The warm aroma of gingerbread baking fills the air, instantly whisking me back to cozy holiday gatherings filled with laughter and joy. And what better way to celebrate the festive season than with these delightful Gingerbread Cheesecake Cookies? Combining the traditional flavors of spiced gingerbread with a luscious, creamy cheesecake filling, this recipe offers a unique twist that will make your holiday cookie tray the star of the show. With quick prep and a delightful recipe that’s perfect for sharing, you’ll impress friends and family alike. Whether you’re planning a festive cookie exchange or searching for the ideal homemade gift, these cookies are sure to spread cheer in every bite. Ready to elevate your holiday baking game? Let’s dive into the magic of these irresistible treats! Why are these cookies a holiday must? Delightful Fusion: Gingerbread Cheesecake Cookies bring together two beloved flavors into one delicious treat that guests will rave about. Festive Aroma: The sweet, spiced scent of gingerbread wafts through your home, creating warm holiday vibes. Customizable Joy: With variations like lemon zest or white chocolate chips, you can make these cookies your own! Try pairing them with Cheesecake Stuffed Cookies for a festively fun treat platter. Crowd-Pleasing Treat: Perfect for cookie exchanges, gift-giving, or just a cozy night in, these cookies will become a favorite in your house. Quick and Simple: With easy-to-follow instructions, you’ll whip these up in no time! Enjoy a delightful baking experience without the fuss. Gingerbread Cheesecake Cookies Ingredients For the Cheesecake Filling Cream Cheese (6 oz) – Adds creaminess and richness; can substitute with mascarpone for a unique flavor twist. Granulated Sugar (3 tbsp) – Sweetness for the cheesecake filling; brown sugar can be used for a deeper taste. Vanilla Extract (1/2 tsp) – Provides aromatic sweetness; enhance with a splash of almond extract if desired. For the Cookie Dough All-Purpose Flour (2 1/2 cups) – Gives structure to your cookies; swap for a gluten-free blend if needed. Ground Ginger (2 1/2 tsp) – Essential for the gingerbread flavor; don’t skip this spice! Ground Cinnamon (2 1/2 tsp) – Adds warmth and a touch of cozy depth. Ground Nutmeg (1/2 tsp) – Infuses slightly sweet and nutty notes; a little goes a long way! Ground Allspice (1/4 tsp) & Ground Cloves (1/4 tsp) – Boosts spice complexity for that traditional gingerbread taste. Salt (1/2 tsp) – Balances the sweetness beautifully; no substitute needed. Baking Soda (1/2 tsp) – Provides necessary leavening; stick with this for best results. Unsalted Butter (3/4 cup) – Contributes tenderness to the cookies; coconut oil can replace for a dairy-free option. Light Brown Sugar (3/4 cup) – Adds moisture and caramel flavor; dark brown sugar can enrich the taste. Egg Yolks (2) – Offers richness and structure; using whole eggs may slightly alter texture. Unsulphured Molasses (1/3 cup) – Invokes a deep, warm flavor; maple syrup is a lighter alternative. For the Spiced Sugar Coating Granulated Sugar (6 tbsp) – Adds extra sweetness and crunch; consider a flavored sugar for a fun twist! Ground Cinnamon (1 tsp) – Enhances spiced sugar with warm undertones; a classic for gingerbread treats. These Gingerbread Cheesecake Cookies will not only please your taste buds but also envelop your home in the cozy warmth of holiday cheer! Step‑by‑Step Instructions for Gingerbread Cheesecake Cookies Step 1: Make the Cheesecake Filling In a mixing bowl, combine 6 oz of cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla extract. Using a hand mixer, beat on medium speed until fluffy and smooth, about 2-3 minutes. Once creamy, scoop the mixture into 18 evenly sized portions and place them on a parchment-lined tray. Freeze for at least 1 hour until firm and set. Step 2: Prepare the Spiced Sugar In a medium bowl, whisk together 6 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon until well combined. Set this spiced sugar aside as it will serve as a delightful coating for your Gingerbread Cheesecake Cookies later. The aroma of cinnamon in the sugar will already start filling your kitchen with holiday cheer! Step 3: Mix the Cookie Dough In a large bowl, sift together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of ground ginger, 2 1/2 teaspoons of ground cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon