When the holiday season approaches, kitchens everywhere begin to fill with the aromas of ginger, cinnamon, nutmeg, and freshly baked cookies. Among the countless treats enjoyed during this time of year, gingerbread cookies hold a special place. Their warm spice profile, deep molasses undertones, and classic festive flavor make them a seasonal favorite. But what if you could elevate gingerbread cookies even further—adding a creamy, decadent twist that makes them stand out from every cookie tray?

That’s exactly what these Gingerbread Cheesecake Cookies achieve. Imagine a soft, chewy gingerbread cookie infused with warm holiday spices, rolled in a beautifully fragrant spiced sugar coating, and—best of all—stuffed with a smooth, sweet cheesecake filling that melts in your mouth. Each bite offers layers of texture and flavor: the sugary crunch on the outside, the soft and chewy gingerbread interior, and the cool, creamy center. These cookies truly are show-stoppers, perfect for Christmas celebrations, cookie exchanges, and cozy winter gatherings.

Although impressive, these cookies are surprisingly approachable for home bakers. With careful preparation—especially chilling and freezing the cheesecake centers—they come together smoothly and bake into perfectly shaped cookies. Whether you’re experienced in holiday baking or simply exploring festive recipes, this detailed guide will walk you through every step to ensure your Gingerbread Cheesecake Cookies turn out flawless, flavorful, and irresistible.

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Ingredients

The following ingredients are used exactly as provided. They are listed in three parts: the cheesecake filling, the spiced sugar coating, and the gingerbread cookie dough.

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For the Cheesecake Filling

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

The cheesecake center is simple but essential. The cold cream cheese helps the mixture firm up quickly in the freezer, ensuring that it keeps its shape while baking.

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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

This mixture enhances the cookie’s flavor, gently caramelizes in the oven, and creates a subtle crunch around the outside.

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

These ingredients come together to form the soft, chewy gingerbread base with deep molasses flavor and classic holiday spice notes.

How to Make Gingerbread Cheesecake Cookies

This recipe requires some preparation time for freezing and shaping, but each step is simple. The process is divided into three main parts: preparing the cheesecake filling, preparing the spiced sugar, and assembling the gingerbread cookie dough with the creamy center.

Step 1: Make the Cheesecake Filling

1. Line a small cookie sheet with parchment paper.
2. Add the cream cheese, granulated sugar, and vanilla to a small mixing bowl.
3. Using an electric mixer, beat the mixture on medium-high speed for about 2 minutes, or until it becomes smooth, fluffy, and the sugar has dissolved.
4. Scoop the filling into 18 portions, each about 2 teaspoons, placing them evenly spaced on the prepared cookie sheet.
5. Place the tray in the freezer and keep the cheesecake centers there until they are very firm.
6. They should stay frozen until the exact moment you use them.

Freezing is crucial—if the cheesecake filling is too soft, it will seep out of the cookies while baking.

Step 2: Make the Spiced Sugar Coating

1. In a small bowl, combine the granulated sugar with the ginger, cinnamon, allspice, nutmeg, and cloves.
2. Whisk until evenly mixed.
3. Set the bowl aside until the cookie dough is ready to be rolled.

This coating adds sparkle, aroma, and a delicious spiced crunch to the exterior of each cookie.

Step 3: Prepare the Gingerbread Cookie Dough

1. Preheat your oven to 350°F (175°C).
2. Line two baking sheets with parchment paper.
3. In a medium-sized bowl, whisk together the flour, ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set aside.
4. In a large mixing bowl, cream together the softened butter and packed light brown sugar using an electric mixer. Beat on high for about 2 minutes, scraping down the bowl as needed.
5. Add the egg yolks, vanilla, and molasses. Beat for 1 minute on medium speed.
6. Add the dry ingredients to the wet ingredients. Mix on low until just combined.

At this stage, the cookie dough will be slightly soft but easy to shape. The molasses not only gives these cookies their signature deep flavor but also provides moisture and chewiness.

Step 4: Assemble the Stuffed Cookies

1. Using a 2-tablespoon cookie scoop, portion out 18 mounds of dough.
2. Roll each scoop into a smooth ball.
3. Flatten each dough ball gently into a disc.
4. Take one frozen cheesecake ball from the freezer and place it in the center of the flattened dough.
5. Fold the dough edges around the cheesecake filling, making sure to completely enclose the filling.
6. Roll the dough back into a smooth ball.
7. Roll each cookie ball in the spiced sugar mixture until fully coated.

