Jump to Recipe Print RecipeAs I strolled through the bustling holiday market, the comforting scent of ginger and spices wafted through the chilly air, instantly drawing me in. That magical aroma inspired me to merge two festive classics into a scrumptious creation: Gingerbread Cheesecake Cookies. Imagine soft, chewy gingerbread enveloping a luscious cheesecake filling, rolled in a delightful spiced sugar. These cookies are a perfect blend of holiday cheer and nostalgic flavors, making them an ideal treat for those cozy gatherings and festive celebrations. Plus, they’re a cinch to whip up, allowing you to impress family and friends without spending hours in the kitchen. So, are you ready to embark on a delicious baking adventure that will have everyone asking for seconds? Let’s dive into this festive delight! Why Are Gingerbread Cheesecake Cookies Irresistible? Festive Flavor: These cookies offer the perfect harmony of spicy gingerbread and creamy cheesecake, creating a unique taste that captures the essence of the holidays. Easy to Make: With straightforward steps, you can whip up a batch that shines at any festive gathering, just like my Bake Cheesecake Discovery! Crowd-Pleasing: Their delightful combination of flavors and textures appeals to everyone, making them a favorite at parties and family get-togethers. Versatile Options: Feel free to mix in your favorite add-ins, such as chocolate chips, or try a twist with citrus zest for a fun spin. Perfect for Sharing: Pack these treats up as gifts or enjoy them with loved ones alongside a hot mug of cocoa. Embrace the holiday spirit with these delightful Gingerbread Cheesecake Cookies! Gingerbread Cheesecake Cookies Ingredients For the Cheesecake Filling Cream Cheese (6 oz / 170 g) – Make sure it’s cold for easy mixing to achieve a smooth filling. Granulated White Sugar (9 tbsp / 113 g total) – Sweetness for the filling; you can swap with brown sugar for richer flavor. Vanilla Extract (1/2 tsp) – Adds warmth; opt for pure vanilla for the best taste. For the Cookie Dough All-Purpose Flour (2 1/2 cups / 313 g) – This provides the necessary structure; be sure to spoon and level it for accuracy. Ground Ginger (2 1/2 tsp) – The key spice in gingerbread; fresh ginger can add a unique kick but adjust accordingly. Ground Cinnamon (2 1/2 tsp) – Uplifts the flavor profile; use Ceylon cinnamon for a milder taste. Ground Nutmeg (1/2 tsp) – Adds a nutty warmth; freshly grated is always more vibrant. Ground Allspice (1/4 tsp) – Complements the spice blend; if you don’t have it, add a pinch more cinnamon. Ground Cloves (1/4 tsp) – Deepens the flavor; feel free to omit if unavailable. Unsalted Butter (3/4 cup / 168 g, softened) – Provides richness and moisture; can use salted butter but reduce added salt. Light Brown Sugar (3/4 cup / 165 g, packed) – For sweetness and chewiness; light molasses can be a substitute. Egg Yolks (2, at room temperature) – Bind the ingredients together; using whole eggs may alter the texture. Unsulphured Molasses (1/3 cup / 113 g) – Imparts moisture and deep flavor; maple syrup can be a delightful alternative. For the Spiced Sugar Coating Granulated White Sugar (additional) – This gives a lovely crunch; a simple swap with the main sugar is an option if desired. Ground Ginger (1/2 tsp) – Adds extra flavor to the coating, enhancing the cookie experience. Ground Cinnamon (1/2 tsp) – Elevates the spiced sugar; you can adjust according to taste preferences. Ground Nutmeg (1/8 tsp) – For an additional warm note in the coating; optional, but it complements well. Ground Allspice (1/8 tsp) – A tiny bit here adds to the overall spice profile; again, feel free to skip if necessary. Ground Cloves (1/8 tsp) – Just a pinch deepens the flavor; omitting is fine if you prefer less spice. Indulge in these Gingerbread Cheesecake Cookies to make your holidays truly special! Step‑by‑Step Instructions for Gingerbread Cheesecake Cookies Step 1: Prepare the Cheesecake Filling Begin by beating 6 oz of cold cream cheese with 4 tablespoons of granulated sugar and 1/2 teaspoon of vanilla extract in a mixing bowl until light and fluffy, about 2-3 minutes. Once well combined, scoop out portions using a small cookie scoop and roll them into balls. Place these on a parchment-lined tray and freeze