If you love holiday treats infused with warm spices and creamy centers, the Gingerbread Cheesecake Cookies Recipe is your new go-to dessert. Imagine biting into a soft, fragrant gingerbread cookie that hides a luscious, tangy cheesecake filling inside—a magical combination that’s simple to make yet impressively delicious. This recipe brings together classic holiday flavors with the rich creaminess of cheesecake, creating a festive treat that’s perfect for sharing or keeping all to yourself during the cozy season. It’s an irresistible way to enjoy the best of both worlds in every bite.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in turning out spectacular Gingerbread Cheesecake Cookies. From the blend of spices to the creamy filling and soft dough, every component is essential for the perfect balance of flavor, texture, and that beautiful golden-brown color.
- Cream cheese (6 oz cold): Provides the smooth, tangy filling that contrasts wonderfully with the spiced cookie outer layer.
- Granulated white sugar (3 tbsp plus 6 tbsp): Sweetens the cheesecake and also combines with spices for a flavorful cookie coating.
- Vanilla extract (1 ½ tsp total): Adds a warm, fragrant underpinning to both the cheesecake filling and the gingerbread dough.
- Ground ginger, cinnamon, allspice, nutmeg, cloves: This spice mix delivers the signature gingerbread warmth and depth in both cookie dough and sugar coating.
- All-purpose flour (2 ½ cups): Forms the base of the tender, soft cookie dough while supporting the spices.
- Baking soda (½ tsp): Helps the cookies rise lightly and become puffy yet soft.
- Unsalted butter (¾ cup, softened): Ensures a rich, moist dough that bakes into a tender cookie exterior.
- Light brown sugar (¾ cup, packed): Adds moisture and a subtle caramel note that enhances the gingerbread flavor.
- Egg yolks (2, room temperature): Bind the dough ingredients while contributing to richness and tenderness.
- Unsulphured molasses (⅓ cup): The heart of classic gingerbread – giving that deep, robust sweetness and color.
How to Make Gingerbread Cheesecake Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Start by beating the cold cream cheese together with 3 tablespoons of granulated sugar and ½ teaspoon of vanilla extract until you get a light and fluffy texture. This filling will add a luscious, creamy surprise inside each cookie. Once mixed, scoop the mixture into 18 small balls and pop them into the freezer to firm up. This chilling step is key to keeping the filling intact while baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together all the dry spices along with the all-purpose flour, baking soda, and salt. This combination spreads the signature gingerbread warmth evenly throughout the dough, ensuring every bite has a perfect hint of holiday magic.
Step 3: Cream the Butter and Sugar
In a large bowl, use a mixer to cream the softened unsalted butter and packed light brown sugar together until the mixture becomes light, airy, and fully blended. This process incorporates air into the dough, which is essential for soft, tender cookies.
Step 4: Blend in the Wet Ingredients
Add the egg yolks, molasses, and vanilla extract to the creamed butter and sugar. Beat everything on medium speed until the mixture is smooth and fluffy, which helps distribute the rich molasses flavor and moisture uniformly throughout the dough.
Step 5: Combine Wet and Dry Mixtures
Gradually mix the dry ingredients into the wet on low speed until a soft dough forms. Be careful not to overmix, as this can make the cookies tough rather than tender.
Step 6: Form Cookies with Cheesecake Filling
Divide the cookie dough into 18 equal balls. Flatten each ball into a disk and carefully wrap it around one frozen cheesecake ball, completely sealing the edges. Gently roll the assembled cookie ball to smooth out the shape. This step ensures the creamy filling stays enclosed during baking.
Step 7: Prepare Spiced Sugar Coating
Mix together the remaining granulated sugar with all the remaining ground spices in a small bowl. This spiced sugar adds an extra festive aroma and a light crunchy texture to the cookie’s surface.
Step 8: Coat and Bake Cookies
Roll each cookie ball generously in the spiced sugar, making sure every side is well coated. Place 6 cookies on each baking sheet lined with parchment paper. Bake at 350°F (177°C) for 11 to 12 minutes until the cookies are puffed with set edges but still soft and not browned.
Step 9: Cool Down
Let the cookies cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely. This cooling step allows the cheesecake filling to set perfectly inside the gingerbread shell.
How to Serve Gingerbread Cheesecake Cookies Recipe
Garnishes
You can make these cookies even more special by dusting them lightly with powdered sugar or adding a drizzle of white chocolate on top. A sprinkle of crushed candied ginger or a pinch of additional cinnamon on the plate also complements the spicy flavors beautifully.
Side Dishes
Serve your Gingerbread Cheesecake Cookies Recipe alongside a warm mug of spiced tea, chai latte, or hot chocolate. The warm spices in the drinks pair perfectly with the cookies’ cozy flavors, making this a lovely holiday snack or after-dinner treat.
