Gingerbread Cheesecake Cookies

Introduction

These Gingerbread Cheesecake Cookies combine two of my favorite treats into one irresistible bite: the warm, spicy goodness of gingerbread and the creamy richness of cheesecake. Imagine the classic holiday flavors of ginger, cinnamon, and molasses wrapped around a smooth, tangy cheesecake filling. The result is a soft, chewy cookie with a sweet surprise in the middle, making each bite a delightful combination of flavors and textures.

These cookies have become a go-to for holiday cookie swaps, family gatherings, or simply when you’re craving a little indulgence. They’re the perfect balance of festive spices and comforting sweetness, offering something a little different from the usual holiday cookie lineup. The cheesecake filling adds a rich and creamy element that perfectly complements the spiced gingerbread, creating a mouthwatering treat that’s sure to please everyone.

What I love most about these cookies is how surprisingly easy they are to make. Even though they look impressive, the process is straightforward. Plus, while they bake, your kitchen will smell absolutely heavenly—nothing like the aroma of gingerbread wafting through the house to get you into the holiday spirit! These cookies are sure to become a favorite in your holiday baking repertoire, and I can’t wait for you to give them a try. Whether you’re serving them at a festive gathering or enjoying them with a cup of tea, they’re the perfect little indulgence to make the season even sweeter.

Why You’ll Love These Gingerbread Cheesecake Cookies

• Perfect Holiday Flavor: With spices like ginger, cinnamon, and cloves, these cookies taste just like Christmas in every bite.
• Cheesecake Filling: The creamy cheesecake center adds a rich, tangy contrast to the spiced cookie dough, making them extra special.
• Chewy & Soft: These cookies are soft and chewy on the outside, while the cheesecake center gives them a melt-in-your-mouth texture.
• Make Ahead: You can prepare the dough and cheesecake filling ahead of time, making these a great option for busy holiday baking.
• Fun to Make: Assembling these cookies might take a little extra time, but the results are so worth it! They’re a fun way to get into the holiday spirit.

Preparation Time and Cook Time

• Total Time: 1 hour (includes chilling time)
• Preparation Time: 20 minutes
• Cook Time: 10 minutes
• Chill Time: 30 minutes
• Servings: About 20 cookies
• Calories per Serving: Approximately 250 calories
• Key Nutrients: Protein: 4g, Carbohydrates: 28g, Fat: 14g, Fiber: 1g

Ingredients

For the Gingerbread Cookie Dough:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1/2 cup brown sugar (packed)
• 1/4 cup molasses
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg (optional)
• Granulated sugar for rolling

For the Cheesecake Filling:

• 8 oz cream cheese (softened)
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

Ingredient Highlights

• Gingerbread Spices: The combination of ginger, cinnamon, and cloves gives these cookies their signature warmth and flavor.
• Molasses: Adds that deep, rich sweetness that makes gingerbread so special.
• Cream Cheese: Creates the rich, tangy filling that pairs perfectly with the spiced cookie dough.
• Brown Sugar: Adds a caramel-like sweetness to the cookie dough, enhancing the flavors.

Step-by-Step Instructions

Make the Cheesecake Filling

1. Mix the Filling: In a medium bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla extract, and flour. Continue to beat until fully combined. The filling should be thick and smooth.
2. Chill the Filling: Spoon the cheesecake filling into a small bowl and refrigerate it for about 30 minutes to firm up. This will make it easier to work with when assembling the cookies.

Make the Gingerbread Cookie Dough

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, spices (ginger, cinnamon, cloves, and nutmeg), and salt.
2. Cream the Butter and Sugar: In a separate bowl, beat the softened butter and brown sugar together until light and fluffy, about 2 minutes. Add the molasses, egg, and vanilla extract, and mix until smooth.
3. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together. The dough will be a bit sticky, which is perfect.
4. Chill the Dough: Cover the dough with plastic wrap and chill it in the fridge for 30 minutes. This will help it firm up and be easier to handle when forming the cookies.

