Gingerbread Cheesecake Cookies Recipe
I’m genuinely excited to share this Gingerbread Cheesecake Cookies Recipe with you because it’s one of those magical treats that combine the cozy spices of gingerbread with a silky cream cheese center. Whether you’re baking for the holidays or just craving a cookie with a little extra love, these cookies hit that perfect balance between soft, rich, and slightly tangy. Honestly, the creamy cheesecake surprise inside makes these cookies a total showstopper every single time.
What I love most is how versatile this Gingerbread Cheesecake Cookies Recipe is—it works beautifully for a winter gathering, a festive cookie swap, or even a comforting treat on a chilly afternoon. Plus, it’s got that homemade charm that can warm up any kitchen and make you feel like you’re truly treating yourself. Trust me, once you try these, you’ll find yourself reaching for them all season long!
Ingredients You’ll Need
The delightful combination of warm spices, molasses, and cream cheese creates a flavor profile that’s both classic and comforting. When you gather your ingredients, focus on quality—freshly ground spices and real molasses will make a noticeable difference here.
- Cream cheese: Use cold cream cheese for the filling to get that smooth, creamy consistency without sticking to your mixing tools.
- Granulated white sugar: Needed both for the filling and spiced sugar — make sure it’s fresh and fine-grained for even sweetness.
- Vanilla extract: Pure vanilla is best; it really enhances the cream cheese filling.
- Ground ginger: Freshly ground or high-quality pre-ground ginger packs a stronger punch, which is key to that gingerbread flavor.
- Ground cinnamon: Cinnamon rounds out the spices with warmth—don’t skimp!
- Ground allspice: A pinch adds that subtle depth to both the sugar coating and the cookie dough.
- Ground nutmeg: Use just a touch for a hint of aromatic richness.
- Ground cloves: These potent little spices add a classic gingerbread note but use sparingly to avoid overpowering the cookies.
- All-purpose flour: Spoon and level the flour for accurate measuring and perfect cookie texture.
- Salt: Balances the sweetness and enhances the spices.
- Baking soda: Gives the cookies a little lift without losing chewiness.
- Unsalted butter: Softened but not melted—helps create that tender yet sturdy dough.
- Light brown sugar: Adds moisture and a mild caramel flavor, essential for a chewy cookie.
- Egg yolks: Make sure they’re at room temperature to blend seamlessly.
- Unsulphured molasses: The heart of gingerbread flavor—dark and rich, this ingredient brings depth and sweetness.
Variations
I’m all about personalizing recipes, and this Gingerbread Cheesecake Cookies Recipe is no exception. Feel free to tweak the spices to match your taste or dietary needs—after all, baking should be fun and reflect what you love!
- Spice it up or down: If you want a milder cookie, reduce the cloves and allspice. For a bolder holiday punch, add a bit more ground ginger or cinnamon—I like it on the stronger side myself!
- Dairy-free adaptation: Swap the cream cheese and butter for vegan or dairy-free options. I’ve found that vegan cream cheese blends well with the spices if you’re looking to avoid dairy.
- Mini cookies: Make smaller cookies for a party platter—you’ll need to reduce the baking time slightly, but they’re perfect bite-sized treats!
- Chocolate twist: Add cinnamon chips or swirl in a bit of melted dark chocolate on top once cooled—you’ll thank me later.
How to Make Gingerbread Cheesecake Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Grab your cold cream cheese and beat it with the granulated sugar and vanilla until smooth and fluffy—don’t overbeat, or the filling can get too soft and hard to work with. I like to keep it chilled if it starts feeling too warm while preparing the dough; it helps maintain that creamy texture inside the cookies.
Step 2: Mix the Spiced Sugar
Mix together sugar with ginger, cinnamon, allspice, nutmeg, and cloves. This spiced sugar gets rolled onto the cookie dough later, giving an extra fragrant crunch that’s my absolute favorite part. Keep it nearby—you’ll be glad you prepped it early!
Step 3: Make the Gingerbread Cookie Dough
Combine the flour and all your gingerbread spices with salt and baking soda, then in a separate bowl, cream butter and brown sugar until it’s light and fluffy. Add egg yolks, vanilla, and molasses, mixing well before gradually incorporating the dry ingredients. The dough should come together into a soft but firm ball. If it feels sticky, a short chill in the fridge helps a lot with rolling later on.
Step 4: Assemble the Cookies
Divide the dough into small balls, flatten them slightly, then add a dollop of cream cheese filling in the center before folding and sealing the dough around it. I usually work on a floured surface and keep my hands cool to prevent the filling from melting into the dough prematurely. Roll each cookie ball in the spiced sugar before placing it on the baking sheet.
Step 5: Bake and Cool
Bake at 350°F (175°C) for about 12-15 minutes or until the edges are just set but the cookie tops still look slightly soft. Cooling on the tray for a few minutes before transferring to a wire rack helps the filling set nicely without oozing out. Trust me, patience here pays off for that perfect bite!
How to Serve Gingerbread Cheesecake Cookies Recipe
Garnishes
I like to dust these cookies with a little powdered sugar or a light drizzle of vanilla glaze for a classy holiday touch. Sometimes, crushed candied ginger sprinkled on top adds a surprising zing and a pretty sparkle that guests always comment on!
