_THAT_ is a ginger cookie! The layers of ginger plus pepper is super. The sharpnness of fresh and the other tones in dried ginger would bring amazing layer and pepper does a really good job of emphasizing the punchiness. I love ginger so much I would be tempted to leave out the cream cheese centers...
Just made these. They're some of the best cookies I've ever tasted. Whilst preparing I was slightly worried that it might be too ginger-y or spicy, but in actuality, I could have used even more! The mellow vanilla centre perfectly contrasts the spicy zang of the ginger. Agree with some comments that the filling doesn't really add anything in the way of flavour, but it provides a wonderful texture to the crispy cookies. In many cases I did find the cheesecake filling poking through the cookie, but I'm not too fussed. I'm in the UK so substituted the Molasses for Black Treacle which you can find in any grocery store. Interestingly, my cookies came out way darker brown than these, which may have been because of the Treacle. Ultimately this is a very fiddly recipe. Took forever preparing the dough, and stuffing the cookies with the cheesecake filling was a bit painful, but the outcome was worth it in the end. Lovely cookies.
Update: I did go with these, and just made a double batch. Omg, soooo delicious!! This may just be my top contender so far for our office's cookie exchange next week, but of course will have to see the rest too!
@@Superfuntimejazz as Sam mentions in the video, it's definitely "spice forward" - but I think the creaminess of the cream cheese balances some of the strong ginger flavor.
Love, love, love Samantha! Last year I watched her technicolor shortbread cookie recipe about we times. Couldn’t get enough of it. And I actually purchased the gel food colors she used and set up a cookie workshop with my grandchildren, who absolutely loved making her cookies. Can’t wait to try this one.
I saw this video this morning and knew I had to make them tonight. They just came out of the oven and I’m waiting for them to cool and my whole place smells like the holidays. Thanks Sam!
I made these yesterday and they were amazing! Followed the recipe as written and they didn’t spread as much as hers but tasted great and were a big hit.
Commenting again to say that I made these last weekend, and they were some of, if not THE greatest cookie I have ever eaten. -And everyone who's tried them echoes this opinion. Much love, and thanks Samantha Seneviratne !
Ginger Cheesecake Cookies By Samantha Seneviratne Yield:18 cookies For the Filling 6 ounces/170 grams cream cheese, chilled ½ cup/62 grams powdered sugar 1 large egg yolk 2 teaspoons vanilla extract For the Dough 2½ cups/320 grams all-purpose flour 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon baking soda ½ teaspoon freshly ground black pepper ½ teaspoon kosher salt (such as Diamond Crystal) 10 tablespoons/141 grams salted butter, at room temperature 1 cup/200 grams granulated sugar 1 large egg ½ cup/62 grams crystallized ginger, finely chopped ⅓ cup/113 milliliters unsulphured molasses 2 tablespoons finely chopped fresh ginger (no need to peel) White sanding sugar or granulated sugar, for rolling (optional) Prepare the filling: In a large bowl, using an electric mixer on medium-high, beat together cream cheese, powdered sugar, egg yolk and vanilla until smooth. Transfer mixture to a piping bag or resealable plastic bag. Set a sheet of parchment on a rimmed baking sheet. Snip off a ¼-inch opening from the bottom corner of the bag. Pipe equal-size dollops of the filling - you should have at least 18 - onto the prepared sheet. Using a spoon, smooth down any sharp edges. Freeze until completely firm, at least 1 hour. Line 2 more rimmed baking sheets with parchment. Prepare the dough: In a large bowl, whisk together flour, ground ginger, cinnamon, baking soda, pepper and salt. In a second large bowl, using an electric mixer, beat butter and sugar on medium until pale and fluffy, 3 to 4 minutes. Beat in egg, crystallized ginger, molasses and fresh ginger, scraping the sides as you go. With the mixer on low, beat in the flour mixture until well combined. Scoop dough into 2-inch/45-gram balls. (To portion the dough without a cookie scoop, form it into a rectangle, then use a sharp knife to cut the block into 18 equal pieces.) Working with one at a time, flatten a dough ball in the palm of your hand, then add a piece of frozen filling to the center. (Keep the rest of the filling in the freezer as you work.) Bring the dough up and around the filling, encasing it completely. Roll the dough ball between your hands to form it into a smooth sphere. Repeat with the remaining dough and filling. If the dough feels very soft, chill it for about 15 minutes. Heat oven to 350 degrees. Roll each chilled ball in sanding sugar to coat, if you like, then place on the prepared sheets, at least 3 inches apart (they will spread). Bake, rotating sheets halfway through, until the center of each cookie is just set, 15 to 17 minutes. Repeat with any remaining cookies. Let cool on baking sheets for 5 minutes, then move to wire racks to cool completely. Cookies will keep, stored in an airtight container at room temperature, for up to 3 days.
