Gingerbread Cheesecake Cookies are the ultimate holiday treat that will steal the spotlight at any festive gathering. Imagine biting into a soft, spiced gingerbread cookie only to discover a luscious, creamy cheesecake filling inside. It’s a delightful combination that brings together the warmth of holiday spices with the richness of cream cheese, creating a cookie experience that is both comforting and indulgent. Whether you’re baking for a holiday party or simply treating yourself, these cookies are sure to impress and satisfy your sweet tooth!

Why You’ll Love This Gingerbread Cheesecake Cookies

There are countless reasons to adore these Gingerbread Cheesecake Cookies. First, they combine the beloved flavors of traditional gingerbread with a creamy cheesecake filling, creating a delightful fusion. Second, their chewy texture and spiced aroma make them a comforting choice during the chilly holiday season. Third, they are perfect for sharing, making them a great gift for friends and family. Additionally, the cookies are both visually appealing and delicious, adding festive flair to your dessert table. With easy instructions, you’ll find that making these cookies is a breeze. Plus, they cater to vegetarian diets, ensuring everyone can enjoy these treats!

Ingredients for Gingerbread Cheesecake Cookies

Gather these items:

113g (4 oz) full-fat cream cheese, softened
25g (2 tbsp) granulated sugar
1/2 tsp vanilla extract
375g (3 cups) all-purpose flour
1 tsp baking soda
1 tbsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
170g (3/4 cup) unsalted butter, softened
150g (3/4 cup) dark brown sugar, packed
100g (1/2 cup) granulated sugar
1 large egg
1 tsp vanilla extract
80ml (1/3 cup) unsulphured molasses
50g (1/4 cup) granulated sugar, for rolling

How to Make Gingerbread Cheesecake Cookies Step-by-Step

Step 1: Beat the cream cheese until smooth, then add sugar and vanilla. Mix until fluffy. Scoop 1-teaspoon portions onto a parchment-lined tray and freeze for 20–30 minutes.
Step 2: Whisk flour, baking soda, spices, and salt together. In another bowl, beat butter and sugars until light and fluffy. Add egg, vanilla, and molasses, mixing until combined. Gradually mix in the dry ingredients until a soft dough forms. Chill for 30 minutes.
Step 3: Scoop 2 tablespoons of dough, flatten it, and place a frozen cheesecake ball in the center. Wrap the dough around the filling and seal the edges tightly. Roll in sugar if desired and place on a baking tray.
Step 4: Bake at 350°F (177°C) for 10–12 minutes until puffy with set edges. Cool on the tray for 5 minutes before transferring to a wire rack.

Irresistible Gingerbread Cheesecake Cookies for Holidays - Gingerbread Cheesecake Cookies - main visual representation

Pro Tips for the Best Gingerbread Cheesecake Cookies

Keep these in mind:

Ensure your cream cheese is softened for easy mixing.
Don’t skip the chilling step; it helps the cookies maintain their shape while baking.
For a spicier flavor, feel free to add a pinch more ginger or cinnamon.
Make sure to seal the edges of the cookie dough well around the filling to prevent leaks during baking.
Experiment with different sugars for rolling; brown sugar can add a nice depth of flavor.

Best Ways to Serve Gingerbread Cheesecake Cookies

These cookies can be enjoyed in various ways. Serve them warm with a glass of milk or a cup of hot cocoa for a cozy treat. You can also plate them alongside other holiday desserts for a festive cookie platter. If you’re hosting a party, consider adding some gingerbread cookie variations with cheesecake or festive decorations to enhance their appeal.

How to Store and Reheat Gingerbread Cheesecake Cookies

Store any leftover cookies in an airtight container at room temperature for up to a week. To reheat, simply warm them in the microwave for about 10 seconds before enjoying. This will help revive their soft texture and creamy filling. These cookies are perfect for meal prep, making them an ideal treat to have on hand during the busy holiday season!

Frequently Asked Questions About Gingerbread Cheesecake Cookies

What’s the secret to perfect Gingerbread Cheesecake Cookies?

The secret lies in ensuring that you chill the dough and cheesecake filling properly before baking. This helps maintain their shape and results in a chewy texture. Using high-quality spices enhances the flavor, making them even more delightful!

Can I make Gingerbread Cheesecake Cookies ahead of time?

Yes, you can prepare the cheesecake filling ahead of time and store it in the refrigerator for up to a week. You can also freeze the assembled cookie dough balls and bake them fresh when needed, ensuring you always have a delicious treat ready to go!

How do I avoid common mistakes with Gingerbread Cheesecake Cookies?

To avoid common mishaps, make sure to follow the chilling instructions carefully. Overbaking can lead to dry cookies, so watch them closely in the oven. If you’re unsure, it’s better to underbake slightly, as they will continue to firm up as they cool.

Variations of Gingerbread Cheesecake Cookies You Can Try

There are several delightful variations to explore with Gingerbread Cheesecake Cookies. You can add chopped nuts or dried fruits to the dough for added texture. Consider creating a no-bake version by using a graham cracker crust with the cheesecake filling. For a fun twist, try making cheesecake-stuffed gingerbread cookies with different flavored fillings, such as pumpkin or peppermint!

For more delicious recipes, check out our desserts category or try making easy cinnamon rolls for a delightful breakfast treat. If you’re interested in exploring more about the benefits of spices, visit this article on spices for more information.

Irresistible Gingerbread Cheesecake Cookies for Holidays

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Irresistible Gingerbread Cheesecake Cookies That Steal the Holiday Spotlight

Author: Emily
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

113g (4 oz) full-fat cream cheese, softened
25g (2 tbsp) granulated sugar
1/2 tsp vanilla extract
375g (3 cups) all-purpose flour
1 tsp baking soda
1 tbsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
170g (3/4 cup) unsalted butter, softened
150g (3/4 cup) dark brown sugar, packed
100g (1/2 cup) granulated sugar
1 large egg
1 tsp vanilla extract
80ml (1/3 cup) unsulphured molasses
50g (1/4 cup) granulated sugar, for rolling

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Instructions

Beat the cream cheese until smooth, then add sugar and vanilla. Mix until fluffy. Scoop 1-teaspoon portions onto a parchment-lined tray and freeze for 20–30 minutes.
Whisk flour, baking soda, spices, and salt. In another bowl, beat butter and sugars until light and fluffy. Add egg, vanilla, and molasses. Mix in dry ingredients until a soft dough forms. Chill for 30 minutes.
Scoop 2 tablespoons of dough, flatten, and place a frozen cheesecake ball in the center. Wrap dough around filling and seal edges. Roll in sugar if desired and place on baking tray.
Bake at 350°F (177°C) for 10–12 minutes until puffy with set edges. Cool on tray for 5 minutes before transferring to a rack.