Assemble the Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. Form the Cookie Dough: Scoop about 1 tablespoon of the gingerbread dough and flatten it slightly in your hand. Then, scoop about 1 teaspoon of the chilled cheesecake filling and place it in the center of the dough. Carefully fold the dough around the filling, sealing it in the center.
3. Roll in Sugar: Roll the dough ball in granulated sugar to coat it. Place the dough balls about 2 inches apart on the prepared baking sheet.
4. Bake: Bake for 8-10 minutes, or until the edges of the cookies are set but the centers are still soft. Be careful not to overbake, as you want that soft, chewy texture.
5. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve

These Gingerbread Cheesecake Cookies are delicious on their own, but they also pair perfectly with a cup of hot chocolate or spiced cider. Serve them at holiday parties, cookie swaps, or as a sweet treat to enjoy with your family. They also make a lovely gift when packaged in a festive box or tin.

Additional Tips

Here are a few tips to help you bake the best Gingerbread Cheesecake Cookies:

1. Chill the Dough: Don’t skip the chilling step! It helps the dough firm up and makes it easier to handle when wrapping around the cheesecake filling.
2. Even Filling: Be sure to keep the cheesecake filling chilled so it doesn’t get too soft and messy while wrapping the dough around it.
3. Adjust Spice Levels: If you prefer a spicier gingerbread, feel free to add extra ginger or cinnamon to the dough.
4. Make Ahead: The dough and cheesecake filling can be made in advance and stored in the fridge for up to 2 days. Just assemble and bake when you’re ready!

Freezing and Storage

These cookies store really well, making them perfect for holiday prep!

• Storage: Keep the cookies in an airtight container at room temperature for up to 4 days. They’re even better the next day!
• Freezing: Freeze unbaked cookie dough balls (without rolling in sugar) on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months. When you’re ready to bake, just roll them in sugar and bake directly from the freezer, adding a minute or two to the baking time.

Special Equipment

You’ll need a few basic kitchen tools for this recipe:

• Mixing Bowls: For combining the dough and filling.
• Electric Mixer: Makes mixing the cheesecake filling and dough so much easier.
• Baking Sheet: For baking the cookies.
• Parchment Paper: For easy cleanup and to prevent sticking.

FAQ Section

Here are some commonly asked questions about this recipe:

• Can I use store-bought cookie dough? While homemade dough yields the best flavor, you can use store-bought gingerbread cookie dough in a pinch. Just make sure to use the cheesecake filling for that signature taste.
• Can I add other mix-ins? Yes! Try adding chopped white chocolate or candied ginger to the dough for extra flavor.
• Can I make these gluten-free? Absolutely! Just swap the all-purpose flour for a gluten-free flour blend, and make sure your cheesecake filling ingredients are gluten-free as well.
• How can I make these gluten-free?
• To make these cookies gluten-free, simply swap the all-purpose flour for a gluten-free flour blend that is suitable for baking. Be sure to double-check that your cheesecake filling ingredients are also gluten-free.
• Can I add other mix-ins to the dough?
• Yes! Feel free to experiment with mix-ins like chopped white chocolate, candied ginger, or even some crushed nuts. These additions can elevate the flavor even more if you’re looking for something unique.
• How should I store these cookies?
• Store the cookies in an airtight container at room temperature for up to 4 days. If you want them to last longer, freeze them, and they’ll stay fresh for up to 2 months.

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Conclusion

These Gingerbread Cheesecake Cookies are the ultimate holiday treat, combining two classic flavors into one irresistible bite. The spiced warmth of gingerbread paired with the creamy richness of cheesecake creates a soft, chewy cookie that’s perfect for any festive occasion. Whether you’re baking for a holiday gathering, gifting them to friends and family, or just treating yourself to something sweet, these cookies are bound to be a hit.

What makes them even more special is how easy they are to make—no complicated techniques or hard-to-find ingredients. They’re simple, yet so impressive with their melt-in-your-mouth texture and festive flavors. The blend of ginger, cinnamon, and nutmeg gives them that classic holiday spice, while the cheesecake filling adds a surprising twist that will have everyone coming back for more.

So, go ahead and make these Gingerbread Cheesecake Cookies part of your holiday tradition. I guarantee they’ll be the star of your cookie tray! Don’t forget to snap a photo and tag me on social media—I love seeing your delicious creations!