Tip: Keep the cheesecake centers in the freezer, removing only a few at a time so they remain firm when you need them.

Step 5: Bake the Cookies

1. Place 6 cookie dough balls onto each baking sheet.
2. Bake at 350°F for 11–12 minutes.
3. The cookies will appear slightly soft in the center when removed from the oven—this is perfect.
4. Allow the cookies to cool on the baking sheet for 10 minutes.
5. Move them to a wire rack to cool completely.
6. Once cool, the cheesecake center will be creamy and beautifully enclosed inside the chewy gingerbread shell.

What Makes Gingerbread Cheesecake Cookies Special

This recipe stands out for several reasons:

1. The Perfect Blend of Texture

These cookies combine a chewy gingerbread exterior, a light crisp from the spiced sugar, and a smooth cheesecake center. Every bite delivers layers of sensation.

2. Warm, Festive Spices

The spice blend includes ginger, cinnamon, nutmeg, cloves, and allspice—classic holiday flavors that enhance molasses and pair naturally with cream cheese.

3. A Surprise Filling

Stuffed cookies always have a “wow factor.” When someone takes a bite and discovers the cheesecake center, it feels indulgent and unexpected.

4. Beautiful Presentation

The spiced sugar creates a sparkling, lightly caramelized exterior. These cookies look stunning on dessert tables or in holiday treat boxes.

5. Make-Ahead Friendly

The cheesecake centers can be prepared days in advance, and the dough can be chilled overnight if needed.

Serving Suggestions

• Dust with powdered sugar for a snowy finish.
• Serve warm with hot cocoa, chai, or holiday coffee.
• Package in festive cookie tins for gifting.
• Add to a Christmas cookie platter beside classics like snickerdoodles or peppermint bark.

Because of their rich filling, these cookies feel like a cross between a gingerbread cookie and a mini cheesecake—an ideal dessert for winter celebrations.

Storage Tips

• Store in an airtight container in the refrigerator for up to 4 days.
• For best flavor, allow the cookies to come to room temperature before serving.
• They can also be frozen for up to 2 months. Thaw overnight in the refrigerator.

Conclusion

Gingerbread Cheesecake Cookies are a memorable holiday treat combining the cozy, nostalgic flavors of gingerbread with the luxurious creaminess of cheesecake. Though they look impressive, they are straightforward to prepare thanks to simple step-by-step instructions. These cookies are perfect for holiday gatherings, cookie exchanges, or simply enjoying with a warm drink on a winter night.

Their unique combination of textures and flavors makes them stand out from traditional gingerbread cookies, giving bakers something special to wow friends and family with. Whether you’re an experienced holiday baker or trying something festive and new, these cookies offer both comfort and creativity in every bite.

Frequently Asked Questions

1. Can I make the cheesecake filling ahead of time?

Yes. You can freeze the cheesecake balls for several days before assembling the cookies. Just be sure they stay fully frozen before you add them to the dough.

2. Can I use full eggs instead of just yolks?

This recipe specifically uses egg yolks to keep the dough rich and chewy. Using whole eggs may change the texture and make the dough softer and flatter.

3. What type of molasses should I use?

Use unsulphured molasses, as listed in the ingredients. Avoid blackstrap molasses, which is too strong and bitter for cookies.

4. Why do my cookies spread too much?

This can happen if:

• The cheesecake centers were not frozen enough
• The butter was overly soft
• The dough was overmixed

Make sure the filling is firm and the dough is properly chilled.

5. Can I adjust the spices?

Absolutely. The spice blend is flexible—you may add more cinnamon for warmth or more ginger for a sharper bite. However, keep the base measurements roughly similar so the dough holds together.

6. Can these cookies be frozen after baking?

Yes. Once cooled, freeze them in a single layer, then transfer to a freezer-safe bag. Thaw in the refrigerator before serving.

7. How do I prevent cracks on top of the cookies?

Some cracking is normal and adds rustic charm. However, to minimize deep cracks:

• Do not overbake
• Make sure the dough is evenly wrapped around the filling
• Keep the filling fully frozen

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