Gingerbread Cheesecake Cookies are a delightful treat that brings together the warm spices of gingerbread with the creamy goodness of cheesecake all in one bite. These cookies are soft and chewy with a hint of cinnamon, ginger, and nutmeg, while the cheesecake adds a rich, smooth surprise that makes them extra special. They’re perfect for cozying up on a chilly day or sharing with friends during the holiday season.
I love making these cookies because they feel like a little celebration in my kitchen. The blend of spicy gingerbread and tangy cheesecake always gets compliments, and the texture combo keeps me coming back for more. A little tip I’ve picked up is to chill the dough before baking—it helps the cookies hold their shape and gives them the perfect soft chewiness.
These cookies are great on their own, but I especially enjoy them with a warm cup of tea or a glass of milk. They’re also a fun surprise to pack in holiday cookie boxes or bring to a party where they’re sure to vanish fast. If you’re someone who loves a twist on classic cookies, gingerbread cheesecake cookies are a wonderful way to mix things up and add a bit of creamy, spiced happiness to your baking.
Key Ingredients & Substitutions
Molasses: This ingredient gives the cookies their classic gingerbread depth. If you don’t have molasses, you can try maple syrup or dark corn syrup, but the flavor will be sweeter and less robust.
Spices: Ground ginger, cinnamon, cloves, and nutmeg create that warm, cozy gingerbread flavor. Feel free to adjust these spices if you prefer more or less heat or sweetness. Freshly ground spices give the best aroma.
Cream Cheese: The soft, tangy filling makes these cookies special. Use full-fat cream cheese for the best texture and flavor. You could swap for a vegan cream cheese if needed, but the texture might be slightly different.
Butter: Softened unsalted butter keeps the dough tender and flavorful. Don’t use melted butter; it changes the dough texture and baking results.
How Do You Seal the Cookies Properly Without the Filling Leaking?
Sealing the cookies well is key to keeping that creamy cheesecake inside during baking.
- Place about a teaspoon of filling right in the center of the dough round, leaving enough space around the edges.
- Lightly brush the edges of the bottom dough round with a tiny bit of water to help the top piece stick better.
- Place the second dough round on top and gently press the edges all around to seal them tight. You can use your fingers or a fork to crimp the edges.
- Roll the sealed cookie gently in granulated sugar; this helps hold the seam together and adds a nice sparkle.
- Working carefully helps prevent the filling from leaking out during baking.
Chilling the dough before rolling and assembling also makes it easier to work with and helps the cookies keep their shape.
Equipment You’ll Need
- Mixing bowls – for mixing the dough and filling, I use different sizes to keep things organized.
- Electric mixer or hand whisk – helps beat the cream cheese and butter smoothly without a lot of effort.
- Rolling pin – makes rolling out the dough to the right thickness easy and even.
- Cookie cutters or a glass – to cut out perfect rounds for the cookies.
- Baking sheet lined with parchment paper – prevents sticking and makes cleanup simpler.
- Small spoon or scoop – for portioning the cheesecake filling evenly into each cookie.
- Wire cooling rack – to cool the cookies completely without sogginess.
Flavor Variations & Add-Ins
- Swap cream cheese for ricotta or mascarpone for a slightly different creamy texture and flavor.
- Add chopped nuts or crystallized ginger into the filling for extra crunch and spice.
- Sprinkle a pinch of ground allspice or cardamom into the spices for a unique twist on the gingerbread flavor.
- Use white chocolate chips or dried cranberries mixed into the filling for a festive touch.
Gingerbread Cheesecake Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup molasses
- 1 large egg
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy cream (optional, for creamier texture)
For Decoration:
- Powdered sugar for dusting
- White icing or piping gel for snowflake decoration (optional)
Time Needed
This recipe takes about 20 minutes to prepare plus chilling time for the dough (about 1 hour). Baking takes 10-12 minutes per batch, and cooling another 10-15 minutes before decorating and serving.
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling
In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. If you want a softer filling, mix in the heavy cream too. Cover the bowl and put it in the fridge while you make the dough.
2. Make the Gingerbread Dough
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. In a large bowl, cream the softened butter and granulated sugar until nice and fluffy. Beat in the egg, then add the molasses and mix well. Gradually add the dry ingredients to the wet, stirring until the dough forms.
3. Chill the Dough
Divide the dough in half. Wrap both portions in plastic wrap and chill in the fridge for at least 1 hour. This makes it easier to handle and holds shape during baking.
4. Preheat and Roll Out Dough
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one portion of dough about 1/4 inch thick. Use a cookie cutter or glass to cut out round bases.
5. Assemble the Cookies
Place about 1 teaspoon of cheesecake filling in the center of half of the dough rounds. Brush the edges lightly with water, then top with the remaining dough rounds. Press the edges gently to seal the filling inside. Roll each cookie in granulated sugar to coat.
6. Bake
Place the cookies on the baking sheet spaced apart. Bake for 10-12 minutes or until the cookies are set but still soft. Remove from oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Decorate and Serve
Once the cookies have cooled, dust them lightly with powdered sugar. If you like, decorate with white icing snowflakes or other festive patterns. Enjoy your soft, spiced cookies with creamy cheesecake filling!
Can I Use Frozen Cream Cheese for the Filling?
It’s best to use softened cream cheese for a smooth filling. If using frozen, thaw it completely in the fridge overnight and let it come to room temperature before mixing to avoid lumps.
Can I Make the Cookies Ahead of Time?
Yes! You can prepare and assemble the cookies, then refrigerate them unbaked for up to 24 hours before baking. Just add a couple of extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container or bag for up to 2 months. Thaw at room temperature before serving.
Can I Substitute the Molasses?
Molasses gives gingerbread its signature flavor, but you can substitute with dark corn syrup or maple syrup in equal amounts. Keep in mind this may slightly change the flavor and texture.