Introduction

These Gingerbread Cheesecake Cookies combine the warm spices of gingerbread with a creamy cheesecake center, creating a delightful treat perfect for the holiday season or any cozy day. Soft, spiced cookie dough wraps around a smooth cream cheese filling, making each bite irresistibly rich and flavorful.

A stack of four soft cookies with a dark brown, slightly grainy outer layer and a white creamy filling inside each cookie, visible because the cookies are cut in half and stacked unevenly, showing the thick cream layer in the center. The cookies rest on a white crumpled paper on a wooden surface, with a blurry background featuring a glass of milk and a hint of red decorative elements, all against a white marbled texture. The overall look is warm and inviting, highlighting the contrast between the dark cookie and the bright cream inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces full-fat cream cheese (112 grams), softened (brick style)
1 cup powdered sugar (110 grams), sifted
2 teaspoons cornstarch (cornflour)
1/2 teaspoon vanilla extract
2 2/3 cups all-purpose flour (209 grams)
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter (112 grams), softened
1 cup brown sugar (210 grams), packed (dark or light)
2 teaspoons lemon zest (or orange zest)
1 large egg
1/3 cup molasses (80 ml) (do not use blackstrap)
2 teaspoons vanilla extract
1/3 cup coarse sugar (67 grams) or granulated sugar, for rolling

Instructions

Step 1: Make the cheesecake filling by beating together the cream cheese, powdered sugar, cornstarch, and 1/2 teaspoon vanilla extract in a medium bowl until smooth and creamy. Transfer to an airtight container and place in the freezer while you prepare the cookie dough.
Step 2: Whisk the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt together in a medium bowl and set aside.
Step 3: In a large bowl, beat the softened butter, brown sugar, and lemon zest until creamy.
Step 4: Add the egg, 2 teaspoons vanilla extract, and molasses to the butter mixture, mixing until no egg pieces remain visible.
Step 5: Gradually mix in the dry ingredients about half at a time until fully incorporated.
Step 6: Cover the dough and refrigerate for about 30 minutes to firm up and reduce stickiness.
Step 7: Pour the coarse sugar onto a small plate. Scoop 1 to 1 1/2 tablespoons of chilled dough, flatten into a disc, and place 1 to 2 teaspoons of the chilled cheesecake filling in the center using a clean teaspoon.
Step 8: Add a second disc of dough (same size) on top of the filling. Pinch the edges together carefully to seal the cream cheese inside, shaping into a ball. If the filling softens too much, return it to the freezer for 10-20 minutes.
Step 9: Roll the dough ball in the coarse sugar and place on a plate. Cover and freeze for at least 1 hour. Once firm, transfer to a freezer bag and freeze up to 2 months if desired.
Step 10: When ready to bake, preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
Step 11: Arrange frozen dough balls 1 1/2 to 2 inches apart on the baking sheets without thawing.
Step 12: Bake one sheet at a time on the middle rack for 11-14 minutes, until tops appear set.
Step 13: Let the cookies cool on the baking sheet before transferring to a wire rack or serving.

Tips & Variations

Use lemon or orange zest depending on your preference for citrus notes that brighten the spices.
If you prefer a lighter spice, reduce the ground cloves and nutmeg slightly.
Make smaller or larger cookies by adjusting dough amounts, but remember to adjust baking time accordingly.
To avoid soft filling issues, keep the cheesecake mixture chilled during assembly and freeze the filled dough balls well before baking.

Storage

Store baked cookies in an airtight container at room temperature for up to 4 days. You can also freeze baked cookies for up to 2 months; thaw at room temperature before serving. Unbaked frozen dough balls can be baked directly from the freezer for fresh cookies whenever you want.

How to Serve

Two halves of a soft cookie with a rough, slightly grainy brown outer layer covered in sugar crystals sit on a piece of crumpled white paper. Inside, there is one thick layer of creamy, smooth white filling. The cookie is placed on a wooden surface with a blurred glass of milk and red berries in the background, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese from a tub instead of brick style?

It’s best to use brick style cream cheese as it has a firmer texture that holds up better in the filling. Tub cream cheese is softer and may not set properly.

What kind of molasses should I use?

Use regular molasses, not blackstrap molasses, which is much stronger and can impart a bitter flavor. Regular molasses offers the sweet, rich depth perfect for gingerbread cookies.