Gingerbread Cheesecake Cookies are a delightful twist on two classic treats. Imagine soft, spiced gingerbread cookies with warm hints of cinnamon and ginger, paired with a creamy, tangy cheesecake filling nestled right in the middle. These cookies have just the right amount of chewiness and a smooth, luscious center that makes every bite special.
I love making these around the holidays because the gingerbread spices fill the kitchen with such a cozy, inviting scent. One little tip I’ve found helpful is to chill the dough well before baking—it helps the cookies keep their shape and stay soft on the inside. Plus, the cheesecake filling always adds that extra touch of creaminess that everyone asks for seconds of!
These cookies are perfect on their own with a cup of tea or coffee, or you can even enjoy them as a sweet little dessert after dinner. I often pack a few in a small box to share with friends or bring to holiday parties—they never last long! Making these always feels like a warm, festive hug in cookie form.
Key Ingredients & Substitutions
Gingerbread Spices: The mix of ginger, cinnamon, cloves, and nutmeg gives these cookies their signature warm flavor. If you don’t have all spices, just use ginger and cinnamon for a simpler version.
Molasses: This adds depth and that classic gingerbread taste. If you can’t find molasses, dark corn syrup or maple syrup can work, but the flavor will be milder.
Butter: Using unsalted butter lets you control the saltiness better. I always use room temperature butter for easier mixing and better texture.
Cream Cheese Filling: Softened cream cheese and powdered sugar create a smooth, creamy center. For a lighter option, you can substitute half the cream cheese with mascarpone or ricotta.
Coarse Sugar: Rolling the dough in coarse sugar before baking adds a nice crunch and sparkle on top—don’t skip this step!
How Do You Get the Perfect Soft Yet Structured Gingerbread Cookie Dough?
The key to soft, tender cookies that still hold their shape is chilling the dough. Here’s what I do:
- Mix the dough until just combined to avoid tough cookies.
- Shape the dough into a disk and refrigerate for at least 1 hour. This firms up the butter and helps prevent spreading during baking.
- When shaping, roll the dough balls gently in coarse sugar—it adds texture and helps with structure.
Also, baking the cookies in two stages—first baking the base, then adding the filling and topping with another cookie before baking again—helps keep them soft without losing shape or cream filling.
Equipment You’ll Need
- Mixing bowls – I use a medium bowl for the dry ingredients and a large one for mixing the wet ingredients; they make blending easy.
- Electric mixer or whisk – helps beat the butter, sugar, and cream cheese smoothly without much effort.
- Measuring cups and spoons – for accurate ingredient amounts, ensuring the right cookie texture.
- Cookie scoop or tablespoon – makes uniform cookies and speeds up shaping the dough.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup quicker.
- Baking sheet – a flat surface for baking, I prefer one with a rim to contain the cookies.
- Cooling rack – to cool cookies evenly and keep them crispy on top.
- Small spoon or piping bag – for spreading the cheesecake filling onto baked bases before the top cookie is added.
Flavor Variations & Add-Ins
- Chocolate Chips: Add a handful of mini chocolate chips into the cookie dough for a chocolate-spiced twist.
- White Chocolate & Cranberries: Mix in white chocolate chunks and dried cranberries for a festive, fruity flavor.
- Gingerbread with Lemon Zest: Stir some lemon zest into the cheesecake filling for a bright, fresh note.
- Spiced Caramel Drizzle: Top with warm caramel sauce and a sprinkle of sea salt for an extra indulgent finishing touch.
Gingerbread Cheesecake Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
- Coarse sugar, for rolling
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1-2 tbsp heavy cream (as needed for consistency)
Optional Topping:
- Caramel sauce, for drizzling
How Much Time Will You Need?
About 20 minutes to prepare the dough and filling, plus 1 hour for chilling the dough. Baking and assembling take around 20-25 minutes more. Overall, expect about 1 hour 45 minutes from start to finish including cooling time.
Step-by-Step Instructions:
1. Make the Gingerbread Cookie Dough:
First, mix the dry ingredients—flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt—in a medium bowl. In a large bowl, beat the softened butter with brown sugar until it’s creamy and fluffy. Then add the egg, molasses, and vanilla. Gradually add the dry mix into the wet, stirring just until combined. Form the dough into a disk, wrap it tightly, and chill in the fridge for at least 1 hour. Chilling helps the dough firm up and makes the cookies soft but well-shaped.
2. Prepare the Cheesecake Filling:
Beat the softened cream cheese, powdered sugar, and vanilla in a bowl until smooth. Add heavy cream tablespoon by tablespoon to get a creamy spreadable texture. Chill this filling while you prepare to bake.
3. Bake the Cookie Bases:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized dough balls and roll each in coarse sugar for a sparkly crunch. Flatten half of these sugar-coated balls slightly and place them onto the baking sheet. Bake for 8-10 minutes until they’re set but not browned. Let them cool slightly but keep them warm.
4. Fill and Finish Baking the Cookies:
Spoon about a tablespoon of cheesecake filling on each warm cookie base. Top with the remaining flattened dough balls and gently press to sandwich the filling inside. Bake these assembled cookies for another 5-7 minutes or until the cookies are fully baked and the edges feel firm. Remove and cool the cookies completely on a wire rack.
5. Serve and Enjoy:
If you like, drizzle caramel sauce over the cooled cookies for a sweet finishing touch. Then dive into warm, soft gingerbread cookies with a luscious cheesecake center—perfect for cozy nights or holiday fun!
Can I Use Frozen Cream Cheese for the Filling?
It’s best to use cream cheese that’s fully thawed and softened for a smooth filling. To thaw quickly, place the block in the fridge overnight or submerge the sealed package in cold water for about 30 minutes, then beat until creamy.
Can I Make the Cookies Ahead of Time?
Yes! You can prepare both the cookie dough and cheesecake filling in advance. Store the dough wrapped in the fridge for up to 2 days and the filling in an airtight container. Assemble and bake the cookies fresh for the best texture.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge up to a week or freeze for up to 2 months—just thaw at room temperature before serving.
Can I Substitute the Molasses?
If you don’t have molasses, dark corn syrup or maple syrup can work as substitutes, but the flavor will be less rich and slightly sweeter. Use the same amount as called for in the recipe.
