Jump to Recipe Print RecipeThe scent of ginger and cinnamon doesn’t just signal the start of the holiday season; it instantly conjures memories of cozy evenings by the fire and laughter shared with loved ones. This year, let’s elevate your festive baking with my Gingerbread Cheesecake Cookies, a perfect fusion of two beloved treats. These delightful cookies blend a soft, chewy gingerbread exterior with a creamy cheesecake center, making them not only a unique addition to your holiday cookie trays but also an unforgettable gift for friends and family. Plus, they’re quick to whip up and sure to impress even the most discerning dessert lovers. Ready to make some holiday magic? Let’s dive into this delicious recipe! Why Will You Love Gingerbread Cheesecake Cookies? Irresistible combination: Enjoy the perfect mix of soft gingerbread and luscious cheesecake in every bite. Festive flavors: Ginger, cinnamon, and molasses come together to create that warm holiday spice everyone loves. Quick and easy: This straightforward recipe allows for fast preparation—ideal for busy holiday schedules. Great for gifting: These cookies make beautiful treats for friends and family, just like other holiday favorites, such as Oreo Cheesecake Decadent and Blueberry Crumble Cheesecake. Versatile options: Feel free to experiment with spices or fillings; your creativity will shine! Crowd pleaser: With their delightful taste and enticing aroma, these cookies will be a hit at any gathering! Gingerbread Cheesecake Cookies Ingredients For the Cheesecake Filling • Cream Cheese (6 oz / 170 g) – Provides a rich, creamy center; use low-fat for a lighter option. • Granulated Sugar (3 tbsp / 38 g) – Sweetens the cheesecake filling; substitute with powdered sugar for a smoother texture. • Vanilla Extract (1/2 tsp) – Adds flavor to the cheesecake; almond extract serves as a delightful alternative. For the Cookie Dough • Unsalted Butter (3/4 cup / 168 g) – Offers richness and structure; vegan butter can replace for a dairy-free version. • Light Brown Sugar (3/4 cup / 165 g) – Adds moisture and caramel notes; dark brown sugar can be swapped for a more robust flavor. • Granulated Sugar (6 tbsp / 75 g) – Coating for added sweetness and crunch; coconut sugar is a great alternative. • Egg Yolks (2) – Provides moisture and helps bind the ingredients; substitute with a flax egg for a vegan option. • Unsulphured Molasses (1/3 cup / 113 g) – Essential for the classic gingerbread taste; substitution is not recommended. For the Dry Ingredients • All-Purpose Flour (2 cups / 250 g) – The base of the cookie dough; always measure by weight for accuracy. • Baking Soda (1/2 tsp) – Acts as a leavening agent; no substitute needed. • Salt (1/2 tsp) – Enhances flavors; don’t omit this essential ingredient. For the Spices • Ground Ginger (2 1/2 tsp) – A must for gingerbread flavor; fresh ginger can be used for more intensity. • Ground Cinnamon (2 1/2 tsp) – Adds warmth and depth; nutmeg can replace it for a different profile. • Ground Nutmeg (1/2 tsp) – Complements ginger beautifully; you can omit if not available. • Ground Allspice (1/4 tsp) – Offers a hint of complexity; a bit more cinnamon works as a substitute. • Ground Cloves (1/4 tsp) – Contributes to the aromatic quality; skip for a milder effect. Dive into the joy of holiday baking with these gingerbread cheesecake cookies—they promise to warm your kitchen and your heart! Step‑by‑Step Instructions for Gingerbread Cheesecake Cookies Step 1: Make Cheesecake Balls In a medium bowl, beat together 6 oz of cream cheese, 3 tbsp of granulated sugar, and 1/2 tsp of vanilla extract until the mixture is fluffy and smooth. Using a small cookie scoop, portion out the mixture and roll into small balls. Place these on a parchment-lined tray and freeze for 30 minutes until firm, ensuring they hold their shape during baking. Step 2: Prepare Dry Ingredients In another bowl, whisk together 2 cups of all-purpose flour, 2 1/2 tsp of ground ginger, 2 1/2 tsp of ground cinnamon, 1/2 tsp of baking soda, 1/2 tsp of salt, and your choice of spices including