The smell of warm ginger and cinnamon turns any kitchen into a cozy retreat. These Gingerbread Cheesecake Cookies are soft, spiced, and filled with a creamy center that melts just a little as they cool.
They are perfect for cookie trays and sweet moments at home. Mix, chill, scoop, and bake. Your house will smell amazing.
Gingerbread Cheesecake Cookies
Equipment
- 1 Hand mixer or stand mixer
- 2 Mixing Bowl
- 2 Baking Sheet
- 2 Parchment Paper for lining sheets
- 1 Cookie scoop 1 1/2 tablespoon size
- 1 Wire rack
Ingredients
For the cookie dough
- 0.5 cup unsalted butter softened
- 0.5 cup light brown sugar
- 0.3333333333 cup molasses
- 1 large egg room temperature
- 1 tsp vanilla extract alcohol-free
- 2 cup all-purpose flour spooned and leveled
- 1 tsp baking soda
- 0.5 tsp fine salt
- 2 tsp ground ginger
- 1.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp ground cloves
- 0.25 cup granulated sugar for rolling
For the cheesecake filling
- 8 oz cream cheese block style, softened
- 0.3333333333 cup powdered sugar
- 0.5 tsp vanilla extract alcohol-free
Optional icing
- 0.5 cup powdered sugar
- 1.5 tbsp milk as needed for drizzle
Instructions
Step 1: Make and chill the cheesecake centers
- Beat cream cheese, powdered sugar, and vanilla until smooth and thick. Scoop 1 teaspoon mounds onto a parchment-lined plate. Freeze 20 to 30 minutes until firm.
Step 2: Mix the dough
- Cream butter and brown sugar until light and fluffy, about 2 minutes. Beat in molasses, egg, and vanilla until combined. In a separate bowl whisk flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Add dry ingredients to wet and mix just until no dry streaks remain.
Step 3: Chill
- Cover the bowl and chill the dough for 30 minutes to help the cookies bake thick and prevent spreading.
Step 4: Assemble
- Heat oven to 350°F and line two baking sheets with parchment. Scoop dough into 1 1/2 tablespoon portions. Flatten a portion in your palm, place a chilled cheesecake mound in the center, then wrap the dough around it and roll into a ball. Roll in granulated sugar and set on the sheet, spacing 2 inches apart.
Step 5: Bake
- Bake 9 to 11 minutes until the edges look set and the tops are slightly cracked but still soft. Let cookies cool on the sheet 5 minutes, then move to a rack to finish cooling.
Step 6: Finish
- Drizzle with simple icing if you like. Let it set before storing or stacking.
Notes
Why You’ll Love This Gingerbread Cheesecake Cookies
- Soft, bakery-style gingerbread cookie with a tangy cream cheese center.
- Simple dough that holds shape and bakes up thick and tender.
- Make ahead friendly. The filling can be prepped and frozen for quick assembly.
- Balanced spice, not too sweet, with a little sparkle of sugar on top.
Gingerbread Cheesecake Cookies Ingredients & Substitutions
For the cookie dough
- Unsalted butter, softened, 1/2 cup. Use salted and reduce added salt to a pinch.
- Brown sugar, 1/2 cup. Light brown keeps the spices center stage.
- Molasses, 1/3 cup. Use regular light or robust. If using blackstrap, reduce to 1/4 cup for less bitterness.
- Egg, 1 large, room temperature.
- Alcohol-free vanilla, 1 teaspoon.
- All-purpose flour, 2 cups, spooned and leveled.
- Baking soda, 1 teaspoon.
- Fine salt, 1/2 teaspoon.
- Ground ginger, 2 teaspoons. Adjust to taste.
- Ground cinnamon, 1 1/2 teaspoons.
- Ground nutmeg, 1/4 teaspoon.
- Ground cloves, 1/4 teaspoon.
- Granulated sugar, for rolling, 1/4 cup.
For the cheesecake filling
- Cream cheese, block style, softened, 8 ounces. Avoid whipped tubs for best structure.
- Powdered sugar, 1/3 cup.
- Alcohol-free vanilla, 1/2 teaspoon.
Optional icing
- Powdered sugar, 1/2 cup, plus milk 1 to 2 tablespoons for a drizzle.
