Orange Cardamom Gingerbread Cheesecake Cookies

Get ready to experience a delightful explosion of flavors with these Orange Cardamom Gingerbread Cheesecake Cookies! These aren’t your average cookies; they’re a harmonious blend of warm gingerbread spices, bright citrus notes, and a creamy, dreamy cheesecake filling. Perfect for the holidays, a special treat, or simply when you need a little bit of cozy in your life, these cookies are sure to impress. The combination of textures – a slightly crisp gingerbread cookie embracing a soft cheesecake center, all drizzled with rich dark chocolate – is simply irresistible. Let’s dive into what makes these cookies so special and gather our ingredients!

The Ingredient Lineup

• 150g (5.3oz) All-Purpose Flour: The foundation of our gingerbread cookie, providing structure and a tender crumb. Using all-purpose flour ensures a good balance between chewiness and crispness.
• 1 tsp (5g) Baking Soda: This leavening agent helps the cookies rise and spread, creating a light and airy texture. Ensure your baking soda is fresh for optimal results!
• 2 tsp (6g) Ground Ginger: A cornerstone of gingerbread flavor, providing warmth and a subtle spice. We’re using ground ginger for convenience, but freshly grated ginger can be used for an even more potent flavor.
• 1 tsp (2g) Ground Cinnamon: Another essential gingerbread spice, adding sweetness and complexity. Opt for Ceylon cinnamon for a more delicate flavor, or Cassia cinnamon for a bolder taste.
• ½ tsp (1g) Ground Cardamom (for dough): This aromatic spice adds a floral, citrusy note that complements the orange beautifully. A little goes a long way!
• ¼ tsp (0.5g) Ground Cloves: A powerful spice that adds depth and warmth to the gingerbread. Use sparingly, as cloves can easily overpower other flavors.
• ¼ tsp (0.5g) Ground Nutmeg: Another classic gingerbread spice, contributing a warm, nutty flavor. Freshly grated nutmeg is always best, but ground nutmeg works well too.
• ¼ tsp (1.2g) Salt: Enhances the sweetness and balances the flavors, bringing all the ingredients together. We recommend using fine sea salt.
• 80g (3 Tbsp) Unsalted Butter, Softened: Provides richness, tenderness, and flavor to the cookie dough. Make sure the butter is properly softened, but not melted, for the best texture.
• 80g (1/3 cup) Brown Sugar: Adds moisture, chewiness, and a caramel-like flavor to the cookies. Light or dark brown sugar can be used, depending on your preference. Dark brown sugar will give a more intense molasses flavor.
• 40g (2 Tbsp) White Sugar: Contributes to the sweetness and helps create a crispier cookie edge. Granulated sugar is the standard choice here.
• 1 Large Egg (≈50g): Binds the ingredients together and adds richness and structure. Use a large egg at room temperature for best results.
• 2 Tbsp (30ml) Molasses: The key ingredient for that authentic gingerbread flavor! Molasses adds a deep, complex sweetness and a characteristic dark color.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Enhances the overall flavor profile, adding a touch of warmth and sweetness.
• 200g (7oz) Cream Cheese, Softened (halal-certified): The star of our cheesecake filling, providing a creamy, tangy base. Ensure it’s fully softened to avoid lumps.
• 60g (½ cup) Granulated Sugar: Sweetens the cheesecake filling and balances the tanginess of the cream cheese.
• 1 Large Egg Yolk: Adds richness and helps create a smooth, creamy texture in the filling.
• 1 tsp (5ml) Orange Zest (zest of 1 orange): Infuses the filling with bright, citrusy flavor. Use a microplane to zest the orange, avoiding the bitter white pith.
• ½ tsp (2.5ml) Orange Blossom Water (alcohol-free): Adds a delicate floral aroma and enhances the orange flavor.
• ½ tsp (2.5ml) Ground Cardamom (for filling): Complements the orange and adds another layer of aromatic complexity to the cheesecake filling.
• 1 Tbsp (15ml) Heavy Cream: Adds moisture and helps create a smooth, creamy texture in the filling.
• 60g (2oz) Dark Chocolate (70% cocoa, halal): Provides a rich, decadent drizzle to finish the cookies. Choose a high-quality dark chocolate for the best flavor.
• 1 tsp (5ml) Neutral Oil (to thin chocolate): Helps create a smooth, pourable chocolate drizzle. Vegetable or canola oil works well.
• 1 Tbsp (15g) Toasted Almond Slivers: Adds a delightful crunch and nutty flavor. Toasting the almonds enhances their flavor and texture.
• Pinch of Flaky Sea Salt: A final touch that enhances the sweetness and adds a delightful contrast.

Detailed Step-by-Step Instructions

1. Preheat and Prepare: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Line two baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, ground ginger, cinnamon, ½ tsp of ground cardamom, cloves, nutmeg, and salt. Whisking ensures these ingredients are evenly distributed, which is crucial for consistent flavor and texture.
3. Cream Butter and Sugars: In a separate, larger bowl, beat the softened butter, brown sugar, and white sugar together until the mixture is light and fluffy. This process incorporates air into the butter and sugar, creating a tender cookie. Use an electric mixer for best results.
4. Add Wet Ingredients: Add the egg, molasses, and vanilla extract to the creamed butter and sugar mixture. Mix until everything is well combined. Ensure the egg is fully incorporated for a cohesive dough.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies.
6. Chill the Dough: Divide the dough in half, shape each half into a flat disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. Chilling the dough prevents the cookies from spreading too much during baking and makes it easier to handle.
7. Prepare the Cheesecake Filling: While the dough chills, prepare the cheesecake filling. In a clean bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the egg yolk, orange zest, orange blossom water, ½ tsp of ground cardamom, and heavy cream. Continue beating until the filling is smooth, slightly airy, and well combined.
8. Roll and Cut the Dough: Remove the dough discs from the refrigerator. On a lightly floured surface, roll each disc to about ¼ inch (6 mm) thickness. Use a 5 cm (2-inch) round cutter to cut out circles. Re-roll any scraps to cut out more circles.
9. Assemble the Cookies: Place half of the cookie circles onto the prepared baking sheets. Spoon a heaping teaspoon of the orange-cardamom cheesecake filling onto the center of each base circle, leaving a ½-inch border.
10. Seal and Crimp: Top each filled cookie with a second cookie circle and gently press the edges to seal. You can crimp the edges with a fork for a decorative touch and to ensure a secure seal.
11. Bake the Cookies: Transfer the assembled cookies to the baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden and the centers are set.
12. Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while still warm.
13. Melt the Chocolate: While the cookies cool, melt the dark chocolate with the neutral oil in a microwave-safe bowl in 20-second bursts, stirring until smooth. The oil helps to thin the chocolate, making it easier to drizzle.
14. Drizzle and Garnish: Arrange 3-4 cookies on a serving board or plate. Drizzle each cookie with a thin zig-zag of the melted chocolate, allowing some drips to pool at the base. Scatter toasted almond slivers over the chocolate and finish with a light pinch of flaky sea salt.

The Magic of Orange and Cardamom

The combination of orange and cardamom is a classic pairing, particularly in Scandinavian and Middle Eastern baking. The bright, citrusy notes of orange beautifully complement the warm, aromatic spice of cardamom. In these cookies, the orange zest and orange blossom water infuse the cheesecake filling with a delicate floral aroma, while the cardamom adds a subtle warmth that enhances the gingerbread spices. This pairing isn’t just about flavor; it’s about creating a sensory experience that’s both comforting and sophisticated.

Why Gingerbread Spices Work So Well

Gingerbread isn’t just about ginger! The blend of ginger, cinnamon, cloves, and nutmeg creates a complex flavor profile that’s both warming and slightly spicy. These spices have been used for centuries in baking, not only for their taste but also for their preservative qualities. In these cookies, the gingerbread spices provide a delightful contrast to the creamy cheesecake filling and the bright citrus notes, creating a truly balanced and harmonious flavor.

The Role of Molasses

Molasses is a key ingredient in gingerbread, contributing to its characteristic dark color and rich, complex flavor. It adds a subtle sweetness and a depth of flavor that granulated sugar simply can’t replicate. The molasses in these cookies provides a chewy texture and a hint of caramel-like notes that complement the other flavors beautifully.

Tips for Perfect Cheesecake Filling

The cheesecake filling is the heart of these cookies. To ensure a smooth and creamy texture, make sure your cream cheese is fully softened. Beat the cream cheese and sugar together until light and fluffy before adding the other ingredients. Avoid overmixing the filling once the egg yolk is added, as this can cause it to become dense. A touch of heavy cream helps to keep the filling moist and prevents it from cracking during baking.

Frequently Asked Questions (FAQ)

• Can I make the dough ahead of time? Yes, the dough can be made up to 2 days in advance and stored in the refrigerator.
• Can I use a different type of chocolate? You can, but dark chocolate with a high cocoa percentage (70% or higher) provides the best flavor contrast.
• Can I substitute the almond slivers? Yes, you can use other nuts like pistachios or pecans.

