Gingerbread Cheesecake Cookies – Soft, Spiced & Creamy Holiday Treat!

🎉 Introduction

These Gingerbread Cheesecake Cookies are everything we love about the holidays in one beautiful bite. The cookie base is soft, warmly spiced, and deeply flavored with molasses and brown sugar — capturing the cozy essence of classic gingerbread. Nestled in the center is a smooth, creamy cheesecake filling that melts into the cookie as it bakes, bringing richness and balance to the bold spices.

The result is a cookie that’s soft, tender, creamy, and full of holiday warmth. These are stunning for cookie trays, gifting, gatherings, or quiet evenings beside the Christmas tree with a warm drink.

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If you want a holiday cookie that tastes like joy — this is the one.

🧰 Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Baking sheet
• Parchment paper
• Cookie scoop
• Cooling rack

🛒 Ingredients

For the Gingerbread Cookies

• ¾ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• 9 tablespoons granulated sugar (divided — some for rolling)
• 2 egg yolks
• ⅓ cup unsulphured molasses
• 1½ teaspoons vanilla extract
• 2½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 teaspoons ground ginger
• 3 teaspoons ground cinnamon
• ⅝ teaspoon ground nutmeg
• ⅜ teaspoon ground clove
• ⅜ teaspoon ground allspice

For the Cream Cheese Filling

• 6 oz cream cheese, softened
• 2 tablespoons granulated sugar
• ½ teaspoon vanilla extract (optional but recommended)

👩‍🍳 Directions

Step 1: Make the Cream Cheese Filling

• In a small bowl, beat cream cheese, 2 tablespoons sugar, and vanilla until smooth.
• Scoop into small spoonfuls and place on a plate.
• Freeze for 15–20 minutes — this keeps the filling creamy, not runny.

Step 2: Make the Gingerbread Cookie Dough

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, beat butter, brown sugar, and 6 tablespoons granulated sugar until fluffy.
3. Add egg yolks, molasses, and vanilla. Mix until smooth.
4. In another bowl, whisk together:
   • flour
   • baking soda
   • salt
   • ginger
   • cinnamon
   • nutmeg
   • clove
   • allspice
5. Add dry ingredients to wet and mix just until a soft dough forms.

Step 3: Shape & Fill

• Scoop dough into balls.
• Flatten slightly, place a frozen cream cheese center inside, and gently wrap dough around to seal.
• Roll each cookie in the remaining granulated sugar.

Step 4: Bake

• Place on parchment-lined baking sheet.
• Bake 10–12 minutes, just until edges are set and centers are soft.

Step 5: Cool

• Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack.

🍽️ Servings & Timing

• Servings: ~18 cookies
• Prep Time: 20 minutes
• Bake Time: 10–12 minutes
• Total Time: ~35 minutes

🧊 Storage

• Store in an airtight container in the refrigerator for up to 5 days.
• Freeze baked cookies for up to 2 months.
• If freezing dough, freeze after shaping and filling — bake directly from frozen.

🥄 Variations

• Extra Creamy:
  Add a tiny pinch of sea salt to the cheesecake filling.
• Sugared Spice Roll:
  Roll cookies in cinnamon sugar instead of plain sugar.
• Maple Drizzle:
  Drizzle a thin maple glaze over cooled cookies for cozy sweetness.
• Ginger Snap Texture:
  Bake 1–2 minutes longer for crisp edges & chewy center.
• White Chocolate Touch:
  Add a white chocolate drizzle for a festive finish.

❓ 10 FAQs

1. Can I use full eggs instead of just yolks?
   No — yolks keep the cookies soft and rich.
2. Why freeze the filling?
   It prevents the cheesecake center from leaking while baking.
3. Can I skip molasses?
   No — it’s what gives true gingerbread flavor.
4. Can I use pre-mixed pumpkin or chai spices?
   Yes — swap spices for 2–3 teaspoons total warm spice mix.
5. Can I make these ahead?
   Yes — they are excellent make-ahead holiday cookies.
6. Can I reduce the ginger?
   Yes — if you prefer milder flavor.
7. Do these stay soft?
   Yes — especially when stored airtight.
8. Can I freeze the cookie dough balls?
   Yes, freeze filled dough balls and bake from frozen.
9. What if my sugar coating melts?
   Roll in sugar again right before baking.
10. Are these good for gifting?
    Yes — especially packaged chilled.

🏁 Conclusion

These Gingerbread Cheesecake Cookies are soft, warm, creamy, and beautifully spiced — the perfect blend of holiday nostalgia and bakery-style elegance. They’re a cozy treat to share with loved ones, or to enjoy with a quiet cup of coffee while snow falls outside.

Warm. Creamy. Festively Spiced.
A holiday cookie that steals the spotlight.