of salt. In another bowl, cream together 3/4 cup of unsalted butter and 3/4 cup of light brown sugar until light and fluffy, about 3-4 minutes. Then, add 2 egg yolks, 1/3 cup of unsulphured molasses, and 1 teaspoon of vanilla extract, mixing well until combined. Step 4: Form the Cookie Dough Gradually mix the dry ingredients into the wet mixture until a thick, cohesive dough forms. Ensure that the dough holds together well without being too sticky. Spoon out 18 portions of cookie dough, about 2 tablespoons each, and flatten slightly in your hand before placing a frozen cheesecake ball in the center. Step 5: Assemble the Cookies Carefully wrap the cookie dough around the frozen cheesecake ball, ensuring that it is completely encased. Roll the dough into a smooth ball and then roll each cookie ball in the prepared spiced sugar mixture. This delightful coating will add a beautiful sparkle and flavor to your Gingerbread Cheesecake Cookies. Step 6: Bake the Cookies Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the cookie balls on the prepared sheet, spacing them about 2 inches apart. Bake for 11-12 minutes, or until the edges are set but the centers are still slightly soft. They will firm up as they cool, creating that perfect chewy texture! Step 7: Cool the Cookies Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. This resting time allows the cheesecake center to settle slightly, enhancing the overall flavor and texture. Afterward, transfer the cookies to a wire rack to cool completely, letting the holiday scents fill your home as they finish cooling. What to Serve with Gingerbread Cheesecake Cookies? Dive into a world of cozy flavors and delightful pairings to create the ultimate holiday experience. Spiced Hot Chocolate: A warm, rich drink with a hint of cinnamon complements the cookies’ flavors beautifully, making every sip a cozy delight. Vanilla Ice Cream: The creamy sweetness of vanilla ice cream offers a wonderful contrast, and its coldness beautifully balances the cookie’s warm spices. Christmas Spiced Tea: A fragrant cup of spiced tea brings out the ginger and warmth in the cookies, enhancing the festive experience. Candied Pecans: Crunchy and sweet, these nuts add texture, while their caramelized flavors harmonize with the spiced notes of the cookies. Orange Zest Glaze: Drizzling a simple glaze made from powdered sugar and orange juice provides a bright, citrusy boost, cutting through the rich flavors. This fresh element can elevate your cookie game! Cranberry Sauce: The tartness of cranberry sauce contrasts deliciously with the cookie’s sweetness, creating a delightful celebration of flavors. Egg Nog: Rich and creamy, this classic holiday beverage complements the cookie’s festive spices, making it the perfect drink to bring on cheer. Gingerbread Cake: Keep the gingerbread theme going by serving with a slice of moist gingerbread cake, enhancing the holiday spirit in each bite. Holiday Fruit Platter: Fresh fruits like apples, pears, and citrus will cleanse the palate and add a refreshing touch alongside the cookies’ richness. Make Ahead Options These Gingerbread Cheesecake Cookies are perfect for meal prep enthusiasts! You can make the cheesecake filling up to 24 hours ahead; simply prepare the filling, scoop it into portions, and freeze them until firm. The cookie dough can also be mixed and refrigerated for 3 days before baking, helping you save time during the busy holiday season. When you’re ready to bake, assemble the cookies by wrapping the chilled dough around the frozen cheesecake filling and coating them in spiced sugar just before placing them in the oven. This way, you’ll achieve delicious, fresh-baked cookies with minimal effort while keeping the quality just as delightful! Expert Tips for Gingerbread Cheesecake Cookies Frozen Filling: Ensure your cheesecake filling portions are completely frozen before wrapping them in dough to maintain their shape during baking. Egg Yolks Only: For richer, denser cookies, use just the egg yolks instead of whole eggs. It makes a delightful difference in texture! Don’t Overmix: Avoid overmixing the dough after adding the dry ingredients to keep your Gingerbread Cheesecake Cookies tender and chewy—nobody likes a tough cookie! Chill Dough: If your cookie dough feels too soft, let it chill in the fridge for about 30 minutes before forming