If I had to guess (and this is a guess from an amateur), either the ratio of granulated sugar to molasses in the recipe doesn’t quite match the ratio of sugar to molasses of brown sugar (so either you get too much sweetness or too much molasses flavor if you only use brown sugar). Or, creaming the butter with granulated sugar and adding molasses later gets a more ideal texture when compared to creaming the butter with brown sugar. If you use brown sugar it’d probably still taste good, just different than what the recipe intended
I’m sure the ratio can vary but in general the amount is about 9% molasses. So if you have 100g of white sugar, you’d add 9g molasses to get 109g brown sugar. I’m guessing for this recipe, there wouldn’t be enough molasses if you were to use brown sugar alone to get the classic ginger cookie flavor. But it would probably still come out fine.
Granulated sugar gives you a lacy crisp edge while molasses gives you a chewy center. The molasses is also slightly acidic and that’s going to react with the baking soda to give the cookie a more tender crumb. (Source: watching a lot of Claire Saffitz)
Ok I'm answering my own question: yes it worked without powdered sugar. These were absolutely delicious. Perfect amount of gingery goodness 🤤🤤. Now to stop eating them...
I have had such a time with these today. The cream cheese dollops have been in the deep freezer for 12 hours and they are still like loose pudding. I checked that I read the recipe right and I am mystified.
Dear editors, Please don't put the name of the ingredients at random places on the screen and then for only half a second. It might look great for your fellow editors but it's a pain to have to rewind and pause every time you want know what's specifically going into the bowl.
I love the NYT. Samantha is great. These cookies are a HUGE disappointment! The cheesecake center adds nothing; rather, it detracts from a normally crispy, wonderful-tasting ginger snap. It was putzy to make, too many of the centers bleed out from the cookie itself. Penzey's ginger snaps are 100 times a better recipe. Sorry. I recommend staying far away from this recipe and saving your time, love and ingredients for something much better.
As a Sinhalese, I won't watch this after reading Samantha's comments on how she always felt drawn to learn Italian, French cooking instead of her own Sinhalese. She is a traitor to the Sinhalese race, a hater of proud Sinhalese Buddhists
Get the FREE recipe: nyti.ms/3ZpOiCK
It’s not free?
Samantha's presence is such a delight!
love her HBO show! love her and Vaughn together; that would make a great show nudge nudge wink wink
Yeah 😊
I love samantha’s videos every time shes such a charismatic and calming presence
_THAT_ is a ginger cookie! The layers of ginger plus pepper is super. The sharpnness of fresh and the other tones in dried ginger would bring amazing layer and pepper does a really good job of emphasizing the punchiness.
I love ginger so much I would be tempted to leave out the cream cheese centers...
Salted butter in baking - yes! I use it all the time. Happy to see Sam agree!
I hear "ginger-forward" and am ALL IN!
Oh my word, I had no idea you could stuff ginger cookies like this! A whole new world has opened up for me. Thank you, Samantha!
Just made these. They're some of the best cookies I've ever tasted.
Whilst preparing I was slightly worried that it might be too ginger-y or spicy, but in actuality, I could have used even more! The mellow vanilla centre perfectly contrasts the spicy zang of the ginger. Agree with some comments that the filling doesn't really add anything in the way of flavour, but it provides a wonderful texture to the crispy cookies.
In many cases I did find the cheesecake filling poking through the cookie, but I'm not too fussed.
I'm in the UK so substituted the Molasses for Black Treacle which you can find in any grocery store. Interestingly, my cookies came out way darker brown than these, which may have been because of the Treacle.
Ultimately this is a very fiddly recipe. Took forever preparing the dough, and stuffing the cookies with the cheesecake filling was a bit painful, but the outcome was worth it in the end. Lovely cookies.
Samantha is SO charming and has such a good energy, what a delight! The cookies look amazing!
Update: I did go with these, and just made a double batch. Omg, soooo delicious!!
This may just be my top contender so far for our office's cookie exchange next week, but of course will have to see the rest too!
...nervous. Seems like a lot of ginger. Fresh, crystalized, powder...
@@Superfuntimejazz as Sam mentions in the video, it's definitely "spice forward" - but I think the creaminess of the cream cheese balances some of the strong ginger flavor.
