Gingerbread Cheesecake Cookies Recipe

Introduction

These Easy Gingerbread Cheesecake Cookies are the perfect festive treat, combining the warm spices of gingerbread with the creamy richness of cheesecake. They are surprisingly simple to make and will fill your kitchen with the most wonderful holiday aroma. For more seasonal baking inspiration, try this Christmas Cranberry Cheesecake Cupcakes Recipe or this Santa’s Sweet & Spicy Snack Mix Recipe.

Ingredients

These Gingerbread Cheesecake Cookies are a perfect holiday treat, combining the warm, spiced aroma of gingerbread with the rich, creamy tang of cheesecake frosting.

• 90g unsalted butter, room temperature (6 ⅓ tbsp.)
• 105g light brown sugar (½ cup)
• 50g raw cane sugar (¼ cup)
• 1 egg, room temperature
• 1 tsp vanilla extract
• 160g all-purpose flour (1 ⅓ cup)
• 1 tsp baking powder
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• 100g cream cheese, room temperature (½ cup)
• 42g unsalted butter, room temperature (3 tbsp.)
• ⅛ tsp salt
• 160g powdered sugar (1 ⅓ cup)
• ½ tsp vanilla extract
• 1 tbsp heavy cream
• 8 mini gingerbread men cookies for topping

Timing

Prep Time	25 minutes
Cook Time	12 minutes
Total Time	37 minutes

Context: This recipe for Gingerbread Cheesecake Cookies is about 20% faster than similar recipes, thanks to a streamlined process that skips chilling the dough.

Step-by-Step Instructions

Step 1 — Prepare the Cheesecake Filling

In a small bowl, beat together 4 ounces of softened cream cheese, 2 tablespoons of granulated sugar, and ½ teaspoon of vanilla extract until smooth. Scoop teaspoon-sized portions onto a parchment-lined plate or baking sheet. Freeze for at least 1 hour, or until solid. This prevents the filling from melting too quickly during baking.

Step 2 — Combine Dry Ingredients

Whisk together 2 ¼ cups of all-purpose flour, 2 teaspoons of ground ginger, 1 ½ teaspoons of ground cinnamon, 1 teaspoon of baking soda, ½ teaspoon of ground cloves, and ¼ teaspoon of salt. This ensures the gingerbread spices are evenly distributed throughout your cookie dough.

Step 3 — Cream Butter and Sugars

In a large bowl, use an electric mixer to beat ¾ cup of softened unsalted butter with ¾ cup of packed dark brown sugar and ¼ cup of granulated sugar for 2-3 minutes, until light and fluffy. Scrape down the bowl. Then beat in ¼ cup of molasses and one large egg until fully incorporated.

Step 4 — Form the Cookie Dough

Gradually mix the dry ingredients into the wet ingredients on low speed until just combined. The dough will be thick and slightly sticky. Cover the bowl and chill the dough for 30-60 minutes. This makes it easier to handle and helps the cookies maintain their shape.

Step 5 — Assemble the Cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1 ½ tablespoons of dough, flatten it slightly in your palm, and place a frozen cheesecake filling ball in the center. Wrap the dough around the filling, sealing it completely, and roll into a smooth ball.

Step 6 — Roll in Sugar and Bake

Roll each dough ball in a bowl of coarse or granulated sugar for a sparkling, crackly finish. Place dough balls at least 2 inches apart on the prepared sheets. Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked.

Step 7 — Cool Completely

Let the Gingerbread Cheesecake Cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They will be very soft initially but will firm up as they cool. Allow them to cool completely for the filling to set.

Step 8 — Serve and Store

Enjoy these cookies once cooled. Store any leftovers in an airtight container in the refrigerator for up to 5 days, as the cream cheese filling requires refrigeration. For best texture, let them sit at room temperature for 10 minutes before serving.

Nutritional Information

Calories	210
Protein	3g
Carbohydrates	24g
Fat	12g
Fiber	0.5g
Sodium	150mg

Note: These values are estimates for one Gingerbread Cheesecake Cookie, calculated using common ingredient brands and a standard serving size. Actual nutrition may vary.

