These Gingerbread Cream Cookies are a festive holiday treat harmonizing rich spices, molasses, and a creamy dairy-free cheesecake filling. They are the perfect blend of wholesome seasonal flavors awaits, promising a festive gluten-free twist on a classic favorite.
Gingerbread Cream Cookies: Elevate Your Holiday Baking Game
Are you searching for a festive and indulgent treat to elevate your holiday baking game? These Gingerbread Cream Cookies combine the rich and warm flavors of gingerbread with a luscious dairy-free cheesecake filling and are a perfect balance of sweetness and spice.
Whether you’re gluten-free, dairy-free or need a refined sugar-free Christmas cookie option for your friends and family, they are the perfect wholesome way to indulge in the spirit of the season ensuring your holiday baking is a memorable success.
Ingredients: Unveiling the Magic
Cream Filling:
- Vegan Cream Cheese: Adds a creamy texture and rich flavor to the filling, creating a luscious contrast to the cookie’s spiced exterior. You may also use regular cream cheese if you’re not dairy-free.
- Maple Syrup: Sweetens the filling, providing a perfect balance to the tanginess of the cream cheese.
Gingerbread Cookies:
- Dairy-Free Butter: Contributes to the cookie’s tender texture and imparts a buttery richness. You can also opt for ghee or unsalted butter if you’re not dairy-free.
- Coconut Sugar: Sweetens the cookie dough, adding a distinct depth of flavor.
- Granulated maple sugar: Adds a delightful crunch and sweetness. Feel free to use another granulated sugar or granulated sweetener of choice such as golden monk fruit sweetener or Brown Swerve for a lower sugar option.
- Egg Yolks: Provides structure and moisture to the cookie, ensuring a soft and chewy texture.
- Blackstrap Molasses: Infuses a deep, molten sweetness and distinctive molasses flavor characteristic and hallmark of classic gingerbread.
- Vanilla: Enhances the overall flavor profile, adding a sweet and aromatic note.
- Gluten-Free 1-to-1 Baking Flour: Forms the base of the cookie, ensuring a gluten-free option while maintaining the desired texture.
- Spices (Ground Cinnamon, Ground Ginger, Ground Allspice, Ground Nutmeg): Introduces the iconic gingerbread flavor, creating a harmonious blend of spices that define the cookie’s character.
- Fine Sea Salt: Balances sweetness and enhances the overall flavor complexity.
- Baking Soda: Acts as a leavening agent, contributing to the cookie’s rise and texture.
Coating:
- Granulated Maple Sugar: Sweetens and adds a crystalline texture to the exterior, enhancing the cookie’s visual appeal. Feel free to use another granulated sugar or granulated sweetener of choice such as monk fruit sweetener or Swerve for a lower sugar option.
- Ground Cinnamon: Creates a cinnamon sugar coating, providing a delightful sensory experience.
Instructions: How to make Gingerbread Cream Cookies
- Cream Filling: Combine softened cream cheese and maple syrup with a fork or a hand mixer until smooth. Line a small cookie sheet with parchment paper. Scoop equal-sized cheesecake balls onto the sheet and freeze for at least 1 hour.
- Combine Wet Ingredients: Cream together the butter and sugar. Add the egg yolks, molasses and vanilla. Mix until fluffy.
- Mix Dry Ingredients: Place a large sieve over the bowl. Sift in the gluten-free baking flour, cinnamon, ginger, allspice, nutmeg, cloves, baking soda and salt. Gently mix until just combined. Chill in fridge for 5-10 minutes.
- Prep for Baking: Preheat the oven to 350 F. Line baking sheets with parchment paper.
- Sugar Coating: Mix granulated sugar with ground cinnamon in a small bowl. Whisk until combined and set aside.
- Shape the Cookies: Remove dough from fridge. Measure out large cookie dough portions and roll them into balls. Flatten each portion and place a frozen cheesecake ball in the middle. Wrap the cookie dough around the cheesecake, forming a ball.
- Baking: Roll/coat each ball in the spiced sugar mix. Place coated balls on baking sheets, leaving space between each. Gently press down on each cookie. Bake for 10-13 minutes.
- Cool and Serve: Allow cookies to cool on the baking sheet for 20 minutes before transferring to a wire rack to cool completely. Serve and enjoy.
Tips for Success: Mastering the Perfect Gingerbread Cream Cookies
- Freeze with Precision: Ensure the cheesecake balls are frozen solid before incorporating them into the cookie dough. This step guarantees a gooey, cheesecake center in every bite.
