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:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1/3 cup molasses
1 large egg
1 teaspoon vanilla extract

For the Cheesecake Filling:

4 oz cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

For Rolling:

1/4 cup granulated sugar

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Instructions

Prepare the Cheesecake Filling:
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Scoop teaspoon-sized dollops onto a parchment-lined sheet and freeze for at least 30 minutes.
Make the Cookie Dough:
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Mix in molasses, egg, and vanilla extract until well combined.
- Gradually add dry ingredients and mix until just incorporated.
Assemble the Cookies:
- Scoop 1 ½ tablespoon portions of dough, flatten slightly, and place a frozen cheesecake center in the middle.
- Wrap the dough around the filling and seal completely.
- Roll in granulated sugar.
Chill & Bake:
- Chill cookie balls for 10–15 minutes.
- Preheat oven to 350°F (175°C).
- Bake for 10–12 minutes until edges are set. Cool on baking sheet for 5 minutes before transferring to a rack.

Notes

Freezing the cream cheese centers helps them stay intact during baking.
Store in an airtight container for up to 4 days or freeze for longer shelf life.
These cookies taste even better the next day as the flavors meld.