nutmeg, allspice, and cloves. Mix until well combined, allowing the warm and spiced aroma of the dry ingredients to fill the air. Set aside to incorporate into the cookie dough. Step 3: Create Cookie Dough In a large mixing bowl, cream together 3/4 cup of unsalted butter and 3/4 cup of light brown sugar with an electric mixer until the mixture looks pale and fluffy, about 2-3 minutes. Beat in 2 egg yolks, 1/3 cup of unsulphured molasses, and an additional 1/2 tsp of vanilla extract until everything is well blended and smooth, forming a rich base for the Gingerbread Cheesecake Cookies. Step 4: Combine Mixtures Gradually add the dry ingredients to the creamed butter mixture, mixing on a low speed. Combine until a soft and slightly sticky dough forms; this may take a minute or two. Make sure not to overmix, as a gentle approach ensures the cookies remain soft and chewy after baking. The delightful scent of ginger and spices will begin to emerge. Step 5: Assemble Cookies Preheat your oven to 350°F (177°C) and prepare a baking sheet with parchment paper. Scoop out portions of the cookie dough and flatten each piece in your palm. Take a cheesecake ball and place it in the center, then wrap the cookie dough around it, sealing any gaps. Roll each cookie into a smooth ball, ensuring the cheesecake is fully enclosed. Step 6: Coat Cookies In a shallow bowl, mix together 6 tbsp of granulated sugar with a sprinkle of ground cinnamon and ginger for the coating. Roll each cookie ball in this spiced sugar mixture until well coated, which will give an extra layer of sweetness and festive flair. This step adds a beautiful crackled appearance to the cookies once baked. Step 7: Bake Arrange the coated cookie balls on the prepared baking sheet, leaving about 2 inches between them to allow for spreading. Place in the preheated oven and bake for 11-12 minutes, until the cookies are puffed and the edges are set but the centers remain soft. They should look lightly golden and aromatic to signal they’re fully baked. Step 8: Cool Once out of the oven, let the gingerbread cheesecake cookies cool on the baking sheet for about 10 minutes. This will help them set properly. Afterward, transfer them gently to a wire rack to cool completely. The cookies will develop a delightful texture as they cool, inviting you to indulge in their creamy centers! What to Serve with Gingerbread Cheesecake Cookies These delightful treats not only shine on their own but also pair beautifully with various accompaniments to complete your holiday spread. Rich Hot Chocolate: The creamy texture of hot chocolate complements the creamy cheesecake center, making for a festive beverage pairing. A sprinkle of cinnamon can enhance the experience! Fluffy Eggnog: Serve with a glass of eggnog for a classic holiday flavor combination that brings warmth and cheer to your gatherings. Peppermint Bark: This crunchy, minty treat balances the soft, spiced cookies with refreshing flavors that are perfect for the season. Creamy Vanilla Ice Cream: A scoop of vanilla ice cream draped over a warm gingerbread cookie proves irresistible and adds a refreshing contrast to the rich flavors. Spiced Apple Cider: The aromatic spices in warm apple cider mirror the flavors of the cookies, creating a cozy drink to enjoy alongside them. Festive Fruit Platter: A colorful assortment of fresh fruits like pomegranates and clementines provides a refreshing crunch, enhancing the richness of the cookies. Chai Latte: The aromatic spices in chai echo the flavors in the cookies while introducing a warm and comforting beverage option for guests. Elevate your holiday experience by presenting these pairings alongside your Gingerbread Cheesecake Cookies—each complement will add a special touch to your joyous celebrations! Expert Tips for Gingerbread Cheesecake Cookies Chill the Dough: Refrigerate the cookie dough for 15-30 minutes if it’s too sticky to handle. This helps shape the cookies and prevents them from flattening during baking. Uniform Size: Use a cookie scoop for consistent cookie sizes to ensure they bake evenly. This