the cookies. This helps prevent spreading while baking. Experiment with Toppings: Try adding a drizzle of vanilla glaze or a sprinkle of coarse sea salt on top before serving to elevate these festive treats! Storage Tips for Gingerbread Cheesecake Cookies Room Temperature: Store cookies at room temperature for up to 2 days in an airtight container to maintain freshness and softness. Fridge: Keep cookies in the fridge for up to 5 days. Just make sure they’re in an airtight container to prevent them from drying out. Freezer: Freeze Gingerbread Cheesecake Cookies for up to 2 months. For best results, keep them in a single layer on a baking tray until firm, then transfer to a zip-top bag. Reheating: To enjoy warm, simply reheat in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5 minutes, until slightly warm. Gingerbread Cheesecake Cookies Variations Don’t hesitate to let your creativity shine by adding your personal touches to these delightful cookies! Citrus Twist: Add lemon zest to the cheesecake filling for a refreshing citrus note. It brightens the overall flavor beautifully! Flavorful Bits: Stir in finely chopped crystallized ginger or white chocolate chips into the cookie dough for extra texture and sweetness. They add a lovely surprise with every bite! Nutty Crunch: Incorporate chopped pecans or walnuts into the cookie dough. The nutty crunch complements the spiced flavors perfectly. Spicy Kick: Add a pinch of cayenne pepper to the cookies for a surprising hint of heat. It creates an exciting contrast to the sweetness. Pumpkin Spice: Swap in pumpkin pie spice instead of the traditional spices for a warm, autumn-inspired twist. It will bring a cozy feel to your holiday baking. Glazed Delight: Drizzle with a simple vanilla glaze before serving, enhancing sweetness and adding a bit of flair. Your guests won’t be able to resist! Mini Versions: Create mini cookies by portioning the dough smaller, perfect for a sweet sampler on your holiday dessert platter alongside other treats like Oreo Cheesecake Cookie cups! Whatever you choose, these Gingerbread Cheesecake Cookies are incredibly versatile, making them a delightful addition to any festive gathering. Gingerbread Cheesecake Cookies Recipe FAQs What type of cream cheese should I use for the cheesecake filling? I recommend using regular cream cheese for a luscious filling, but you can also swap it out for mascarpone if you’re seeking a different flavor profile. Just ensure it’s at room temperature for easy mixing! How should I store my Gingerbread Cheesecake Cookies? Store your cookies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If you want to keep them longer, freeze the cookies in a single layer on a baking sheet until firm, then transfer them to a zip-top bag for up to 2 months. Can I freeze the cookies after baking? Absolutely! After they’ve cooled, freeze the Gingerbread Cheesecake Cookies for up to 2 months. To do this, place them in a single layer on a baking sheet and freeze until solid. Once firm, transfer them to a zip-top bag, separating layers with parchment paper if desired. What can I do if my dough feels too soft to work with? If your dough is feeling a bit too soft, no worries! Just pop it in the fridge for about 30 minutes to chill. This will firm it up, making it easier to scoop and wrap around the cheesecake filling without falling apart. Are there any dietary considerations I should keep in mind? These Gingerbread Cheesecake Cookies are vegetarian-friendly! If you have dietary restrictions, you can make them dairy-free by substituting butter with coconut oil and cream cheese with a dairy-free alternative. Always check ingredient labels for allergens, especially with sugar, which may vary! What should I do if I accidentally overmix the cookie dough? If you find yourself overmixing, don’t worry too much! The cookies may be a bit denser than desired, but to avoid this in the future, remember to stop mixing as soon as the dry ingredients are just combined. This keeps your Gingerbread Cheesecake Cookies light and chewy! Gingerbread Cheesecake Cookies - A Cozy Holiday Treat Indulge in these Gingerbread Cheesecake Cookies, a holiday treat combining spiced gingerbread and creamy cheesecake. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 12 minutes minsCooling Time 10 minutes minsTotal Time 52 minutes mins Servings: 18 cookiesCourse: DessertCuisine: HolidayCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cheesecake Filling6 oz Cream Cheese Adds creaminess and richness; can substitute with mascarpone for a unique flavor twist.3 tbsp Granulated Sugar Sweetness for the cheesecake filling; brown sugar can be used for a deeper taste.1/2 tsp Vanilla Extract Provides aromatic sweetness; enhance with a splash of almond extract if desired.For the Cookie Dough2 1/2 cups All-Purpose Flour Gives structure to your cookies; swap for a gluten-free blend if needed.2 1/2 tsp Ground Ginger Essential for the gingerbread flavor; don't skip this spice!2 1/2 tsp Ground Cinnamon Adds warmth and a touch of cozy depth.1/2 tsp Ground Nutmeg Infuses slightly sweet and nutty notes; a little goes a long way!1/4 tsp Ground Allspice Boosts spice complexity for that traditional gingerbread taste.1/4 tsp Ground Cloves Complements the gingerbread flavor.1/2 tsp Salt Balances the sweetness beautifully; no substitute needed.1/2 tsp Baking Soda Provides necessary leavening; stick with this for best results.3/4 cup Unsalted Butter Contributes tenderness to the cookies; coconut oil can replace for a dairy-free option.3/4 cup Light Brown Sugar Adds moisture and caramel flavor; dark brown sugar can enrich the taste.2 Egg Yolks Offers richness and structure; using whole eggs may slightly alter texture.1/3 cup Unsulphured Molasses Invokes a deep, warm flavor; maple syrup is a lighter alternative.For the Spiced Sugar Coating6 tbsp Granulated Sugar Adds extra sweetness and crunch; consider a flavored sugar for a fun twist!1 tsp Ground Cinnamon Enhances spiced sugar with warm undertones; a classic for gingerbread treats. Equipment Mixing bowlHand MixerParchment paperbaking sheet Method Step-by-Step Instructions for Gingerbread Cheesecake CookiesIn a mixing bowl, combine 6 oz of cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla extract. Using a hand mixer, beat on medium speed until fluffy and smooth, about 2-3 minutes. Once creamy, scoop the mixture into 18 evenly sized portions and place them on a parchment-lined tray. Freeze for at least 1 hour until firm and set.In a medium bowl, whisk together 6 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon until well combined. Set this spiced sugar aside as it will serve as a delightful coating for your Gingerbread Cheesecake Cookies later.In a large bowl, sift together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of ground ginger, 2 1/2 teaspoons of ground cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon of salt. In another bowl, cream together 3/4 cup of unsalted butter and 3/4 cup of light brown sugar until light and fluffy, about 3-4 minutes. Then, add 2 egg yolks, 1/3 cup of unsulphured molasses, and 1 teaspoon of vanilla extract, mixing well until combined.Gradually mix the dry ingredients into the wet mixture until a thick, cohesive dough forms. Ensure that the dough holds together well without being too sticky. Spoon out 18 portions of cookie dough, about 2 tablespoons each, and flatten slightly in your hand before placing a frozen cheesecake ball in the center.Carefully wrap the cookie dough around the frozen cheesecake ball, ensuring that it is completely encased. Roll the dough into a smooth ball and then roll each cookie ball in the prepared spiced sugar mixture.Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the cookie balls on the prepared sheet, spacing them about 2 inches apart. Bake for 11-12 minutes, or until the edges are set but the centers are still slightly soft.Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. This resting time allows the cheesecake center to settle slightly, enhancing the overall flavor and texture. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 0.5mg NotesEnsure your cheesecake filling portions are completely frozen before wrapping them in dough to maintain their shape during baking. For richer, denser cookies, use just the egg yolks instead of whole eggs. Avoid overmixing the dough after adding the dry ingredients to keep your Gingerbread Cheesecake Cookies tender and chewy. If your cookie dough feels too soft, let it chill in the fridge for about 30 minutes before forming the cookies. Try adding a drizzle of vanilla glaze or a sprinkle of coarse sea salt on top before serving to elevate these festive treats! Tried this recipe?Let us know how it was!
