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Gingerbread Cheesecake Cookies Recipe

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★★★★★

4.8 from 139 reviews

These Gingerbread Cheesecake Cookies are a perfect festive treat combining the warm, spicy flavors of traditional gingerbread with a creamy tangy cheesecake filling. Soft and tender gingerbread dough is wrapped around a luscious cream cheese center, then rolled in coarse sugar for a delightful crunch. These cookies are perfect for holiday baking and can be prepared ahead of time and frozen for convenience.

Ingredients

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Cheesecake Filling

  • 4 ounces full-fat cream cheese (112 grams), softened (brick style, not from a tub)
  • 1 cup powdered sugar (110 grams), sifted
  • 2 teaspoons cornstarch (cornflour)
  • 1/2 teaspoon vanilla extract

Gingerbread Cookie Dough

  • 2 2/3 cups 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

  1. Make the Cheesecake Filling: In a medium bowl, beat the softened full-fat cream cheese with powdered sugar, cornstarch, and vanilla extract until smooth and creamy. Transfer this filling to an airtight container and place in the freezer while you prepare the cookie dough.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set this bowl aside.
  3. Cream Butter and Sugar: In a large separate bowl, beat the softened unsalted butter with brown sugar and lemon zest until the mixture is creamy and well combined.
  4. Add Wet Ingredients: Mix the egg, vanilla extract, and molasses into the creamed butter and sugar mixture until the ingredients are fully incorporated and no pieces of egg remain visible.
  5. Combine Dough: Gradually add the dry flour mixture to the wet mixture, about half at a time, mixing until all the flour is fully incorporated into a dough.
  6. Chill Dough: Cover the dough bowl with plastic wrap and refrigerate for about 30 minutes. This step helps reduce stickiness and makes the dough easier to handle.
  7. Prepare Sugar Coating: Pour the coarse sugar onto a small plate for rolling the dough balls later.
  8. Assemble Cookies: Scoop 1 to 1 1/2 tablespoons of the chilled cookie dough and flatten it into a small disc. Using a clean teaspoon, scoop 1 to 2 teaspoons of the chilled cream cheese filling (which should be firm but not frozen) and place it in the middle of the disc. Add a second scoop of cookie dough (same size) on top of the filling. Pinch the edges of the two dough discs together to completely encase the cream cheese filling and roll gently into a smooth ball. If the cream cheese filling becomes too soft, return it to the freezer for 10-20 minutes to firm up.
  9. Roll in Sugar: Roll each dough ball in the coarse sugar evenly, coating the surface.
  10. Freeze Dough Balls: Place the coated dough balls on a plate, cover, and freeze for at least 1 hour to firm up. Once firm, transfer dough balls to a freezer bag and freeze for up to 2 months if desired.
  11. Preheat Oven: When ready to bake, preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper or silicone baking mats.
  12. Bake Cookies: Arrange frozen cookie dough balls about 1 1/2 to 2 inches (4-5 cm) apart on the prepared cookie sheets without thawing. Bake one sheet at a time in the center of the oven for 11-14 minutes, or until the cookie tops appear set.
  13. Cool Cookies: Allow the baked cookies to cool on the cookie sheet before transferring to a wire rack or serving. Enjoy!

Notes

  • Use brick-style cream cheese for the filling, not the cream cheese from a tub, to achieve the right texture.
  • The cheesecake filling can get too soft; if so, place it back in the freezer for 10-20 minutes to firm before assembling.
  • Do not thaw the cookie dough balls before baking to maintain shape and texture.
  • Dark or light brown sugar both work for the dough; dark will give a richer molasses flavor.
  • Molasses should be regular molasses, not blackstrap, to avoid bitterness.
  • Cookies can be frozen before baking for up to 2 months; bake directly from frozen.

Keywords: gingerbread cheesecake cookies, holiday cookies, cream cheese filled cookies, gingerbread cookies, Christmas cookies

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