makes your Gingerbread Cheesecake Cookies not only look great but also taste even better. Avoid Overmixing: When combining the dry ingredients with the wet, mix just until combined. Overmixing can toughen the cookies, affecting their chewy texture. Perfectly Frozen Cheesecake Balls: Make sure your cheesecake filling is completely frozen before wrapping with cookie dough. This prevents leakage and ensures a delightful surprise inside. Warm Oven: Always preheat your oven before baking. A properly heated oven helps achieve that lovely puffed look with set edges while keeping the center soft. Make Ahead Options These Gingerbread Cheesecake Cookies are perfect for meal prep and can save you time during the busy holiday season! You can prepare the cheesecake filling (cream cheese, sugar, and vanilla) and scoop it into balls to freeze for up to 1 week. Additionally, you can mix the cookie dough and refrigerate it for up to 3 days. Just keep in mind to store the cheesecake balls in an airtight container to prevent freezer burn. When you’re ready to bake, simply wrap the chilled dough around the frozen cheesecake balls and roll them in the spiced sugar mixture before baking as directed. This way, you’ll enjoy delicious cookies with minimal effort and maximum flavor! Gingerbread Cheesecake Cookies: Flavor Variations Feel free to let your creativity shine by customizing these delightful treats to suit your taste buds! Dairy-Free: Use vegan cream cheese and butter to create a deliciously creamy option for those avoiding dairy. Chocolate Twist: Incorporate 2 tablespoons of cocoa powder into the cookie dough for a rich, chocolaty contrast. Peppermint Cream Cheese: Swap out the standard filling for peppermint-flavored cream cheese for a refreshing holiday twist. Citrus Zest: Add a tablespoon of orange or lemon zest to the cookie dough to brighten the flavors with a zesty kick. Nutty Crunch: Fold in chopped walnuts or pecans into the cookie dough for an unexpected crunch and added flavor depth. Spice It Up: Increase the ground ginger or add cayenne pepper to the dough to give your cookies a delightful kick of heat. Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to accommodate gluten-sensitive guests. Holiday Spice Mix: Experiment with your favorite spice blend like pumpkin pie spice for an aromatic holiday flair. These adaptations not only enhance flavor but also transform the Gingerbread Cheesecake Cookies, making them truly yours. They’ll pair beautifully with rich treats like Oreo Cheesecake Decadent and delightful options like Strawberry Crunch Cheesecake. Enjoy the fun of festive baking! How to Store and Freeze Gingerbread Cheesecake Cookies Room Temperature: Keep the cookies in an airtight container for up to 3 days to maintain their soft and chewy texture without losing flavor. Fridge: If you want to store the cookies longer, they can be refrigerated in an airtight container for up to 1 week, though this may affect their texture slightly. Freezer: For longer storage, freeze the Gingerbread Cheesecake Cookies on a baking sheet first, then transfer them to a freezer bag or airtight container for up to 3 months. Reheating: To enjoy the cookies warm, reheat them in a preheated oven at 350°F (177°C) for about 5-7 minutes directly from the freezer, restoring that bakery-fresh feel. Gingerbread Cheesecake Cookies Recipe FAQs What ingredients should I use to ensure my gingerbread cookies are perfectly spiced? For the best gingerbread flavor, use 2 1/2 teaspoons of ground ginger and 2 1/2 teaspoons of ground cinnamon. You can also add a pinch of ground cloves and allspice for additional warmth. If you want an intense ginger flavor, opt for fresh ginger instead of dried. How should I store my Gingerbread Cheesecake Cookies to keep them fresh? Keep your cookies in an airtight container at room temperature for up to 3 days. This method preserves the chewy texture that makes them so delightful. If you’re planning to enjoy them later, refrigerate them for up to 1 week in an airtight container; note that this may alter their texture