Introduction

Gingerbread Cheesecake Cookies are a festive treat combining spicy gingerbread flavors with a rich, creamy cheesecake center. These soft cookies have a delightful surprise inside, perfect for holiday parties or cozy evenings.

A close-up of several round, snickerdoodle cookies with a light golden-brown color and a slightly cracked surface dusted with sugar, spread out on parchment paper over a white marbled texture. Among them are small gingerbread man cookies decorated with white icing features: eyes, mouth, buttons, and zig-zag lines on arms and legs. A red, green, and gold plaid ribbon weaves through the cookies and two small round Christmas ornaments, one red and one gold, add a festive touch to the scene, photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla extract
6 tbsp (75 g) granulated white sugar (for spiced sugar)
1/2 tsp ground ginger (for spiced sugar)
1/2 tsp ground cinnamon (for spiced sugar)
1/8 tsp ground allspice (for spiced sugar)
1/8 tsp ground nutmeg (for spiced sugar)
1/8 tsp ground cloves (for spiced sugar)
2 1/2 cups (313 g) all-purpose flour, spooned and leveled
2 1/2 tsp ground ginger
2 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp baking soda
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
2 egg yolks, at room temperature
1 tsp vanilla extract
1/3 cup (113 g) unsulphured molasses

Instructions

Step 1: Prepare the cheesecake filling by lining a small cookie sheet with parchment paper. In a small bowl, beat the cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla on medium-high speed until fluffy and sugar dissolves, about 2 minutes.
Step 2: Scoop the cheesecake mixture into 18 portions (each about 2 teaspoons) and place them on the parchment-lined sheet. Freeze until very firm.
Step 3: Mix the spiced sugar by whisking together 6 tablespoons granulated sugar, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves in a small bowl. Set aside.
Step 4: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 5: In a medium bowl, whisk together flour, 2 1/2 teaspoons ground ginger, 2 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, salt, and baking soda. Set aside.
Step 6: In a large bowl, cream the softened butter and brown sugar on high speed until fluffy, about 2 minutes. Scrape bowl sides as needed.
Step 7: Add egg yolks, molasses, and 1 teaspoon vanilla extract; mix on medium speed for 1 minute until fluffy.
Step 8: Gradually add the dry flour mixture to the wet ingredients and combine on low speed.
Step 9: Scoop dough into 18 portions (about 2 tablespoons each) and roll into balls. Press each ball flat, place a frozen cheesecake ball in the center, then completely enclose it with the dough and roll into a ball again.
Step 10: Roll each cookie dough ball in the prepared spiced sugar. Keep cheesecake balls frozen until ready to use to prevent melting.
Step 11: Arrange the cookies on the prepared baking sheets, about 6 per sheet, and bake for 11–12 minutes.
Step 12: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Use a cookie scoop for even dough portions to ensure uniform cookies that bake evenly.
Keep the cheesecake balls frozen until just before assembling to avoid spreading during baking.
For extra spice, add a pinch of black pepper or ground cardamom to the dough.
Swap cream cheese with mascarpone for a slightly richer, creamier filling.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat gently in a microwave for 10–15 seconds if you prefer warm cookies. You can also freeze baked cookies for up to 2 months; thaw at room temperature before enjoying.

How to Serve

A group of round, golden-brown snickerdoodle cookies are shown, with a soft and slightly cracked texture on top, dusted with sugar. One cookie has a bite taken out, revealing its soft, chewy inside. Three decorated gingerbread cookies shaped like little people with white icing smiles and details are scattered among the snickerdoodles. A festive red and green plaid ribbon and small Christmas ornaments, including one red glitter ball, add holiday cheer. All cookies rest on a light brown parchment paper over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, prepare and freeze the cheesecake balls up to a week in advance. Keep them well wrapped or in a sealed container until assembly.

What if I don’t have molasses?

You can substitute molasses with dark corn syrup, honey, or maple syrup, but molasses provides the authentic deep flavor traditional in gingerbread cookies.