Every year, as the first hints of winter chill the air, I find myself diving headfirst into the cozy world of baking. One of my all-time favorite treats to whip up are Gingerbread Cheesecake Cookies. They remind me of the festive spirit that fills our home during the holidays — a warm, inviting scent of spices wafting through the kitchen, making my family gather around, eager to help and taste. The combination of spiced gingerbread and creamy cheesecake filling creates a treat that feels like a warm hug on a chilly day. Honestly, I can’t think of a more perfect cookie for those holiday gatherings or cozy nights by the fire.

These cookies are not just delicious; they’re a delightful way to bring everyone together. Whether it's a family baking day or a holiday party, Gingerbread Cheesecake Cookies always steal the show. Plus, they’re a perfect way to embrace the season’s flavors while indulging in a little bit of sweetness. So, let’s roll up our sleeves and get ready to make some magic in the kitchen!

Why You’ll Love "Gingerbread Cheesecake Cookies"

Quick and easy to prepare, perfect for busy holiday schedules.
Deliciously spiced gingerbread dough wrapped around a creamy cheesecake filling.
Family-friendly recipe that kids love to help with, from mixing to rolling.
Minimal ingredients that you likely already have in your pantry.
Freezer-friendly, so you can make a batch ahead of time for unexpected guests.
Perfectly festive for holiday gatherings or cozy evenings at home.

Ingredients You’ll Need

3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¾ cup unsalted butter, softened - I love using a good quality butter like Kerrygold for that rich flavor.
¾ cup brown sugar, packed - Light or dark brown sugar works; dark will give you a deeper flavor.
⅓ cup molasses - Use unsulfured molasses for the best taste.
1 large egg - Make sure it’s at room temperature for better mixing.
1 teaspoon vanilla extract
8 oz cream cheese, softened - I usually go for full-fat cream cheese for the creamiest filling.
¼ cup granulated sugar - This adds just the right sweetness to your cheesecake filling.
½ teaspoon vanilla extract - A second splash for that extra kick of flavor!
½ cup granulated sugar (optional for rolling) - This gives a lovely sparkly finish to the cookies.

Step-by-Step Instructions

Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly golden.

Make the Gingerbread Dough

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg until well combined.
In a separate large bowl, cream the softened unsalted butter and packed brown sugar together using a hand mixer or stand mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Add the molasses, large egg, and 1 teaspoon of vanilla extract to the butter mixture. Mix until everything is well blended.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t worry if the dough looks a little crumbly; it’ll come together when you start to knead it a bit.

Prepare the Cheesecake Filling

In a separate bowl, beat the softened cream cheese, granulated sugar, and ½ teaspoon of vanilla extract until smooth and creamy. This should take about 2 minutes.
Make sure there are no lumps in your cream cheese filling — it should be as smooth as your favorite cheesecake!

Assemble the Cookies

Take a portion of the gingerbread dough (about 1 tablespoon) and flatten it in your palm.
Place a spoonful of the cheesecake filling in the center of the flattened dough.
Carefully fold the edges of the dough around the filling, sealing it completely, and then roll it gently into a ball.
If you like, roll the cookie ball in granulated sugar for that extra sparkle!
Repeat this process until all the dough and filling are used up. You should have about 24 cookie balls.

Bake the Cookies

Place the cookie balls on a baking sheet lined with parchment paper, leaving a bit of space between each one so they have room to spread.
Bake in your preheated oven for 10-12 minutes, or until the edges are firm and the tops look slightly cracked.
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Variations

For a chocolate twist, add ½ cup of cocoa powder to the gingerbread dough.
Try adding chopped nuts like pecans or walnuts for added crunch.
Use pumpkin spice instead of the spices for a seasonal spin!
Make these cookies gluten-free by substituting the all-purpose flour with a gluten-free blend.
For a lighter option, use reduced-fat cream cheese in the filling.

Serving and Storage Tips

Serving

Serve these Gingerbread Cheesecake Cookies warm or at room temperature for the best experience. They pair wonderfully with a cup of hot cocoa or spiced chai. For extra indulgence, consider drizzling some caramel or chocolate sauce over the top — yum!

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they freeze beautifully for up to 2 months. Just be sure to separate layers with parchment paper to prevent sticking!

Helpful Notes

For a nut-free version, simply omit any nuts and ensure your flour is certified gluten-free if needed.
Feel free to add a pinch of cayenne pepper for a touch of heat in the gingerbread dough.
You can substitute the cream cheese with dairy-free cream cheese for a vegan option.
If you prefer a less sweet cookie, reduce the granulated sugar in the filling by half.
Chilling the dough for 30 minutes can make it easier to work with if it feels sticky.

Frequently Asked Questions

Can I freeze Gingerbread Cheesecake Cookies?

Yes, you can absolutely freeze these cookies! Just let them cool completely, then place them in an airtight container. They’ll keep well in the freezer for up to 2 months. If you want to keep them from sticking together, place parchment paper between layers.

What can I substitute for cream cheese?

If you need a substitute for cream cheese, you can use mascarpone cheese or Greek yogurt for a similar creamy texture. For a dairy-free option, try using vegan cream cheese, which works just as well in the filling.

How long do the cookies last?

These cookies will last up to 5 days when stored in an airtight container at room temperature. If you’d like them to last longer, freezing is a great option, as mentioned earlier!

Final Thoughts

I truly hope you give these Gingerbread Cheesecake Cookies a try! They’re not just cookies; they’re little bundles of holiday joy that bring warmth and smiles to any gathering. Baking these cookies is an experience filled with laughter, delicious smells, and warmth that will fill your home. So, gather your loved ones, roll up those sleeves, and dive into this delightful recipe. Remember, there’s no right or wrong way to bake — just follow your heart and enjoy the process. Happy baking, and may your home be filled with love and sweet treats this season!

Gingerbread Cheesecake Cookies

Author: Emily Parker
Total Time: 42 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Gingerbread Cheesecake Cookies are a delightful combination of spiced gingerbread and creamy cheesecake filling.

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
In another bowl, cream the softened butter and brown sugar until light and fluffy.
Add molasses, egg, and vanilla extract to the butter mixture and mix well.
Gradually add the dry ingredients to the wet mixture, mixing until combined.
In a separate bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
Take a portion of gingerbread dough, flatten it, and place a spoonful of cheesecake filling in the center.
Fold the dough around the filling and roll it into a ball.
If desired, roll the cookie ball in granulated sugar.
Place the cookie balls on a baking sheet lined with parchment paper.
Bake for 10-12 minutes or until the edges are firm.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Ensure the cream cheese is softened for easy mixing.
Chill the dough for 30 minutes for easier handling if needed.
Store cookies in an airtight container for freshness.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: Gingerbread, Cheesecake, Cookies, Holiday, Dessert