If you love the cozy warmth of gingerbread combined with the creamy decadence of cheesecake, then you are going to adore this Gingerbread Cheesecake Cookies Recipe. These cookies bring together all those nostalgic holiday spices with a luscious cheesecake center, creating an irresistible treat that feels like a comforting hug in every bite. Perfect for sharing with friends or savoring alongside a cup of your favorite hot drink, this recipe effortlessly balances spice, sweetness, and creaminess in a way that will quickly make it a beloved classic in your baking repertoire.
Ingredients You’ll Need
Every ingredient here plays a special role, making this Gingerbread Cheesecake Cookies Recipe a standout treat. From the warm spices that spread holiday cheer to the cream cheese that adds a dreamy richness, each component is essential for both flavor and texture.
- 2 1/4 cups all-purpose flour: Provides the perfect structure for tender yet sturdy cookies.
- 1 tsp baking soda: Helps the cookies rise slightly, keeping them light and soft.
- 1 1/2 tsp ground ginger: Delivers that iconic spicy zing central to gingerbread.
- 1 tsp cinnamon: Adds warmth and depth to the overall flavor profile.
- 1/4 tsp ground cloves: Offers a subtle, aromatic spice that complements ginger beautifully.
- 1/4 tsp nutmeg: Brings a nutty sweetness that rounds out the spices.
- 1/4 tsp salt: Balances the sweetness and enhances all other flavors.
- 3/4 cup unsalted butter, softened: Ensures the dough is rich, tender, and spreads nicely while baking.
- 1/2 cup dark brown sugar: Gives a deep molasses sweetness that’s key to gingerbread’s signature taste.
- 1/4 cup granulated sugar: Adds a touch of crispness and balances the brown sugar’s richness.
- 1 large egg: Binds the dough together and adds moisture.
- 1/3 cup molasses: The soul of traditional gingerbread, providing that bold, robust flavor and dark color.
- 1 tsp vanilla extract: Enhances the overall sweetness and aroma.
- 8 oz cream cheese, softened: The luscious filling that melts in your mouth.
- 1/4 cup granulated sugar (for filling): Sweetens the cheesecake mixture perfectly without overpowering.
- 1/2 tsp vanilla extract (for filling): Adds subtle aromatic notes to the creamy center.
How to Make Gingerbread Cheesecake Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Start by beating the softened cream cheese, sugar, and vanilla together until you get a smooth, creamy mixture. This is the heart of your cookies, so make sure it’s velvety with no lumps. Once mixed, scoop the filling into small balls, about one teaspoon each, then pop them into the freezer for 30 to 60 minutes. This firm center will hold up beautifully during baking, giving you that luscious surprise every time.
Step 2: Make the Gingerbread Dough
While the filling chills, whisk together your flour, baking soda, and spices along with a pinch of salt. In a separate bowl, cream the softened butter with both sugars until light and fluffy—they say that a good creaming is the secret to tender cookies! Add in the egg, molasses, and vanilla extract, blending everything into a glossy, fragrant dough. Slowly incorporate the dry ingredients, combining just until everything comes together. This dough then takes a break in the fridge for one hour to firm up and allow the flavors to deepen.
Step 3: Assemble the Cookies
Once your dough is chilled and the cheesecake filling is nice and firm, you are ready to assemble. Take about two tablespoons of dough and flatten it slightly in your palm. Place one chilled cheesecake ball in the center, then carefully wrap the dough around it, sealing the edges to encase the filling completely. Roll it gently into a smooth ball. This process creates a perfect little pocket of creamy goodness, wrapped in spiced gingerbread.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. Place your dough balls on the sheet, leaving enough room for gentle spreading. Bake them for 10 to 12 minutes until the edges are set but the centers still look slightly soft. Let them cool on the sheet before transferring to a wire rack. Watching these cookies bake and transform fills the kitchen with such an inviting aroma – it’s pure magic!
How to Serve Gingerbread Cheesecake Cookies Recipe
Garnishes
A light dusting of powdered sugar adds a snowy, festive touch that highlights the spiced tones of the cookies. For an extra pop, drizzle a little melted white chocolate or a simple glaze made from powdered sugar and milk. Fresh cranberries or chopped toasted pecans sprinkled on top just before serving can add a lovely burst of color and texture.
Side Dishes
Pair these cookies with a warm beverage like spiced chai, hot apple cider, or a cozy latte for a delightful seasonal experience. A scoop of vanilla bean ice cream or a dollop of lightly whipped cream also complements the cookies beautifully, transforming them into a dreamy dessert perfect for special occasions or an indulgent treat.
