Gingerbread cheesecake cookies decorated with festive icing and spices

Gingerbread Cheesecake Cookies

ByCasey Monroe

why make this recipe

Gingerbread Cheesecake Cookies are the perfect blend of two delightful treats. If you love the warm spices of gingerbread and the creamy richness of cheesecake, this recipe is for you! These cookies are a wonderful choice for the holiday season or any time you want a cozy dessert. They are fun to make and even more enjoyable to eat, making them a hit at gatherings or as a special treat for yourself.

how to make Gingerbread Cheesecake Cookies

Ingredients:

  • For the Cheesecake Filling:

    • 6 oz (170 g) cream cheese, cold
    • 3 tbsp (38 g) granulated white sugar
    • 1/2 tsp vanilla

  • For the Spiced Sugar:

    • 6 tbsp (75 g) granulated white sugar
    • 1/2 tsp ground ginger
    • 1/2 tsp ground cinnamon
    • 1/8 tsp ground allspice
    • 1/8 tsp ground nutmeg
    • 1/8 tsp ground cloves

  • For the Gingerbread Cookies:

    • 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
    • 2 1/2 tsp ground ginger
    • 2 1/2 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1/4 tsp ground allspice
    • 1/4 tsp ground cloves
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 3/4 cup (168 g) unsalted butter, softened
    • 3/4 cup (165 g) light brown sugar, packed
    • 2 egg yolks, at room temperature
    • 1 tsp vanilla
    • 1/3 cup (113 g) unsulphured molasses

Directions:

  1. For the Cheesecake Filling: In a bowl, mix the cold cream cheese, sugar, and vanilla together until smooth. Set this filling aside.

  2. For the Spiced Sugar: In another small bowl, combine the white sugar, ginger, cinnamon, allspice, nutmeg, and cloves. Mix well and set aside.

  3. For the Gingerbread Cookies: In a large bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. In another bowl, cream the softened butter and brown sugar together until light and fluffy. Add the egg yolks, vanilla, and molasses; mix until combined. Gradually add in the dry ingredients until a dough forms. Cover and chill for about 30 minutes.

  4. Preheat your oven to 350°F (175°C). Roll the cookie dough into small balls, then flatten slightly. Place a dollop of the cheesecake filling in the center of each cookie. Pinch the dough around the filling to seal it and roll it again into a ball.

  5. Roll these balls in the spiced sugar mixture, then place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes until the edges are set but the centers are still soft. Let them cool slightly before transferring them to a wire rack.

how to serve Gingerbread Cheesecake Cookies

These cookies are best served warm or at room temperature. You can enjoy them plain or drizzle a bit of caramel or chocolate sauce on top for extra sweetness. They make a lovely dessert after dinner or a delightful treat with a cup of tea or coffee.

how to store Gingerbread Cheesecake Cookies

Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them. Just make sure to freeze them individually and then place them in a freezer-safe container. They can be thawed at room temperature when you are ready to enjoy them again.

tips to make Gingerbread Cheesecake Cookies

  • Make sure your cream cheese is cold for the cheesecake filling to hold its shape.
  • Chill the cookie dough before baking to help it keep its shape.
  • Don’t skip the spiced sugar coating; it adds a lovely touch of flavor.
  • Use a cookie scoop for even-sized cookies.

variation

You can try adding chocolate chips or crushed nuts to the cookie dough for an extra twist. If you prefer a stronger pumpkin flavor, you can substitute half of the molasses with pumpkin puree.

FAQs

Q: Can I make these cookies ahead of time?
A: Yes! You can prepare the cookie dough and cheesecake filling a day in advance. Just keep them covered in the refrigerator and bake them when you’re ready.

Q: Are these cookies suitable for freezing?
A: Absolutely! You can freeze the baked cookies for up to three months. Just make sure to wrap them well.

Q: Can I use low-fat cream cheese for the filling?
A: You can, but keep in mind that the texture and flavor might be slightly different. Regular cream cheese provides the best creamy base for the filling.