If you’re on the hunt for a cookie that’s both cozy and indulgent, I’ve got just the thing for you. This Cheesecake Gingerbread Cookies Recipe combines the warm, spicy flavors of gingerbread with a creamy cheesecake center that will absolutely wow your taste buds. Whether you’re baking for the holidays or just craving a special treat, these cookies are a delightful twist on classic gingerbread that I guarantee you’ll love.
Why You’ll Love This Recipe
- Perfect Flavor Pairing: The warm spices of gingerbread beautifully complement the rich, creamy cheesecake filling.
- Fun to Make: I love how the dough is pliable and easy to handle, making the assembly feel like a fun kitchen project.
- Makes a Stunning Presentation: These stuffed cookies look fancy but come together without fuss, perfect for gifting or parties.
- Crowd Pleaser: My family goes crazy for these cookies every time—they practically disappear instantly!
Ingredients You’ll Need
Each ingredient plays an important role in bringing this cheesecake gingerbread cookies recipe to life. I’ve found that using quality molasses and fresh spices really makes the gingerbread dough stand out, while the cream cheese filling adds an irresistible richness.
- Cream Cheese: Make sure it’s softened to room temperature for a smooth filling texture.
- Granulated Sugar: Used in both the filling and dough for balance and sweetness.
- Vanilla Extract: A little splash amps up the flavor in both cheesecake filling and dough.
- All-Purpose Flour: The backbone of the cookie dough, sift it for a lighter texture.
- Baking Soda and Baking Powder: Give the cookies the right rise without making them cakey.
- Spices (Cinnamon, Ginger, Nutmeg, Cloves): Freshly ground if possible for the best punch of flavor.
- Unsalted Butter: Melted to mix perfectly with the sugars and molasses.
- Dark Brown Sugar: Adds moisture and depth with its molasses notes.
- Molasses: Key to that classic gingerbread flavor; unsulphured is the best choice.
- Egg: Helps bind everything together for the perfect dough consistency.
- Spiced Sugar Coating: A blend of sugar and spices to add that final sparkly touch before baking.
Variations
While I adore the classic flavor combo here, I encourage you to make this recipe your own. I’ve tried a few twists that work beautifully depending on your mood or dietary needs.
- Gluten-Free Version: I swapped out the all-purpose flour with an equal amount of a gluten-free blend once, and the cookies stayed tender and delicious.
- Spice It Up: Adding a pinch of cayenne or black pepper to the spiced sugar coating gives an unexpected kick that my husband absolutely loves.
- Chocolate Cheesecake Filling: I mixed in some melted bittersweet chocolate to the cream cheese filling for a rich, chocolaty twist that’s a holiday crowd favorite.
- Maple Molasses Swap: Sometimes I replace molasses with pure maple syrup for a lighter, sweeter flavor profile that’s equally delightful.
How to Make Cheesecake Gingerbread Cookies Recipe
Step 1: Whip Up That Cheesecake Filling
Start by beating the cream cheese, sugar, and vanilla until smooth and creamy. This step is super important because you want the filling to be silky, not lumpy. I recommend using a hand mixer if you have one—it makes the process much faster. Once it’s ready, scoop small dollops onto parchment-lined trays and pop them in the fridge for about an hour so they firm up nicely. Trust me, chilling the filling is key to keeping it from oozing out during baking!
Step 2: Mix and Chill the Gingerbread Dough
While the filling chills, sift together all your dry ingredients—flour, baking soda, baking powder, salt, and the aromatic spices. In another bowl, blend melted butter, both sugars, and molasses until smooth, then mix in the egg and vanilla. Combine wet and dry until just mixed; overmixing can make the cookies tough. Chill this dough for 20-30 minutes so it firms up and is easier to handle later.
Step 3: Prepare the Spiced Sugar Coating
While your dough is chilling, whisk together the sugar and spices for the coating. This coating is a small detail that adds a lovely cinnamon-sugar crunch and extra gingerbread punch to your cookies when they come out of the oven.
Step 4: Assemble and Bake the Cookies
Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop out dough portions and gently flatten them into discs—keep the center thicker to cradle the cheesecake filling. Then, place a chilled cheesecake scoop on one disc and carefully top with a second; pinch the edges firmly to seal, smoothing out cracks by warming the dough with your fingers if needed. Roll each cookie in the spiced sugar coating and space them well on the sheet. Bake for 10 minutes, just until edges are set but centers remain soft. Let them cool a few minutes before moving—they’re best enjoyed while the filling is still creamy and warm.
Pro Tips for Making Cheesecake Gingerbread Cookies Recipe
- Warm Your Hands: Handling chilled dough can be tricky; warming your fingers slightly helps smooth edges without tearing.
- Don’t Overfill: I’ve learned that too much cheesecake filling can burst the dough; stick to the scoop size recommended for perfect sealing.
- Use Parchment Paper: It makes transferring cookies much easier and prevents sticking, especially with the melty filling inside.
- Chill Both Components: Chilling both dough and filling ensures the cookies hold their shape during baking and maintain that creamy center.
How to Serve Cheesecake Gingerbread Cookies Recipe
Garnishes
For a little extra flair, I love dusting finished cookies with a light sprinkle of powdered sugar or a drizzle of white chocolate. Sometimes, I even add a tiny sprinkle of finely chopped crystallized ginger on top for that zingy contrast. These small touches make the cookies feel extra special when serving guests.
Side Dishes
These cookies pair beautifully with a hot cup of spiced chai or your favorite holiday coffee blend. I often serve them alongside whipped cream-topped hot cocoa for a cozy treat. If you’re hosting a brunch, they also go well with fresh fruit or a simple cheese platter for a sweet-and-savory balance.
