Are you ready to elevate your holiday baking with a delightful twist on classic cookies? These Gingerbread Cheesecake Cookies combine the warm, spicy notes of gingerbread with a creamy cheesecake filling, perfect for those festive gatherings or cozy winter afternoons. Picture this: a lovely cookie with a soft-baked outer layer and a luscious creamy center that dances on your taste buds with every bite. As someone who has baked my fair share of goodies over the years, I can promise you this recipe will quickly become a favorite.

Why you’ll love this dish

There are countless reasons to whip up a batch of these Gingerbread Cheesecake Cookies. Firstly, they’re incredibly unique—offering the perfect blend of two favorite desserts in one hand-held treat. This recipe is not only straightforward but also a budget-friendly option for festive baking. Imagine serving these cookies at your holiday parties, family gatherings, or cookie exchanges; they’re sure to impress!

"These cookies are a holiday game changer! They’re a delightful surprise that my family can’t resist." — Sarah, satisfied home baker

Preparing Gingerbread Cheesecake Cookies

To make these delightful cookies, you’ll follow a simple step-by-step process. First, you’ll gather all your ingredients and set the scene for baking. You’ll cream butter and sugar, mix in warm spices, and then come the pièce de résistance—the creamy filling. Expect to experience the warm aroma of gingerbread wafting through your kitchen as you bake!

What you’ll need

Gather these ingredients to create your Gingerbread Cheesecake Cookies:

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup brown sugar
1/2 cup molasses
1 large egg
1 teaspoon vanilla extract
8 oz cream cheese, softened
1/4 cup sugar (for the filling)
1 teaspoon vanilla extract (for the filling)
1/4 cup sugar (for rolling)
1 teaspoon ground cinnamon (for rolling)

Note: If you’re looking for gluten-free alternatives, you can substitute the all-purpose flour with gluten-free flour.

Step-by-step instructions

Here’s how to bring your Gingerbread Cheesecake Cookies to life:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
In another large bowl, cream the softened butter and brown sugar together until light and fluffy. Mix in the molasses, egg, and vanilla until well combined.
Gradually add the flour mixture to the wet ingredients; mix until just combined.
In a separate bowl, beat the cream cheese, sugar, and vanilla extract together until smooth and creamy.
Scoop the cookie dough and roll it into balls; then flatten slightly and place a spoonful of the cheesecake mixture in the center. Carefully fold the cookie dough around the filling and shape it back into a ball.
Roll each cookie ball in a mixture of sugar and cinnamon before placing them on the baking sheet.
Bake in the preheated oven for 10-12 minutes or until the edges are set. Let them cool slightly before transferring them to a wire rack.

Best ways to enjoy it

Serving these Gingerbread Cheesecake Cookies is all about embracing the festive spirit. Consider pairing them with a hot cup of cocoa or a spiced chai latte for a cozy treat. For a more decadent experience, drizzle them with a simple icing made from powdered sugar and milk. They also make fantastic gifts packaged beautifully in a festive tin, ready to share the holiday spirit.

Keeping leftovers fresh

To keep your cookies tasting their best, store any leftovers in an airtight container at room temperature. They can last up to a week, although I doubt they’ll last that long! If you’d like to save them longer, you can freeze the cookie dough or the baked cookies. Just wrap them tightly and store them in the freezer for up to three months. Make sure to label them for quick access.

Helpful cooking tips

Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for easy mixing and a smooth filling.
Don’t Overmix: When combining the flour mixture with wet ingredients, mix until just combined to avoid tough cookies.
Baking Sheets: If your cookies spread too much, try refrigerating the dough for about 30 minutes before baking.

Creative twists

If you want to switch things up, consider these variations:

Add mini chocolate chips or chopped nuts to the dough for added texture.
Swap out the cream cheese for a flavored variety, such as caramel or pumpkin, to alter the filling.
Experiment with festive spices such as nutmeg or allspice to create your signature flavor.

Your questions answered

Q: Can I make these cookies in advance?
A: Absolutely! You can prepare the dough and refrigerate it for a day or freeze it for up to three months. Just thaw before baking.

Q: What can I use instead of molasses?
A: For a lighter flavor, you may substitute molasses with honey or agave syrup, but keep in mind it will alter the taste.

Q: Do I have to chill the dough?
A: No chilling is required for this recipe, but chilling can help with shaping if you find the dough too sticky.

Dive into the delightful world of Gingerbread Cheesecake Cookies, and give your holiday baking a delicious and unique twist this season!

Gingerbread Cheesecake Cookies

These delightful cookies combine the warm, spicy notes of gingerbread with a creamy cheesecake filling, perfect for holiday gatherings and cozy afternoons.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 12

Total Time 42

Course Dessert, Snack

Cuisine American, Holiday

Servings 24 cookies

Calories 150 kcal

Ingredients

For the cookie dough

2 1/4 cups all-purpose flour Can be substituted with gluten-free flour.
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup unsalted butter, softened Ensure it's at room temperature.
1 cup brown sugar
1/2 cup molasses Can be substituted with honey or agave syrup.
1 large egg
1 teaspoon vanilla extract

For the cheesecake filling

8 oz cream cheese, softened Ensure it's at room temperature.
1/4 cup sugar For the filling.
1 teaspoon vanilla extract For the filling.

For rolling

1/4 cup sugar
1 teaspoon ground cinnamon

Instructions

Preparation

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
In another large bowl, cream the softened butter and brown sugar together until light and fluffy. Mix in the molasses, egg, and vanilla until well combined.
Gradually add the flour mixture to the wet ingredients; mix until just combined.
In a separate bowl, beat the cream cheese, sugar, and vanilla extract together until smooth and creamy.
Scoop the cookie dough and roll it into balls; then flatten slightly and place a spoonful of the cheesecake mixture in the center. Carefully fold the cookie dough around the filling and shape it back into a ball.
Roll each cookie ball in a mixture of sugar and cinnamon before placing them on the baking sheet.
Bake in the preheated oven for 10-12 minutes or until the edges are set. Let them cool slightly before transferring them to a wire rack.