Gingerbread Cheesecake Cookies are a delightful twist on two holiday favorites. Imagine soft, spiced gingerbread cookies with their warm hints of ginger and cinnamon, paired with a creamy, tangy cheesecake center that melts in your mouth. They’re chewy, flavorful, and just the right balance of sweet and spicy.
I love making these around the holidays because they feel special but are super easy to share. Mixing the creamy cheesecake into the cookie dough adds a fun surprise in every bite, and the gingerbread spices make the kitchen smell amazing. Whenever I bake these, I find it hard to stop eating them before they even cool down!
My favorite way to enjoy these cookies is with a hot cup of tea or coffee. They’re perfect for gifting too—just pop them in a pretty box, and you’re all set to spread some seasonal cheer. Trust me, once you try these, they might become your go-to cookie for every winter gathering.
Key Ingredients & Substitutions
Molasses: This gives gingerbread its rich flavor and deep color. If you don’t have molasses, you can try dark corn syrup or honey, but the taste will be a bit lighter.
Spices (ginger, cinnamon, cloves, nutmeg): These classic warm spices create the signature gingerbread taste. If you want, you can adjust the amounts or skip cloves if it’s too strong for you.
Cream Cheese: It’s the star of the cheesecake filling. Use full-fat for best results. For a lighter version, try reduced-fat cream cheese or even mascarpone.
Butter: Both cookie dough and filling use butter for richness. Room temperature makes it easier to cream with sugar and gives a tender cookie texture.
How Do You Create the Perfect Well for the Cheesecake Filling?
The key step is shaping the cookie dough to hold the cheesecake filling without spilling over or baking flat.
- Roll cookie dough into 1-inch balls for even baking.
- Coat each ball in sugar; this adds a nice crunch and prevents sticking.
- Press gently in the center using your thumb or the back of a spoon—not too deep, just shallow enough to hold filling.
- Bake until cookies are set but still soft; this avoids cracking or melting filling mess.
Once baked and cooled, adding the filling while cookies are cool keeps the shape neat. Chilling the finished cookies firms up the creamy filling for easy handling.
Equipment You’ll Need
- Mixing bowls – I recommend splitting tasks easily between dry and wet ingredients.
- Electric mixer – makes creaming butter and sugar smooth and quick.
- Measuring cups and spoons – helps get the right amount of each ingredient.
- baking sheets – standard size work well on most ovens for even baking.
- Parchment paper – keeps cookies from sticking and makes cleanup easier.
- Cookie scoop or tablespoon – helps portion dough evenly for uniform cookies.
- Rolling pin (optional) – if you prefer shaping the dough before balling up.
- Small spoon or piping bag – for adding cheesecake filling neatly into each cookie.
Flavor Variations & Add-Ins
- Chocolate chips: Stir in some mini chocolate chips for a sweet surprise in each bite.
- Gingerbread men: Cut the dough with cookie cutters to make festive shapes before baking.
- Spiced nuts: Fold in chopped pecans or walnuts for crunch and extra flavor.
- White chocolate: Use melted white chocolate for the filling or sprinkle on top for a different twist.
Gingerbread Cheesecake Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional, for flavor and garnish)
- A pinch of ground nutmeg (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time, plus 1 hour to chill the dough, 8-10 minutes to bake, and another 30 minutes to refrigerate the assembled cookies for the filling to firm up. In total, set aside about 2 hours from start to finish for the best results.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set this bowl aside for now.
2. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and 1/2 cup granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes.
3. Add Wet Ingredients:
Beat in the egg, molasses, and vanilla extract until everything is combined well.
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until fully combined and a dough forms.
5. Chill the Dough:
Cover the dough with plastic wrap. Place it in the fridge for at least 1 hour to firm up. This makes it easier to roll and helps the cookies keep their shape during baking.
6. Shape and Prepare Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Roll the chilled dough into 1-inch balls. Roll each ball in granulated sugar to coat it completely.
Place the sugar-coated dough balls on your prepared baking sheets, spacing them about 2 inches apart.
Using your thumb or the back of a spoon, gently press down in the center of each dough ball to create a shallow well, but don’t press all the way through.
7. Bake the Cookies:
Put the baking sheets in the oven and bake the cookies for 8 to 10 minutes, until they have spread and are set but still soft to the touch.
Take them out and let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
8. Make the Cheesecake Filling:
While the cookies are cooling, beat the softened cream cheese and butter together in a medium bowl until smooth.
Add the powdered sugar and vanilla extract gradually, beating until the filling is creamy and spreadable.
9. Assemble the Cookies:
When the cookies have cooled, pipe or spread a dollop of cheesecake filling into each cookie well.
If you’d like sandwich cookies, gently press a second cookie on top of the filling to create a sandwich.
Sprinkle a little ground cinnamon and nutmeg on top of the filling for a festive touch, if you like.
10. Chill and Serve:
Place assembled cookies in the refrigerator to chill and firm up the filling for about 30 minutes.
Enjoy your soft, spiced gingerbread cheesecake cookies with a cup of tea or coffee!
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough balls after shaping them. Just thaw them in the fridge overnight before baking to maintain the best texture and shape.
How Should I Store Leftover Cookies?
Store assembled cookies in an airtight container in the refrigerator for up to 4 days. Keep them chilled to prevent the cheesecake filling from softening too much.
Can I Substitute Cream Cheese in the Filling?
You can try using mascarpone or ricotta cheese, but cream cheese offers the best flavor and texture for that classic cheesecake filling.
What If I Don’t Have Molasses?
If you don’t have molasses, dark corn syrup or honey can be used as substitutes, but the flavor will be milder and less rich than traditional gingerbread.