Did You Know 73% of Holiday Bakers Struggle With Dry Gingerbread Cookies?

There’s nothing quite as disappointing as biting into a gingerbread cookie that crumbles into a sad, dusty mess. If you’ve ever faced this holiday baking tragedy, I have the perfect solution for you: Gingerbread Cheesecake Cookies. These soft, chewy delights combine the warm spices of classic gingerbread with the creamy indulgence of cheesecake—creating a cookie so heavenly, it might just become your new Christmas tradition.

I remember the first time I made these. My kitchen smelled like a cozy winter wonderland, with notes of cinnamon, molasses, and nutmeg swirling through the air. The secret? A generous swirl of rich cream cheese filling that keeps these cookies irresistibly moist. No more hockey-puck gingerbread disasters!

What makes these the best gingerbread cheesecake cookies you’ll ever taste? It’s all about balance. The dough has just enough molasses for depth without being overpowering, while the cheesecake center adds a luxurious tang that cuts through the sweetness. They’re like little edible hugs—comforting, festive, and impossible to resist.

Why These Cookies Will Steal the Spotlight at Your Holiday Party

Every December, my cookie platter gets requests for these showstoppers before I’ve even finished baking them. Unlike traditional gingerbread men that can turn brittle by day two, these stay soft for days thanks to that magical cream cheese pocket. And here’s the best part—they look as stunning as they taste, with their crackled tops dusted in sparkling sugar.

The recipe came to me during one of those chaotic holiday seasons when I was determined to create something that would wow my foodie friends. After three batches of failed experiments (we don’t talk about the gingerbread cookie soup incident), I finally landed on this perfect marriage of flavors. Now it’s the recipe my neighbors start hinting about in November!

Best Gingerbread Cheesecake Cookies

Print Recipe

Soft and chewy gingerbread cookies with a creamy cheesecake filling, perfect for the holiday season.

Ingredients

Scale

For the Crust:

2 1/4 cups all-purpose flour
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1/4 cup molasses
1 tsp vanilla extract
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract

Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add egg, molasses, and vanilla extract; mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
Scoop tablespoon-sized portions of cookie dough, flatten slightly, and place a teaspoon of cream cheese filling in the center. Fold dough over filling and roll into a ball.
Place cookies on prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes or until edges are set.
Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

You can customize the seasonings to taste.

Author: Trusted Blog

Best Gingerbread Cheesecake Cookies

There’s something magical about the mingling of warm gingerbread spices and creamy cheesecake—especially when they come together in a soft, chewy cookie. These gingerbread cheesecake cookies are a holiday dream, with just the right balance of spice and sweetness. Whether you’re baking for a cookie swap or simply craving a festive treat, this recipe is sure to become a favorite.

Ingredients You’ll Need

1 cup unsalted butter, softened – The base of our cookie dough, giving it that perfect melt-in-your-mouth texture. Make sure it’s softened but not melted!
1 cup brown sugar – For deep caramel notes that pair beautifully with gingerbread spices.
½ cup granulated sugar – A little extra sweetness to balance the warmth of the spices.
1 large egg + 1 egg yolk – The yolk adds richness, making the cookies extra tender.
1 tsp vanilla extract – A subtle depth that ties all the flavors together.
3 cups all-purpose flour – The foundation of our dough—measured correctly (spoon and level for accuracy!).
1 tsp baking soda – Helps the cookies rise just enough for that perfect chew.
½ tsp salt – Enhances all the flavors, so don’t skip it!
2 tsp ground ginger – The star of the show, bringing that signature gingerbread warmth.
1 tsp cinnamon – A cozy companion to ginger.
½ tsp cloves – Just a hint for that classic holiday spice blend.
¼ tsp nutmeg – A whisper of nutty warmth.
8 oz cream cheese, softened – The creamy, tangy heart of our cheesecake filling.
¼ cup powdered sugar – Sweetens the filling without making it too heavy.
½ tsp vanilla extract – A little extra flavor for the cheesecake center.

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling

In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy. Scoop teaspoon-sized portions onto a parchment-lined tray and freeze for at least 30 minutes. This step is crucial—it keeps the filling from melting too quickly in the oven!

Step 2: Cream the Butter & Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2-3 minutes. Scrape down the sides of the bowl to ensure everything is well combined.

Step 3: Add Eggs & Vanilla

Beat in the egg, egg yolk, and vanilla extract until fully incorporated. The mixture should look smooth and slightly glossy.

Step 4: Whisk Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. The aroma alone will have you dreaming of holiday mornings!

Step 5: Combine Wet & Dry

Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain. Overmixing can make the cookies tough, so take it slow.

Conclusion

There you have it—the perfect gingerbread cheesecake cookies to bring warmth and joy to your holiday baking! These cookies combine the cozy spices of gingerbread with the creamy richness of cheesecake, creating a treat that’s impossible to resist. Whether you’re baking for a festive gathering, a cookie exchange, or just to treat yourself, these cookies are sure to become a seasonal favorite.

Ready to get baking? Gather your ingredients, preheat your oven, and let the magic happen! Don’t forget to snap a photo of your cookies and share them with us—we’d love to see your creations. And if you’re craving more holiday-inspired treats, check out our other festive recipes like Peppermint Mocha Brownies or Spiced Eggnog Cupcakes.

FAQs

Can I make these cookies ahead of time?

Absolutely! These cookies store well in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the baked cookies for up to 2 months—just thaw them at room temperature before serving.

Can I use store-bought cheesecake filling instead of making my own?

Yes, you can substitute homemade cheesecake filling with a high-quality store-bought version if you’re short on time. Just make sure it’s thick enough to hold its shape when spooned onto the cookie dough.

Why are my cookies spreading too much?

If your cookies spread too much, it might be because the dough was too warm when baked. Try chilling the dough for an extra 10–15 minutes before baking, and make sure your butter wasn’t overly softened.

Can I make these cookies gluten-free?

Yes! Simply swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture might be slightly different, but they’ll still be delicious.

What’s the best way to store leftover cheesecake filling?

If you have extra filling, store it in an airtight container in the fridge for up to 5 days. You can use it as a dip for fruit, a spread for toast, or even as a topping for pancakes!