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Gingerbread Cheesecake Cookies

Soft and chewy gingerbread cookies filled with a creamy, tangy cheesecake center, flavored with warm spices and molasses for the perfect holiday treat.

  • Total Time: 37 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract
  • 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
  • 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 extract
  • 1/3 cup (113 g) unsulphured molasses

Instructions

  1. For the cheesecake filling: In a medium bowl, beat cold cream cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla extract until smooth and creamy. Set aside or chill.
  2. For the spiced sugar: Mix 6 tbsp granulated sugar with 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/8 tsp ground allspice, 1/8 tsp ground nutmeg, and 1/8 tsp ground cloves. Set aside.
  3. For the gingerbread cookies: In a bowl, whisk together 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, salt, and baking soda.
  4. In a separate large bowl, cream softened butter and brown sugar until light and fluffy.
  5. Add egg yolks, vanilla extract, and molasses to the butter mixture and beat until combined.
  6. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
  7. Chill the dough if needed for easier handling.
  8. Preheat oven to 350°F (175°C).
  9. Form dough into balls, then flatten slightly and place a small spoonful of cheesecake filling in the center of half the dough pieces.
  10. Top with remaining dough pieces and seal edges to enclose the cheesecake filling.
  11. Roll each cookie in the spiced sugar mixture to coat.
  12. Place cookies on a baking sheet lined with parchment paper, spacing them apart.
  13. Bake for 12-13 minutes or until cookies are lightly domed, golden brown, and starting to crackle on top.
  14. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies are best served chilled to enjoy the creamy cheesecake center. Store in an airtight container in the refrigerator for up to 10 days or freeze for up to 1 month. The spiced sugar coating adds a delightful extra layer of flavor and texture.

  • Author: Sophie Lane
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 180
  • Sugar: 15g
  • Sodium: 120mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg