Introduction

These Gingerbread Cheesecake Cookies offer the perfect blend of spicy gingerbread flavors with a creamy cheesecake center. They are tender, flavorful, and impressive for holiday gatherings or cozy winter treats.

A stack of four brown cookies with a rough, slightly crumbly texture is shown, each cookie cut in half to reveal a thick, soft white cream filling in the middle layer. The cookies are arranged on a piece of white parchment paper on a wooden surface, with a glass of milk blurred in the background. The outer cookie layers have a sugar-coated look, adding a bit of sparkle, and the inside cream appears smooth and creamy. The scene has a cozy, warm feel with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces full-fat cream cheese (112 grams), brick style, softened
1 cup powdered sugar (110 grams), sifted
2 teaspoons cornstarch
1/2 teaspoon vanilla extract
2 2/3 cup all-purpose flour (334 grams)
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter (112 grams), softened
1 cup brown sugar (210 grams), packed (dark or light)
2 teaspoons lemon zest (or orange zest)
1 large egg
1/3 cup molasses (80 ml), not blackstrap
2 teaspoons vanilla extract
1/3 cup coarse sugar (67 grams), or granulated sugar for rolling

Instructions

Step 1: In a medium bowl, beat together the cream cheese, powdered sugar, cornstarch, and 1/2 teaspoon vanilla extract until smooth and creamy. Transfer to an airtight container and place in the freezer while you prepare the cookie dough.
Step 2: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
Step 3: In a separate large bowl, beat the softened butter, brown sugar, and lemon zest until creamy.
Step 4: Mix the egg, 2 teaspoons vanilla extract, and molasses into the butter mixture until no pieces of egg remain visible.
Step 5: Gradually add the dry ingredients to the butter mixture about half at a time, mixing until just incorporated.
Step 6: Cover the dough and refrigerate for about 30 minutes to reduce stickiness and make it easier to handle.
Step 7: Pour the coarse sugar onto a small plate. Scoop 1 to 1 1/2 tablespoons of chilled dough and flatten into a small disc.
Step 8: Using a clean teaspoon, scoop 1 to 2 teaspoons of the chilled cream cheese filling onto the center of the dough disc.
Step 9: Scoop a second disc of cookie dough (about 1 to 1 1/2 tablespoons) and place it on top of the cream cheese filling. Pinch the edges together to seal and roll into a ball. If the cream cheese softens too much, return it to the freezer for 10-20 minutes.
Step 10: Roll each dough ball in the coarse sugar and place on a plate. Cover and freeze for at least 1 hour. Once firm, transfer to a freezer bag and freeze up to 2 months.
Step 11: To bake, preheat the oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats.
Step 12: Arrange frozen dough balls 1 1/2 to 2 inches apart on the baking sheets without thawing.
Step 13: Bake one sheet at a time in the center of the oven for 11-14 minutes, until the tops appear set.
Step 14: Allow cookies to cool on the baking sheet before transferring to a wire rack or serving.

Tips & Variations

Use brick-style cream cheese for the filling, as tub versions are too soft and watery.
Try orange zest instead of lemon for a warmer citrus note that complements the spices.
If molasses is unavailable, use unsulfured molasses for the best flavor; avoid blackstrap molasses as it is too bitter.
For a festive touch, sprinkle a little extra coarse sugar on top before baking for extra sparkle and crunch.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. They can also be frozen after baking for up to 2 months; thaw at room temperature before enjoying. If frozen as dough balls, bake directly from frozen — do not thaw to maintain shape and texture.

How to Serve

The image shows a split cookie placed on white parchment paper on a wooden surface, revealing its inside layers. The outer layer is a brown, sugar-coated dough with a slightly grainy texture, while the inside has two layers: a thin dark brown layer and a thick creamy white filling in the center. In the background, there is a tall glass of milk and a blurred red and black checkered cloth with some red berries, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough and filling ahead of time?

Yes, you can prepare both the cream cheese filling and cookie dough ahead. Keep the filling chilled in an airtight container and refrigerate the dough for up to 24 hours before assembling. For longer storage, freeze the dough balls as instructed.

What if the cream cheese filling is too soft to work with?

If the cream cheese mixture becomes too soft during assembly, return it to the freezer for 10 to 20 minutes to firm up. This makes it easier to scoop and prevents it from leaking out during baking.