These Orange Cardamom Gingerbread Cheesecake Cookies are a delightful treat that’s perfect for any occasion. The combination of flavors and textures is truly irresistible. Don’t forget to save this recipe to your Pinterest board so you can easily find it later!

Orange Cardamom Gingerbread Cheesecake Cookies

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• Author: Jusmira Rayne
• Total Time: 44 minutes
• Yield: 24 cookies 1x
• Diet: General

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Description

These Orange Cardamom Gingerbread Cheesecake Cookies offer a delightful blend of warm gingerbread spices, bright citrus, and creamy cheesecake filling. Perfect for the holidays or a special treat!

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Ingredients

Scale 1x2x3x

• 150g (5.3oz) All-Purpose Flour: Provides structure and a tender crumb.
• 1 tsp (5g) Baking Soda: Helps cookies rise and spread.
• 2 tsp (6g) Ground Ginger: Adds warmth and spice.
• 1 tsp (2g) Ground Cinnamon: Adds sweetness and complexity.
• ½ tsp (1g) Ground Cardamom (for dough): Adds a floral, citrusy note.
• ¼ tsp (0.5g) Ground Cloves: Adds depth and warmth.
• ¼ tsp (0.5g) Ground Nutmeg: Contributes a warm, nutty flavor.
• ¼ tsp (1.2g) Salt: Enhances sweetness and balances flavors.
• 80g (3 Tbsp) Unsalted Butter, Softened: Provides richness and tenderness.
• 80g (1/3 cup) Brown Sugar: Adds moisture and caramel flavor.
• 40g (2 Tbsp) White Sugar: Contributes to sweetness and crispness.
• 1 Large Egg (≈50g): Binds ingredients and adds richness.
• 2 Tbsp (30ml) Molasses: Key ingredient for authentic gingerbread flavor.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Enhances overall flavor.
• 200g (7oz) Cream Cheese, Softened: Provides a creamy, tangy base.
• 60g (½ cup) Granulated Sugar: Sweetens the cheesecake filling.
• 1 Large Egg Yolk: Adds richness and creaminess.
• 1 tsp (5ml) Orange Zest: Infuses with bright citrus flavor.
• ½ tsp (2.5ml) Orange Blossom Water: Adds a delicate floral aroma.
• ½ tsp (2.5ml) Ground Cardamom (for filling): Complements orange and adds aromatic complexity.
• 1 Tbsp (15ml) Heavy Cream: Adds moisture and creaminess.
• 60g (2oz) Dark Chocolate (70% cocoa): Provides a rich drizzle.
• 1 tsp (5ml) Neutral Oil: Thins chocolate for drizzling.
• 1 Tbsp (15g) Toasted Almond Slivers: Adds crunch and nutty flavor.
• Pinch of Flaky Sea Salt: Enhances sweetness and adds contrast.

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Instructions

1. Preheat & Prepare: Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
2. Combine Dry Ingredients: Whisk flour, baking soda, ginger, cinnamon, cardamom, cloves, nutmeg, and salt.
3. Cream Butter & Sugars: Beat butter, brown sugar, and white sugar until light and fluffy.
4. Add Wet Ingredients: Mix in egg, molasses, and vanilla extract.
5. Combine Wet & Dry: Gradually add dry ingredients, mixing until a soft dough forms.
6. Chill Dough: Divide, flatten, wrap, and chill dough for at least 30 minutes.
7. Prepare Filling: Beat cream cheese and sugar until smooth, then add egg yolk, zest, blossom water, cardamom, and cream.
8. Roll & Cut Dough: Roll dough to ¼ inch thickness and cut out circles.
9. Assemble Cookies: Place cookie circles, top with filling, leaving a border.
10. Seal & Crimp: Top with another circle and press edges to seal.
11. Bake Cookies: Bake for 12-14 minutes, until golden.
12. Cool Cookies: Cool on sheets for 5 minutes, then on a rack.
13. Melt Chocolate: Melt chocolate with oil in bursts, stirring until smooth.
14. Drizzle & Garnish: Drizzle with chocolate, sprinkle with almonds, and add sea salt.

Notes

For a smoother cheesecake filling, ensure the cream cheese is fully softened. Don’t overmix the dough to avoid tough cookies.

• Prep Time: 30 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 250 kcal
• Sugar: 15 g
• Sodium: 100 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg

Keywords: cookies, gingerbread, cheesecake, orange, cardamom, holiday, dessert, baking