Gingerbread Cheesecake Cookies
Soft gingerbread cookies stuffed with a creamy vanilla–cheesecake center, rolled in warm spiced sugar, and baked until perfectly soft and festive. Cozy, rich, and melt-in-your-mouth delicious — the ultimate holiday cookie.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 18 cookies
- Category: Cookies
- Cuisine: American
Ingredients
**Cheesecake Filling**
6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated sugar
1/2 tsp vanilla extract
**Spiced Sugar Coating**
6 tbsp (75 g) granulated sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp ground cloves
**Gingerbread Cookie Dough**
2 1/2 cups (313 g) all-purpose flour
2 1/2 tsp ground ginger
2 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp baking soda
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
2 egg yolks, room temperature
1 tsp vanilla extract
1/3 cup (113 g) unsulphured molasses
Instructions
**Make the Cheesecake Filling**
Line a baking sheet with parchment. Beat cream cheese, sugar, and vanilla until smooth and fluffy. Scoop 18 portions (about 2 tsp each) and freeze until completely solid.
**Prepare the Spiced Sugar**
Whisk together sugar, ginger, cinnamon, allspice, nutmeg, and cloves. Set aside.
**Make the Gingerbread Cookie Dough**
Preheat oven to 350°F (177°C). Line two cookie sheets with parchment. Whisk flour, spices, baking soda, and salt. Beat butter and brown sugar until light and fluffy. Mix in yolks, vanilla, and molasses. Add dry ingredients and mix until a soft dough forms.
**Assemble the Cookies**
Scoop dough into 18 portions (about 2 tbsp each). Flatten each dough ball. Place a frozen cheesecake ball in the center and fully wrap dough around it, sealing edges. Roll smooth. Coat each ball in spiced sugar.
**Bake**
Place 6 cookies per sheet. Bake 11–12 minutes, until edges are set and centers slightly soft. Cool 10 minutes on the tray, then transfer to a rack.
Notes
• Keep cheesecake filling frozen until the moment you wrap each cookie.
• Do not overbake — slightly soft centers keep them gooey and tender.
• For stronger flavor, add an extra pinch of ginger or cloves.
• Cookies stay soft for days and freeze beautifully (both baked and unbaked).