Gingerbread cheesecake cookies are the ultimate holiday comfort-food favorite with a healthy twist, offering a vibrant spice profile paired with a “stunning” creamy center.1 If you have been searching for a cookie that captures the nostalgic warmth of a gingerbread man but with the “remarkable” decadence of a cheesecake, you have finally found the proven recipe you need.
Having tested this recipe over nine times, Sophie has perfected the balance of molasses and spice to ensure a soft, chewy texture that doesn’t overwhelm the “lovely” filling. These aren’t just your standard holiday biscuits; they are a triumph of American baking that will be the talk of any family gathering. By using a simple stuffing technique and a unique reshaping trick, you can achieve professional, bakery-quality results right in your own kitchen.
Why You’ll Love This Gingerbread Cheesecake Cookies Recipe
There is a reason this “popular” festive treat is a treasure for home cooks looking for a superior holiday dessert.
- Surprise Filling: Every bite reveals a “fresh” and silky cheesecake center that cuts through the rich molasses.
- Warm Holiday Spices: A “vibrant” blend of ginger, cinnamon, and nutmeg creates a wonderful seasonal aroma.
- Stunning Appearance: Rolling the dough in sugar gives these cookies a beautiful sparkling finish.
- Perfectly Round: Using the “swirl” technique ensures your cookies have remarkable circular edges every time.
- Make-Ahead Friendly: These are helpful for busy hosts since the components can be prepared in advance.
Ingredients for Gingerbread Cheesecake Cookies
To achieve a successful batch, using “quality” molasses and full-fat cream cheese is important for the best flavor and structure.
The Spiced Cookie Dough
- Unsalted Butter: 1 cup (226g), room temperature.
- Sugars: ½ cup granulated sugar (100g) and ¾ cup brown sugar (150g).
- Molasses: ½ cup (140g). This provides the authentic gingerbread depth.
- Egg: 1 large, room temperature.
- Vanilla Extract: 2 tsp (6g).
- Dry Ingredients: 3 ½ cups all-purpose flour (430g), 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, 1 tsp baking soda, and ½ tsp baking powder.
The Cream Cheese Filling
- Cream Cheese: 8 oz (225g), softened.
- Powdered Sugar: ½ cup (56g).
- Vanilla Extract: 2 tsp (6g).
Optional Coating
- Granulated Sugar: ½ cup (100g) for that stunning holiday sparkle.
Step-by-Step Instructions
Follow these simple steps to ensure your cookies are a successful hit at your next family gathering.
Step 1 – Prepare the Filling
In a bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth. Scoop 1-tablespoon portions onto a parchment-lined plate and freeze until firm. This is a proven method to make stuffing the dough practical and mess-free.
Step 2 – Create the Gingerbread Dough
Preheat your oven to 350°F (180°C) convection. In a large bowl, beat the butter and both sugars until light and fluffy (1–2 minutes). Add the egg, vanilla, and molasses, mixing until fully combined. Gently fold in the flour and all your vibrant spices until no dry flour remains.
Step 3 – Stuff and Assemble
Flatten a portion of dough in your palm and place a frozen cream cheese ball in the center. Wrap the dough completely around it, ensuring a quality seal. Roll the ball in granulated sugar if you want that beautiful glittery look.
Step 4 – Bake and Reshape
Place the balls on a tray and bake for 11–12 minutes. The Swirl Trick: While the cookies are hot, gently swirl a round cup or cookie cutter around each cookie to create smooth, professional edges. This is helpful for that “stunning” bakery finish!
Step 5 – Cool and Set
Let the cookies cool on the tray for 10 minutes. This allows the cheesecake center to firm up into a remarkable texture before you transfer them to a wire rack.
Pro Tips for Success
- Seal the Dough: Make sure there are no cracks when wrapping the filling; this prevents the cream cheese from “surprising” you by leaking out in the oven.
- Use Fresh Spices: For the most vibrant flavor, ensure your ginger and nutmeg haven’t been sitting in the pantry for years!
- Cold Filling is Key: Keep the cream cheese balls in the freezer until the very moment you are ready to stuff the dough.
- Room Temp Butter: Ensure your butter is truly room temperature for a successful and fluffy dough base.
- Convection Timing: If not using a convection oven, you may need to add 1–2 minutes to the bake time for a successful set.
Flavor Variations
- White Chocolate Drizzle: Once cooled, drizzle with melted white chocolate for a stunning contrast, similar to our White Chocolate Stuffed Cookies.
- Pecan Crunch: Roll the dough in crushed pecans before baking for an authentic nutty texture.
