These Gingerbread Cheesecake Cookies are a fun treat for the holiday season! Each cookie has a soft, spiced gingerbread outside with a sweet, creamy cheesecake filling in the middle. They are rolled in spiced sugar before baking for even more gingerbread flavor. Every bite is full of cozy spices and creamy goodness!
If you love gingerbread, be sure to try my Gingerbread Brownies and check out my other Gingerbread Recipes for more fun treats to bake this season!
Ingredients & Substitutions
- Cream cheese: Use full-fat cream cheese for the smoothest, creamiest filling. Let it soften before mixing so the filling is easy to blend.
- Confectioners’ sugar: Sweetens the cheesecake filling and keeps it smooth.
- Vanilla extract: Adds flavor to both the cheesecake filling and the gingerbread cookie dough.
- Kosher salt: A little salt balances the sweetness in the filling and brings out the flavors in the cookies.
- All-purpose flour: Gives the cookies their structure. Measure carefully so the dough does not become too dry.
- Ground ginger, cinnamon, cloves, and nutmeg: These spices give the cookies their classic gingerbread flavor. You can adjust the amounts slightly to suit your taste.
- Baking soda: Helps the cookies rise and spread as they bake.
- Unsalted butter: Softened butter helps create a tender cookie. If using salted butter, you can reduce the added kosher salt slightly.
- Light brown sugar and granulated sugar: Brown sugar adds moisture and a deeper, molasses-like flavor, while granulated sugar adds sweetness and helps the cookies develop their texture. Granulated sugar is also used in the spiced sugar coating.
- Egg: Use a large egg at room temperature so it mixes evenly into the dough. Out of eggs? Check out my egg substitutes to try!
- Unsulphured molasses: Gives the cookies their deep gingerbread flavor, color, and moisture. Use regular unsulphured molasses, not blackstrap molasses, which has a much stronger flavor.
- Spiced sugar: A mix of granulated sugar, cinnamon, and ginger coats the cookie dough before baking for a sweet, spiced finish.
Tips for Making Gingerbread Cheesecake Cookies
- Freeze the filling until firm. This makes it much easier to wrap the cookie dough around the cheesecake filling without making a mess.
- Keep the filling completely covered. Pinch the dough together well and check for cracks or openings before baking. This helps keep the cheesecake filling inside the cookies.
- Chill the dough before shaping. The 30-minute chill helps firm up the dough so it is easier to handle and shape around the filling.
- Make the cookies as evenly sized as possible. Divide the dough into 16 portions so each cookie has a good balance of gingerbread cookie and cheesecake filling.
- Don’t overbake. The edges should be set, but the centers can still look a little soft when you take the cookies out of the oven. They will continue to set as they cool.
- Let the cookies cool before moving them. Leave them on the baking sheet for 10 minutes before transferring them to a wire rack. This helps them hold their shape.
FAQs
Can I make these cookies without the spiced sugar coating?
Yes! You can skip rolling the cookies in the spiced sugar if you prefer. The cookies will still have plenty of gingerbread flavor from the spices in the dough. The coating just adds a little extra sweetness and spice to the outside.
Can I make the cheesecake filling ahead of time?
Yes! You can prepare the cheesecake filling, scoop it into portions, and freeze it until firm. Keep the portions frozen until you are ready to assemble the cookies.
Why does the cheesecake filling need to be frozen?
Freezing helps the cheesecake filling stay firm while you wrap the cookie dough around it. This makes the cookies easier to shape and helps keep the filling inside as they bake.
Can I make the cookie dough ahead of time?
Yes! You can prepare the gingerbread dough, cover it, and refrigerate it until you are ready to assemble the cookies. Let it sit at room temperature briefly if it becomes too firm to shape.
How do I keep the cheesecake filling from leaking out?
Make sure the filling is completely enclosed in the cookie dough. Pinch the edges together well, then gently roll each cookie into a smooth ball. Check for cracks or openings before rolling the dough in the spiced sugar.
How do I know when the cookies are done baking?
The edges should be set, and the tops should have small cracks. The centers may still look slightly soft when you remove the cookies from the oven. Let them cool on the baking sheet for 10 minutes to finish setting.
How To Store Gingerbread Cheesecake Cookies
Refrigerator: Because these cookies have a cream cheese filling, store them in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for about 15 to 20 minutes before serving if you prefer a softer cookie.
Freezer: You can freeze the baked cookies in a freezer-safe container for up to 2 months. Place parchment paper between layers to help keep them from sticking together. Thaw the cookies in the refrigerator overnight before serving.
Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Gingerbread Cheesecake Cookies
Ingredients
Cheesecake Filling
- 6 ounces (170 g) cream cheese, softened
- ¼ cup (31 g) confectioners' sugar
- ½ teaspoon vanilla extract
- â…› teaspoon kosher salt
Gingerbread Cookies
- 2 ½ cups (312.5 g) all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
- ¾ cup (150 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- â…“ cup (113 g) unsulphured molasses
- 2 teaspoons vanilla extract
Spiced Sugar
- â…“ cup (67 g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
Instructions
Cheesecake Filling
- Line a baking sheet or plate with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, confectioners’ sugar, vanilla, and salt until smooth and creamy.
- Scoop the filling into 16 portions, about 2 teaspoons each, onto the prepared baking sheet.
- Freeze for 30 to 45 minutes, or until firm enough to handle.
Gingerbread Cookie Dough
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed for 2 to 3 minutes, or until light and creamy.
- Add the egg, molasses, and vanilla. Mix until completely combined, scraping down the sides of the bowl as needed.
- With the mixer on low speed, gradually add the dry ingredients. Mix just until combined.
- Cover the dough and refrigerate for 30 minutes, or until firm enough to handle.
Spiced Sugar
- In a small bowl, combine the granulated sugar, cinnamon, and ginger. Set aside.
Assemble
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Divide the chilled cookie dough into 16 equal portions.
- Working with one portion at a time, divide the dough roughly in half. Flatten one half into a disc and place one frozen cheesecake portion in the center.
- Flatten the remaining dough and place it over the filling.
- Bring the edges together and pinch to seal the cheesecake filling completely inside. Gently roll the dough between your palms to form a ball, checking for cracks or openings.
- Roll the cookie dough ball in the spiced sugar and place it on the prepared baking sheet.
- Repeat with the remaining dough and filling, leaving about 2 inches between each cookie.
Bake
- Bake for 11 to 13 minutes, or until the edges are set and the tops are crackled. The centers should still look slightly soft.
- Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
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