Side Dishes
These cookies pair beautifully with a warm cup of chai tea or spiced coffee—the spices in the drink really complement the gingerbread notes. For a festive event, they’re perfect alongside whipped cream or a scoop of vanilla bean ice cream if you want to turn it into a dessert plate.
Creative Ways to Present
I’ve arranged these Gingerbread Cheesecake Cookies Recipe treats on rustic wooden trays with sprigs of fresh rosemary and cinnamon sticks for holiday guests. You can also stack them in pretty jars or wrap a few together with festive ribbons for gifting—always a hit and super easy!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 3 days. The key is to layer them gently with parchment paper to avoid sticking or crushing the soft cream cheese centers. If your kitchen is warm, the fridge works too, but bring them back to room temp before serving for best flavor.
Freezing
Freezing is a total game changer with this recipe! I freeze fully baked cookies between layers of parchment paper in a sealed container, then thaw overnight in the fridge before enjoying. The cream cheese filling holds up surprisingly well, and it’s great for prepping holiday trays in advance.
Reheating
When reheating, pop the cookies in a warm oven (about 300°F) for 5-7 minutes to warm through without melting the filling completely. Microwave can work too, but watch out—it’s easy to overdo and end up with melted cream cheese everywhere. I prefer the oven method to keep that perfect chewy texture.
FAQs
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Can I make the cream cheese filling ahead of time?
Absolutely! You can prepare the cheesecake filling a day in advance and keep it covered in the fridge. Just give it a quick stir before assembling your cookies to soften it slightly if it becomes too firm.
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What’s the best way to prevent the filling from leaking during baking?
Make sure you seal the cookie dough well around the filling, pinching edges tightly. Chilling the dough balls before baking can also help maintain shape and prevent leakage.
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Can I use a different kind of molasses?
I recommend unsulphured molasses for the best flavor. Sulphured molasses has a stronger, slightly bitter taste that might not suit cookies as well.
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Are these cookies chewy or cakey?
They’re meant to be chewy with a soft, tender crumb around the rich cheesecake center. The combination of brown sugar and molasses helps keep them moist and chewy rather than cakey.
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Can I double the recipe for a larger batch?
Yes, doubling works well! Just keep an eye on baking times as larger batches might affect oven temperature and spacing on the baking sheets.
Final Thoughts
This Gingerbread Cheesecake Cookies Recipe truly holds a special place in my kitchen because it’s the kind of recipe you come back to year after year. It brings together the familiar warmth of gingerbread with that delightful surprise of creamy filling—like a hug in cookie form. I hope you’ll enjoy making and sharing these as much as I do. So grab your apron, warm up your oven, and get ready to create some magical tasty moments!
Print
Gingerbread Cheesecake Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 37 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of classic gingerbread cookies with a rich, creamy cheesecake filling. Perfectly spiced sugar enhances the cookie coating, delivering a delightful holiday treat that’s both festive and indulgent.
Ingredients
Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 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 Cookies
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 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) light brown sugar, packed
- 2 egg yolks, at room temperature
- 1 tsp vanilla extract
- 1/3 cup (113 g) unsulphured molasses
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, beat the cold cream cheese until smooth and creamy using a hand mixer or stand mixer. Add granulated sugar and vanilla extract, continuing to beat until fully combined and fluffy. Set aside or refrigerate if not using immediately.
- Make the Spiced Sugar: In a small bowl, combine granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves. Mix thoroughly to evenly distribute the spices. This mixture will be used for coating the cookies before baking.
- Mix Dry Ingredients for Cookies: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Ensure the spices and leavening agents are well combined with the flour.
- Cream Butter and Sugar: In a large bowl, using a mixer, cream the softened unsalted butter and packed light brown sugar until light and fluffy. This usually takes about 3-5 minutes.
- Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time, then add the vanilla extract. Mix until just incorporated.
- Add Molasses: Stir in the unsulphured molasses until evenly combined with the wet ingredients.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a smooth dough forms. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until firm enough to handle. This helps the dough to be easier to roll and prevents spreading during baking.
- Form and Coat the Cookies: Preheat oven to 350°F (175°C). Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball generously in the prepared spiced sugar mixture to coat all sides.
- Bake the Cookies: Place sugar-coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until edges are set and slightly firm.
- Cool and Add Cheesecake Filling: Allow the cookies to cool completely on a wire rack. Using a piping bag or spoon, sandwich two cookies together with a generous portion of the cheesecake filling in between.
Notes
- Ensure the cream cheese is cold when making the filling to achieve the best texture.
- Chilling the cookie dough is crucial to prevent cookies from spreading too much while baking.
- You can prepare the cheesecake filling and spiced sugar mixture a day ahead to save time.
- Store assembled cookies in an airtight container in the refrigerator for up to 3 days, as the cheesecake filling contains dairy.
- For a dairy-free variation, substitute cream cheese with a vegan alternative.
Keywords: Gingerbread, Cheesecake, Cookies, Holiday dessert, Spiced cookies, Cream cheese filling
