Description
Welcome to the world of holiday baking! If you love the warmth of gingerbread and the creaminess of cheesecake, you’re in for a real treat. This recipe for Gingerbread Cheesecake Cookies combines the best of both worlds into one delightful, festive dessert. Let’s get started on making these show-stopping cookies!
Ingredients
Scale
For the Cookies:
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cookie Dough
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together the butter and brown sugar in a large bowl until fluffy.
- Add the egg and molasses, mixing well.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Step 2: Make the Cheesecake Filling
- Beat the cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
- Place teaspoon-sized dollops of the cheesecake mixture onto a lined tray and freeze for 15 minutes.
Step 3: Assemble the Cookies
- Scoop tablespoon-sized portions of cookie dough and flatten slightly.
- Wrap each piece of dough around a frozen cheesecake filling, ensuring it is fully enclosed.
- Roll the dough balls in sugar for a festive sparkle.
Step 4: Bake
- Place the cookies on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Let the cookies cool before serving.
Equipment

2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh spices for the best flavor.
- For easier assembly, keep the cheesecake filling as cold as possible.
- If the dough feels sticky, refrigerate it for 10-15 minutes before handling.