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Gingerbread cheesecake cookies bring together the classic warmth of holiday spices and the irresistible creaminess of cheesecake in each bite. I reach for this recipe again and again because it is simple enough for a weekday treat but special enough to win over any cookie platter. While perfect for holidays these cookies fit right into cozy evenings and can be made year-round.
The first time I shared these at a winter potluck every single one disappeared before dessert was announced. I knew I had a new star recipe.
Gather Your Ingredients
- Cream cheese: use cold and full-fat for the richest cheesecake flavor
- Granulated white sugar: gives balanced sweetness and structure to both cookie and filling choose fine sugar for quick blending
- Vanilla: adds floral warmth and binds cheesecake and cookies together use real extract for best taste
- Ground ginger: gives classic warmth find a fresh spice jar for the strongest kick
- Ground cinnamon: offers deep hug of flavor saigon cinnamon will be especially aromatic
- Ground allspice, nutmeg and cloves: together build layers of complex spice make sure all are fresh and fragrant
- All-purpose flour: for soft yet sturdy cookies spoon and level for accuracy
- Salt: wakes up all the flavors use fine sea salt for even mixing
- Baking soda: keeps everything light and tender
- Unsalted butter: should be softened for maximum creaminess in your dough buy the best butter you can afford
- Light brown sugar: adds moisture and a subtle caramel touch use packed tightly for the right measurement
- Egg yolks: bring richness and help the dough hold together let them come to room temperature
- Unsulphured molasses: is the secret to deep gingerbread magic pick a dark rich molasses but never blackstrap
How to Make It
- Make the Cheesecake Filling:
- Beat cold cream cheese and granulated sugar together until completely smooth and fluffy this takes about 3 minutes with a mixer stir in vanilla until fully combined set in fridge to chill while you make cookie dough
- Mix Spiced Sugar for Rolling:
- Combine white sugar ginger cinnamon allspice nutmeg and cloves in a small bowl mix until evenly blended and set aside this will be used to coat the cookies for both sparkle and extra punch of spice
- Combine the Dry Ingredients:
- In a large bowl whisk flour ginger cinnamon nutmeg allspice cloves salt and baking soda together until very well mixed this ensures every cookie bites has even flavor
- Cream Butter and Sugars:
- In a separate bowl beat softened butter light brown sugar and remaining white sugar for about 4 minutes until fluffy and paler in color scrape the bowl as needed for even texture
- Add Wet Ingredients:
- Beat in egg yolks and vanilla then drizzle in molasses blend again until fully combined and glossy
- Bring Dough Together:
- Stir dry ingredients into the wet mixture little by little on low speed mix just until no dry pockets remain overmixing will toughen the cookies
- Assemble the Cookies:
- Scoop a ball of dough and flatten gently press in a small chilled cheesecake center wrap the dough completely around then roll gently for smooth edges
- Coat in Spiced Sugar:
- Roll each stuffed cookie in the spice sugar mixture making sure every spot is kissed with spice
- Bake:
- Place cookies spaced out on parchment lined baking sheets bake in a 350 oven for 11 to 13 minutes until set at edges but still a little soft in center cool for five minutes on tray before moving
- Store:
- Cool fully before transferring to a tin or airtight box if stacking add wax paper between layers
Molasses always takes me back to helping my grandmother in the kitchen her hands never measured but the aroma meant Christmas was near flaky bits of spice everywhere Molasses in this recipe is what brings that memory right into my kitchen
Flavor Boosters
You can use dark brown sugar for a deeper richer flavor and swap the cream cheese for a lactose-free alternative if dairy is an issue For those who like milder spice feel free to reduce the ginger and cloves just a touch and the cookies will still taste wonderful Gluten-free flour blends can also work if measured carefully and you avoid overworking the dough
Serving Suggestions
These cookies can star on any cookie platter but they pair especially well with coffee apple cider or even eggnog Serve them slightly warmed for maximum cheesecake gooeyness I also love to pack them as edible gifts because the surprise inside always gets a smile You can even crumble them over vanilla ice cream as a decadent sundae topping
Creative Twists
Gingerbread is woven into European holiday traditions but here it feels deeply American thanks to the molasses If making these for Christmas you will find they fit right in among gingerbread houses sugar cookies and spiced cakes In summer swap out some of the heavy spices for a more mild hint of orange zest for a seasonal twist
Friends have taken this recipe all over from teachers’ parties to family reunions and it always gets rave reviews. One holiday neighbor said it was like Christmas wrapped up in a single bite even weeks later after a cozy dinner at home my kids ask for these again.
Common Questions About This Recipe
- → What spices give gingerbread cheesecake cookies their flavor?
The cookies feature ground ginger, cinnamon, allspice, nutmeg, and cloves, providing warm, aromatic notes characteristic of classic gingerbread.
- → How do I achieve a creamy cheesecake center?
Use cold cream cheese mixed with sugar and vanilla, wrapping the filling inside the cookie dough before baking for a luscious, creamy center.
- → Can these cookies be prepared ahead of time?
Yes, you can prepare the dough and filling in advance. Store assembled, unbaked cookies in the refrigerator for up to 24 hours before baking.
- → What is the best molasses for this dessert?
Unsulphured molasses is recommended for a rich, balanced flavor that complements the spices without bitterness.
- → Are there alternatives for the cheesecake filling?
If desired, swap cream cheese for a dairy-free spread or add citrus zest for a twist on the classic filling.