Get ready for the holidays with Gingerbread Cheesecake Cookies, a festive treat combining the warm spices of gingerbread with a creamy cheesecake filling. These Holiday Cheesecake Cookies are perfect for Christmas parties, cookie exchanges, or cozy evenings by the fire. Ready in just 45 minutes, Gingerbread Cheesecake Cookies are easy to make and guaranteed to spread holiday cheer. Let’s bake these delicious cookies!
Ingredients for Gingerbread Cheesecake Cookies
Here’s what you’ll need for Gingerbread Cheesecake Cookies (makes ~20 cookies, serves 10):
For the Cookie Dough:
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1 large egg
- ¼ cup (60ml) molasses
- 2 ¼ cups (270g) all-purpose flour
- 1 ½ tsp (3g) ground ginger
- 1 tsp (2g) ground cinnamon
- ½ tsp (1g) ground cloves
- ½ tsp (1g) ground nutmeg
- 1 tsp (5g) baking soda
- ½ tsp (2g) salt
- ¼ cup (50g) granulated sugar, for rolling
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ¾ cup (90g) powdered sugar
- ½ tsp (2.5ml) vanilla extract
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Measuring cups and spoons
- Cookie scoop
- Wire rack
Ingredient Tips
- Molasses: Essential for authentic gingerbread flavor in Holiday Cheesecake Cookies; unsulfured molasses is best.
- Cream Cheese: Full-fat ensures a creamy filling; soften for smooth mixing.
- Spices: Use fresh ginger, cinnamon, cloves, and nutmeg for vibrant flavor.
- Flour: All-purpose works well; gluten-free flour is a good substitute for dietary needs.
- Brown Sugar: Adds moisture and depth; light or dark both work.
Directions for Gingerbread Cheesecake Cookies
Let’s create these festive Holiday Cheesecake Cookies!
Preheat the Oven
I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
Prepare the Cookie Dough
In a large bowl, I beat ¾ cup softened butter and 1 cup brown sugar with an electric mixer until fluffy. I add 1 egg and ¼ cup molasses, mixing well. In another bowl, I whisk 2 ¼ cups flour, 1 ½ tsp ginger, 1 tsp cinnamon, ½ tsp cloves, ½ tsp nutmeg, 1 tsp baking soda, and ½ tsp salt. I gradually add the dry ingredients to the wet, mixing until a soft dough forms for Gingerbread Cheesecake Cookies.
Make the Cheesecake Filling
I beat 8 oz softened cream cheese, ¾ cup powdered sugar, and ½ tsp vanilla extract until smooth. I scoop teaspoon-sized dollops onto a parchment-lined tray and freeze for 15 minutes to firm up.
Assemble the Cookies
I scoop 1 tbsp of dough, flatten slightly, and wrap it around a frozen cheesecake dollop, ensuring it’s fully enclosed. I roll each ball in ¼ cup granulated sugar for a sparkly finish and place them 2 inches apart on the baking sheets.
Bake and Cool
I bake for 10–12 minutes until the edges are set and tops are slightly cracked. I cool the cookies on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
Serve
I serve these cookies at room temperature, enjoying their spiced, creamy goodness with a hot drink.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Chill Time: 15 minutes
- Total Time: ~47 minutes
- Servings: 10 (~2 cookies each, ~40g per serving)
- Calories: ~180 kcal per serving
- Macros per Serving: 22g carbs, 2g protein, 9g fat, 0.5g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Gingerbread Cheesecake Cookies
Try these twists on Holiday Cheesecake Cookies:
- Chocolate Dip: Dip half of each cookie in melted dark chocolate for extra indulgence.
- Orange Zest: Add 1 tsp orange zest to the filling for a citrusy twist, inspired by Food and Tips’ Pumpkin Pie Cookies.
- Gluten-Free: Use gluten-free flour for the dough.
- Spiced Sugar: Mix ¼ tsp cinnamon into the rolling sugar for extra warmth.
- Vegan Option: Use plant-based butter, cream cheese, and a flax egg (1 tbsp flaxseed + 3 tbsp water) for vegan Gingerbread Cheesecake Cookies.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a festive treat.
- Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a holiday brunch.
- Enjoy with Food and Tips’ Coconut Cooler for a refreshing contrast.
Storage
I store Gingerbread Cheesecake Cookies in an airtight container in the refrigerator for up to 5 days; I let them sit at room temperature for 10 minutes before serving for the best texture. For freezing, I freeze unbaked dough balls (with filling) or baked cookies for up to 3 months. I thaw baked cookies overnight in the refrigerator or bake frozen dough balls, adding 1–2 minutes to the baking time.
Serving Tips
- Presentation: Arrange cookies on a festive platter with a dusting of powdered sugar.
- Garnish: Sprinkle with extra cinnamon or edible glitter for holiday sparkle.
- Pairing: Serve with hot cocoa, chai tea, or Food and Tips’ Grilled Lemon Herb Chicken for a unique holiday meal.
- Portion Size: 2 cookies per serving for dessert; 1 for a snack.
- Occasions: Perfect for Christmas, cookie exchanges, or winter gatherings with Gingerbread Cheesecake Cookies.
FAQs About Gingerbread Cheesecake Cookies
Here are answers to common questions about making Gingerbread Cheesecake Cookies:
Can I prepare the dough in advance?
Yes, refrigerate the dough for up to 2 days or freeze for up to 3 months before shaping and baking.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives the richest texture and flavor for the filling.
What can I use instead of molasses?
Maple syrup or honey can substitute, but molasses is key for authentic gingerbread flavor.
How do I keep the dough from sticking?
Chill the dough for 10–15 minutes if it’s sticky, making it easier to handle.
Can I freeze these cookies?
Yes, freeze unbaked dough balls or baked Gingerbread Cheesecake Cookies for up to 3 months; thaw or bake as needed.
More Dessert Recipes You’ll Love
- Grilled Peach Sundaes: The Perfect Summer Dessert
- Watermelon Fruit Cake: A Refreshing Summer Dessert
- Honeycomb Cheesecake – A Floral Summer Dessert
Conclusion
Gingerbread Cheesecake Cookies are the ultimate holiday treat, blending spiced gingerbread with creamy cheesecake filling. Perfect for Christmas or any festive occasion, they’re easy to make and sure to delight. Try Gingerbread Cheesecake Cookies and bring warmth to your holiday baking!
Gingerbread Cheesecake Cookies
Ingredients
For the Cookie Dough:
- ¾ cup 170g unsalted butter, softened
- 1 cup 200g brown sugar
- 1 large egg
- ¼ cup 60ml molasses
- 2 ¼ cups 270g all-purpose flour
- 1 ½ tsp 3g ground ginger
- 1 tsp 2g ground cinnamon
- ½ tsp 1g ground cloves
- ½ tsp 1g ground nutmeg
- 1 tsp 5g baking soda
- ½ tsp 2g salt
- ¼ cup 50g granulated sugar, for rolling
For the Cheesecake Filling:
- 8 oz 225g cream cheese, softened
- ¾ cup 90g powdered sugar
- ½ tsp 2.5ml vanilla extract
Instructions
Preheat the Oven
- I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
Prepare the Cookie Dough
- In a large bowl, I beat ¾ cup softened butter and 1 cup brown sugar with an electric mixer until fluffy. I add 1 egg and ¼ cup molasses, mixing well. In another bowl, I whisk 2 ¼ cups flour, 1 ½ tsp ginger, 1 tsp cinnamon, ½ tsp cloves, ½ tsp nutmeg, 1 tsp baking soda, and ½ tsp salt. I gradually add the dry ingredients to the wet, mixing until a soft dough forms for Gingerbread Cheesecake Cookies.
Make the Cheesecake Filling
- I beat 8 oz softened cream cheese, ¾ cup powdered sugar, and ½ tsp vanilla extract until smooth. I scoop teaspoon-sized dollops onto a parchment-lined tray and freeze for 15 minutes to firm up.
Assemble the Cookies
- I scoop 1 tbsp of dough, flatten slightly, and wrap it around a frozen cheesecake dollop, ensuring it’s fully enclosed. I roll each ball in ¼ cup granulated sugar for a sparkly finish and place them 2 inches apart on the baking sheets.
Bake and Cool
- I bake for 10–12 minutes until the edges are set and tops are slightly cracked. I cool the cookies on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
Serve
- I serve these cookies at room temperature, enjoying their spiced, creamy goodness with a hot drink.
Notes
- Use fresh spices for the best flavor.
- For easier assembly, keep the cheesecake filling as cold as possible.
- If the dough feels sticky, refrigerate it for 10-15 minutes before handling.
Did you Like This Recipe? Please Rate and Comment Below!
