Why You’ll Love This Recipe

I love this recipe because it perfectly combines two classic desserts — rich cheesecake and spicy gingerbread — into one irresistible cookie. The dough is full of warm spices like cinnamon, ginger, nutmeg, and cloves, while the tangy cheesecake filling adds a creamy contrast. I also like how these cookies stay soft and chewy for days, and that the cheesecake filling stays perfectly set even after baking. They taste just like Christmas in every bite.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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. Prepare the Cheesecake Filling:
   I line a small baking sheet with parchment paper. In a small bowl, I mix together the cold cream cheese, sugar, and vanilla with an electric mixer on medium-high speed until fluffy and smooth, about 2 minutes. I scoop 18 small portions (about 2 teaspoons each) onto the baking sheet and freeze them until firm.

2. Make the Spiced Sugar:
   In a separate bowl, I whisk together the sugar, ginger, cinnamon, allspice, nutmeg, and cloves. I set it aside for rolling the cookie dough later.

3. Prepare the Cookie Dough:
   I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, I whisk together the flour, ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda.
   In a large bowl, I cream together the softened butter and brown sugar with an electric mixer on high speed until light and fluffy, about 2 minutes. Then I add the egg yolks, molasses, and vanilla, mixing until well combined and fluffy. I gradually add the dry ingredients to the wet mixture and stir on low speed until a soft dough forms.

4. Assemble the Cookies:
   I scoop the dough into 18 portions using a 2-tablespoon cookie scoop and roll them into balls. I slightly flatten each ball, place a frozen cheesecake filling portion in the center, and wrap the dough around it to seal completely. I roll each filled dough ball in the spiced sugar until well coated.

5. Bake:
   I arrange 6 cookies at a time on the prepared baking sheet, spacing them apart. I bake for 11–12 minutes, just until the edges are set but the centers still look soft. After baking, I let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 18 cookies. Prep time takes around 1 hour and 30 minutes (including freezing time), bake time is about 11 minutes per batch, and total time is approximately 1 hour and 41 minutes.

Variations

Sometimes I like to add a drizzle of white chocolate or cream cheese icing over the cooled cookies for an extra festive look. When I want a deeper flavor, I replace part of the molasses with dark brown sugar. For a slightly different twist, I use pumpkin pie spice instead of the individual spices. These cookies also work beautifully with different fillings — I’ve tried chocolate ganache or caramel for a delicious variation.

Storage/Reheating

I store the cookies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; I just thaw them in the fridge overnight before serving. I prefer eating them chilled, but I sometimes warm them for a few seconds in the microwave for a softer texture. Since they have a cream cheese filling, I always keep them refrigerated.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, I prepare and freeze the filling balls up to a week in advance to save time on baking day.

Can I use full eggs instead of yolks?

No, just yolks keep the dough rich and soft — whole eggs would make it cakier.

Can I use dark molasses?

Yes, but it will make the cookies darker and more robust in flavor.

Do I have to freeze the cheesecake filling?

Absolutely — it prevents the filling from leaking during baking.

Can I double the recipe?

Yes, I often double it for holiday parties or gifting; it scales perfectly.

How do I know when the cookies are done?

The edges should look set and slightly firm, but the centers should still appear soft.

What if the dough feels sticky?

I chill it for 10–15 minutes before shaping, which makes it easier to handle.

Can I make these cookies gluten-free?

Yes, I substitute with a 1:1 gluten-free baking flour blend.

Can I skip the spiced sugar?

You can, but the coating adds a wonderful texture and extra flavor.

How should I serve them?

I love serving them with coffee or hot chocolate — they’re especially good when slightly chilled.

Conclusion

These Gingerbread Cheesecake Cookies are one of my favorite festive treats — rich, chewy, and filled with a surprise creamy center. I love how the classic spices mingle with the tangy cheesecake, creating the perfect holiday cookie. Every batch fills my kitchen with the warm aroma of gingerbread and joy. Whether I bake them for a party, a cookie exchange, or just for myself, they never fail to impress.