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Gingerbread Cheesecake Cookies Recipe

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These Gingerbread Cheesecake Cookies combine the warm, spiced flavors of classic gingerbread with a creamy cheesecake center for a delightful holiday treat. Featuring a spiced sugar coating, these cookies deliver both a soft, tender bite and a luscious surprise in every mouthful. Perfect for festive occasions or cozy winter snacking, these cookies offer a delicious twist on traditional holiday baking.

Ingredients

Cheesecake Filling

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

Spiced Sugar Coating

  • 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, 3 tablespoons sugar, and 1/2 teaspoon vanilla. Using an electric mixer on medium-high speed, beat until the mixture is fluffy and the sugar is dissolved, about 2 minutes. Then, scoop the cheesecake mixture into 18 portions, each about 2 teaspoons, onto the baking sheet. Freeze these cheesecake balls until they are firm and completely frozen.
  2. Make Spiced Sugar: Combine 6 tablespoons granulated sugar with 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves in a small bowl. Whisk together to evenly blend the spices with the sugar; set aside.
  3. Prepare Gingerbread Dough: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the 2 1/2 cups flour, 2 1/2 teaspoons ginger, 2 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon cloves, 1/2 teaspoon salt, and 1/2 teaspoon baking soda. Set this dry mixture aside.
  4. Cream Butter and Sugar: In a large bowl, use an electric hand mixer on high speed to cream together the softened butter and 3/4 cup light brown sugar until fluffy, about 2 minutes. Scrape sides of the bowl with a rubber spatula as needed to ensure even mixing.
  5. Add Wet Ingredients: Add 2 egg yolks, 1 teaspoon vanilla, and 1/3 cup molasses to the creamed butter mixture. Mix on medium speed for about 1 minute until fluffy and well combined.
  6. Combine Dry and Wet Ingredients: Gradually add the dry flour-spice mixture to the wet ingredients, mixing on low speed just until combined to form the gingerbread dough.
  7. Assemble Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 18 balls. Slightly flatten each dough ball and place a frozen cheesecake ball in the center. Wrap the cookie dough around the cheesecake completely and roll gently to form a smooth ball, fully enclosing the cheesecake. Roll the entire cookie dough ball in the prepared spiced sugar mixture. Keep the cheesecake balls frozen until you are ready to assemble each cookie to prevent melting.
  8. Bake Cookies: Place the prepared cookie dough balls on the parchment-lined baking sheets, spacing them evenly. Bake 6 cookies at a time in the preheated oven for 11-12 minutes until cookies are set but still soft in the center.
  9. Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes to firm up. Transfer them to a wire rack to cool completely before serving to enjoy the contrast of the soft gingerbread cookie and creamy cheesecake center.

Notes

  • Keep cheesecake balls frozen until right before assembling each cookie to prevent melting and maintain shape.
  • Ensure you do not overbake the cookies to keep the cheesecake center creamy and the cookie tender.
  • Use unsulphured molasses for the best flavor in the gingerbread dough.
  • You can double the spiced sugar mixture if you want a heavier coating on the cookies.
  • Store baked cookies in an airtight container in the refrigerator for up to 5 days as they contain cream cheese filling.

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