Gingerbread Cheesecake Cookies – The Perfect Holiday Fusion

Why You’ll Love This Recipe

These cookies combine everything you love about the season — rich molasses, fragrant spices, and velvety cream cheese — all in one elegant treat. They’re soft yet structured, sweet but not overwhelming, and perfectly spiced. Plus, they freeze beautifully, so you can make them ahead for stress-free holiday entertaining.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cream cheese is the heart of the cheesecake filling. Its tangy flavor contrasts beautifully with the spiced dough. Use full-fat cream cheese for the best texture.

Powdered sugar sweetens the filling while keeping it smooth and creamy.

Vanilla extract adds warmth and depth to both the filling and the dough.

All-purpose flour gives the cookies structure while keeping them soft and chewy.

Baking soda helps the cookies rise slightly, creating the perfect balance of chewy and tender.

Salt enhances the flavors and balances the sweetness.

Ground ginger, cinnamon, nutmeg, and cloves create that classic gingerbread flavor — warm, spicy, and comforting.

Unsalted butter adds richness and keeps the cookies soft and flavorful.

Brown sugar gives moisture and a hint of caramel undertone that complements the molasses.

Molasses brings that deep, earthy sweetness that defines a true gingerbread cookie.

Egg binds the ingredients and ensures the cookies bake up soft and chewy.

Directions

Start by preparing the cheesecake filling. In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Scoop small teaspoon-sized portions of the mixture onto a parchment-lined baking sheet and freeze for 30 minutes.

While the filling chills, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.

In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in the egg, molasses, and vanilla until fully incorporated. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Scoop a tablespoon of dough, flatten it slightly, and place a frozen ball of cream cheese filling in the center. Wrap the dough around the filling, sealing completely. Roll the cookie into a smooth ball and place it on the prepared baking sheet. Repeat with remaining dough and filling, spacing cookies about 2 inches apart.

Bake for 10–12 minutes, or until the cookies are puffed and slightly crackled on top. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. The filling will set as they cool.

For a festive touch, dust the cooled cookies with powdered sugar or drizzle them with a simple vanilla glaze. I love serving these warm — that creamy center is irresistible.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields 20–24 cookies.
Preparation time: 25 minutes
Chilling time: 30 minutes
Baking time: 12 minutes
Total time: 1 hour 10 minutes

Storage/reheating

Store cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months — just thaw at room temperature before serving. For that just-baked warmth, microwave each cookie for 10 seconds before eating.

Variations and Customizations

Maple Cheesecake Filling
Add a teaspoon of maple syrup or maple extract to the filling for a cozy flavor twist.

Lemon-Ginger Fusion
Add a bit of lemon zest to the cheesecake center for a bright, tangy contrast.

Chocolate Drizzle
Drizzle melted white or dark chocolate over the cooled cookies for extra indulgence.

Salted Caramel Surprise
Add a tiny spoonful of caramel sauce over the cheesecake filling before sealing the dough.

Mini Version
Use smaller dough balls for bite-sized cookies — perfect for dessert platters.

Vegan Option
Use vegan butter, dairy-free cream cheese, and flax egg substitutes for a plant-based version.

Extra Spice
Increase the ginger and cinnamon for a bolder, spicier cookie.

Gluten-Free Option
Swap all-purpose flour with a 1:1 gluten-free baking blend.

Frosted Finish
Top with cream cheese frosting for an extra-decadent treat.

Holiday Sprinkle Topping
Add festive sprinkles before baking for a cheerful, seasonal look.

FAQs

1. Can I make the dough ahead of time?

Yes, the dough can be chilled for up to 24 hours before baking.

2. Can I use light molasses?

Yes, but dark molasses gives a deeper, more traditional flavor.

3. How do I keep the filling from leaking out?

Make sure the cream cheese centers are frozen solid and the dough completely seals them.

4. Can I use store-bought gingerbread dough?

Yes, but homemade dough gives a much better flavor and texture.

5. Do they need to be refrigerated?

Because of the cream cheese filling, store them in the fridge.

6. Can I make them without the filling?

Definitely — they’re still delicious as classic soft gingerbread cookies.

7. How do I know when they’re done?

They should be set around the edges but still soft in the center.

8. Can I freeze the unbaked cookies?

Yes, freeze the filled dough balls and bake directly from frozen, adding 1–2 extra minutes.

9. What type of cream cheese works best?

Full-fat block-style cream cheese gives the best texture — avoid whipped or spreadable types.

10. Can I add nuts or raisins?

Yes, chopped pecans or golden raisins can be mixed into the dough for added texture.

Conclusion

These Gingerbread Cheesecake Cookies combine the best of two worlds — the nostalgic warmth of gingerbread and the creamy decadence of cheesecake. With their soft, chewy texture and luscious filling, they’re an unforgettable holiday treat that will impress at any gathering. Whether you enjoy them fresh out of the oven or chilled with coffee, these cookies deliver all the comfort and joy of the season in every delicious bite.

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