Gingerbread Cheesecake Cookies Recipe

Introduction

These Gingerbread Cheesecake Cookies combine the warm, festive spices of gingerbread with a creamy cheesecake center for a truly delightful treat. Soft, spiced cookie dough encases rich cheesecake filling, making them perfect for holiday gatherings or cozy winter snacking.

Ingredients

• Cheesecake Filling:
• 6 oz (170 g) cold cream cheese
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract
• Spiced Sugar:
• 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 Cookie Dough:
• 2 1/2 cups (313 g) all-purpose flour
• 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) packed light brown sugar
• 2 egg yolks, room temperature
• 1 tsp vanilla extract
• 1/3 cup (113 g) unsulphured molasses

Instructions

1. Step 1: Beat the cream cheese, granulated sugar, and vanilla extract together until fluffy. Scoop into 18 small balls and freeze until firm.
2. Step 2: In a separate bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, allspice, cloves, baking soda, and salt.
3. Step 3: Cream the softened butter and brown sugar until light and fluffy using a mixer.
4. Step 4: Add the egg yolks, molasses, and vanilla extract to the butter mixture. Beat until smooth and fluffy.
5. Step 5: Gradually add the dry ingredients to the wet ingredients and mix on low speed until a soft dough forms.
6. Step 6: Scoop the dough into 18 balls. Flatten each ball and wrap it around a frozen cheesecake ball. Seal the dough completely and gently re-roll into a smooth ball.
7. Step 7: Combine all the spiced sugar ingredients in a bowl. Roll each cookie ball in the spiced sugar mixture to coat.
8. Step 8: Arrange 6 cookies per parchment-lined baking sheet, spacing them apart. Bake at 350°F (177°C) for 11 to 12 minutes, or until the cookies are puffy with set edges.
9. Step 9: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For extra flavor, chill the cookie dough for an hour before shaping to make it easier to handle.
• Substitute cream cheese with a dairy-free alternative to make these cookies vegan-friendly.
• Try adding a pinch of black pepper or cayenne to the spiced sugar for a subtle kick.
• Use a small ice cream scoop to portion dough and filling evenly for consistent cookie sizes.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week or freeze for up to one month. To reheat, warm in a low oven (around 300°F/150°C) for 5 minutes to soften the cheesecake center without melting it completely.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies ahead of time?

Yes, you can prepare the cheesecake balls and cookie dough in advance. Freeze the cheesecake balls and keep the dough refrigerated for up to 2 days before assembling and baking.

What can I use if I don’t have molasses?

If you don’t have molasses, you can substitute with an equal amount of dark corn syrup, maple syrup, or honey, though the flavor will be slightly different but still delicious.

Gingerbread Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.5 from 58 reviews

These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of classic gingerbread with a rich and creamy cheesecake center. Perfect for the holiday season or any time you crave a festive treat, these cookies feature a soft gingerbread dough wrapped around a sweet cheesecake filling, rolled in a spiced sugar blend, and baked to perfection.

• Author: Mia
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling:

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

Spiced Sugar:

• 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 Cookie Dough:

• 2 1/2 cups (313 g) all-purpose flour
• 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) packed light brown sugar
• 2 egg yolks, room temperature
• 1 tsp vanilla extract
• 1/3 cup (113 g) unsulphured molasses

Instructions

1. Prepare Cheesecake Filling: Beat the cold cream cheese, granulated sugar, and vanilla extract together until fluffy. Scoop into 18 small balls and freeze until firm to ensure easy wrapping later.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, baking soda, and salt to evenly distribute the spices and leavening agent.
3. Cream Butter and Sugar: Using a mixer, cream the softened unsalted butter and packed light brown sugar until the mixture becomes light and fluffy, which ensures a tender dough.
4. Add Wet Ingredients: Add the egg yolks, molasses, and vanilla extract to the creamed butter and sugar. Beat until smooth and fluffy for a consistent dough texture.
5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Be careful not to overmix to maintain tender cookies.
6. Form Cookies: Scoop the gingerbread dough into 18 equal balls. Flatten each dough ball slightly and place a frozen cheesecake ball in the center. Wrap the dough around the cheesecake, seal it fully, and gently re-roll into a smooth ball.
7. Prepare Spiced Sugar: In a small bowl, mix the granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves to create a fragrant spiced sugar coating.
8. Coat Cookies: Roll each cookie ball thoroughly in the spiced sugar mixture to ensure a flavorful and decorative exterior.
9. Bake: Arrange six cookies on each parchment-lined baking sheet, spaced appropriately. Bake in a preheated oven at 350°F (177°C) for 11 to 12 minutes, or until the cookies are puffy and the edges are set but not browned.
10. Cool: Let the cookies cool on the baking sheet for 10 minutes to set the structure, then transfer them to a wire rack to cool completely before serving or storing. This prevents breakage and allows the cheesecake center to firm up.

Notes

• Make sure the cream cheese is cold before shaping to prevent it from melting into the dough.
• Do not overbake; the cookies should remain soft around the cheesecake center.
• The spiced sugar adds a delightful crust and extra flavor—don’t skip it!
• For extra festive flair, dust the cooled cookies with powdered sugar or drizzle with a simple glaze.
• Store cookies in an airtight container in the refrigerator for up to 5 days due to the cheesecake filling.
• Allow frozen cheesecake balls to firm up thoroughly to make wrapping easier and less messy.

Keywords: Gingerbread Cheesecake Cookies, holiday cookies, spiced cookies, cheesecake-filled cookies, gingerbread recipe, festive desserts