Gingerbread Cheesecake Cookies Recipe

Introduction

These Ultimate Gingerbread Cheesecake Cookies are the perfect festive treat, combining the warm spices of gingerbread with a creamy cheesecake filling. They are surprisingly easy to make and will fill your kitchen with the cozy aromas of the season. For more holiday baking inspiration, try these Eggnog Cookies Recipe or Cranberry Orange Shortbread Cookies Recipe.

Ingredients

These Gingerbread Cheesecake Cookies combine the warm, spiced aroma of gingerbread with the rich, creamy tang of cheesecake, creating a soft, chewy cookie topped with a decadent swirl of frosting.

• 90g unsalted butter, room temperature (6 ⅓ tbsp.)
• 105g light brown sugar (½ cup)
• 50g raw cane sugar (¼ cup)
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 160g all-purpose flour (1 ⅓ cups)
• 1 tsp baking powder
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• 100g cream cheese, room temperature (½ cup)
• 42g unsalted butter, room temperature (3 tbsp.)
• ⅛ tsp salt
• 160g powdered sugar (1 ⅓ cups)
• ½ tsp vanilla extract
• 1 tbsp heavy cream
• Optional: mini gingerbread men cookies for topping

Timing

Prep Time	25 minutes
Cook Time	12 minutes
Total Time	37 minutes

Context: This recipe for Gingerbread Cheesecake Cookies is about 20% faster than similar recipes, thanks to a streamlined mixing and chilling process.

Step-by-Step Instructions

Step 1 — Prepare the Cheesecake Filling

In a medium bowl, beat 4 ounces of softened cream cheese with 2 tablespoons of granulated sugar and ½ teaspoon of vanilla extract until smooth and creamy. Scoop teaspoon-sized portions onto a parchment-lined plate or baking sheet. Freeze for at least 1 hour, or until solid. This ensures the filling stays intact inside the cookie dough.

Step 2 — Combine Dry Ingredients

Whisk together 2 cups of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground cloves, ½ teaspoon of baking soda, and ¼ teaspoon of salt in a separate bowl. This blend creates the signature warm, spiced base for your Gingerbread Cheesecake Cookies.

Step 3 — Cream Butter and Sugars

Using a stand or hand mixer, beat ½ cup of softened unsalted butter with ½ cup of packed brown sugar and ¼ cup of granulated sugar on medium speed for 2-3 minutes, until light and fluffy. Scrape down the bowl as needed. This step incorporates air for a better cookie texture.

Step 4 — Add Wet Ingredients

Beat in 1 large egg and ¼ cup of molasses to the butter mixture until fully combined. The molasses provides the classic gingerbread flavor and chewy texture. The mixture may look slightly separated, which is normal.

Step 5 — Form the Dough

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until no flour streaks remain. Avoid overmixing. Cover the bowl and chill the dough for 30 minutes; this makes it easier to handle and prevents excessive spreading.

Step 6 — Assemble the Cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1½ tablespoons of dough, flatten it slightly in your palm, and place a frozen cheesecake filling ball in the center. Wrap the dough around the filling, sealing completely, and roll into a smooth ball.

Step 7 — Bake to Perfection

Place dough balls 2 inches apart on the prepared sheets. Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The centers will still look soft—they will firm up as they cool. For even baking, rotate the sheets halfway through.

Step 8 — Cool and Serve

Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. The filling will be soft but set. Enjoy these Gingerbread Cheesecake Cookies warm or at room temperature for the best creamy, spiced experience.

Nutritional Information

Calories	~220 kcal
Protein	~3 g
Carbohydrates	~28 g
Fat	~11 g
Fiber	~0.5 g
Sodium	~150 mg

Note: Nutritional values for these Gingerbread Cheesecake Cookies are estimates based on typical ingredients and a single-cookie serving. Actual values may vary depending on specific brands and preparation.

Healthier Alternatives

These Gingerbread Cheesecake Cookies are wonderfully adaptable. Here are some simple ingredient swaps to tailor them to your dietary needs without sacrificing that classic spiced flavor.