Creative Ways to Present
These Gingerbread Cheesecake Cookies Recipe treats look incredible arranged on a festive platter, garnished with sprigs of fresh rosemary or cinnamon sticks for a natural touch. Wrapping them individually in clear cellophane with a ribbon creates charming homemade gifts. You can also sandwich two cookies together with extra cheesecake filling for an impressive cookie sandwich twist that your guests will rave about!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Gingerbread Cheesecake Cookies Recipe in an airtight container at room temperature for up to three days. If you live in a warmer climate, storing them in the fridge helps preserve the creamy filling and keeps the dough from getting too soft.
Freezing
If you want to enjoy these cookies later, freeze them after baking by placing them in a single layer on a baking sheet until solid, then transferring into a freezer-safe container or bag. They’ll keep well for up to two months. Thaw at room temperature before serving to enjoy that creamy filling at its best.
Reheating
For warm, melty goodness, reheat frozen or refrigerated cookies in a preheated 300°F (150°C) oven for about 5 to 7 minutes. This gently refreshes the soft texture without melting the cheesecake filling too much.
FAQs
Can I use low-fat cream cheese for the filling?
While you can use low-fat cream cheese, it may affect the texture and richness of the filling. Full-fat cream cheese gives that smooth, creamy decadence that makes these cookies truly special.
How do I prevent the cheesecake filling from leaking out?
Freezing the cheesecake balls before wrapping them in dough is essential. This helps them stay firm and intact throughout baking, ensuring no mess and a perfect creamy center.
Can I make the dough and filling ahead of time?
Absolutely! You can prepare the filling and dough separately and keep them refrigerated for up to 24 hours before assembling and baking. This is perfect for breaking up your baking process.
Are these cookies spicy or mild?
These Gingerbread Cheesecake Cookies Recipe strike a lovely balance — warmly spiced but not overwhelming. The creamy filling also tempers the spices, making them enjoyable for those who prefer mild spicing.
Can I substitute molasses?
Molasses adds a unique depth that’s hard to replicate, but if needed, you could try dark corn syrup or honey. Expect a slight change in flavor and color, but they’ll still be delicious!
Final Thoughts
This Gingerbread Cheesecake Cookies Recipe truly brings together the best of two wonderful treats into one unforgettable bite. With its perfect blend of warming spices and creamy lusciousness, it’s a recipe that will brighten up any baking day and create smiles all around. I can’t wait for you to try it and make it a part of your festive traditions – happy baking, my friend!
Print
Delicious 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
Delight in the festive flavors of these Gingerbread Cheesecake Cookies, featuring a tender spiced gingerbread dough wrapped around a creamy, tangy cheesecake center. Perfectly soft and chewy with a luscious filling, these cookies combine the warmth of classic holiday spices with the rich smoothness of cream cheese for an irresistible treat.
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 and Sugars
- 3/4 cup unsalted butter, softened
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar (for dough)
- 1 large egg
- 1/3 cup molasses
- 1 tsp vanilla extract (for dough)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1/2 tsp vanilla extract (for filling)
Instructions
- Make the cheesecake filling: Beat together the softened cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Scoop the mixture into small balls, about 1 teaspoon each, and place them on a baking sheet or plate. Freeze for 30 to 60 minutes to firm up before assembling the cookies.
- Prepare the gingerbread dough: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. In a separate large bowl, cream the softened unsalted butter, dark brown sugar, and 1/4 cup granulated sugar until light and fluffy. Beat in the egg, molasses, and 1 teaspoon vanilla extract until combined. Gradually add the dry ingredients to the wet ingredients, incorporating well to form a smooth dough. Cover and chill the dough for 1 hour to firm up.
- Assemble the cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of the chilled gingerbread dough and flatten it in your palm. Place one chilled cheesecake ball in the center, then carefully wrap the dough around the filling, fully enclosing it. Roll the assembled dough into a smooth ball to seal.
- Bake the cookies: Arrange the cookies spaced evenly on the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the cookies remain soft. Remove from oven and allow cookies to cool completely on the baking sheet before serving to let the cheesecake center set slightly.
Notes
- Freezing the cheesecake balls prevents the filling from melting too quickly during baking, ensuring a creamy center.
- Chilling the dough helps achieve a thicker, easier-to-handle dough that won’t spread too much while baking.
- Store cookies in an airtight container in the refrigerator to keep the cheesecake filling fresh.
- For extra festivity, dust the cooled cookies with powdered sugar or drizzle with a simple glaze.
- These cookies can be made a day ahead and kept refrigerated or frozen for longer storage.