for at least 1 hour until solid, ensuring they maintain their shape when enveloped in cookie dough. Step 2: Make the Cookie Dough In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of ground ginger, 2 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of allspice, 1/4 teaspoon of cloves, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda. In a large mixing bowl, cream 3/4 cup of softened unsalted butter with 3/4 cup of packed light brown sugar until fluffy. Mix in 2 room-temperature egg yolks, 1/3 cup of unsulphured molasses, and 1 teaspoon of vanilla until smooth. Step 3: Combine the Dough Ingredients Gradually add the dry flour mixture to the wet butter mixture, stirring gently until all ingredients are thoroughly incorporated. The Gingerbread Cheesecake Cookies dough will be thick and slightly sticky. Once combined, cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes for easier handling during assembly. Step 4: Assemble the Cookies Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop, take a portion of the chilled dough, flatten it slightly in your palm, and place a frozen cheesecake ball in the center. Enclose the cheesecake by folding the dough over it, then roll the filled dough into a smooth ball. Roll each cookie ball in a mixture of 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and additional granulated sugar to coat them. Step 5: Bake the Cookies Arrange the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in your preheated oven for 11-12 minutes, or until the edges are firm and the tops are slightly cracked but still soft to the touch. Allow the Gingerbread Cheesecake Cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Make Ahead Options These Gingerbread Cheesecake Cookies are a dream for meal prep enthusiasts! You can make the cheesecake filling up to 24 hours in advance by preparing it, scooping into balls, and freezing until firm. The cookie dough can also be prepared ahead and stored in the refrigerator for up to 3 days; simply cover tightly with plastic wrap. When you’re ready to bake, allow the dough to come to room temperature for about 10-15 minutes for easier handling. Assembling the cookies is a breeze when the components are prepped ahead, ensuring that the final result is just as delicious as if made fresh. Enjoy the time-saving benefits of these delightful holiday treats without sacrificing quality! How to Store and Freeze Gingerbread Cheesecake Cookies Room Temperature: Keep baked cookies in an airtight container for up to 3 days at room temperature to maintain their soft, chewy texture. Fridge: For slightly prolonged freshness, store in the refrigerator for up to 5 days. Ensure they are in an airtight container to prevent drying out. Freezer: For longer storage, freeze the unbaked cookie dough for up to 3 months. Prepare as directed, scoop, and freeze cookie balls individually on a baking sheet before transferring them to a freezer-safe bag. Reheating: To enjoy warm cookies later, simply reheat them in a 350°F oven for about 5 minutes after thawing, allowing the creamy cheesecake filling to regain its delightful texture. Expert Tips for Gingerbread Cheesecake Cookies Use Cold Cream Cheese: Make sure your cream cheese is cold for a fluffy filling. Room temperature cream can lead to a runny texture. Precise Flour Measuring: Spoon and level your flour for accuracy. Too much flour can turn these cookies cakey rather than chewy. Guaranteed Cheesecake Shape: Freeze the cheesecake balls solid before assembly. If they’re not frozen enough, they’ll leak during baking. Cool Completely: Allow cookies to cool completely before serving to avoid a runny filling. This step helps maintain the delightful surprise inside. Don’t Skip the Spiced Sugar: Rolling the cookies in spiced sugar adds flavor and a lovely crunch. It’s a small step that makes a big difference in taste! Experiment with Flavors: Have fun customizing your Gingerbread Cheesecake Cookies! Try adding zest or chocolate chips for a unique twist on this festive classic. Gingerbread Cheesecake Cookies Variations Invite your creativity into the kitchen and customize your delightful treats in ways you’ll love! Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make these cookies gluten-free without sacrificing flavor. Vegan: Use dairy-free cream cheese and flax eggs in place of traditional ingredients for a plant-based version that everyone can enjoy. All the deliciousness, none of the guilt! Chocolate Lovers: Fold in semi-sweet chocolate chips or drizzle melted chocolate over the cooled cookies for an extra indulgent treat. The combination of chocolate and gingerbread is simply heavenly! Spicy Twist: Add a pinch of cayenne pepper to the cookie dough for a warm kick that complements the spices perfectly. It’s a surprising twist for those who enjoy a bit of heat in their sweets. Nutty Addition: Incorporate finely chopped walnuts or pecans into the cookie dough for added texture and a delightful crunch. The nuts enhance the flavor while giving those cookies an extra layer of heartiness. Citrus Zing: Zest one orange or lemon into the dough to infuse a fresh, zesty note that brightens up each bite. It’s a wonderful addition that harmonizes beautifully with the spices. Royal Icing Decor: Once cooled, decorate your cookies with royal icing in festive patterns for a beautiful presentation that impresses at any holiday gathering. Mini Cheesecake Version: Instead of cookies, make mini gingerbread cheesecake bars by pressing the cookie dough into a baking dish and baking it, then topping it with cheesecake filling. Cut into squares for a beautiful dessert! Dive into these variations and make a batch that’s uniquely yours while still capturing that warm holiday spirit. If you’re up for another sweet treat, you might also enjoy my Chocolate Chip Cookies. Happy baking! What to Serve with Gingerbread Cheesecake Cookies Elevate your holiday gathering by pairing these scrumptious cookies with delightful accompaniments that enhance their festive charm. Rich Hot Cocoa: A warm cup of hot cocoa, topped with whipped cream, complements the spicy flavors, making for a cozy treat. Creamy Vanilla Ice Cream: This adds a cooling contrast to the cookies’ warmth, creating a heavenly balance of textures. Spiced Apple Cider: Serve warm and spiced, this beverage draws out the cookies’ aromatic notes while warming your heart. Whipped Cream Topping: A dollop provides a light, airy texture to your indulgence, allowing the cookies to shine as the star of the show. Cheesecake Dip: Mix cream cheese, sugar, and spices for a unique dip that guests can enjoy alongside the cookies for added fun. Ginger Tea: The gentle heat of ginger tea celebrates the cookie’s flavor while providing a soothing sip as you savor each bite. Festive Fruit Platter: Slice up apples, pears, and citrus for a fresh crunch that balances the sweetness of the cookies perfectly. Caramel Sauce Drizzle: A drizzle of warm caramel enhances the cookies’ richness, creating an indulgent flavor explosion. Nutty Snack Mix: A blend of nuts and dried fruits adds a satisfying crunch, contrasting beautifully with the creamy filling. Christmas Sugar Cookies: Offering a variety in flavors and shapes, these treats create an inviting dessert table ambiance that delights all! Gingerbread Cheesecake Cookies Recipe FAQs What should I look for when selecting cream cheese for the filling? When choosing cream cheese, opt for a block of cold cream cheese rather than a spreadable version. This ensures a thicker, creamier filling. Avoid brands with added flavors as they can alter the taste of your cookies. How long can I store Gingerbread Cheesecake Cookies? You can keep baked cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the refrigerator for up to 5 days, also in an airtight container to maintain their softness. Can I freeze Gingerbread Cheesecake Cookies? Absolutely! For freezing, scoop the unbaked cookie dough into balls and freeze them on a baking sheet until solid. Once frozen, transfer them to a freezer-safe bag and store for up to 3 months. When you’re ready to bake, cook them directly from frozen, adding a few extra minutes to the baking time. What if my cookies turn out cakey instead of chewy? If your cookies are cakey, it could be due to measuring too much flour. Always spoon and level your flour carefully. For a chewier texture, consider using a kitchen scale for precision or reducing the flour by a couple of tablespoons to perfect that delicious chewiness. Are there any dietary considerations for Gingerbread Cheesecake