Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies are a delicious holiday treat that combines soft, spicy gingerbread cookies with a creamy, tangy cheesecake filling. These cookies offer a perfect balance of warm spices and rich cream cheese in every bite, making them an irresistible dessert for festive occasions.

You’ll love these cookies because they bring together two beloved flavors gingerbread and cheesecake in a fun, bite-sized form. The cookie dough wraps around a creamy cheesecake center, then gets rolled in a fragrant spiced sugar mixture for an extra festive touch.

Ingredients

For the Cheesecake Filling:

• 6 oz (170g) cold cream cheese
• 3 tbsp (38g) granulated white sugar
• ½ tsp vanilla extract

For the Spiced Sugar:

• 6 tbsp (75g) granulated white sugar
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• 1/8 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves

For the Gingerbread Cookies:

• 2 ½ cups (313g) all-purpose flour
• 2 ½ tsp ground ginger
• 2 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground allspice
• ¼ tsp ground cloves
• ½ tsp salt
• ½ tsp baking soda
• ¾ cup (168g) unsalted butter, softened
• ¾ cup (165g) packed light brown sugar
• 2 egg yolks, room temperature
• 1 tsp vanilla extract
• ⅓ cup (113g) unsulphured molasses

Instructions

Cheesecake Filling:

1. Line a small baking sheet with parchment paper.

2. Beat cream cheese, sugar, and vanilla in a bowl on medium-high speed until fluffy and smooth, about 2 minutes.

3. Scoop into 18 2-teaspoon portions on the baking sheet. Freeze until firm.

Spiced Sugar:

1. Whisk together sugar, ginger, cinnamon, allspice, nutmeg, and cloves in a small bowl. Set aside.

Gingerbread Cookie Dough:

1. Preheat oven to 350°F (177°C). Line two baking sheets with parchment.

2. Whisk together flour, spices, baking soda, and salt.

3. Cream butter and brown sugar with mixer on high speed until fluffy, about 2 minutes. Scrape bowl sides.

4. Add egg yolks, vanilla, and molasses; mix for 1 minute on medium speed until fluffy.

5. Add dry ingredients on low speed until combined.

6. Scoop 18 2-tablespoon balls and flatten slightly on your palm. Place a frozen cheesecake ball in the center, wrap cookie dough around it, and roll into a smooth ball. Make sure cheesecake is fully enclosed.

7. Roll each ball in the spiced sugar mixture.

8. Arrange 6 cookies per baking sheet; bake 11-12 minutes until set and crackled.

9. Cool on sheet for 10 minutes, then transfer to wire rack to cool completely.

Tips for Success

• Keep cheesecake filling frozen until use to prevent leakage.

• Thoroughly mix spices for the perfect spiced sugar coating.

• Don’t overbake to keep cookies soft and chewy.

• Let cookies cool on sheet before transferring to avoid cracking.

Delicious Variations

• Add crystallized ginger pieces to dough for extra zing.

• Use maple extract instead of vanilla for a flavorful twist.

• Sprinkle with powdered sugar once cooled for a snowy effect.

• Coat cookies with melted white chocolate for sweetness.

• Swap spices for pumpkin pie spice for different flavor profile.

Frequently Asked Questions

Can I use regular molasses instead of unsulphured?

Unsulphured molasses is preferred for better flavor and less bitterness.

How to store these cookies?

Store in an airtight container at room temperature up to 5 days.

Are these cookies good for freezing?

Yes, freeze baked cookies in airtight containers; thaw before serving.

Can I make the cheesecake filling ahead of time?

Yes, prepare and freeze until ready to use.

What if my dough cracks when rolling?

Chill dough longer; use gentle pressure and flour hands.

Gingerbread Cheesecake Cookies

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• Author: Emma Hart
• Total Time: 1 hour 12 minutes
• Yield: 18 cookies 1x
• Diet: Vegetarian

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Description

Soft, chewy gingerbread cookies filled with creamy, tangy cheesecake centers and coated in fragrant spiced sugar, combining classic holiday flavors in an elegant festive treat.

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Ingredients

Scale 1x2x3x

Cheesecake Filling

6 oz (170 g) cold cream cheese

3 tbsp (38 g) granulated sugar

½ tsp vanilla extract

Spiced Sugar

6 tbsp (75 g) granulated sugar

½ tsp ground ginger

½ tsp ground cinnamon

⅛ tsp ground allspice

⅛ tsp ground nutmeg

⅛ tsp ground cloves

Gingerbread Cookie Dough

2½ cups (313 g) all-purpose flour

2½ tsp ground ginger

2½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground allspice

¼ tsp ground cloves

½ tsp salt

½ tsp baking soda

¾ cup (168 g) unsalted butter, softened

¾ cup (165 g) packed light brown sugar

2 egg yolks, room temperature

1 tsp vanilla extract

⅓ cup (113 g) unsulphured molasses

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Instructions

1. Prepare filling: Line a small sheet pan with parchment. Beat cream cheese, sugar, and vanilla until smooth, about 2 minutes. Scoop 18 (2‑tsp) portions onto prepared pan and freeze until firm.

2. Make spiced sugar: Mix sugar with spices in a small bowl. Set aside.

3. Preheat oven: Set to 350°F (177°C) and line two baking sheets with parchment.

4. Make dough: Whisk flour, spices, baking soda, and salt in one bowl. In another, beat butter and brown sugar until fluffy (about 2 minutes). Add yolks, vanilla, and molasses; mix 1 minute until smooth. Lower speed and add dry ingredients until combined.

5. Assemble cookies: Scoop 18 (2‑tbsp) portions of dough. Flatten each in your hand, place a frozen cheesecake ball in the center, and wrap dough around it completely. Roll smooth and coat in spiced sugar.

6. Bake: Arrange 6 cookies per sheet and bake 11–12 minutes until set and crackled. Cool on the pan 10 minutes before transferring to a rack.

See also  Candy Cane Whipped Shortbread

Notes

Keep cheesecake centers frozen until wrapping.

Mix spices evenly for balanced flavor.

Avoid overbaking to keep cookies soft and chewy.

Handle dough gently to prevent cracks.

Store airtight up to 5 days or freeze for longer.

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (1/18 recipe)
• Calories: 220
• Sugar: 18 g
• Sodium: 110 mg
• Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 60 mg

Keywords: gingerbread cheesecake cookies, holiday filled cookies, spiced cream cheese cookies, festive gingerbread desserts, soft chewy christmas cookies