Adem Recipes Daily App 🍽️

Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

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Adam

Gingerbread Cheesecake Cookies – Soft, Spiced & Creamy Holiday Treat!

These Gingerbread Cheesecake Cookies are everything we love about the holidays in one beautiful bite. The cookie base is soft, warmly spiced, and deeply flavored with molasses and brown sugar — capturing the cozy essence of classic gingerbread. Nestled in the center is a smooth, creamy cheesecake filling that melts into the cookie as it bakes, bringing richness and balance to the bold spices. The result is a cookie that’s soft, tender, creamy, and full of holiday warmth. These are stunning for cookie trays, gifting, gatherings, or quiet evenings beside the Christmas tree with a warm drink. If you want a holiday cookie that tastes like joy — this is the one.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake time 12 minutes mins

Total Time 38 minutes mins

Servings: 18 cookies

Ingredients Equipment Method Notes

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Ingredients

  

For the Gingerbread Cookies

• ¾ cup unsalted butter softened
• ¾ cup light brown sugar packed
• 9 tablespoons granulated sugar divided — some for rolling
• 2 egg yolks
• ⅓ cup unsulphured molasses
• 1½ teaspoons vanilla extract
• 2½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 teaspoons ground ginger
• 3 teaspoons ground cinnamon
• ⅝ teaspoon ground nutmeg
• ⅜ teaspoon ground clove
• ⅜ teaspoon ground allspice

For the Cream Cheese Filling

• 6 oz cream cheese softened
• 2 tablespoons granulated sugar
• ½ teaspoon vanilla extract optional but recommended

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Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Baking sheet
• Parchment paper
• Cookie scoop
• Cooling rack

Method

 

Step 1: Make the Cream Cheese Filling

1. In a small bowl, beat cream cheese, 2 tablespoons sugar, and vanilla until smooth.
2. Scoop into small spoonfuls and place on a plate.
3. Freeze for 15–20 minutes — this keeps the filling creamy, not runny.

Step 2: Make the Gingerbread Cookie Dough

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, beat butter, brown sugar, and 6 tablespoons granulated sugar until fluffy.
3. Add egg yolks, molasses, and vanilla. Mix until smooth.
4. In another bowl, whisk together:
5. flour
6. baking soda
7. salt
8. ginger
9. cinnamon
10. nutmeg
11. clove
12. allspice
13. Add dry ingredients to wet and mix just until a soft dough forms.

Step 3: Shape & Fill

1. Scoop dough into balls.
2. Flatten slightly, place a frozen cream cheese center inside, and gently wrap dough around to seal.
3. Roll each cookie in the remaining granulated sugar.

Step 4: Bake

1. Place on parchment-lined baking sheet.
2. Bake 10–12 minutes, just until edges are set and centers are soft.

Step 5: Cool

1. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

🧊 Storage

Store in an airtight container in the refrigerator for up to 5 days.

Freeze baked cookies for up to 2 months.

If freezing dough, freeze after shaping and filling — bake directly from frozen.

🥄 Variations

Extra Creamy:
Add a tiny pinch of sea salt to the cheesecake filling.

Sugared Spice Roll:
Roll cookies in cinnamon sugar instead of plain sugar.

Maple Drizzle:
Drizzle a thin maple glaze over cooled cookies for cozy sweetness.

Ginger Snap Texture:
Bake 1–2 minutes longer for crisp edges & chewy center.

White Chocolate Touch:
Add a white chocolate drizzle for a festive finish.

❓ 10 FAQs

Can I use full eggs instead of just yolks?
No — yolks keep the cookies soft and rich.

Why freeze the filling?
It prevents the cheesecake center from leaking while baking.

Can I skip molasses?
No — it’s what gives true gingerbread flavor.

Can I use pre-mixed pumpkin or chai spices?
Yes — swap spices for 2–3 teaspoons total warm spice mix.

Can I make these ahead?
Yes — they are excellent make-ahead holiday cookies.

Can I reduce the ginger?
Yes — if you prefer milder flavor.

Do these stay soft?
Yes — especially when stored airtight.

Can I freeze the cookie dough balls?
Yes, freeze filled dough balls and bake from frozen.

What if my sugar coating melts?
Roll in sugar again right before baking.

Are these good for gifting?
Yes — especially packaged chilled.

🏁 Conclusion

These Gingerbread Cheesecake Cookies are soft, warm, creamy, and beautifully spiced — the perfect blend of holiday nostalgia and bakery-style elegance. They’re a cozy treat to share with loved ones, or to enjoy with a quiet cup of coffee while snow falls outside.

Warm. Creamy. Festively Spiced.
A holiday cookie that steals the spotlight.