- Gentle Flattening: When flattening the cookie dough, be gentle to maintain a tall mound. This ensures a perfect balance between the crispy exterior and the soft, creamy interior.
- Chill, Don’t Rush: Allow the cookie dough to chill for at least 30 minutes before shaping. This ensures a firmer dough, making it easier to encase the cheesecake filling and maintain the cookie’s structure during baking.
- Precision in Sizing: When measuring out the cookie dough and cheesecake filling, aim for uniform sizes. This ensures even baking and a consistent distribution of the delightful cheesecake surprise in every cookie.
- Parchment Paper Perfection: Line your baking sheets with parchment paper to prevent sticking and ensure an easy transfer of cookies from the sheet to the cooling rack.
- Mindful Pressing: When gently pressing down on each cookie dough ball before baking, ensure a slight flattening while maintaining the tall mound structure. This creates an ideal balance between a crispy exterior and a soft, creamy interior.
Serving Suggestions: Share the Love
These cookies are a showstopper on any holiday dessert table.
- Hot Beverage Pairing: Serve these Gingerbread Cream Cookies alongside a cup of spiced chai, Vegan Hot Chocolate, Gingerbread Latte, Homemade Peppermint Mocha Latte or your favorite seasonal drink for a cozy and delightful pairing.
- Ice Cream Extravaganza: Create an indulgent dessert experience by sandwiching a scoop of vanilla ice cream or gingerbread-flavored ice cream between two cookies for a festive ice cream sandwich.
- Dessert Platter Showstopper: Arrange these cookies on a festive dessert platter, surrounded by seasonal fruits and a drizzle of caramel or chocolate sauce for an eye-catching and mouth-watering display.
- Gift in a Jar: Share the joy by layering the dry ingredients of the cookie dough in a jar, adding a festive ribbon and instructions. It makes for a thoughtful and delicious holiday gift.
Variations to Compose Your Unique Symphony:
Feel free to experiment with different sweeteners, flours, or even add-ins like chopped nuts or dried fruits. The recipe is versatile, allowing you to customize it to your taste and dietary preferences.
- Nutty Notes: Introduce chopped nuts like walnuts or pecans into the cookie dough for an added crunch and nutty undertone.
- Fruitful Harmony: Experiment with dried fruits such as cranberries or raisins to bring a burst of sweetness and chewiness to the cookies.
- Chocolate Duet: For chocolate lovers, include chocolate chips or chunks in the cookie dough to create a delightful fusion of gingerbread and chocolate flavors.
- Spice Infusion: Amp up the spice level by adjusting the quantities of ginger, cinnamon, or nutmeg according to your personal taste preferences.
Storage, Make-Ahead, and Freezing Guide:
Storage Tips:
- Refrigeration: Store your Gingerbread Cream Cookies in an airtight container in the fridge for up to a week. This allows them to maintain their delightful texture and flavors.
- Layer with Love: If stacking cookies in the container, layer them with parchment paper to prevent sticking and preserve their individual characteristics.
Make-Ahead Marvel:
- Dough Day Before: Prepare the cookie dough a day before you plan to bake. Refrigerate it, covered, for up to 48 hours. This not only enhances the flavors but also allows for convenient baking when you’re ready.
- Chilled Dough Advantage: Chilling the dough also helps with easier handling when shaping the cookies, ensuring a more defined structure.
Freezing Brilliance:
- Flash Freeze the Love: For long-term storage, freeze the baked cookies by placing them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper.
- Flash Thawing Magic: When ready to indulge, take the cookies out of the freezer and let them thaw at room temperature for about 15-20 minutes. This gradual thawing process preserves the delightful textures and flavors.
Bonus Tip:
- Reviving the Freshness: If your cookies lose some of their crispness after storage, pop them in a preheated oven at 325 F for about 3-5 minutes. This quick reheating rejuvenates the texture and brings back that freshly baked allure.
Frequently Asked Questions (FAQs):
Q: Can I use regular flour instead of gluten-free flour?
A: You may try substituting regular all-purpose flour if you don’t require a gluten-free option. Adjust the quantity as needed, keeping the desired texture in mind.
Q: Can I make the cookie dough ahead of time?
A: Certainly! Prepare the cookie dough in advance and refrigerate it for up to 48 hours. This not only enhances the flavors but also streamlines your baking process when you’re ready to assemble and bake.
Q: How do I prevent the cheesecake filling from leaking during baking?
A: Ensure the cheesecake balls are frozen solid before incorporating them into the cookie dough. This step minimizes the risk of leakage and ensures a delightful, gooey surprise inside each cookie.
