Print

Gingerbread Cheesecake Cookies Recipe

Print Recipe

★★★★★

5 from 95 reviews

These Gingerbread Cheesecake Cookies combine the warm, aromatic spices of classic gingerbread cookies with a rich, creamy cheesecake center. Each cookie is rolled in a spiced sugar coating for extra flavor and sparkle, making them a perfect holiday treat that balances sweet, tangy, and spicy in every bite.

Ingredients

Scale

For the Cheesecake Filling

  • 6 oz (170g) cream cheese, cold
  • 3 tbsp (38g) granulated sugar
  • ½ tsp vanilla extract

For the Spiced Sugar Coating

  • 6 tbsp (75g) granulated sugar
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ⅛ tsp ground allspice
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cloves

For the Gingerbread Cookie Dough

  • 2 ½ cups (313g) all-purpose flour
  • 2 ½ tsp ground ginger
  • 2 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup (168g) unsalted butter, softened
  • ¾ cup (165g) light brown sugar, packed
  • 2 egg yolks, room temperature
  • 1 tsp vanilla extract
  • ⅓ cup (113g) unsulfured molasses

Instructions

  1. Make the Filling: In a small bowl, beat together the cold cream cheese, granulated sugar, and vanilla extract until smooth and fluffy, approximately 2 minutes. Then scoop the mixture into 18 small balls, about 2 teaspoons each, and freeze until very firm to ensure easy handling in the next steps.
  2. Make Spiced Sugar: In another small bowl, combine the granulated sugar with ground ginger, cinnamon, allspice, nutmeg, and cloves. Mix well and set aside; this mixture will be used to coat the cookie dough balls for an aromatic and sparkling finish.
  3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, nutmeg, allspice, cloves, baking soda, and salt to evenly distribute all the dry spices and leavening agents.
  4. Cream Butter and Sugar: Using a large mixing bowl, beat the softened unsalted butter and light brown sugar together until the mixture is light and fluffy, about 3-4 minutes. Add the egg yolks, molasses, and vanilla extract, then continue mixing until fully combined and creamy.
  5. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Be careful not to overmix, which can make the cookies tough.
  6. Assemble Cookies: Divide the cookie dough into 18 equal portions (about 2 tablespoons each). Flatten each portion slightly, place a frozen cheesecake ball in the center, then carefully wrap the dough around it, sealing to form a smooth ball completely enclosing the filling.
  7. Roll in Spiced Sugar: Roll each stuffed dough ball in the prepared spiced sugar coating, ensuring a generous and even coverage to enhance flavor and texture during baking.
  8. Bake: Place the coated dough balls onto a baking sheet lined with brown parchment paper, spaced evenly. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes until the cookies are set but centers still soft. Remove from oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Use full-fat cream cheese for the best creamy texture and flavor in the filling.
  • Freezing the cheesecake balls before assembling helps them stay intact and prevents leaking during baking.
  • Do not overbake; cheesecake centers should remain soft while the cookie dough firms up around them.
  • Bring egg yolks to room temperature before mixing to ensure smooth incorporation.
  • The spiced sugar coating adds a beautiful sparkle and extra layer of festive flavor.
  • Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: cheesecake cookies, gingerbread cheesecake cookies, gingerbread cookie mix, gingerbread cookies

Find it online: https://cookwithlea.com/gingerbread-cheesecake-cookies-recipe/