Gingerbread Cheesecake Cookies

Why You’ll Love This Recipe

If you adore the taste of gingerbread and can’t resist cheesecake, this recipe is your new favorite holiday treat. These cookies are:

• Perfectly spiced with molasses, ginger, cinnamon, and cloves
• Filled with a creamy cheesecake surprise in every bite
• Soft, chewy, and indulgent — ideal for Christmas cookie exchanges
• Easy to make ahead and freeze
• Guaranteed to impress family and friends with both flavor and presentation

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• All-purpose flour
• Baking soda
• Ground ginger
• Ground cinnamon
• Ground cloves
• Salt
• Unsalted butter, softened
• Brown sugar
• Molasses
• Egg
• Vanilla extract

For the cheesecake filling:

• Cream cheese, softened
• Granulated sugar
• Vanilla extract

For rolling:

• Granulated sugar

Directions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a small bowl, mix flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
3. In a large bowl, beat butter and brown sugar until creamy. Add molasses, egg, and vanilla, and mix until combined.
4. Gradually add the dry ingredients to the wet mixture until a dough forms.
5. In a separate bowl, combine cream cheese, sugar, and vanilla until smooth. Chill slightly to firm up.
6. Scoop about 1½ tablespoons of dough, flatten slightly, and place a small spoonful of cheesecake filling in the center. Top with another piece of dough and seal the edges.
7. Roll each cookie in granulated sugar and place on the prepared baking sheet.
8. Bake for 10–12 minutes, or until the edges are set and the tops begin to crack.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 18–20 cookies.
Prep Time: 25 minutes
Chill Time: 30 minutes
Bake Time: 12 minutes per batch
Total Time: Approximately 1 hour 10 minutes

Variations

• Maple Twist: Add a drizzle of maple glaze on top for extra sweetness.
• Chocolate Version: Mix in mini chocolate chips with the cookie dough.
• Pumpkin Spice: Replace half the molasses with pumpkin purée and add a pinch of nutmeg.
• Lemon Cheesecake Filling: Add a touch of lemon zest to the cheesecake mixture for a tangy contrast.

Storage/Reheating

Store cookies in an airtight container in the refrigerator for up to 5 days. To serve warm, heat in the microwave for about 10 seconds. For longer storage, freeze the cookies in a single layer and then transfer them to a freezer-safe bag — they’ll keep for up to 3 months. Thaw overnight in the refrigerator before serving.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 2 days in advance and keep it refrigerated until ready to bake.

Can I freeze the unbaked cookies?

Absolutely. Freeze the filled cookie dough balls on a tray, then store in a freezer bag. Bake directly from frozen, adding 1–2 minutes to the baking time.

What kind of molasses should I use?

Use unsulphured molasses for the best flavor. Avoid blackstrap molasses, which can be too bitter.

Can I use low-fat cream cheese?

Full-fat cream cheese works best for a creamy filling that holds its shape during baking.

Why are my cookies spreading too much?

If the dough is too soft, chill it for 20–30 minutes before baking to help maintain shape.

Can I double the recipe?

Yes, this recipe doubles beautifully — perfect for holiday baking!

How do I know when the cookies are done?

The cookies are ready when the edges are set and the tops begin to crack slightly.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free baking flour can be used with similar results.

Can I make mini cookies instead?

Yes, simply use smaller dough scoops and reduce the baking time by 2–3 minutes.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread — it helps retain moisture.

Conclusion

These Gingerbread Cheesecake Cookies bring festive warmth and creamy indulgence together in one irresistible bite. With their cozy spices, soft texture, and creamy filling, they’re sure to become a beloved addition to your holiday baking lineup. Perfect for sharing or savoring with a cup of coffee, these cookies capture the essence of the season in every mouthful.

Gingerbread Cheesecake Cookies

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Soft, chewy gingerbread cookies filled with a creamy cheesecake center — a festive treat that perfectly combines warm holiday spices and rich creaminess.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 10 minutes
• Yield: 18–20 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/3 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 6 oz cream cheese, softened
• 1/4 cup granulated sugar (for filling)
• 1/2 teaspoon vanilla extract (for filling)
• 1/4 cup granulated sugar (for rolling)

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a small bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
3. In a large mixing bowl, beat butter and brown sugar until creamy and light. Add molasses, egg, and vanilla, and mix until fully combined.
4. Gradually add dry ingredients to the wet mixture until a soft dough forms.
5. In another bowl, combine cream cheese, granulated sugar, and vanilla extract until smooth. Chill slightly to firm.
6. Scoop about 1½ tablespoons of dough, flatten slightly, and place a small spoonful of cheesecake filling in the center. Top with another small piece of dough and seal edges.
7. Roll each filled dough ball in granulated sugar and arrange on the prepared baking sheet.
8. Bake for 10–12 minutes, or until edges are set and tops start to crack.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Chill dough for 20–30 minutes if it feels too soft before baking.
• Use unsulphured molasses for the best flavor — avoid blackstrap molasses.
• Store cookies in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
• To serve warm, microwave for about 10 seconds before eating.

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 15g
• Sodium: 120mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 30mg