Q: Can I make smaller or larger cookies?
A: Absolutely! Adjust the size of the cookie dough portions to your preference. Keep in mind that smaller cookies may require a shorter baking time, while larger ones may need a bit more time in the oven.
Q: Can I make this recipe without the spices?
A: While the spices contribute to the classic gingerbread flavor, you can certainly omit them for a milder version. Experiment with your preferred flavor profile, perhaps adding a touch of vanilla or almond extract for a unique twist.
Q: Can I use regular sugar instead of maple sugar in the coating?
A: Yes, regular granulated sugar can be used in place of maple sugar in the coating. The goal is to add sweetness and a touch of crystalline texture to complement the spiced exterior of the cookies.
More gingerbread cookie recipes you will love:
These Gingerbread Cream Cookies are a festive holiday treat harmonizing rich spices, molasses, and a creamy dairy-free cheesecake filling. They are the perfect blend of wholesome seasonal flavors awaits, promising a festive gluten-free twist on a classic favorite.
- 4 oz vegan cream cheese , slightly softened. We like Kite-Hill or Violife. You can also use regular cream cheese if you're not dairy-free.
- 1-2 tsp maple syrup , feel free to use another sticky liquid sweetener of choice. Opt for Lakanto sugar-free maple syrup or allulose for a lower sugar option.
- 3/4 cup dairy-free butter , softened. We like Miyokos. You can also use ghee or unsalted butter if you're not dairy-free.
- 2/3 cup coconut sugar , you can also use brown sugar or brown sugar substitute of your choice such as Lakanto golden monk fruit or Brown Swerve for a lower sugar option.
- 2 egg yolks , at room temperature
- 3 tbsp blackstrap molasses
- 1 1/2 tsp vanilla extract
- 2 1/4 cups gluten-free 1-to-1 baking flour , spooned and leveled.
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 2/3 tsp ground allspice
- 1/8 tsp ground nutmeg (tiny pinch)
- 1/2 tsp baking soda
- 1/8 tsp fine sea salt
- 5 tbsp granulated maple sugar , you can also use another granulated sugar / granulated sugar substitute of your choice such as Lakanto monk fruit or Swerve for a lower sugar option.
- 1/2 tsp ground cinnamon
Make the filling: Add the cream cheese and maple syrup in a mixing bowl. Use a fork (or a hand mixer if desired) to mix until smooth and combined. Line a small cookie sheet with parchment paper. Scoop out equal-sized cheesecake balls (about 1 1/4 tsp each) and place on a parchment-lined baking sheet. Place in the freezer for at least 1 hour, or until solid and hard.
Make the cookies: In a large bowl, beat together the butter and sugar with a hand mixer on medium-high speed (or in the bowl of a stand mixer), until smooth and fluffy, scraping down the sides of the bowl, as needed. Add the egg yolks, molasses and vanilla. Mix until fluffy and combined.
Place a large sieve / sifter over the bowl and carefully sift in the flour, spices, baking soda and salt.
Mix again on low speed, until just combined. Cover and place the bowl in the fridge to chill for 5-10 minutes.
Meanwhile, preheat the oven to 350F and line two-three baking sheets with parchment paper. Set aside.
In a small bowl, mix together the granulated sugar with ground cinnamon until combined and set aside for rolling.
Remove the cookie dough from the fridge. Using a large cookie scoop or a spoon, measure 1 1/2 (heaping) tablespoon-sized cookie dough portions and roll them into balls (about 16).
Gently press the cookie dough down to slightly flatten each portion out. Remove six of the frozen cheesecake balls from the freezer and place one into the middle of the cookie dough portions.
Carefully wrap the cookie dough around the cheesecake ball, making sure the cheesecake is completely covered in cookie dough, pinching the ends to close it up.
Roll / shape each portion back into a ball again. Roll / coat the cookie dough balls into the cinnamon sugar bowl.
Place the coated cookie dough balls onto one baking sheet, leaving at least 2” in between each cookie. Very gently press down slightly on each cookie dough ball to slightly flatten, while making sure it is still a tall mound. Bake in the preheated oven for 10-13 minutes.
Remove from oven and allow the baked cookies to cool in the baking sheet for 20 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookies.
Serve and enjoy or store the cookies in an airtight container in the fridge for up to a week.
How to store: Store the cookies in an airtight container in the fridge for up to a week. If stacking cookies in the container, layer them with parchment paper to prevent sticking and preserve their individual characteristics.
How to freeze: Freeze the baked cookies by placing them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper.
helen -
Made these last week with my daughter and they were a hit! Thank you