Cookies? Yes, if you have guests with dietary restrictions, consider that these cookies contain gluten and dairy. For a gluten-free version, you can substitute all-purpose flour with a gluten-free flour blend. Additionally, those with lactose intolerance can experiment with lactose-free cream cheese, though the flavor may vary slightly. Always check labels for potential allergens! What can I do if my cheesecake filling leaks during baking? If you encounter leaking cheesecake filling while baking, it’s likely due to the filling not being frozen solid enough before assembly. Ensure your cheesecake balls are well-frozen (at least 1 hour) before wrapping them in the cookie dough. Additionally, you can shape the cookie dough a bit thicker to encase the filling securely! Gingerbread Cheesecake Cookies: A Festive Holiday Delight Gingerbread Cheesecake Cookies are a delightful holiday treat combining soft gingerbread and creamy cheesecake, perfect for celebrations. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 12 minutes minsChilling Time 1 hour hrTotal Time 1 hour hr 42 minutes mins Servings: 24 cookiesCourse: DessertsCuisine: HolidayCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Cheesecake Filling6 oz Cream Cheese Make sure it's cold for easy mixing9 tbsp Granulated White Sugar Sweetness for the filling; can swap with brown sugar1/2 tsp Vanilla Extract Opt for pure vanilla for best tasteCookie Dough2 1/2 cups All-Purpose Flour Spoon and level for accuracy2 1/2 tsp Ground Ginger Key spice in gingerbread2 1/2 tsp Ground Cinnamon Use Ceylon for a milder flavor1/2 tsp Ground Nutmeg Freshly grated is more vibrant1/4 tsp Ground Allspice Complements the spice blend1/4 tsp Ground Cloves Deepens the flavor3/4 cup Unsalted Butter Can use salted butter but reduce added salt3/4 cup Light Brown Sugar Packed for sweetness and chewiness2 large Egg Yolks Use at room temperature1/3 cup Unsulphured Molasses Imparts moisture and deep flavorSpiced Sugar CoatingGranulated White Sugar Gives a lovely crunch1/2 tsp Ground Ginger Adds extra flavor1/2 tsp Ground Cinnamon Elevates the spiced sugar1/8 tsp Ground Nutmeg Optional warm note in the coating1/8 tsp Ground Allspice Adds to the spice profile1/8 tsp Ground Cloves Just a pinch deepens the flavor Equipment mixing bowlCookie Sheetparchment papercookie scoop Method Cheesecake FillingBeat 6 oz of cold cream cheese with 4 tablespoons of granulated sugar and 1/2 teaspoon of vanilla extract in a mixing bowl until light and fluffy, about 2-3 minutes.Scoop out portions using a small cookie scoop and roll them into balls. Place these on a parchment-lined tray and freeze for at least 1 hour until solid.Cookie DoughWhisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of ground ginger, 2 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of allspice, 1/4 teaspoon of cloves, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda.In a large mixing bowl, cream 3/4 cup of softened unsalted butter with 3/4 cup of packed light brown sugar until fluffy.Mix in 2 room-temperature egg yolks, 1/3 cup of unsulphured molasses, and 1 teaspoon of vanilla until smooth.Combine and Chill DoughGradually add the dry flour mixture to the wet butter mixture, stirring gently until all ingredients are incorporated.Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes for easier handling during assembly.Assemble the CookiesPreheat your oven to 350°F (175°C) and line baking sheets with parchment paper.Using a cookie scoop, take a portion of the chilled dough, flatten it slightly, and place a frozen cheesecake ball in the center.Enclose the cheesecake by folding the dough over it, then roll the filled dough into a smooth ball.Roll each cookie ball in a mixture of 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and additional granulated sugar.Bake the CookiesArrange the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart.Bake in your preheated oven for 11-12 minutes, or until the edges are firm and the tops are slightly cracked but still soft.Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 150IUCalcium: 25mgIron: 1mg NotesUse cold cream cheese for a fluffy filling and spoon and level your flour for accuracy. Freeze the cheesecake balls solid to maintain shape when baking. Tried this recipe?Let us know how it was!