Substitutions
- Butter: Soft coconut oil can work. Chill the dough a bit longer so cookies keep shape.
- Spices: Add a pinch of black pepper for extra warmth or swap nutmeg for allspice.
- Molasses swap in a pinch: 2 tablespoons dark brown sugar plus 1 tablespoon honey for a milder flavor.
Step-by-Step Instructions to Make Gingerbread Cheesecake Cookies
Step 1: Make and chill the cheesecake centers
Beat cream cheese, powdered sugar, and vanilla until smooth and thick. Scoop 1 teaspoon mounds onto a parchment lined plate. Freeze 20 to 30 minutes until firm.
Step 2: Mix the dough
Cream butter and brown sugar until light and fluffy, about 2 minutes. Beat in molasses, egg, and vanilla until combined. In a separate bowl whisk flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Add dry ingredients to wet and mix just until no dry streaks remain.
Step 3: Chill
Cover the bowl and chill the dough for 30 minutes. This helps the cookies bake thick and prevents spreading.
Step 4: Assemble
Heat oven to 350°F and line two baking sheets with parchment. Scoop dough into 1 1/2 tablespoon portions. Flatten a portion in your palm, place a chilled cheesecake mound in the center, then wrap the dough around it and roll into a ball. Roll in granulated sugar and set on the sheet, spacing 2 inches apart.
Step 5: Bake
Bake 9 to 11 minutes until the edges look set and the tops are slightly cracked but still soft. Let cookies cool on the sheet 5 minutes, then move to a rack to finish cooling.
Step 6: Finish
Drizzle with simple icing if you like. Let it set before storing or stacking.
Tips for Success
- Keep the filling cold. If it softens, return it to the freezer while you shape more cookies.
- Use room temperature butter and cream cheese so the dough and filling blend smoothly.
- Do not overbake. Pull the cookies when centers look puffed and soft. They set as they cool.
- Weigh or carefully measure flour. Too much flour makes dry cookies.
- Sugar roll adds sparkle and gentle crunch. Do not skip if you love that classic look.
Variations of Gingerbread Cheesecake Cookies
- Orange twist: Add 1 teaspoon fresh orange zest to the dough and 1 teaspoon to the icing.
- Chocolate dip: Dip half of each cooled cookie in melted white chocolate, then add a pinch of cinnamon on top.
- Extra ginger: Fold in 2 tablespoons finely chopped crystallized ginger for a lively bite.
- Lemon glaze: Swap milk with lemon juice in the icing for a bright finish.
Serving Suggestions: What to Pair with Gingerbread Cheesecake Cookies
- Hot cocoa, chai, or spiced black tea.
- A small scoop of vanilla ice cream for a cookie sandwich moment.
- A platter with shortbread, snickerdoodles, and peppermint bark for contrast.
Storage & Reheating Instructions
- Refrigerate in an airtight container for up to 4 days because of the cream cheese center.
- Freeze baked cookies up to 2 months. Thaw at room temperature 30 minutes.
- Freeze assembled unbaked cookie balls up to 2 months. Bake from frozen at 350°F for 11 to 13 minutes.
- To refresh, warm a cookie 10 to 12 seconds in the microwave or 3 to 5 minutes in a 300°F oven.
Memories Made Around the Table
I still remember pulling the first tray from the oven and seeing those little crinkles across the tops. We passed them around the table, the centers just set and silky, and everyone reached for seconds without saying a word. That quiet smile says it all.
FAQs
Do I have to chill the dough?
Yes. A short chill helps the cookies stay thick, keeps the filling from leaking, and improves flavor.
Can I use blackstrap molasses?
You can, but it is stronger and more bitter. Use a little less and add 1 tablespoon extra brown sugar to balance.
Why did my cookies spread?
Likely warm dough or filling. Chill both, use parchment lined sheets, and measure flour accurately.
Can I make them larger or smaller?
Yes. Adjust scoop size and add or subtract a minute or two of bake time. Cookies are done when edges are set.
Final Thoughts
These Gingerbread Cheesecake Cookies bring cozy spice, creamy centers, and just the right sweetness. Bake a batch to share and keep a few for a quiet night treat. They disappear fast.