Description
Get cozy with these Gingerbread Chai Cheesecake Cookies—perfectly spiced gingerbread cookies filled with a creamy chai flavoured cheesecake centre. These soft, flavourful cookies are ideal for holiday gatherings or an indulgent treat with a hot cup of tea. Ready in just over an hour, they’re easy to make and even better to share.
Ingredients
Units
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Cheesecake Filling
- 4 oz cream cheese, room temperature
- 3 teaspoon powdered sugar
- 1 bag of Chai, ground into fine powder
- 1/4 teaspoon vanilla extract
- Pinch of ground ginger
Gingerbread Cookies
- 1 3/4 cups (220g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1/4 teaspoon ground ginger
- 2 bags of Chai, ground into fine powder
- Pinch of salt
- 6 tablespoons (84g) unsalted butter, softened at room temperature
- 3 tablespoons (37g) granulated sugar
- 3 tablespoons (40g) light brown sugar
- 1 large egg, room temperature
- 3 tablespoons molasses
Sugar Coating
- 3 tablespoons (37g) granulated sugar
- 1/4 teaspoon ground cinnamon: 1/4 teaspoon
- Pinch of ground ginger
Instructions
- In a small mixing bowl, mix the cream cheese, powdered sugar, vanilla extract, and the leaves of 1 bag of Chai using an electric mixer until light and fluffy. Place the filling in the refrigerator to chill while you prepare the cookie dough.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, a pinch of salt and leaves of 2 bags of Chai. Set aside.
- In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar together on medium speed until the mixture is light and fluffy, about 2 minutes.
- Beat in the large egg and molasses until the mixture is well combined and takes on a deep caramel color.
- Add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Cover the dough and refrigerate for 1-2 hours, or until it becomes firm and less sticky.
- Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Using a large cookie scoop, portion out the dough into 3-tablespoon-sized balls.
- Flatten each dough ball slightly in your hand. Place about 1 teaspoon of the chilled cheesecake filling in the center, and carefully fold the dough around the filling to encase it completely. Roll the filled dough into a smooth ball.
- In a small bowl, mix together the granulated sugar, ground cinnamon, and a pinch of ground ginger for the coating. Roll each filled dough ball in the sugar mixture until fully coated.
- Place the coated dough balls on the prepared baking sheets, spacing them at least 3-4 inches apart to allow for spreading.
- Bake for 12-13 minutes, or until the tops are lightly domed and the edges are golden brown.
- Cool the cookies on the sheet for a 5 minutes before transferring them to a wire rack to cool completely. Ensuring the cookies are fully cooled allows the cheesecake filling to set properly.
- Prep Time: 1 hour 30 mins
- Cook Time: 12 mins
- Category: Cookies