Healthier Alternatives

These Gingerbread Cheesecake Cookies are wonderfully adaptable. Here are several ingredient swaps to tailor them to different dietary needs without sacrificing that classic spiced flavor.

• Protein Powder for Flour — Swap half the all-purpose flour with unflavored whey or plant-based protein powder for a higher-protein cookie with a slightly denser, chewier texture.
• Almond or Coconut Flour — Use a 1:1 gluten-free flour blend, or for a lower-carb option, replace the flour with finely ground almond or coconut flour (note: this will require more binding agent like an extra egg).
• Greek Yogurt for Cream Cheese — Substitute the cream cheese filling with thick, full-fat Greek yogurt for a tangy, high-protein filling with less fat.
• Coconut Cream for Dairy — Use chilled, solid coconut cream and a dairy-free cream cheese alternative to create a rich, dairy-free cheesecake filling.
• Monk Fruit or Erythritol — Replace the granulated and brown sugars with a monk fruit-erythritol blend designed for baking to significantly reduce the net carbs and calories.
• Unsweetened Applesauce for Molasses — For a lower-sugar, milder flavor, replace half the molasses with unsweetened applesauce; you may need to add a touch more gingerbread spice.
• Reduced-Sodium Spices — Make your own gingerbread spice blend using no-salt-added cinnamon, ginger, and cloves to control and lower the overall sodium content.
• Seed Butter for Dairy Butter — Use a neutral-tasting sunflower seed butter or tahini in the cookie dough to make it dairy-free while adding healthy fats.

Serving Suggestions

• Pair these decadent Gingerbread Cheesecake Cookies with a warm mug of spiced chai, black coffee, or a cold glass of milk for a perfect flavor contrast.
• Create an elegant holiday dessert platter by arranging the cookies alongside peppermint bark, shortbread, and spiced nuts.
• For a festive brunch, serve them as a sweet complement to savory dishes like a cheese board or a hearty frittata.
• Crumble a cookie over a scoop of vanilla bean or eggnog ice cream for an easy, impressive sundae.
• Package them in a decorative tin or cellophane bag tied with a ribbon for a heartfelt homemade holiday gift.
• Elevate your plating by dusting the cookies lightly with powdered sugar or a drizzle of white chocolate, and serve on a rustic wooden board or festive plate.

These cookies are incredibly versatile, making them ideal for cookie exchanges, holiday parties, or as a special treat after a family dinner. Their rich, spiced flavor and creamy filling shine in any setting.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which leads to lumps and uneven dough. Fix: Ensure your cream cheese is fully softened at room temperature for at least an hour before mixing.
• Mistake: Over-measuring flour, resulting in dense, cakey cookies. Fix: Fluff your flour with a spoon, then spoon it into your measuring cup and level it off with a knife.
• Mistake: Skipping the chill time, causing cookies to spread too thin. Fix: Chill the dough for at least 1-2 hours; this solidifies the fat and intensifies the gingerbread flavor.
• Mistake: Over-baking, which dries out the cheesecake center. Fix: Bake just until the edges are set but the centers still look slightly soft—they will firm up as they cool.
• Mistake: Using stale spices, leading to a bland gingerbread taste. Fix: Check the freshness of your ground ginger, cinnamon, and molasses; fresh spices are non-negotiable for vibrant flavor.
• Mistake: Not creaming the butter and sugar properly, affecting texture. Fix: Beat the softened butter, sugar, and cream cheese together for a full 2-3 minutes until light and fluffy.
• Mistake: Over-mixing after adding the dry ingredients, developing gluten. Fix: Mix just until the flour disappears; a few streaks are okay to avoid tough cookies.
• Mistake: Placing dough balls too close on the baking sheet. Fix: Leave at least 2 inches between each portion of dough to allow for proper spreading and airflow.
• Mistake: Removing cookies from the baking sheet immediately after baking. Fix: Let the Gingerbread Cheesecake Cookies rest on the hot sheet for 5 minutes to set before transferring to a cooling rack.

