These Gingerbread Cheesecake Cookies are a delightful twist on holiday treats! With warm spices and a creamy center, they bring together the best of gingerbread and cheesecake.
I love how the flavors remind me of cozy winter nights. Plus, they’re great for sharing… or keeping all to yourself! Just don’t forget the milk! 🍪🥛
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies, providing structure. If you’re aiming for a gluten-free version, you can use a 1:1 gluten-free flour blend.
Molasses: Molasses gives gingerbread its deep flavor and color. If you’re out, try using honey or maple syrup, but they will change the taste a bit!
Cream Cheese: For the cheesecake filling, you can use low-fat cream cheese or even mascarpone for a richer flavor. If you want a dairy-free option, try using a non-dairy cream cheese substitute.
Baking Spices: Freshly ground spices are always better! If you don’t have ground cloves or nutmeg, you can leave them out or add a pinch more cinnamon or ginger to enhance the flavor.
How Do I Make Sure the Cookies Are Soft and Chewy?
One important step for soft cookies is chilling the dough. It allows the flavors to meld and prevents the cookies from spreading too much. Don’t skip this part!
- After mixing your dough, cover it and chill for at least an hour. This also makes it easier to handle.
- When scooping and shaping the cookies, be gentle. Overworking the dough can lead to tough cookies.
- Watch the baking time closely! They may look underbaked when you take them out, but they will firm up as they cool.
Enjoy making these delicious treats—they’re sure to be a hit!
Gingerbread Cheesecake Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup brown sugar, packed
- 1 large egg
- 3/4 cup molasses
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For the Icing Drizzle (optional):
- 1 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/4 tsp vanilla extract
- Flaky sea salt for garnish
How Much Time Will You Need?
This gingerbread cheesecake cookie recipe will take about 1 hour and 30 minutes total. This includes about 1 hour for chilling the dough. Baking time will take around 10-12 minutes, plus a little time for mixing and cooling. Perfect for a cozy afternoon baking session!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. This will be your delicious filling! Once ready, set it aside or refrigerate until you need it.
2. Make the Gingerbread Cookie Dough:
In a separate bowl, whisk together all the dry ingredients: flour, ginger, cinnamon, cloves, nutmeg, salt, baking soda, and baking powder. In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar using a hand mixer until the mixture is light and fluffy. Next, add the egg and mix until combined, then stir in the molasses and vanilla extract until everything is well blended.
3. Combine and Chill:
Gradually add the dry ingredients to the wet mixture, stirring until a uniform dough forms. Once your dough is mixed, cover it and chill it in the refrigerator for about 1 hour. This helps the flavors meld and keeps your cookies from spreading too much when baking.
4. Preheat and Prepare:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper while the dough chills. This makes cleanup super easy!
5. Assemble the Cookies:
After chilling, it’s time to form the cookies! Scoop about 1 tablespoon of gingerbread dough and flatten it into a disc in your palm. Place about 1 teaspoon of the cheesecake filling in the center of the disc, then fold the edges around the filling, sealing it in tightly. Roll the dough ball gently in sugar to coat and place it on the prepared baking sheet, making sure to leave about 2 inches between each cookie.
6. Bake and Cool:
Bake in the preheated oven for 10-12 minutes or until the cookies are set and have a nice crackly top. They will look soft, but don’t worry—they’ll firm up as they cool! Once done, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
7. Make the Icing Drizzle (Optional):
If you’d like to add a sweet icing finish, whisk together the powdered sugar, milk, and vanilla extract until the mixture is smooth and slightly runny. Drizzle this over the cooled cookies and sprinkle lightly with flaky sea salt for that extra touch!
8. Let It Set and Serve:
Allow the icing to set before serving. Then, enjoy these warm, spicy gingerbread cookies with their creamy cheesecake centers—perfect for sharing (or not!) during the holiday season!
Happy baking!
Can I Use Different Types of Sugar?
Absolutely! You can substitute the granulated sugar with coconut sugar for a deeper flavor, and dark brown sugar can replace light brown sugar for a richer molasses taste in your cookies.
How Do I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the fridge for up to a week or freeze them for up to 3 months. Just remember to separate layers of cookies with parchment paper to avoid sticking!
Can I Make These Cookies Ahead of Time?
Yes, you can prepare the dough and the cheesecake filling a day ahead! Just chill the dough and keep the filling in the fridge until you’re ready to bake. This can save you time on a busy baking day!
What If I Don’t Have Molasses?
If you don’t have molasses on hand, you can substitute it with an equal amount of dark corn syrup or honey. Keep in mind that this will slightly alter the flavor, but your cookies will still be delicious!
