Gingerbread Cheesecake Cookies The ULTIMATE Holiday Treat

Ready for a holiday baking experience that’s both nostalgic and utterly irresistible? I’ve tested this Gingerbread Cheesecake Cookies recipe over a dozen times, tweaking every detail to ensure perfection. The first time, I didn’t chill the dough long enough, and they spread like crazy – a delicious mistake, but not quite the cookie I envisioned! This recipe combines the warm, spicy flavors of gingerbread with the creamy tang of cheesecake, creating a cookie that’s sure to become a new holiday favorite. My grandmother always made gingerbread cookies, and this recipe is my way of honoring her while adding my own twist. This year, gingerbread is making a huge comeback, appearing in everything from lattes to cocktails, and these cookies perfectly capture that trending flavor profile. These are seriously addictive, so be warned!

What Makes These Gingerbread Cheesecake Cookies Special?

These aren’t your average gingerbread cookies. The cream cheese in the dough creates a soft, chewy texture that’s simply divine. The combination of warm spices like ginger, cinnamon, and cloves evokes the cozy feeling of the holidays, while the tangy cheesecake filling adds a delightful contrast that keeps you coming back for more. Plus, they’re surprisingly easy to make, even for novice bakers. They’re perfect for cookie exchanges, holiday parties, or just a cozy night in with a cup of hot cocoa.

What sets these cookies apart is the flavor profile. Gingerbread cookies are great but can often be dry, these are not, with the cream cheese adding moisture and tang. The spice mix is also carefully balanced – enough to give that warm gingerbread hug but not so much that they taste bitter or overpowering. Trust me, these will be the talk of the holiday dessert table.

Ingredients You’ll Need

Before you start, gather your ingredients. Here’s what you’ll need:

• For the Gingerbread Cookie Dough:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • 4 ounces cream cheese, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup molasses
• For the Cheesecake Filling:
  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract

Make sure your butter and cream cheese are properly softened – this is crucial for a smooth dough and filling. I recommend taking them out of the refrigerator at least an hour before you start baking.

Let’s Get Baking: Step-by-Step Instructions

Follow these detailed instructions for perfectly baked Gingerbread Cheesecake Cookies.

Part 1: Prepare the Dough

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside. This ensures that the spices are evenly distributed throughout the dough.

Part 2: Cream Butter and Sugars

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.

Part 4: Mix in Wet Ingredients

Add the softened cream cheese, egg, vanilla extract, and molasses to the creamed butter and sugar mixture. Beat until well combined. Molasses is key to that authentic gingerbread flavor, don’t skip it!

Part 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – this can result in tough cookies.

Part 6: Chill the Dough

Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This is essential for preventing the cookies from spreading too much while baking.

Part 7: Make the Cheesecake Filling

In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.

Part 8: Assemble the Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze.

Roll the gingerbread dough out on a lightly floured surface to about ¼ inch thickness. Use a 2-inch round cookie cutter to cut out circles.

Place half of the cookie circles on the prepared baking sheets. Top each circle with a spoonful of the cheesecake filling, leaving a small border around the edge.

Place the remaining cookie circles on top of the filling, gently pressing the edges to seal. You can use a fork to crimp the edges for a decorative touch.

Part 9: Bake the Cookies

Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips for Perfect Gingerbread Cheesecake Cookies

• Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix until just combined.
• Chill Time is Key: Chilling the dough is crucial for preventing the cookies from spreading too much. Don’t skip this step!
• Softened Ingredients: Make sure your butter and cream cheese are properly softened for a smooth dough and filling.
• Spice it Up: Feel free to adjust the amount of spices to your liking. If you like a stronger gingerbread flavor, add a little more ginger or cloves.
• 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.

I’ve found that using a cookie scoop helps to ensure that all the cookies are the same size, which leads to more even baking. Also, if you want to add a touch of elegance, dust the cooled cookies with powdered sugar before serving.

Frequently Asked Questions

Why are my cookies spreading too much?

The most common reason for cookies spreading too much is that the dough wasn’t chilled long enough. Make sure to chill the dough for at least 2 hours, or preferably overnight. Also, make sure your oven temperature is accurate, and don’t grease the baking sheets – parchment paper is best.

Can I use a different type of flour?

While all-purpose flour works best for this recipe, you can substitute with a 1:1 gluten-free flour blend if needed. Keep in mind that the texture may be slightly different.

Can I make these cookies ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. You can also bake the cookies and store them in an airtight container for up to 3 days at room temperature, or in the refrigerator for up to a week.

Can I freeze these cookies?

Yes, you can freeze these cookies for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature before serving.

What can I use instead of molasses?

If you don’t have molasses, you can substitute with dark corn syrup or honey, but the flavor will be slightly different. Molasses adds a unique depth of flavor that’s hard to replicate.

How do I keep the filling from oozing out?

Make sure to leave a small border around the edge when you add the cheesecake filling. This will help to prevent it from oozing out during baking. Also, don’t overfill the cookies – a spoonful of filling is usually enough.

Why are my cookies dry?

If your cookies are dry, it could be because you overbaked them or used too much flour. Make sure to measure your flour accurately, and don’t bake the cookies for longer than the recommended time. Also, make sure your butter and cream cheese are properly softened, as this contributes to the moisture content of the cookies.

Enjoy Your Holiday Baking!

These Gingerbread Cheesecake Cookies are more than just a treat – they’re a warm hug in cookie form. I hope you enjoy making and sharing them with your loved ones this holiday season. And if you’re looking for more holiday baking inspiration, check out my other recipes for Classic Sugar Cookies and Peppermint Brownie Bites. Happy baking, and happy holidays!

Print