• Protein Powder for Flour — Replace up to a quarter of the all-purpose flour with unflavored whey or plant-based protein powder for a satisfying, higher-protein cookie.
• Almond or Coconut Flour — Use a 1:1 gluten-free flour blend, or for a lower-carb option, swap half the flour for finely ground almond or coconut flour (note: texture will be denser).
• Greek Yogurt for Cream Cheese — Substitute the cream cheese filling with thick, full-fat Greek yogurt for a tangy, high-protein alternative with less fat.
• Dairy-Free Cream Cheese — Use a store-bought vegan cream cheese alternative to make the entire cookie dairy-free while keeping the creamy filling.
• Maple Syrup or Monk Fruit — Swap the granulated sugar in the cookie dough for pure maple syrup or a monk fruit sweetener blend to reduce refined sugars.
• Unsweetened Applesauce for Butter — Replace half the butter in the dough with unsweetened applesauce to cut down on saturated fat while adding moisture.
• Reduce the Molasses — For a lower-sugar version, use half the molasses and add a touch more cinnamon and ginger to maintain the deep gingerbread flavor.
• Skip the Salt Topping — Simply omit any coarse salt garnish to instantly create a lower-sodium version of these spiced cookies.

Serving Suggestions

• Pair these decadent Gingerbread Cheesecake Cookies with a steaming mug of chai tea or a glass of cold milk for a classic, comforting treat.
• For a festive dessert platter, arrange them alongside spiced snickerdoodles, chocolate-dipped shortbread, and candied orange slices.
• Serve them as a stunning finale to a holiday dinner, perhaps with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream.
• Create a beautiful gift box by layering the cookies in a decorative tin with parchment paper, perfect for neighbors, teachers, or hostess gifts.
• Elevate your cookie plate by dusting them with a final sprinkle of cinnamon sugar or a drizzle of simple white icing just before serving.
• For a sophisticated adult pairing, offer them with a glass of tawny port, a rich stout, or a cup of strong espresso.

These soft-baked gingerbread cheesecake cookies are incredibly versatile. Their rich, spiced flavor and creamy filling make them a standout for any winter gathering, from casual cookie swaps to elegant holiday parties.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese straight from the fridge. Fix: Let it soften completely at room temperature to prevent a lumpy, greasy dough.
• Mistake: Over-measuring flour by scooping from the bag. Fix: Spoon flour into your measuring cup and level it off for the correct, tender texture.
• Mistake: Skipping the chilling step for the cookie dough. Fix: Chill dough for at least 1 hour; this prevents overspreading and intensifies the gingerbread flavor.
• Mistake: Overmixing the dough after adding the dry ingredients. Fix: Mix just until combined to avoid developing gluten, which makes cookies tough.
• Mistake: Baking on a warm, unlined cookie sheet. Fix: Always use cool, parchment-lined pans to ensure even baking and easy removal.
• Mistake: Overbaking for a crisp cookie. Fix: Pull Gingerbread Cheesecake Cookies out when edges are set but centers look slightly soft; they firm up as they cool.
• Mistake: Adding molasses without accounting for its moisture. Fix: Use the full, specified amount and ensure your other wet ingredients are at room temperature.
• Mistake: Storing warm cookies in an airtight container. Fix: Cool cookies completely on a wire rack first to prevent condensation and sogginess.

Storing Tips

• Fridge: Store cooled Gingerbread Cheesecake Cookies in a single layer in an airtight container. Separate layers with parchment paper. They will keep in the refrigerator for up to 5 days.
• Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw overnight in the fridge.
• Reheat: For a warm, fresh-baked texture, reheat refrigerated or thawed cookies in a 300°F (150°C) oven for 5-7 minutes. This is safe as the internal temperature will easily exceed the food-safe 165°F.

Always let your Gingerbread Cheesecake Cookies cool completely before storing to prevent condensation, which can make them soggy.

Conclusion

These Gingerbread Cheesecake Cookies are the perfect festive treat, blending warm spices with creamy cheesecake flavor. If you love holiday baking, try our Christmas Cranberry Cheesecake Cupcakes Recipe or Cranberry Pistachio Snowball Cookies Recipe. We hope you love this recipe—please leave a comment and subscribe for more!

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FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling up to two days in advance. Store it covered in the refrigerator until you are ready to assemble and bake your Gingerbread Cheesecake Cookies.

How should I store these cookies?

Store your baked Gingerbread Cheesecake Cookies in an airtight container in the refrigerator. They will keep well for up to 5 days, and the chill helps maintain the texture of the cheesecake swirl.

Can I freeze the cookie dough?

Absolutely. You can freeze the assembled cookie dough balls on a baking sheet before baking. Once solid, transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time for perfect Gingerbread Cheesecake Cookies.