Gingerbread Cheesecake Cookies Recipe

If you adore the cozy flavors of the holidays wrapped up in a perfect handheld treat, then you absolutely must try this Gingerbread Cheesecake Cookies Recipe. Imagine biting into a soft, spiced gingerbread cookie that hides a luscious, creamy cheesecake center—each bite is a delightful surprise of warmth and richness. This recipe brings together the best of both worlds, with aromatic spices mingling beautifully with the tangy, smooth cheesecake filling. It’s the kind of treat that feels like a warm hug from your oven, perfect for sharing (or keeping all to yourself) during chilly evenings or festive gatherings.

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step to creating your own batch of these wonderful Gingerbread Cheesecake Cookies. Each item plays a key role in delivering the perfect balance of flavor, texture, and color—whether it’s the creamy tang of cream cheese or the rich, molasses sweetness in the gingerbread dough.

• Cream cheese, 6 oz (170 g), cold: The star of the cheesecake filling, providing that smooth and tangy creaminess.
• Granulated white sugar, 3 tbsp + 6 tbsp: Used in both the filling and dough to add sweetness and help achieve the right texture.
• Vanilla, 1 1/2 tsp total: Enhances the depth of flavor and complements the spices perfectly.
• Ground ginger, 3 tsp total: Infuses the cookies with that signature warm, slightly peppery bite.
• Ground cinnamon, 3 tsp total: Adds a sweet, woody warmth that’s classic to gingerbread.
• Ground allspice, 3/8 tsp total: Offers a subtle layer of complexity with hints of clove, cinnamon, and nutmeg.
• Ground nutmeg, 5/8 tsp total: Brings a gentle nuttiness that rounds out the spice blend.
• Ground cloves, 3/8 tsp total: A small but mighty spice that deepens the autumnal flavor profile.
• All-purpose flour, 2 1/2 cups (313 g): The sturdy foundation of the cookie, providing structure and tenderness.
• Salt, 1/2 tsp: Balances sweetness and enhances the overall taste.
• Baking soda, 1/2 tsp: Helps the cookies rise and maintain a soft, chewy texture.
• Unsalted butter, 3/4 cup (168 g), softened: Adds richness and moisture to the dough.
• Light brown sugar, 3/4 cup (165 g), packed: Gives a deep, caramel-like sweetness and chewiness.
• Egg yolks, 2, at room temperature: Help bind the dough and enrich the flavor and texture.
• Unsulphured molasses, 1/3 cup (113 g): The heart of gingerbread, bringing dark, complex sweetness and moisture.

How to Make Gingerbread Cheesecake Cookies Recipe

Step 1: Prepare the Cheesecake Filling

Start by lining a small cookie sheet with parchment paper for easy freezing. In a bowl, combine the cold cream cheese with 3 tablespoons of granulated sugar and 1/2 teaspoon of vanilla. Using an electric mixer on medium-high speed, whip until the mixture is fluffy and the sugar dissolves, about 2 minutes. Scoop this luscious cheesecake mixture into 18 portions—each about 2 teaspoons—and place them on the cookie sheet. Then pop the cheesecake balls into the freezer until firm and frozen. This step ensures the creamy center stays intact through baking.

Step 2: Make the Spiced Sugar

While the filling chills, whisk together 6 tablespoons of granulated sugar with ground ginger, cinnamon, nutmeg, allspice, and cloves in a small bowl. This aromatic spiced sugar will beautifully coat the outside of your cookie dough, giving it a lovely sparkly finish and boosting those signature gingerbread spices.

Step 3: Prepare the Gingerbread Cookie Dough

Preheat your oven to 350 degrees and line two baking sheets with parchment. In a medium bowl, whisk all-purpose flour, 2 1/2 teaspoons each of ground ginger and cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice and cloves, along with salt and baking soda. This spice-packed flour mixture is the heart of your gingerbread dough.

Next, cream together softened unsalted butter and packed light brown sugar using a hand mixer on high speed until fluffy, about 2 minutes. Scrape the bowl sides to ensure even mixing. Add egg yolks, molasses, and vanilla, mixing on medium speed until fluffy and well combined. Gradually add the dry ingredients, mixing on low speed until just blended. Your dough will be rich, fragrant, and perfectly spiced.

Step 4: Assemble the Cookies

Using a 2-tablespoon cookie scoop, portion the dough into 18 balls and gently flatten each one. Take a frozen cheesecake ball from the freezer and nestle it into the center of a dough disc, wrapping the dough completely around the cheesecake. Roll the stuffed dough ball gently to seal and coat it completely. Roll each cookie ball in the spiced sugar mixture to finish.

Step 5: Bake to Perfection

Place the cookie dough balls on prepared baking sheets, spacing them evenly. Bake about 6 cookies at a time for 11 to 12 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, these gems will have a tender gingerbread exterior with a creamy, dreamy cheesecake center. Serve and watch them disappear fast!

How to Serve Gingerbread Cheesecake Cookies Recipe

Garnishes

Elevate your Gingerbread Cheesecake Cookies Recipe by dusting a light sprinkle of powdered sugar just before serving—it adds a festive snowy touch and a bit of extra sweetness. Alternatively, a drizzle of warm caramel sauce or melted white chocolate can add decadent appeal that contrasts beautifully with the spicy cookie.

