Gingerbread x Cream Cheese Stuffed Cookies

Made a huge batch of gingerbread cookies for a friend’s Christmas Party! Using Wholefully’s base recipe, I did a x1.5 conversion for all the ingredients except the sugar to make it less sweet. Also cut the ginger as these will become gifts and a more subtle flavor seemed more safe.

These are the most indulgent stuffed version. Been looking at so many of them on Instagram and always wanted to recreate my own – stuffed cream cheese red velvet cookies… Speculoos stuffed cookies, matcha stuffed cookies, Chocolate rum ganache and banana stuffed cookies. For Parts 1 and Part 3 variations click here: Gingerbread Snow Cookies (the crispy and crunchy version), and Gingerbread Swirl Cookies (which was pretty, perfect amount of chew).

As with all stuffed cookies, make sure to portion out the filling and freeze overnight if possible. Makes the rolling much easier the next day! And its okay to bake them while it is frozen – make sure to adjust the shape accordingly. For these I slightly flattened them out after a bit of trial and error. The method I used is from The Baker Chick.

Gingerbread x Cream Cheese Stuffed Cookies
Makes 30 cookies

Gingerbread x Cream Cheese Stuffed Cookies adapted from Wholefully

253 g butter, softened
1/4 cup granulated sugar
1/2 cup packed brown sugar
3/8 cup molasses
1.5 egg
1.5 teaspoon vanilla extract
3 teaspoons baking soda
3 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon black pepper
1 teaspoon salt
3 cups all-purpose flour

White chocolate ganache
White sprinkles for decorating

Cream Cheese Filling

226g softened Cream Cheese
¼ cup Sugar
2 tsp Vanilla Extract

To make Gingerbread Chewy cookies

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy. Add in the molasses, egg, and vanilla and mix until well-combined.

Add in the baking soda, cinnamon, ginger, cloves, pepper, and salt, and mix until just combined. Add in the flour and mix until well-combined, scraping the sides as needed.

Chill the dough for at least 30 minutes. Then roll the dough into 1-inch balls, and place on an ungreased baking sheet, spacing them 2-inches apart.

To assemble cookies: Scoop about a tablespoon of cookie dough and flatten into a small disc. Place a teaspoon of the cream cheese mixture into the center. Make another tablespoon-sized disc and sandwich the filling between the two. Pinch the edges together to seal and gently roll into a ball. Roll the tops of the balls in the sugar, and space them 2 inches apart on a parchment-lined cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)
Preheat oven to 375 degrees F.

Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.
Serve or store in a tightly sealed container for up to 3 weeks.

Bake in preheated oven for 7-8 minutes, or until edges barely start to brown. Do not overbake or they won’t be chewy! Let cookies cool for a minute or two on the cookie sheet, then transfer to a cooling rack to cool completely.


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