Gingerbread Cheesecake Cookies are a delicious treat that combines the spicy warmth of gingerbread with the creamy, smooth texture of cheesecake. These cookies have a soft and tender bite, with delightful hints of cinnamon, ginger, and molasses, making them truly special and perfect for the holiday season or any cozy day.
I love how these cookies bring together two favorites in one bite! The cheesecake center adds just the right amount of creaminess without being too heavy, and the gingerbread part gives it that familiar, comforting spice. Whenever I bake these, the whole kitchen fills with the best smells, and it’s hard not to sneak a few before they’ve even cooled down.
My favorite way to enjoy these Gingerbread Cheesecake Cookies is with a warm cup of tea or hot cocoa. They’re perfect for sharing with friends and family, and they always get compliments whenever I bring them along to gatherings. Plus, they freeze well, so I like to keep some in the freezer for whenever a sweet craving hits!
Key Ingredients & Substitutions
Spices: Ground ginger, cinnamon, cloves, and nutmeg give these cookies their warm, cozy flavor. If you want milder spice, reduce cloves or nutmeg slightly. Pumpkin pie spice can be a quick swap too.
Molasses: It adds that classic gingerbread depth. If you can’t find molasses, try dark corn syrup or honey, but expect a lighter taste.
Cream Cheese: Make sure it’s softened for easy mixing and a smooth filling. You can use Neufchâtel cheese as a lower-fat option without big changes in texture.
Butter & Sugars: Unsalted butter and brown sugar create moisture and richness. For a dairy-free version, use vegan butter alternatives and coconut sugar for a subtle twist.
How Do You Keep the Cheesecake Filling from Oozing Out?
Sealing the cheesecake filling inside the cookie dough is key to preventing leaks:
- Flatten cookie dough portions well before adding filling.
- Use about 1 teaspoon of filling — overfilling makes sealing tricky.
- Cover filling with another flattened dough part, then pinch edges firmly to close. Make sure there are no gaps or tears.
- Gently roll the sealed dough between your hands to form a smooth ball. This step helps seal the edges tight.
- Chilling the dough before baking helps it hold shape so the filling stays inside.
Doing these carefully will give you cookies with a perfect creamy center without messy leaks.
Equipment You’ll Need
- Mixing bowls – I like using a medium and a large bowl to keep things organized and make mixing easier.
- Electric mixer or whisk – helps beat the cream cheese and butter smooth and fluffy quickly.
- Measuring cups and spoons – precise measurements make the cookies turn out just right.
- Cookie scoop or tablespoon – makes portioning the cookie dough consistent and quick.
- Parchment paper – keeps the cookies from sticking to the baking sheet and makes cleanup a breeze.
- Baking sheet – a standard-size sheet works well for baking the cookies evenly.
- Cooling rack – helps the cookies cool properly so they don’t become soggy.
- Rolling pin (optional) – if you prefer to flatten dough with more control, this is handy.
Flavor Variations & Add-Ins
- Replace spices: Use pumpkin pie spice instead of individual ones for a quicker, all-in-one flavor.
- Adding nuts: Chopped walnuts or pecans in the dough or as a topping add crunch and richness.
- Chocolate chips: Mix in white, milk, or dark chocolate chips for extra sweetness.
- Dark sugar or molasses swap: Use dark brown sugar or blackstrap molasses for a deeper, more robust flavor.
Gingerbread Cheesecake Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Icing Drizzle (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 1 hour to chill the dough, 10-12 minutes to bake, plus some time to cool and optionally drizzle icing. Overall, plan for roughly 1 hour 30 minutes including chilling and cooling.
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Cover and set aside in the fridge while you prepare the cookie dough.
2. Make the Gingerbread Cookie Dough:
Whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg in one bowl. In a large bowl, beat softened butter and brown sugar until fluffy. Add the egg, molasses, and vanilla extract and mix well. Gradually stir the dry ingredients into the wet until a dough forms.
3. Chill the Dough and Filling:
Cover the cookie dough and chill it in the fridge for at least 1 hour to make it easier to handle. Keep the cheesecake filling chilled as well.
4. Assemble the Cookies:
Preheat your oven to 350°F (175°C). Scoop out about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place roughly 1 teaspoon of cheesecake filling in the center. Flatten another 2-tablespoon portion of dough and flatten it on top, sealing the edges carefully to cover the filling. Shape into a ball and place on a parchment-lined baking sheet, leaving space between each cookie.
5. Bake:
Bake for 10-12 minutes, until the edges look set but the middle is still soft. Let the cookies cool on the baking sheet for 5 minutes; then transfer them to a wire rack to cool completely.
6. Drizzle Icing (Optional):
Mix powdered sugar, milk, and vanilla extract until smooth. Use a spoon or piping bag to drizzle the icing over cooled cookies for a pretty, sweet finish.
7. Serve and Enjoy:
Enjoy your warm, soft cookies with a glass of milk or your favorite warm drink. Store leftovers in an airtight container to keep fresh.
Can I Use Frozen Cream Cheese for the Filling?
It’s best to use softened cream cheese for the filling to ensure a smooth texture. If using frozen, thaw it completely in the fridge overnight and bring it to room temperature before mixing.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and cheesecake filling a day ahead, keep them refrigerated separately, and assemble and bake the cookies when ready.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months and thaw at room temperature before serving.
Can I Substitute the Molasses?
If you don’t have molasses, you can use dark corn syrup or honey, but the flavor will be a bit lighter and less rich than traditional molasses.
