepper, and salt in a bowl, then add salted butter.
Tip: Use salted butter for better flavor in baked goods.
Form cookie dough into balls of about 45 grams each.
Tip: Let frozen cookies thaw a little before baking for better appearance.
Flatten cookie dough balls, place a cheesecake dollop in the center, and wrap the dough around it.
Tip: Chill the dough in the fridge for about 15 minutes if it's too soft before rolling.
Roll the filled cookies in sanding sugar.
Tip: Sanding sugar is coarser and doesn't melt when baked, making it a great choice for cookies.
Place about six cookies on a baking tray, leaving space for spreading.
Tip: To achieve perfectly round cookies, use a cookie cutter or glass to shape them while still warm.
Tip: Bake one tray at a time for optimal results and appearance.
Bake the cookies in the oven until done.
Let cookies cool on the tray for about five minutes before transferring to a cooling rack.
Tip: Let cookies cool on the tray for about five minutes before transferring to a rack.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using salted butter in baking enhances the flavor of cookies.
- •Crystallized ginger adds a peppery bite to the cookies.
- •The cheesecake filling should be frozen before being encased in the cookie dough.
- •Baking one tray at a time helps achieve a perfectly round cookie.