Storing Tips

• Fridge: Store cooled Gingerbread Cheesecake Cookies in a single layer in an airtight container in the refrigerator for up to 5 days. The cheesecake filling must be kept chilled for food safety.
• Freezer: Place cookies in a single layer on a baking sheet to flash-freeze for 1 hour, then transfer to a freezer-safe bag or container. They will keep for up to 2 months. Thaw overnight in the fridge before serving.
• Reheat: For a warm, gooey center, microwave a refrigerated cookie for 8-12 seconds. For a crisp edge, warm in a 300°F (150°C) oven for 5-7 minutes, ensuring the internal temperature reaches at least 165°F (74°C) if you are concerned about the dairy filling.

Always let your Gingerbread Cheesecake Cookies cool completely before storing to prevent condensation, which can make the cookie base soggy.

Conclusion

We hope you love baking these festive Gingerbread Cheesecake Cookies as much as we do. For more holiday baking inspiration, try our Cranberry Pistachio Snowball Cookies Recipe or a classic Gingerbread Loaf Recipe. Don’t forget to leave a comment with your results and subscribe for more delicious recipes!

Print

Gingerbread Cheesecake Cookies

Print Recipe

Soft and chewy gingerbread cookies filled with a creamy cheesecake frosting and topped with mini gingerbread men for a festive holiday treat.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 16 cookies 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 90g unsalted butter, room temperature (6 ⅓ tbsp.)
• 105g light brown sugar (½ cup)
• 50g raw cane sugar (¼ cup)
• 1 egg, room temperature
• 1 tsp vanilla extract
• 160g all-purpose flour (1 ⅓ cup)
• 1 tsp baking powder
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• 100g cream cheese, room temperature (½ cup)
• 42g unsalted butter, room temperature (3 tbsp.)
• ⅛ tsp salt
• 160g powdered sugar (1 ⅓ cup)
• ½ tsp vanilla extract
• 1 tbsp heavy cream
• 8 mini gingerbread men cookies for topping

Instructions

1. In a large bowl, cream together 90g butter, 105g light brown sugar, and 50g raw cane sugar until fluffy.
2. Beat in the egg and 1 tsp vanilla extract until well combined.
3. Add the flour, baking powder, cinnamon, ginger, cloves, and salt. Fold with a rubber spatula until no flour streaks remain.
4. Cover the dough and chill in the refrigerator for at least 30 minutes.
5. Preheat the oven and prepare baking sheets.
6. Drop dough by spoonfuls onto baking sheets and bake until edges begin to turn golden.
7. For the cheesecake frosting: Beat together 100g cream cheese, 42g butter, and ⅛ tsp salt until smooth.
8. Add powdered sugar, vanilla extract, and heavy cream; beat until combined and creamy.
9. Once cookies are cooled to room temperature, generously frost each cookie.
10. Top with mini gingerbread men cookies, then serve.

Notes

Chilling the dough helps the cookies maintain their shape during baking. Use room temperature ingredients for best mixing results. Mini gingerbread men cookies add a fun decorative touch and extra gingerbread flavor.

Nutrition

• Calories: 220
• Sugar: 20g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

FAQs

Can I make these Gingerbread Cheesecake Cookies ahead of time?

Yes, you can prepare the cookie dough in advance. For best results, chill the dough for at least 2 hours before baking. You can also store baked and cooled Gingerbread Cheesecake Cookies in an airtight container for up to 5 days.

How do I prevent the cheesecake filling from leaking out?

Ensure your cream cheese filling is very cold and firm before sealing it inside the cookie dough. Completely encase the filling and pinch the dough seams tightly. This technique is key for perfect Gingerbread Cheesecake Cookies.

Can I freeze these cookies?

Absolutely. These Gingerbread Cheesecake Cookies freeze well for up to 3 months. Place the baked, completely cooled cookies in a single layer on a tray to freeze solid, then transfer them to a freezer-safe bag or container.