Description

Soft, chewy, and warmly spiced, these Gingerbread Cheesecake Cookies combine classic gingerbread flavor with a creamy cheesecake filling. Rolled in spiced sugar and baked until just set, they’re festive, decadent, and perfect for holiday cookie trays or cozy winter treats.

Ingredients

For the Cheesecake Filling:

6 oz (170 g) cream cheese, cold

3 tbsp (38 g) granulated sugar

1/2 tsp vanilla extract

For the Spiced Sugar:

6 tbsp (75 g) granulated 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

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, room temperature

1 tsp vanilla extract

1/3 cup (113 g) unsulphured molasses

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Instructions

Prepare the Cheesecake Filling: Line a small baking sheet with parchment paper. Beat cream cheese, sugar, and vanilla with an electric mixer until smooth and fluffy, about 2 minutes. Scoop 18 small portions (about 2 tsp each) onto the sheet and freeze until firm.
Make the Spiced Sugar: In a small bowl, combine sugar, ginger, cinnamon, allspice, nutmeg, and cloves. Set aside.
Make the Cookie Dough: Preheat oven to 350°F (175°C) and line two baking sheets with parchment. In a medium bowl, whisk flour, ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. In a large bowl, cream butter and brown sugar until light and fluffy, about 2 minutes. Add egg yolks, molasses, and vanilla, mixing until smooth. Gradually add dry ingredients, stirring until a soft dough forms.
Assemble the Cookies: Scoop 18 dough portions (2 tbsp each) and roll into balls. Flatten slightly, place a frozen cheesecake filling ball in the center, and wrap dough around it to seal. Roll each filled cookie in the spiced sugar.
Bake: Arrange 6 cookies per sheet, spaced apart. Bake for 11–12 minutes until edges are set but centers look soft. Cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Freezing the filling is essential to prevent leaking during baking.

Chill sticky dough for 10–15 minutes before shaping.

Add a drizzle of white chocolate or cream cheese icing for a festive finish.

Substitute pumpkin pie spice for a shortcut version.

Store in the refrigerator for up to 5 days or freeze up to 2 months.

Nutrition

Serving Size: 1 cookie
Calories: 190
Sugar: 14g
Sodium: 140mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg