Introduction

These Gingerbread Cheesecake Cookies combine the warm spices of gingerbread with a rich, creamy cheesecake center for a delightful holiday treat. Crispy on the outside and soft inside, they bring together the best of both flavors in every bite.

The image shows a group of round snickerdoodle cookies that are light brown with darker cinnamon sugar swirls on top. One cookie is slightly different, with a bite taken out of it, revealing a soft, chewy texture inside. Among the cookies are small gingerbread men decorated with white icing for eyes, buttons, and smiles. There is also a red and green plaid ribbon and two small red glittery ornaments, all set on a white marbled surface that adds a clean and fresh look to the warm tones of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla
6 tbsp (75 g) granulated white 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
2 1/2 cups (313 g) all-purpose flour, spooned and leveled
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, at room temperature
1 tsp vanilla
1/3 cup (113 g) unsulphured molasses

Instructions

Step 1: Prepare the cheesecake filling by lining a small cookie sheet with parchment paper. In a small mixing bowl, beat the cold cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla on medium-high speed until fluffy and sugar dissolves, about 2 minutes.
Step 2: Scoop the cheesecake mixture into 18 portions of 2 teaspoons each on the baking sheet. Freeze them until firm and very cold.
Step 3: Make the spiced sugar by combining 6 tablespoons sugar with 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/8 teaspoon allspice, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves in a small bowl. Whisk and set aside.
Step 4: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 5: In a medium bowl, whisk together 2 1/2 cups flour, 2 1/2 teaspoons ground ginger, 2 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon cloves, 1/2 teaspoon salt, and 1/2 teaspoon baking soda. Set aside.
Step 6: In a large bowl, cream the softened butter and 3/4 cup brown sugar on high speed until fluffy, about 2 minutes. Scrape the bowl sides as needed.
Step 7: Add the egg yolks, molasses, and 1 teaspoon vanilla to the butter mixture. Mix on medium speed for 1 minute until fluffy.
Step 8: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
Step 9: Using a 2-tablespoon scoop, portion out 18 dough balls. Flatten each slightly, place a frozen cheesecake ball in the center, then wrap the dough around it completely, rolling into a ball.
Step 10: Roll each stuffed dough ball in the prepared spiced sugar to coat.
Step 11: Place the cookies on the prepared baking sheets, spacing them apart. Bake 6 at a time for 11-12 minutes.
Step 12: Let cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Tips & Variations

Keep the cheesecake balls frozen until just before assembling each batch to prevent them from melting into the dough.
For a stronger ginger flavor, increase ground ginger in the dough by 1/2 teaspoon.
Try adding a drizzle of melted chocolate over cooled cookies for an extra indulgent touch.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 1 month. To reheat, warm gently in a low oven for a few minutes to regain softness.

How to Serve

A close-up of a stack of four soft, round ginger cookies with a rough, textured light brown surface coated in sugar crystals. The top cookie has a bite taken out, revealing a creamy white filling inside. Around the stack are more ginger cookies with similar sugar coating, and a white marbled surface underneath with a red, green, yellow, and gold plaid ribbon partly wrapped around the bottom of the stack. In the blurred background, there is a gingerbread man and more cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and a caramel flavor which complements the molasses and spices well. Using regular white sugar is possible but may result in a slightly less rich texture and flavor.

What if I don’t have all the spices for the recipe?

You can use a pre-made gingerbread or pumpkin spice blend as a substitute for the individual spices. Just use about 2-3 teaspoons of the blend in place of the mixed spices for a similar flavor.