Gingerbread Cheesecake Cookies

Meet your new holiday crush: Gingerbread Cheesecake Cookies. Soft, spiced gingerbread wraps a cool, creamy cheesecake center for a cookie that tastes like two desserts in one. Warm ginger, cinnamon, and molasses bring cozy flavor, while the tangy filling keeps every bite balanced. You get bakery looks without fussy steps, and the dough handles like a dream. These cookies impress at parties, travel well for swaps, and disappear fast with a glass of milk. You can even prep parts ahead, so baking day feels simple and fun.

Why You’ll Love This Recipe

• Two treats in one: soft gingerbread cookies with a surprise cheesecake center.
• Holiday-ready flavors: cozy spices, molasses, and tangy cream cheese.
• Make-ahead friendly: freeze the filling or dough so you can bake anytime.
• Crowd-pleaser: bakery-style cookies that always impress on a holiday tray.
• Simple ingredients: everything you need is probably already in your pantry.

These cookies don’t just taste good, they feel festive like these festive pumpkin spice cookies for your holiday tray. They’re the kind of treat that makes guests pause after the first bite and ask for the recipe.

Ingredients Needed

For the Cheesecake Filling

• Cream cheese: 6 oz (cold, for a thick creamy center)
• Granulated sugar: 3 tbsp
• Vanilla extract: ½ tsp

For the Spiced Sugar Coating

• Granulated sugar: 6 tbsp
• Ground ginger: ½ tsp
• Ground cinnamon: ½ tsp
• Ground allspice: ⅛ tsp
• Ground nutmeg: ⅛ tsp
• Ground cloves: ⅛ tsp

For the Gingerbread Cookie Dough

• All-purpose flour: 2 ½ cups, spooned and leveled
• Ground ginger: 2 ½ tsp
• Ground cinnamon: 2 ½ tsp
• Ground nutmeg: ½ tsp
• Ground allspice: ¼ tsp
• Ground cloves: ¼ tsp
• Salt: ½ tsp
• Baking soda: ½ tsp
• Unsalted butter: ¾ cup, softened
• Light brown sugar: ¾ cup, packed
• Egg yolks : 2, room temperature
• Vanilla extract: 1 tsp
• Unsulphured molasses: ⅓ cup

Notes & Substitutions

• Molasses: Light molasses gives balanced sweetness; dark molasses makes the cookies bolder. Avoid blackstrap, which tastes bitter.
• Butter: Unsalted is best. If you only have salted, cut the added salt in half.
• Flour: A 1:1 gluten-free baking blend works if you want a wheat-free version.
• Cream cheese: Dairy-free brands work for the filling, but freeze longer before stuffing.
• Spices: Adjust the mix to taste. A pinch of cardamom adds brightness.

How to Make Gingerbread Cheesecake Cookies

1. Prepare the Cheesecake Filling

Beat cream cheese, sugar, and vanilla together until smooth and creamy. Scoop small portions (about 2 teaspoons each) onto a parchment-lined tray. Freeze until firm, at least 1 hour. Freezing makes stuffing easier and prevents leaks while baking.

2. Mix the Spiced Sugar

In a small bowl, stir together sugar with ginger, cinnamon, allspice, nutmeg, and cloves. Set aside for rolling later.

3. Combine the Dry Ingredients

Whisk flour, spices, baking soda, and salt in a medium bowl. This step evenly distributes the leavening and spices, so you don’t get clumps of flavor.

4. Cream the Butter and Sugar

Beat softened butter with brown sugar until pale and fluffy. This step traps air in the dough and gives your cookies a tender texture.

5. Add Egg Yolks, Molasses, and Vanilla

Mix in the yolks, molasses, and vanilla until fully combined. The mixture should look thick and glossy. Molasses is the flavor backbone here, so don’t skimp.

6. Finish the Dough

Mixing tips for chewy cookies matter here, because overmixing can make the cookies tough. Add dry ingredients to the butter mixture and mix on low just until the flour disappears.

7. Assemble the Cookies

Scoop dough (about 2 tablespoons each) and roll into balls. Flatten slightly, place a frozen cheesecake ball in the center, and wrap dough around it to fully seal. Roll each ball in the spiced sugar. Keep unused cheesecake centers in the freezer while you work.

