Why You’ll Love This Recipe
These cookies combine two holiday favorites into one irresistible treat. They are soft, flavorful, visually impressive, and perfect for making ahead. The cheesecake center stays creamy while the gingerbread exterior remains tender and aromatic.
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Gingerbread Cheesecake Cookies: Soft, Spiced Cookies with a Creamy Holiday Surprise
- Total Time: 37 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
Soft and spiced gingerbread cheesecake cookies with a creamy cheesecake center, combining classic holiday flavors in one irresistible cookie.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
- In another bowl, cream butter and brown sugar until light and fluffy.
- Mix in molasses, egg, and vanilla extract.
- Gradually add dry ingredients to the wet mixture until combined.
- In a separate bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Scoop gingerbread dough and flatten slightly in your hand.
- Add a small spoonful of cheesecake filling to the center and wrap dough around it.
- Place cookies on baking sheets, spaced apart.
- Bake for 11–13 minutes until set.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill dough for 30 minutes if it feels too soft.
- Do not overfill with cheesecake to prevent leaking.
- Store cookies in the refrigerator due to the cream cheese filling.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Provides structure while keeping the cookies soft.
Ground ginger
Delivers classic gingerbread warmth.
Ground cinnamon
Adds sweetness and spice balance.
Ground cloves
Enhances the deep holiday spice profile.
Baking soda
Helps the cookies rise slightly and stay tender.
Salt
Balances sweetness and spices.
Unsalted butter
Adds richness and soft texture.
Brown sugar
Contributes moisture and deep molasses notes.
Molasses
Gives gingerbread its signature flavor and color.
Egg
Binds the dough and adds softness.
Vanilla extract
Enhances overall flavor.
Cream cheese
Creates the smooth, tangy cheesecake filling.
Powdered sugar
Sweetens the cream cheese without graininess.
Directions
Begin by preparing the cheesecake filling. In a bowl, mix cream cheese and powdered sugar until smooth. Scoop small portions onto a lined tray and freeze until firm.
In another bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. In a separate bowl, cream butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla extract, mixing until combined. Gradually add the dry ingredients to form a soft dough.
Scoop dough portions and flatten slightly. Place a frozen cheesecake filling in the center and wrap the dough around it, sealing completely. Roll gently into a ball.
Arrange cookies on a lined baking sheet and bake until set around the edges but soft in the center. Allow cookies to cool on the baking sheet briefly before transferring to a rack.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Mixing bowls
Electric mixer or wooden spoon
Measuring cups and spoons
Baking sheets
Parchment paper
Cooling rack
Servings and timing
Serves 18–20 cookies
Preparation time: 25 minutes
Freezing time: 20 minutes
Baking time: 10–12 minutes
Total time: about 1 hour
Storage/reheating
Store cookies in an airtight container in the refrigerator for up to five days due to the cream cheese filling. Bring to room temperature before serving. Cookies can also be frozen for longer storage and thawed gently.
Variations and Customizations
Double Gingerbread Cookies
Add chopped crystallized ginger to the dough.
Orange Gingerbread Cheesecake Cookies
Add orange zest to the dough or filling.
Chocolate Gingerbread Version
Add mini chocolate chips to the dough.
Pumpkin Spice Cheesecake Cookies
Replace some spices with pumpkin spice blend.
Mini Stuffed Cookies
Make smaller cookies for bite-sized treats.
Extra Creamy Center
Increase filling slightly for more contrast.
Sugar-Rolled Gingerbread Cookies
Roll dough balls in sugar before baking.
White Chocolate Drizzle
Drizzle cooled cookies with melted white chocolate.
Gluten-Free Option
Use a gluten-free flour blend.
Holiday Decorated Cookies
Dust lightly with powdered sugar before serving.
FAQs
Do these cookies need to be refrigerated?
Yes, because of the cream cheese filling.
Can I make the dough ahead of time?
Yes, the dough can be chilled overnight.
Why freeze the cheesecake filling?
It makes stuffing the cookies much easier.
Are these cookies very spicy?
They are warmly spiced, not overpowering.
Can I use store-bought gingerbread spice?
Yes, it works well as a substitute.
Will the filling leak out?
Seal the dough completely to prevent leakage.
Can kids help with this recipe?
Yes, especially with rolling and stuffing.
Can I freeze baked cookies?
Yes, freeze and thaw gently before serving.
What texture should the cookies have?
Soft and tender with a creamy center.
Are these good for gifting?
Yes, they are festive and impressive holiday cookies.
Conclusion
Gingerbread Cheesecake Cookies are a standout holiday treat that combines the cozy warmth of gingerbread with the indulgence of creamy cheesecake. Soft, flavorful, and beautifully festive, they are perfect for cookie trays, gift boxes, or special winter baking days. If you are looking for a cookie that feels classic yet exciting, this recipe is guaranteed to become a new seasonal favorite.
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