Gingerbread Cheesecake Cookies are a festive twist on two beloved classics: rich, spiced gingerbread cookies and creamy cheesecake. These indulgent treats feature a surprise center of sweet cream cheese wrapped in warmly spiced molasses dough and rolled in sugar for a delicate crunch. Perfect for the holidays or any cozy gathering, these cookies offer flavor and texture in every bite.
Why You’ll Love This Recipe
Perfectly spiced with warm holiday flavors
Features a soft cream cheese center for an irresistible surprise
Chewy on the outside and creamy on the inside
Ideal for gifting, parties, or holiday cookie trays
Freezer-friendly and easy to make ahead
A unique alternative to traditional gingerbread or cheesecake
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookies:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup dark brown sugar, packed
⅓ cup molasses
1 large egg
1 teaspoon vanilla extract
For the Cheesecake Filling:
4 oz cream cheese, softened
2 tablespoons powdered sugar
½ teaspoon vanilla extract
For Rolling:
¼ cup granulated sugar
Directions
Prepare the Cheesecake Filling:
In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Scoop out teaspoon-sized dollops onto a parchment-lined baking sheet and freeze for at least 30 minutes.
Prepare the Cookie Dough:
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
In a separate large bowl, beat the softened butter, granulated sugar, and dark brown sugar until creamy.
Mix in molasses, egg, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
Assemble the Cookies:
Scoop 1 ½ tablespoon portions of dough, flatten slightly, and place a frozen cream cheese filling in the center.
Carefully wrap the dough around the filling and seal the edges completely.
Roll the dough balls in granulated sugar to coat.
Chill and Bake:
Chill the assembled cookies for 15–20 minutes in the refrigerator.
Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
Bake cookies for 11–13 minutes or until edges are set and tops appear crackled.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and timing
Servings: 20–24 cookies
Prep time: 30 minutes (plus chilling and freezing)
Cook time: 12 minutes
Total time: 1 hour (including chilling and freezing)
Variations
Add Orange Zest: For a citrusy twist, add 1 teaspoon of orange zest to the dough.
Pumpkin Spice Version: Replace the cloves and cinnamon with pumpkin spice mix for a seasonal variation.
Mini Cookies: Use smaller dough portions and cheesecake centers for bite-sized treats.
Chocolate Drizzle: Drizzle melted white or dark chocolate over cooled cookies for added sweetness.
Nut-Free Option: This recipe is naturally nut-free, but be sure all ingredients are processed in nut-free facilities if needed.
storage/reheating
Store cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze cookies in a single layer and then transfer to a freezer-safe bag for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be made and refrigerated for up to 2 days before baking.
Do I have to freeze the cream cheese filling?
Freezing helps the filling keep its shape while baking and prevents it from melting too quickly.
Can I use light brown sugar instead of dark?
Yes, but dark brown sugar adds a deeper molasses flavor that complements the spices well.
Can I skip the cream cheese filling?
You can, but the filling is what makes these cookies unique and adds a creamy surprise.
How do I know when the cookies are done baking?
The edges should be firm and the tops crackled. The centers may appear slightly soft but will set as they cool.
What kind of molasses should I use?
Use unsulfured molasses for the best flavor. Avoid blackstrap molasses as it’s too bitter for baking.
Can I freeze the dough instead of the filling?
Yes, you can freeze assembled cookie dough balls and bake them directly from frozen with a few extra minutes added.
Do I need to chill the cookies before baking?
Yes, chilling helps them maintain shape and prevents spreading too much during baking.
Can I add chocolate chips?
It’s not traditional for this recipe, but a few white chocolate chips could complement the spiced flavor.
How do I store leftover cream cheese filling?
It’s best used immediately, but it can be refrigerated for up to 2 days in an airtight container.
Conclusion
Gingerbread Cheesecake Cookies offer the perfect blend of nostalgic holiday spices and luxurious creaminess. Whether you’re baking for a cookie exchange, a festive celebration, or just indulging in seasonal flavors, these cookies bring a special touch to any occasion. Rich, aromatic, and delightfully filled—this recipe is a must-try winter treat.
Gingerbread Cheesecake Cookies
- Prep Time: 45 minutes (includes chilling)
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 20-22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Gingerbread Cheesecake Cookies combine the warm spices of traditional gingerbread with a luscious, tangy cheesecake center. Perfect for holiday baking, these stuffed cookies feature a soft, chewy texture with a creamy surprise inside—ideal for cookie swaps, parties, or cozy winter nights.
Ingredients
For the Cookies:
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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2 teaspoons ground ginger
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1 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1/2 cup granulated sugar
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1/2 cup dark brown sugar, packed
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1/3 cup molasses
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1 large egg
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1 teaspoon vanilla extract
For the Cheesecake Filling:
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4 oz cream cheese, softened
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2 tablespoons powdered sugar
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1/2 teaspoon vanilla extract
For Rolling:
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1/4 cup granulated sugar
Instructions
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Prepare the Cheesecake Filling:
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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Scoop teaspoon-sized dollops onto a parchment-lined sheet and freeze for at least 30 minutes.
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Make the Cookie Dough:
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In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
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In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
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Mix in molasses, egg, and vanilla extract until well combined.
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Gradually add dry ingredients and mix until just incorporated.
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Assemble the Cookies:
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Scoop 1 ½ tablespoon portions of dough, flatten slightly, and place a frozen cheesecake center in the middle.
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Wrap the dough around the filling and seal completely.
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Roll in granulated sugar.
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Chill & Bake:
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Chill cookie balls for 10–15 minutes.
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Preheat oven to 350°F (175°C).
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Bake for 10–12 minutes until edges are set. Cool on baking sheet for 5 minutes before transferring to a rack.
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Notes
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Freezing the cream cheese centers helps them stay intact during baking.
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Store in an airtight container for up to 4 days or freeze for longer shelf life.
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These cookies taste even better the next day as the flavors meld.
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