- Nutella Swirl: For a unique twist, add a tiny dollop of Nutella to the center, inspired by our Peanut Butter Nutella Cookie Recipe.
- Red Velvet Gingerbread: Add a touch of cocoa and red food coloring to the dough for a stunning holiday mashup like our Stuffed Red Velvet Cookies.
Storage and Freezing Instructions
- Refrigeration: Because of the cream cheese filling, store these in an airtight container in the fridge. They stay fresh for up to 8 days.
- Freezing (Baked): You can freeze these for up to 3 months. Thaw in the refrigerator for the best “melt-in-your-mouth” experience.
- Make-Ahead Dough: You can prepare the dough and filling a day early to make the assembly simple on baking day.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 245 |
| Protein | 3 g |
| Carbs | 34 g |
| Fat | 11 g |
| Fiber | 1 g |
| Sodium | 130 mg |
FAQ About Gingerbread Cheesecake Cookies
Why did my cookies crack?
If the dough is too dry, it can crack during assembly. Ensure you measure your flour correctly (spoon and level) to keep the dough pliable and “tasty.”
Can I use blackstrap molasses?
Blackstrap molasses is very bitter. For the best gingerbread flavor, use “unsulphured” or “regular” molasses to keep the taste wonderful and sweet.
Do I have to refrigerate them?
Yes! Any treat with a cream cheese center is family-safe only if kept in the refrigerator. They actually taste even more remarkable when chilled!
Can I make these gluten-free?
You can swap the flour for a 1:1 gluten-free baking blend. The results are still wonderful and “beautifully” spiced.
How do I get them perfectly round?
The “cup swirl” trick is the ultimate secret. By moving a cup in a circular motion around the hot cookie, you force the edges into a perfect circle.
Baking these Ultimate Gingerbread Cheesecake Cookies is an uplifting way to welcome the holiday season with a fresh and “stunning” treat. This proven recipe is a triumph for any home cook looking to provide a quality dessert for their family. If you enjoyed this spiced and stuffed delight, you might also love exploring our Stuffed Red Velvet Cookies for your next successful holiday bake!
PrintGingerbread Cheesecake Cookies
Soft gingerbread-spiced cookies filled with a creamy cheesecake center and lightly coated in sugar. These cookies are rich, warmly spiced, and perfect for holiday baking. A true showstopper!
- Prep Time: 45
- Cook Time: 12
- Total Time: 57
- Yield: 14 cookies
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American
Ingredients
Cookie Dough:
1 cup (226 g) unsalted butter, room temperature
½ cup (100 g) granulated sugar
¾ cup (150 g) brown sugar
2 teaspoons (6 g) vanilla extract
½ cup (140 g) molasses
1 large egg
3½ cups (430 g) all-purpose flour
2 teaspoons (4 g) ground cinnamon
1 teaspoon (2 g) ground ginger
½ teaspoon (1 g) ground nutmeg
1 teaspoon (2 g) baking soda
½ teaspoon (1 g) baking powder
Cream Cheese Filling:
8 oz (225 g) cream cheese, softened
½ cup (56 g) powdered sugar
2 teaspoons (6 g) vanilla extract
Optional Coating:
½ cup (100 g) granulated sugar
Instructions
1. Prepare the Filling: Preheat oven to 350°F (180°C) convection and line a baking tray with parchment paper. In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop 1 tablespoon portions onto a parchment-lined plate and freeze until firm (at least 30 minutes).
2.
3. Make the Cookie Dough: In a large bowl, beat butter, granulated sugar, and brown sugar until light in color, about 1–2 minutes. Add egg, vanilla extract, and molasses. Mix until fully combined. Add flour, cinnamon, ginger, nutmeg, baking soda, and baking powder. Fold gently until no dry flour remains.
4.
5. Assemble & Bake: Bake one test cookie to check spread and doneness. Flatten a portion of dough (about ⅓ cup) in your palm, place a frozen cream cheese ball in the center, and wrap the dough completely around it, sealing all edges. Roll in granulated sugar if desired and place on the prepared baking tray. Bake for 11–12 minutes. While cookies are hot, gently swirl a round cup or cookie cutter around each cookie to create smooth edges. Let cookies cool on the tray for 10 minutes before transferring.
Notes
For best results, ensure your cream cheese filling is truly frozen solid before assembling the cookies. This prevents it from melting out during baking. Use a convection oven if possible for even baking, otherwise, adjust timing slightly for a conventional oven. Store these cookies in the refrigerator due to the cream cheese filling.
