Introduction

These Gingerbread Cheesecake Cookies combine the warm spices of gingerbread with a creamy cheesecake filling for a delightful holiday treat. Soft and flavorful, they’re perfect for sharing or indulging on a cozy afternoon.

Seven round ginger cookies with a rough, cracked surface are stacked together on a white cloth with a light brown checkered pattern, placed on a white marbled texture. Each cookie has a deep brown color with a golden brown tint, and some show a small patch of melted white butter in the center. The cookies have a slightly raised edge and a sugar coating that lightly sparkles across the top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

125 g cream cheese (softened to room temperature)
75 g powdered sugar
1/2 teaspoon vanilla extract
250 g all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
150 g unsalted butter (softened to room temperature)
100 g brown sugar
50 g granulated sugar
100 g cooking molasses
1 large egg (room temperature)
2 teaspoons vanilla extract
50 g granulated sugar (for rolling)

Instructions

Step 1: Line a plate with a small sheet of parchment paper and set aside for the cheesecake filling.
Step 2: In a small bowl, beat the softened cream cheese with powdered sugar and 1/2 teaspoon vanilla extract until smooth and creamy using an electric hand mixer on low speed.
Step 3: Scoop small dollops (about 1 tablespoon each) of the cheesecake mixture onto the lined plate.
Step 4: Freeze the cheesecake dollops for at least 1 hour until firm enough to hold shape.
Step 5: Line a baking sheet and a small flat surface (like a cutting board) with parchment paper for the cookie dough.
Step 6: In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt; set aside.
Step 7: Beat softened butter in a large bowl until very creamy. Add brown sugar and granulated sugar, then beat until fluffy.
Step 8: Add molasses and beat until combined. Then mix in egg and 2 teaspoons vanilla extract on low speed.
Step 9: Gradually add the flour mixture and mix on low speed until mostly combined. Finish mixing with a spatula to avoid overmixing.
Step 10: Use a 4-tablespoon scooper to portion cookie dough onto the lined flat surface. They can be close together.
Step 11: Chill the dough in the refrigerator for at least 2 hours or overnight until firm.
Step 12: Preheat oven to 350°F (175°C). Pour 50 g granulated sugar into a shallow dish for rolling.
Step 13: Stuff the cookies by either flattening dough, placing a frozen cheesecake dollop in the center, and wrapping the dough around it, or by splitting dough in halves, flattening each, placing cheesecake on one, topping with the other, and sealing edges.
Step 14: Roll each stuffed dough ball between your hands, then coat thoroughly in granulated sugar. Place on the lined baking sheet, leaving about 2 inches of space between cookies.
Step 15: Bake for 10–11 minutes until edges are set, and surfaces are puffy with slight cracks.
Step 16: Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra spice, increase ground ginger or cinnamon slightly to taste.
Make the cheesecake filling ahead and freeze longer for easier handling when stuffing the cookies.
Use light or dark molasses depending on your preferred depth of flavor.

Storage

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in a low oven to soften if desired. These cookies can also be frozen for up to 2 months; thaw at room temperature before serving.

How to Serve

A stack of four chocolate cookies is cut in half and arranged one on top of another, showing their thick, gooey white cream layers in the center. Each cookie has a rich, dark brown exterior with a slightly crumbly texture and the smooth white filling contrasts sharply inside. The cookies rest on a light-colored checkered cloth, with whole cookies slightly blurred in the foreground and background. There are soft warm lights shaped like a white tree and a white house with small lit windows in the background, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of powdered sugar for the cheesecake filling?

Powdered sugar is preferred for the cheesecake filling because it dissolves smoothly, creating a creamy texture. Using regular granulated sugar may result in a grainy filling.

How do I prevent the cookie dough from spreading too much while baking?

Chilling the cookie dough until firm is key to minimizing spreading. Also, make sure your butter is softened but not melted, and avoid overmixing the dough.