Love, love, love Samantha! Last year I watched her technicolor shortbread cookie recipe about we times. Couldn’t get enough of it. And I actually purchased the gel food colors she used and set up a cookie workshop with my grandchildren, who absolutely loved making her cookies. Can’t wait to try this one.
Dear gods...these are THE BEST ginger cookies I've EVER made!!! Wow! Extraordinary. Thank you!
I saw this video this morning and knew I had to make them tonight. They just came out of the oven and I’m waiting for them to cool and my whole place smells like the holidays. Thanks Sam!
Sam is a joy to watch and a really talented recipe developer
I made these yesterday and they were amazing! Followed the recipe as written and they didn’t spread as much as hers but tasted great and were a big hit.
it is always such a pleasure to see sam on the channel, and these cookies are truly out of the park. i cannot wait to try them.
Samantha: "A little CHEESECAKE baby!"
Me: Dies of cuteness
Cookies look absolutely brilliant. Love the fushcia sanding sugar; so festive! Sam is always a joyful teacher. 🥰
These look like a great time!
Commenting again to say that I made these last weekend, and they were some of, if not THE greatest cookie I have ever eaten.
-And everyone who's tried them echoes this opinion.
Much love, and thanks Samantha Seneviratne !
I made these last night and they were the best cookies my partner and I have ever had :D
Samantha 's presence is such a delight
I look forward to cookie week every year! Will be making this
How cute is Samantha!!!!!!
These are delicious.
My cheesecake dollops didn't freeze which made the insertion step a struggle, but the taste is perfect.
I LOVE Samantha and her energy!!
You had me at ginger and pepper😮😮😮
When I buy store-bought ginger cookies they stay on the shelf unless they have both ginger and pepper. Without pepper the cookies just seem cloying.
We stan a baker who calls for salted butter!!
Ginger Cheesecake Cookies
By Samantha Seneviratne
Yield:18 cookies
For the Filling
6 ounces/170 grams cream cheese, chilled
½ cup/62 grams powdered sugar
1 large egg yolk
2 teaspoons vanilla extract
For the Dough
2½ cups/320 grams all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt (such as Diamond Crystal)
10 tablespoons/141 grams salted butter, at room temperature
1 cup/200 grams granulated sugar
1 large egg
½ cup/62 grams crystallized ginger, finely chopped
⅓ cup/113 milliliters unsulphured molasses
2 tablespoons finely chopped fresh ginger (no need to peel)
White sanding sugar or granulated sugar, for rolling (optional)
Prepare the filling: In a large bowl, using an electric mixer on medium-high, beat together cream cheese, powdered sugar, egg yolk and vanilla until smooth. Transfer mixture to a piping bag or resealable plastic bag. Set a sheet of parchment on a rimmed baking sheet. Snip off a ¼-inch opening from the bottom corner of the bag. Pipe equal-size dollops of the filling - you should have at least 18 - onto the prepared sheet. Using a spoon, smooth down any sharp edges. Freeze until completely firm, at least 1 hour. Line 2 more rimmed baking sheets with parchment.
Prepare the dough: In a large bowl, whisk together flour, ground ginger, cinnamon, baking soda, pepper and salt. In a second large bowl, using an electric mixer, beat butter and sugar on medium until pale and fluffy, 3 to 4 minutes. Beat in egg, crystallized ginger, molasses and fresh ginger, scraping the sides as you go. With the mixer on low, beat in the flour mixture until well combined. Scoop dough into 2-inch/45-gram balls. (To portion the dough without a cookie scoop, form it into a rectangle, then use a sharp knife to cut the block into 18 equal pieces.) Working with one at a time, flatten a dough ball in the palm of your hand, then add a piece of frozen filling to the center. (Keep the rest of the filling in the freezer as you work.) Bring the dough up and around the filling, encasing it completely. Roll the dough ball between your hands to form it into a smooth sphere. Repeat with the remaining dough and filling. If the dough feels very soft, chill it for about 15 minutes.
Heat oven to 350 degrees. Roll each chilled ball in sanding sugar to coat, if you like, then place on the prepared sheets, at least 3 inches apart (they will spread). Bake, rotating sheets halfway through, until the center of each cookie is just set, 15 to 17 minutes. Repeat with any remaining cookies. Let cool on baking sheets for 5 minutes, then move to wire racks to cool completely. Cookies will keep, stored in an airtight container at room temperature, for up to 3 days.
Those look amazing. And so nice to see Vaughn.
