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Gingerbread Cheesecake Cookies Recipe

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★★★★★

4.9 from 106 reviews

Delight in the festive flavors of these Gingerbread Cheesecake Cookies, combining spicy gingerbread dough with a creamy, tangy cream cheese filling. Perfectly soft with a slightly crisp exterior, these cookies offer a unique holiday treat that balances rich spices and smooth cheesecake in every bite.

Ingredients

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Cheesecake Filling

  • 4 ounces full-fat cream cheese (112 grams), softened (brick style, not from a tub)
  • 1 cup powdered sugar (110 grams), sifted
  • 2 teaspoons cornstarch (cornflour)
  • 1/2 teaspoon vanilla extract

Gingerbread Cookie Dough

  • 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), not blackstrap
  • 2 teaspoons vanilla extract
  • 1/3 cup coarse sugar (67 grams) or granulated sugar, for rolling

Instructions

  1. Prepare the Cheesecake Filling: In a medium bowl, beat together the softened cream cheese, sifted powdered sugar, cornstarch, and vanilla extract until the mixture is smooth and creamy. Transfer this creamy filling to an airtight container and place it in the freezer while you prepare the cookie dough to help it firm up.
  2. Mix Dry Ingredients for the Dough: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set this spiced flour mixture aside.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter, brown sugar, and lemon zest until the mixture becomes creamy and well combined.
  4. Add Wet Ingredients: Incorporate the egg, vanilla extract, and molasses into the butter and sugar cream. Mix thoroughly until no visible pieces of egg remain, ensuring an even dough base.
  5. Combine Wet and Dry Ingredients: Gradually mix the dry flour mixture into the butter mixture about half at a time, stirring gently until all the flour is incorporated to form the cookie dough.
  6. Chill the Dough: Cover the cookie dough bowl with plastic wrap and refrigerate for about 30 minutes. This step reduces stickiness and makes the dough easier to handle for shaping the cookies.
  7. Prepare for Assembling: Pour the coarse sugar onto a small plate for rolling the cookie dough balls later.
  8. Shape the Cookie Dough: Scoop about 1 to 1 1/2 tablespoons of chilled cookie dough and flatten it gently into a small disc on your palm or work surface.
  9. Add Cheesecake Filling: Using a clean teaspoon, scoop about 1–2 teaspoons of the chilled cream cheese filling (it should be firm but not frozen) and drop it into the center of the cookie dough disc.
  10. Top with More Dough: Take a second scoop of gingerbread cookie dough (about 1 to 1 1/2 tablespoons) and place it directly on top of the cream cheese filling, creating a sandwich effect. Note that you may not use all the cheesecake filling depending on the size of cookies you make.
  11. Seal the Cookies: Carefully pinch the edges of the two dough discs together around the cream cheese so it is fully enclosed. Roll the joined dough gently between your palms to form a smooth ball. If the cream cheese filling softens too much, place it back in the freezer for 10–20 minutes to firm up.
  12. Roll in Sugar: Roll each cookie ball in the coarse sugar until coated evenly for a sweet, textured exterior.
  13. Freeze the Cookies: Place the sugar-coated dough balls on a plate, cover them, and freeze for at least 1 hour to firm them up before baking. After they are firm, you can transfer them to a freezer bag and store them for up to 2 months.
  14. Preheat the Oven: When ready to bake, preheat your oven to 350°F (180°C). Line your cookie sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
  15. Bake the Cookies: Place the frozen cookie dough balls, spaced about 1 1/2 to 2 inches (4–5 cm) apart on the lined cookie sheets. Bake one sheet at a time in the center of the oven for approximately 11–14 minutes, or until the tops appear set and no longer shiny.
  16. Cool before Serving: Remove the cookies from the oven and allow them to cool completely on the baking sheet before enjoying or storing.

Notes

  • Use full-fat, brick-style cream cheese for best texture in the cheesecake filling; cream cheese from a tub is too soft and will affect the structure.
  • Chilling the dough is essential to prevent the butter from melting too quickly during baking, helping the cookies keep their shape.
  • If the cream cheese filling softens too much while assembling, return it to the freezer to firm back up.
  • Molasses adds characteristic gingerbread flavor; avoid blackstrap molasses as it’s too strong and bitter for these cookies.
  • Cookies can be frozen either as dough balls before baking or after baking for later enjoyment.
  • Adjust spices to your preference for a milder or more intense gingerbread flavor.

Keywords: gingerbread cookies, cheesecake cookies, holiday desserts, Christmas cookies, cream cheese filling, spiced cookies, gingerbread recipe

Find it online: https://reemcook.com/gingerbread-cheesecake-cookies-recipe/