8. Bake

Arrange 6 cookies per lined sheet. Bake at 350°F for 11–12 minutes, until edges are set and tops look slightly cracked. Let them cool on the sheet for 10 minutes before moving to a rack. The centers will firm up as they cool.

Pro Tips & Troubleshooting

Expert Tips

• Weigh your scoops: Aim for about 35 g of dough and 10 g of filling per cookie for consistent results, and weigh your flour for reliable texture every time.
• Seal tightly: Pinch the dough edges together around the filling. If you see any cream cheese peeking out, patch it with a tiny piece of dough.
• Keep filling frozen: Only take out a few cheesecake balls at a time so they stay firm.
• Chill if needed: If your dough feels too soft, pop it in the fridge for 15 minutes before shaping.
• Bake one tray at a time: For even baking, use the center rack.

Common Mistakes to Avoid

• Overmixing the dough: This develops gluten and makes cookies dense. Stop as soon as the flour disappears.
• Not fully sealing the filling: Any gap will let cream cheese ooze out in the oven.
• Overbaking: Pull them when the edges are set but the tops still look slightly soft. They continue baking on the sheet.
• Using blackstrap molasses: It’s too bitter and will overpower the spices.

Creative Trick

Make the cheesecake centers in advance and store them in the freezer for up to a week. On baking day, you’ll save time and get cookies in the oven faster.

Serving, Storage & Variations

Serving Suggestions

• Plate them warm with a dusting of powdered sugar for a cozy holiday vibe.
• Pair with hot cocoa, mulled wine, or a spiced latte.
• Add them to a cookie tray alongside classics like sugar cookies and shortbread, and Halloween chocolate chip cookies.
• Wrap individually in parchment and twine for festive gifting.

Storage

• Room temperature: Because this recipe contains cream cheese, don’t leave it out for more than 2 hours and refrigerate promptly.
• Refrigerator: Store for 3 to 4 days. Bring to room temp before serving for best texture.
• Freezer (unbaked): Freeze stuffed dough balls on a tray, then transfer to a bag for up to 2 months. Bake straight from frozen, adding 2-3 minutes.
• Freezer (baked): Store cooled cookies in a sealed container for up to 2 months. Thaw overnight in the fridge, then bring to room temp.

Reheating

• Warm baked cookies in a 300°F oven for 5 minutes to refresh the texture.

Variations

• Extra spice: Add cardamom or a pinch of black pepper for bolder flavor.
• Mini version: Use a smaller scoop and bake 1-2 minutes less for bite-sized cookies, or try chocolate crinkle cookies for a different texture.
• Citrus twist: Mix orange zest into the dough or filling for brightness.
• Gluten-free: Swap in a tested 1:1 gluten-free flour blend.
• Dairy-free: Use a plant-based cream cheese substitute and dairy-free butter.

Nutritional Information

Here’s an approximate breakdown per cookie (based on 18 cookies, using standard ingredients):

Nutrient	Amount per Cookie
Calories	~215 kcal
Carbohydrates	~29 g
Protein	~2 g
Fat	~10 g
Saturated Fat	~6 g
Sugar	~17 g
Fiber	~1 g
Sodium	~120 mg

Nutritional Benefits

• The spices provide natural antioxidants and warmth without adding calories.
• Cream cheese adds a bit of protein and a creamy texture.
• Molasses brings trace minerals like iron and calcium along with deep flavor.

Note: Values are estimated using typical ingredient data. If you swap or adjust ingredients, use a nutrition tool like Cronometer or MyFitnessPal to double-check your values.

Conclusion

Gingerbread Cheesecake Cookies are the kind of treat that makes the holiday table unforgettable. You get chewy spiced gingerbread wrapped around a creamy cheesecake center, a mix of cozy and indulgent in every bite. They’re easy enough to bake on a weeknight but impressive enough for a cookie exchange or festive dessert spread.

If you try this recipe, leave a comment and star rating to let us know how it turned out. Don’t forget to share your batch on Pinterest or Facebook it’s a cookie worth showing off.

What twist would you try first: extra spice, citrus zest, or bite-sized minis? Tell us in the comments we might even add your idea to the FAQs!

Frequently Asked Questions (FAQ)