These sound and look so good
And I love your dress Samantha!😊
I love crystalized/candied ginger. Look for it in packets (maybe near the produce). It is much cheaper than the bottles in the spice aisle.
I made this! I thoroughly enjoyed it :D
OMG Sam! These look spectacular. So excited to make them!😍
Gotta try them!
Ya know… this might actually get me to like ginger cookies 👀
I leave the foil on, put it in a ziplock bag then put the bag in warm water. It softens without melting 😊
That looks so good!
anyone else just wait for Sam's annual christmas cookie... all year? lol
These sound amazing
LOVE SAMANTHA
Love the cookies can’t wait to bake them all!!!
But! Also I love your dress ❤ where did you get it? 😅
Is there a reason to use white sugar and molasses vs using brown sugar? What would the ratio be if i used brown sugar instead?
If I had to guess (and this is a guess from an amateur), either the ratio of granulated sugar to molasses in the recipe doesn’t quite match the ratio of sugar to molasses of brown sugar (so either you get too much sweetness or too much molasses flavor if you only use brown sugar). Or, creaming the butter with granulated sugar and adding molasses later gets a more ideal texture when compared to creaming the butter with brown sugar. If you use brown sugar it’d probably still taste good, just different than what the recipe intended
@chihkeyno that makes sense. Just trying to prevent purchasing items I don't normally keep in stock (molasses)
I’m sure the ratio can vary but in general the amount is about 9% molasses. So if you have 100g of white sugar, you’d add 9g molasses to get 109g brown sugar. I’m guessing for this recipe, there wouldn’t be enough molasses if you were to use brown sugar alone to get the classic ginger cookie flavor. But it would probably still come out fine.
Granulated sugar gives you a lacy crisp edge while molasses gives you a chewy center. The molasses is also slightly acidic and that’s going to react with the baking soda to give the cookie a more tender crumb. (Source: watching a lot of Claire Saffitz)
It's just a matter of ease between purchased brown sugar versus buying and mixing your own molasses and white sugar.
These were crack. Thank you
Can I follow the recipe exactly, but without the cream cheese? I’m mainly wondering about cooking temperature and cooking time. Thank you!
thoughts on honey as a molasses substitute?
Question: can I omit the powdered sugar in the cheesecake mix?? Or is it there for structure etc??
Ok I'm answering my own question: yes it worked without powdered sugar. These were absolutely delicious. Perfect amount of gingery goodness 🤤🤤. Now to stop eating them...
Ok so here is my question. I ship my cookie boxes to people, would these cookies need to be refrigerated because of the cheesecake filling?
When did they stop sharing the full recipe in the videos?
I don't have molasses here. What can I substitute it with?!?
Does anyone have an idea?
In a pinch you can use maple syrup or brown sugar!! Just add liquid to the sugar
I have had such a time with these today. The cream cheese dollops have been in the deep freezer for 12 hours and they are still like loose pudding. I checked that I read the recipe right and I am mystified.
Plz tell me your are going to do the sohla and ham gingerbread house competition with the other couple!?!?
The recipe says 6 oz of cream cheese but it looks like she adds a full block (which are generally 8 oz). Anyone make these and know which is correct?
Dear editors, Please don't put the name of the ingredients at random places on the screen and then for only half a second. It might look great for your fellow editors but it's a pain to have to rewind and pause every time you want know what's specifically going into the bowl.
you don't ever have to peel ginger? :O noted
You don’t have to peel ginger??? This is huge news lol it’s such a hassle 😅
Talented version of Suhana khan
Is there an issue with the audio in this video? I didn’t hear a word she said 😍
this may be random, but Sam looks like the female version of Shahrukh Khan, or his daughter Suhana Khan
0:05 NO.
Sounds like A LOT of ginger. Am I wrong?
non-organic ginger has EXTREMELY high levels of pesticides and definitely should be peeled
You deserve organic ginger!
20 babies...it wouldn't be quiet enough to make the video 😮
I love the NYT. Samantha is great. These cookies are a HUGE disappointment! The cheesecake center adds nothing; rather, it detracts from a normally crispy, wonderful-tasting ginger snap. It was putzy to make, too many of the centers bleed out from the cookie itself. Penzey's ginger snaps are 100 times a better recipe. Sorry. I recommend staying far away from this recipe and saving your time, love and ingredients for something much better.
As a Sinhalese, I won't watch this after reading Samantha's comments on how she always felt drawn to learn Italian, French cooking instead of her own Sinhalese. She is a traitor to the Sinhalese race, a hater of proud Sinhalese Buddhists