Creative Ways to Present
Arrange the cookies on a festive platter with fresh cranberries and rosemary sprigs for a holiday centerpiece. You can also wrap individual cookies in clear cellophane bags tied with a ribbon for thoughtful homemade gifts. These presentation ideas celebrate the care and joy baked into each cookie.
Make Ahead and Storage
Storing Leftovers
Keep leftover Gingerbread Cheesecake Cookies in an airtight container at room temperature for up to 3 days. For best texture and flavor, try to enjoy them fresh or within that time frame so the cheesecake center remains luscious.
Freezing
You can freeze the assembled cookie dough balls before baking by wrapping them tightly and placing in a freezer-safe container for up to 2 months. Bake straight from frozen, just add a couple minutes to the baking time. Baked cookies also freeze well—store in a sealed bag and thaw at room temperature when ready to indulge.
Reheating
If you’d like to enjoy these cookies warm, reheat them gently in a low oven at 300°F (149°C) for about 5 minutes. This brings back that freshly-baked softness without compromising the creamy cheesecake inside.
FAQs
Can I use low-fat cream cheese for the filling?
While low-fat cream cheese can be used, whole cream cheese yields a richer, creamier filling that complements the gingerbread dough perfectly. For best results, stick to full-fat cream cheese if possible.
Why should I freeze the cheesecake balls before wrapping?
Freezing the cheesecake balls helps them firm up so they don’t melt or leak when you wrap them in the cookie dough and bake. This step is critical to keep the filling nicely enclosed inside the cookies.
Can I make these cookies gluten-free?
You can substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend, but keep in mind the texture may change slightly. Make sure your baking soda and other spices are gluten-free certified as well.
How spicy are these Gingerbread Cheesecake Cookies?
The spice balance in this recipe is warm and inviting rather than overpowering. If you prefer more heat, you can increase the ground ginger or cinnamon slightly, but the current spice mix is designed to please all palates.
Are these cookies suitable for gifting?
Absolutely! These cookies look beautiful and taste extraordinary, making them perfect for holiday gift boxes or cookie exchanges. Wrapping them individually or presenting them on a festive platter will wow any recipient.
Final Thoughts
There is something truly special about the Gingerbread Cheesecake Cookies Recipe that brings out the joy of the holidays in every bite. Combining soft, spiced gingerbread and a creamy cheesecake surprise, these cookies effortlessly become a crowd favorite. Whether you bake them for a festive gathering, a thoughtful gift, or just to treat yourself, you’ll find this recipe is pure happiness baked into holiday magic. Go ahead, try it out and watch the smiles gather around your kitchen!
Print
Gingerbread Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gingerbread Cheesecake Cookies combine the delightful spices of classic gingerbread with a creamy cheesecake center, perfect for the holiday season. Soft, spiced cookie dough wrapped around tangy cheesecake filling creates a festive treat that’s both chewy and creamy in every bite.
Ingredients
Cheesecake Filling
- 6 oz (170 g) cold cream cheese
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla extract
Cookie Dough
- 6 tbsp (75 g) granulated white sugar
- 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
Spiced Sugar Coating
- 3 tbsp (38 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
Instructions
- Prepare Cheesecake Filling: Beat the cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon vanilla extract together until the mixture is light and fluffy. Scoop the mixture into 18 small balls and place them in the freezer until firm enough to handle.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 2 1/2 teaspoons ground ginger, 2 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with the packed light brown sugar until the mixture is light, fluffy, and fully blended.
- Add Wet Ingredients: Add the egg yolks, molasses, and vanilla extract to the creamed butter and sugar. Beat the mixture on medium speed until smooth and fluffy.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing to keep cookies tender.
- Form Cookies with Filling: Scoop cookie dough into 18 equal balls. Flatten each dough ball into a disk and wrap it around one frozen cheesecake ball, sealing the edges completely. Gently re-roll the assembled cookie dough ball to smooth the shape.
- Prepare Spiced Sugar: In a small bowl, stir together the granulated sugar and ground spices (ginger, cinnamon, allspice, nutmeg, cloves) to create the spiced sugar coating.
- Coat Cookies: Roll each cookie ball generously in the spiced sugar, making sure all sides are covered for a flavorful crust.
- Bake Cookies: Place 6 cookies evenly spaced on each parchment-lined baking sheet. Bake in a preheated oven at 350°F (177°C) for 11 to 12 minutes until cookies are puffy with set edges but not browned.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- Make sure the cream cheese is cold when preparing the filling to help it hold shape during baking.
- Do not overbake the cookies; they should be soft and set around the edges but not browned.
- Freezing the cheesecake balls before wrapping with dough helps maintain a distinct cheesecake center.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can freeze assembled unbaked cookies for up to one month; bake from frozen adding 1-2 minutes to baking time.