Creative Ways to Present
I’ve found that arranging these cookies in a rustic wooden box with some sprigs of fresh rosemary and cinnamon sticks makes for a stunning holiday gift. For parties, you can stack them in a clear jar tied with twine, or create a cookie platter decorated with edible gold flakes and fresh cranberries. Presentation adds so much to the experience, and these cookies lend themselves well to creative styling.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover cheesecake gingerbread cookies in an airtight container at room temperature for up to three days. The cookies maintain their soft texture and creamy center perfectly during this time, though I’ll admit they tend to disappear before then!
Freezing
If you want to make these ahead for holiday prep, freeze the assembled but unbaked cookies on a lined baking sheet. After they freeze solid, transfer to a freezer-safe container or bag for up to 3 months. When you’re ready to bake, just add a few extra minutes to the baking time without thawing—super convenient for busy days.
Reheating
To enjoy leftovers warm, I pop them in a preheated 300°F oven for about 5 minutes. This gently warms the cheesecake center without drying out the cookie. A quick zap in the microwave works too, but watch the time carefully so you don’t end up with melted, messy filling.
FAQs
-
Can I make the cheesecake filling ahead of time?
Absolutely! You can prepare and chill the cheesecake filling up to two days in advance. Just keep it tightly covered in the fridge and scoop it onto parchment right before assembling the cookies.
-
What if my dough is too sticky to work with?
Try chilling the dough a bit longer until it’s firmer to handle. If it’s still sticky, lightly flour your hands and work surface to prevent sticking, but avoid adding too much flour—it can dry out the cookies.
-
Can I use a different kind of filling?
Yes! While the cheesecake filling is my favorite, you can experiment with chocolate ganache, jam, or even lemon curd for a different twist. Just make sure the filling is firm enough to hold up during baking.
-
How do I prevent the filling from leaking?
Sealing the edges carefully and chilling both the dough and filling before assembling helps prevent leaks. Avoid overfilling and smooth out any cracks in the dough before baking.
-
Are these cookies suitable for freezing after baking?
Yes! You can freeze baked cheesecake gingerbread cookies in an airtight container for up to a month. Thaw at room temperature and warm slightly before serving for best results.
Final Thoughts
This Cheesecake Gingerbread Cookies Recipe is one of those special treats that makes anyone feel like a hero in the kitchen. I’ve shared this recipe with friends and family, and it’s always a showstopper, thanks to the creamy surprise inside and nostalgic gingerbread spice outside. If you give it a try, I’m pretty sure it’ll become a favorite in your house too—promise it’s as fun to make as it is to eat!
Print
Cheesecake Gingerbread Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 55 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Cheesecake Stuffed Gingerbread Cookies, featuring a soft and spiced gingerbread dough enveloping a luscious cream cheese filling. These festive cookies combine warm holiday spices with creamy sweetness, perfect for sharing or enjoying with a cup of tea during the winter season.
Ingredients
Cheesecake Filling:
- 8 ounces cream cheese
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
Gingerbread Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, melted
- ¾ cup dark brown sugar, packed
- ¼ cup unsulphered molasses
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
Spiced Sugar Coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Instructions
- Prepare Cheesecake Filling: In a medium bowl, beat together 8 ounces of cream cheese, ¼ cup granulated sugar, and 2 teaspoons vanilla extract using a hand mixer until the mixture is smooth and creamy.
- Chill Filling: Line a plate or baking sheet with parchment or wax paper. Using a small cookie scoop, portion 1 ½ teaspoon scoops of the cheesecake mixture onto the paper. Refrigerate for 1 hour to firm up.
- Mix Dry Ingredients: Sift together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt, 1 ¼ teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves in a medium bowl. Set aside.
- Combine Wet Ingredients: In a large bowl, beat ½ cup melted unsalted butter, ¼ cup granulated sugar, ¾ cup dark brown sugar, and ¼ cup molasses until well combined. Add 1 large egg and 1 ½ teaspoons vanilla extract, mixing until fully incorporated.
- Form Dough: Gradually add the dry ingredient mixture to the wet ingredients and beat until just combined. Cover the dough and chill in the refrigerator for 20-30 minutes to firm up.
- Prepare Spiced Sugar Coating: In a small bowl, whisk together ½ cup granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves. Set aside for rolling the cookies.
- Preheat Oven: When dough and cheesecake filling are almost chilled, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Shape Dough Discs: Remove dough from the fridge. For each cookie, use a medium cookie scoop to portion two 1 ½ tablespoon dollops of dough. Gently press each into discs about 1 ½ inches wide, keeping the center thicker and the edges thinner. Repair any tears with your fingers and shape the discs to be slightly bowl-shaped for filling.
- Assemble Cookies: Place one chilled cheesecake filling scoop onto one dough disc, then top with a second disc. Carefully pinch the edges of the two discs together to seal the filling inside without tearing the dough or letting filling squeeze out. Smooth any cracks by warming the dough slightly with your fingers.
- Finish Shaping: Gently round and smooth the pinched edges with your fingers, then lightly roll the dough to form a uniform, smooth circle around the seal.
- Coat and Bake: Roll each sealed cookie in the spiced sugar mixture. Place the cookies on the prepared baking sheets, spacing them 2 ½ to 3 inches apart. Bake for 10 minutes until set and aromatic.
- Cool and Serve: Let the cookies cool on the baking racks for 3-4 minutes before transferring to a baking sheet or serving warm. Enjoy the cookies while soft and creamy inside.
Notes
- Keep the cream cheese filling chilled until assembly to make handling easier.
- Be gentle when sealing the dough discs to prevent the filling from leaking during baking.
- If the dough cracks, warming it slightly with your fingertips will make it more pliable.
- Cookies are best enjoyed warm but can be stored in an airtight container for up to 3 days.
- For firmer filling, chill cookies after baking in the refrigerator for 30 minutes before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