slightly. Can I freeze Gingerbread Cheesecake Cookies? If so, how? Absolutely! Start by freezing the cookies individually on a baking sheet so they don’t stick together. Once frozen, transfer them to a freezer-safe bag or airtight container, where they can remain for up to 3 months. To reheat, simply place them in a preheated oven at 350°F (177°C) for about 5-7 minutes directly from the freezer. What should I do if my cookie dough is too sticky to handle? If your dough is sticky, it’s a good idea to refrigerate it for about 15-30 minutes. Chilling the dough will make it easier to work with and help the cookies keep their shape instead of flattening during baking. This step is crucial, especially when wrapping the cheesecake balls! Are these cookies safe for those with dietary restrictions, such as nut allergies? Yes! This recipe is naturally vegetarian and can be adapted for various dietary needs. To make them dairy-free, substitute vegan butter for the unsalted butter and use a flax egg in place of the egg yolks. Just ensure that the cream cheese used is also dairy-free. Always check ingredient labels to avoid specific allergens related to individual dietary restrictions. Gingerbread Cheesecake Cookies: A Cozy Holiday Delight Experience the delightful fusion of gingerbread and cheesecake in these Gingerbread Cheesecake Cookies, perfect for holiday gifting. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 12 minutes minsChilling Time 30 minutes minsTotal Time 1 hour hr 12 minutes mins Servings: 24 cookiesCourse: DessertCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cheesecake Filling6 oz Cream Cheese Use low-fat for a lighter option.3 tbsp Granulated Sugar Substitute with powdered sugar for a smoother texture.1/2 tsp Vanilla Extract Almond extract serves as a delightful alternative.For the Cookie Dough3/4 cup Unsalted Butter Vegan butter can replace for a dairy-free version.3/4 cup Light Brown Sugar Dark brown sugar can be swapped for a more robust flavor.6 tbsp Granulated Sugar Coconut sugar is a great alternative.2 whole Egg Yolks Substitute with a flax egg for a vegan option.1/3 cup Unsulphured Molasses Substitution is not recommended.For the Dry Ingredients2 cups All-Purpose Flour Always measure by weight for accuracy.1/2 tsp Baking Soda No substitute needed.1/2 tsp Salt Don’t omit this essential ingredient.For the Spices2 1/2 tsp Ground Ginger Fresh ginger can be used for more intensity.2 1/2 tsp Ground Cinnamon Nutmeg can replace it for a different profile.1/2 tsp Ground Nutmeg Can omit if not available.1/4 tsp Ground Allspice A bit more cinnamon works as a substitute.1/4 tsp Ground Cloves Skip for a milder effect. Equipment Mixing bowlsElectric MixerCookie scoopBaking sheetParchment paperWire Rack Method Step‑by‑Step InstructionsIn a medium bowl, beat together cream cheese, granulated sugar, and vanilla extract until fluffy and smooth. Roll into small balls, place on a tray, and freeze for 30 minutes.In another bowl, whisk together flour, ground ginger, ground cinnamon, baking soda, salt, and spices until well combined.In a large bowl, cream together unsalted butter and light brown sugar until fluffy. Beat in egg yolks, molasses, and vanilla extract until smooth.Gradually add the dry ingredients to the creamed mixture, mixing on low speed until a soft dough forms.Preheat oven to 350°F (177°C). Flatten cookie dough in your palm, place a cheesecake ball in the center, and wrap dough around it, sealing gaps.Mix granulated sugar with cinnamon and ginger. Roll each cookie ball in the mixture until well coated.Arrange cookie balls on the baking sheet and bake for 11-12 minutes until puffed and edges are set. Centers should remain soft.Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Nutrition Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 60mgSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg NotesChill the dough if too sticky, use a cookie scoop for uniform sizes, avoid overmixing, ensure cheesecake balls are frozen before wrapping, and always preheat the oven. Tried this recipe?Let us know how it was!