If you adore the cozy spices of gingerbread combined with the creamy richness of cheesecake, then this Gingerbread Cheesecake Cookies Recipe is about to become your new holiday obsession. These delightful cookies marry the warmth of ginger, cinnamon, and cloves with a luscious cream cheese filling that melts in your mouth with every bite. Whether you’re baking for a festive gathering or simply craving a sweet treat that feels like a hug from the inside, this recipe delivers a perfect balance of flavors and textures you’ll want to enjoy again and again.
Ingredients You’ll Need
This Gingerbread Cheesecake Cookies Recipe relies on straightforward pantry staples, each playing a key role in building the cookie’s incredible depth and texture. From fragrant spices to creamy cheese, every ingredient is thoughtfully chosen to elevate the final baked good.
- 2 1/4 cups all-purpose flour: Provides the sturdy base needed for a chewy, soft cookie texture.
- 1 tsp baking soda: Helps the cookies rise just right for that perfect fluffy bite.
- 1 1/2 tsp ground ginger: The star spice in gingerbread, offering that signature warmth and zing.
- 1 tsp cinnamon: Adds sweet, woody notes that complement the ginger beautifully.
- 1/4 tsp ground cloves: A pinch of this intense spice gives complexity without overpowering.
- 1/4 tsp nutmeg: Brings subtle sweetness and fragrance to the spice blend.
- 1/4 tsp salt: Balances the sweetness and highlights all the flavors.
- 3/4 cup unsalted butter, softened: Ensures rich, tender cookies with a melt-in-your-mouth feel.
- 1/2 cup dark brown sugar: Adds moisture and deep molasses flavor, essential for gingerbread.
- 1/4 cup granulated sugar: For light sweetness and crisp edges.
- 1 large egg: Binds ingredients and contributes to the cookie’s structure.
- 1/3 cup molasses: Amplifies the traditional gingerbread taste with its robust, syrupy character.
- 1 tsp vanilla extract: Enhances all the flavors and adds a hint of warmth.
- 8 oz cream cheese, softened: The luscious filling that gives these cookies their signature creamy surprise.
- 1/4 cup granulated sugar (for filling): Sweetens the cheesecake filling perfectly without being overpowering.
- 1/2 tsp vanilla extract (for filling): Adds that irresistible aroma and smooth flavor to the cream cheese.
How to Make Gingerbread Cheesecake Cookies Recipe
Step 1: Make the Cheesecake Filling
Start by beating together the softened cream cheese, 1/4 cup sugar, and 1/2 teaspoon vanilla extract until the mixture is silky smooth and lump-free. This luscious filling is what sets these cookies apart, delivering a sweet, creamy center that melts perfectly against the spicy dough. Once mixed, scoop the filling into small teaspoon-sized balls and pop them into the freezer for 30 to 60 minutes to firm up before assembly. This chilling step is crucial to prevent the filling from oozing out during baking.
Step 2: Prepare the Gingerbread Dough
While the filling chills, whisk together the dry ingredients: flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. In a separate bowl, cream the softened butter with the dark brown sugar and granulated sugar until fluffy and pale. Then beat in the egg, molasses, and vanilla extract, making sure everything is fully combined to form a luscious cookie base. Gradually mix the dry ingredients into the wet, stirring just until incorporated to maintain that tender texture. Finally, cover the dough and refrigerate it for an hour so it’s easier to handle when assembling the cookies.
Step 3: Assemble the Cookies
When both dough and filling are ready, it’s assembly time — the fun part! Scoop roughly 2 tablespoons of dough and flatten it slightly in your palm. Place a frozen cheesecake ball in the center and then carefully wrap the dough around it, sealing the edges so the filling is completely enclosed. Roll the cookie gently into a smooth ball, ensuring no cracks appear. This technique guarantees that the cheesecake will stay nestled inside while the cookie bakes to golden perfection.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the assembled cookies spaced evenly apart to allow for slight spreading. Bake them for 10 to 12 minutes — just until the edges are set but the centers remain soft. Resist the urge to overbake, as that creamy cheesecake filling deserves to be luscious and soft. Once out of the oven, let the cookies cool completely on the sheet for the best texture and to prevent any filling escape.
How to Serve Gingerbread Cheesecake Cookies Recipe
Garnishes
To elevate these cookies from delicious to show-stopping, try dusting them with a light sprinkle of powdered sugar right before serving. You could also drizzle a bit of white chocolate or caramel over the top for a festive twist. A few tiny candied ginger pieces placed on each cookie immediately after baking add a beautiful pop of color and extra zing.
Side Dishes
These cookies pair wonderfully with warm drinks. Think mugs of rich hot chocolate, spiced chai latte, or a classic cup of coffee. The creamy cheesecake and spicy gingerbread flavors complement warm beverages beautifully, making your snack time feel both cozy and indulgent. For a more grown-up pairing, try them alongside a glass of cream liqueur or mulled wine.
Creative Ways to Present
For parties or gift-giving, arrange the Gingerbread Cheesecake Cookies on a decorative platter lined with festive napkins. Stack them in a clear jar with layers of wax paper for a charming homemade gift. Alternatively, sandwich two cookies with an extra layer of cream cheese filling or frosting to create gingerbread cheesecake cookie sandwiches that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies fresh by storing them in an airtight container at room temperature for up to three days. If you want the cheesecake filling to stay perfectly creamy, avoid the refrigerator as it can dry out the cookies and toughen the outer dough.
Freezing
You can freeze these cookies either before or after baking. To freeze unbaked dough balls, wrap them tightly and place in a zip-top bag for up to three months. When ready, bake directly from frozen, just add a minute or two to the baking time. Baked cookies freeze beautifully as well — just place them in a sealed container or freezer-safe bag, and thaw at room temperature.
Reheating
If you want to enjoy a warm cookie, gently reheat them in a microwave for 10-15 seconds or a low oven setting (around 300°F) for 5 minutes. This will soften the filling and revive that freshly-baked softness you love so much without melting the cream cheese too much.
FAQs
Can I substitute the cream cheese filling with something else?
While the cream cheese filling is what makes this Gingerbread Cheesecake Cookies Recipe so special, you could experiment with mascarpone or ricotta for a different texture, but expect a slightly different flavor profile.
Are these cookies gluten-free?
This recipe calls for all-purpose flour, which contains gluten. To make a gluten-free version, substitute with a gluten-free flour blend, but be aware the texture might vary slightly from the original.
How spicy are these cookies?
The spice level is warm and aromatic without being overpowering. You can adjust the amount of ginger and cloves to suit your taste, especially if you prefer a milder or more intense spice kick.
Can I prepare the dough the day before?
Absolutely! In fact, chilling the dough overnight can improve the flavor, as the spices have more time to meld. Just cover it tightly so it doesn’t dry out.
Why do I need to freeze the cheesecake filling balls?
Freezing the filling balls helps them hold their shape during baking, preventing them from melting out of the cookie dough and ensuring that luscious cream cheese center stays intact.
Final Thoughts
If you’re searching for a holiday treat that combines classic festive spices with creamy indulgence, this Gingerbread Cheesecake Cookies Recipe is an absolute winner. It’s the kind of dessert that feels like a warm hug on a cold day, perfect for sharing or savoring all on your own. So grab your apron, gather the ingredients, and get ready to bake something truly special — your taste buds will thank you!
Print
Gingerbread Cheesecake Cookies Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 18–20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of classic gingerbread with a creamy, tangy cream cheese filling. Perfectly soft and chewy with a luscious cheesecake center, they are an irresistible holiday treat that’s both festive and comforting.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt
Wet Ingredients for Gingerbread Dough
- 3/4 cup unsalted butter, softened
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/3 cup molasses
- 1 tsp vanilla extract
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Make the cheesecake filling: Beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and creamy. Using a teaspoon measure, scoop small balls (about 1 teaspoon each) of the cheesecake mixture and place them on a baking sheet. Freeze these balls for 30 to 60 minutes to firm them up.
- Prepare the gingerbread dough: In a bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until evenly combined. In a separate large bowl, cream the softened unsalted butter with the dark brown sugar and granulated sugar until light and fluffy. Add the egg, molasses, and vanilla extract, mixing thoroughly. Gradually incorporate the dry ingredients into the wet mixture until a dough forms. Wrap the dough in plastic and chill for 1 hour to make it easier to handle.
- Assemble cookies: Preheat your oven to 350°F (175°C). Scoop about 2 tablespoons of the chilled gingerbread dough and flatten it in your palm. Place a frozen cheesecake ball in the center and wrap the dough completely around it, rolling it gently into a smooth ball so the filling is enclosed within the dough.
- Bake the cookies: Line a baking sheet with parchment paper and arrange the prepared cookie balls spaced apart. Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft. Remove from the oven and allow them to cool completely on the baking sheet before serving so the cheesecake filling can set.
Notes
- Freezing the cheesecake filling helps prevent it from melting and leaking out during baking.
- Chilling the gingerbread dough makes it easier to handle and results in better texture.
- These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- For an extra festive touch, dust with powdered sugar before serving.
