Gingerbread Cream Cookies
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.
Ingredients
Cream Filling
- 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.
Cookies
- 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
Cinnamon Sugar Coating
- 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
Instructions
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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.
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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.
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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.
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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.
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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.
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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.
Recipe Notes
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.