Side Dishes

These cookies shine alongside a cozy cup of hot spiced tea, coffee, or even a rich hot chocolate for dipping. The spices in the cookie and the creamy center balance wonderfully with a warm drink, making them an ideal holiday or wintertime treat. You can also serve them with a scoop of vanilla ice cream for an indulgent dessert.

Creative Ways to Present

For holiday gatherings or gift giving, arrange these cookies in a decorative tin layered with wax paper, adding sprigs of fresh rosemary or cinnamon sticks for a fragrant touch. For a party platter, pair them with mini gingerbread men or spiced nuts to create a charming seasonal spread. The surprise cheesecake center will definitely spark conversation and compliments!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Gingerbread Cheesecake Cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigeration will extend their life to about 5 days while preserving the cheesecake center’s texture. Just allow them to come to room temperature before serving for the best experience.

Freezing

You can freeze the assembled but unbaked cookies by wrapping them individually in plastic wrap and placing them in a freezer-safe container for up to 3 months. Bake from frozen, just add a few extra minutes to the baking time. Alternatively, baked cookies also freeze well in an airtight container—thaw at room temperature before enjoying.

Reheating

To reheat, warm cookies in a preheated oven at 300°F (150°C) for about 5 minutes or until just warmed through. Avoid microwaving as it can make the cookie too soft or cause the cheesecake center to become too melty. Enjoy them warm to revive that fresh-baked feel!

FAQs

Can I use low-fat cream cheese for the filling?

While you can use low-fat cream cheese, the texture and richness of the filling might be compromised. Full-fat cream cheese ensures a smooth, creamy cheesecake center that pairs perfectly with the spiced gingerbread cookie.

Why do the cookies need to be baked in small batches?

Baking in small batches allows you to keep the cheesecake balls frozen and firm until they go into the oven, preventing the filling from melting too early and leaking out during baking.

Can I prepare the cheesecake filling in advance?

Absolutely! You can prepare and freeze the cheesecake filling balls up to a week in advance, making it a perfect recipe to spread out prep work before a big event.

What can I use instead of molasses?

If you don’t have molasses, dark corn syrup or a combination of honey and a little brown sugar can work, but molasses provides that classic deep gingerbread flavor that’s tough to beat.

How do I know when the cookies are done baking?

The edges will be set with a slight firm feel, but the centers should remain slightly soft. Overbaking can dry out the cookies, so keep an eye on them and test with a gentle press when close to the end.

Final Thoughts

Now that you’ve got this incredible Gingerbread Cheesecake Cookies Recipe at your fingertips, there’s no reason not to dive right in and start baking. These cookies are a celebration of cozy spices and luscious creamy surprises that bring warmth and joy to every occasion. Whether for holiday gifting, cozy nights in, or impressing friends, this recipe will quickly become a cherished classic in your kitchen too. So grab your apron, gather those ingredients, and get ready to share some seriously scrumptious love in every bite!

Gingerbread Cheesecake Cookies Recipe

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These Gingerbread Cheesecake Cookies are a delightful holiday treat combining the warm spices of gingerbread with a creamy cheesecake center. Soft, spiced cookie dough envelops a frozen, tangy cream cheese filling, then baked to perfection for a festive cookie that’s both tender and flavorful.

• Author: Paula
• Prep Time: 40 minutes
• Cook Time: 1 hour 1 minute
• Total Time: 1 hour 41 minutes
• Yield: 18 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Cheesecake Filling

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract

Spiced Sugar

• 6 tbsp (75 g) granulated white sugar
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/8 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves

Gingerbread Cookies

• 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
• 2 1/2 tsp ground ginger
• 2 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 2 egg yolks, at room temperature
• 1 tsp vanilla extract
• 1/3 cup (113 g) unsulphured molasses

Instructions

1. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small mixing bowl, add the cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer on medium-high speed, whip until the mixture becomes fluffy and the sugar is fully dissolved, about 2 minutes.
2. Freeze Cheesecake Balls: Scoop the cheesecake mixture into 18 portions, each about 2 teaspoons, and place them on the prepared baking sheet. Freeze until the balls are very firm.
3. Make Spiced Sugar: In a small bowl, combine granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves. Whisk thoroughly and set aside.
4. Preheat Oven and Prepare Baking Sheets: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
5. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set this flour mixture aside.
6. Cream Butter and Sugar: In a large bowl, use an electric hand mixer or stand mixer with paddle attachment to beat the softened butter and light brown sugar on high speed until fluffy, about 2 minutes. Scrape down the bowl as needed.
7. Add Wet Ingredients: Add the egg yolks, molasses, and vanilla extract to the creamed butter mixture. Mix on medium speed for about 1 minute until well combined and fluffy.
8. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until just combined into a dough.
9. Assemble Cookies: Scoop the dough into 18 portions using a 2-tablespoon cookie scoop and roll each into a ball. Slightly flatten each dough ball and place a frozen cheesecake ball in the center. Fold the dough around the cheesecake, sealing it completely, and roll again into a smooth ball. Roll the filled dough balls in the prepared spiced sugar to coat.
10. Bake Cookies: Place the coated cookie dough balls on the prepared baking sheets, baking 6 at a time. Bake for 11 to 12 minutes until the edges are set but the centers remain soft.
11. Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

• Keep cheesecake balls frozen until ready to use to prevent melting inside the cookie dough.
• Use parchment paper on baking sheets to prevent sticking and ensure even baking.
• For best texture, do not overbake; cookies should remain slightly soft in the center.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.