Gingerbread Cheesecake Cookies

Classic gingerbread cookies are a fan favorite during the holidays, but imagine combining them with another beloved dessert like cheesecake—turning them into gingerbread cheesecake cookies! We let our imaginations run wild by stuffing soft, chewy ginger cookies with a cream cheese filling.

Believe it or not, cheesecake-stuffed gingerbread cookies are quite simple to make: All you have to do is freeze the cheesecake filling into balls, wrap the cookie dough around each ball of filling and bake. Make a batch of these Christmas cookies for a holiday get-together with family or friends, or try the recipe as a festive baking project during the winter season.

Ingredients for Gingerbread Cheesecake Cookies

• Cream cheese: Cream cheese is the key to getting that rich, indulgent flavor in cheesecake as well as in the filling for these gingerbread cheesecake cookies. Let your cream cheese soften before baking for a smooth filling.
• Confectioners’ sugar: Incorporate confectioners’ sugar to help thicken and sweeten the filling.
• Butter: These cookies start with a base of butter for rich flavor and texture. Ensure the butter is softened to room temperature for the best results.
• Brown sugar: Brown sugar adds depth of flavor to these cookies while contributing to their chewy texture.
• Granulated sugar: Granulated sugar helps aerate the butter for a light texture and, of course, a touch of sweetness.
• Egg: You’ll need only one egg to help bind the ingredients in these cookies. Start with an egg at room temperature to make incorporation simpler.
• Molasses: Molasses is one of the key flavoring agents in gingerbread cookies. It provides rich flavor and helps produce super chewy, crinkly cookies.
• Vanilla extract: Enhance the combination of flavors in these cookies with a touch of vanilla. Use your favorite brand of vanilla extract.
• All-purpose flour: All-purpose flour provides structure for this cookie dough, as it does for so many other cookie recipes.
• Spices: A blend of ginger, cinnamon, nutmeg, allspice and cloves is incorporated into the dough. Ginger is the main spice used for gingerbread, but the rest of the mix helps enhance and bring together all the flavors.
• Salt: Just a touch of salt balances taste and sweetness in these cookies.
• Baking soda and baking powder: A small amount of both baking soda and baking powder helps the cookies spread and rise slightly while baking.

Directions

Step 1: Make and freeze the cheesecake filling

In a small bowl, beat the softened cream cheese and confectioners’ sugar until smooth. Measure the mixture by heaping tablespoonfuls and freeze on a parchment-lined baking sheet for 1-1/2 hours.

Step 2: Make the dough

In a large bowl, cream the butter, sugar and brown sugar until light and fluffy, three to five minutes. Beat in the egg, molasses and vanilla. Scrape down the sides of the bowl with a spatula as needed.

In another small bowl, combine the flour, ginger, cinnamon, nutmeg, allspice, cloves, salt, baking soda and baking powder. Gradually beat the dry ingredients into the creamed mixture until just combined.

Step 3: Divide and fill the dough

Scoop the cookie dough by quarter cupfuls and place on parchment-lined baking sheets. Using your hands or the bottom of a measuring cup, flatten each dough portion. Working quickly, place a frozen cheesecake filling ball into the center of each dough piece. Wrap the dough around the filling to completely cover it, then shape it into a ball. Roll the balls in sugar, and refrigerate them for 45 minutes.

Step 4: Bake the cookies

Preheat the oven to 350°F. Make sure the cookie dough balls are 2 inches apart on the baking sheets. Bake until edges are slightly crinkly, 15 to 16 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Gingerbread Cheesecake Cookie Variations

• Roll the cookies in spiced sugar: These cookies are rolled in granulated sugar before baking, but you could add spices to the sugar to create a spiced sugar. Consider stirring in a small amount of cinnamon or nutmeg.
• Spice up the filling: Add a touch of cinnamon, nutmeg or cardamom to the filling for extra flavor.
• Skip the filling: Prefer to make these without the filling? Go for it. Ball and chill the dough, and then bake as directed.

How to Store Gingerbread Cheesecake Cookies

Traditional gingerbread cookies can be stored at room temperature, but because these cookies have a cream cheese filling, they need to be stored in an airtight container or zip-top bag in the fridge for up to five days.

Can you freeze gingerbread cheesecake cookies?

If you have extras, you can freeze the cookies to enjoy at a later date. Because the cookies are so soft, it’s helpful to pre-freeze them to prevent them from sticking together. Do this by freezing them on a baking sheet until frozen and then transferring the cookies to a freezer bag or an airtight container with parchment in between the layers. Store the cookies in the freezer for up to two months and thaw in the fridge.

Can you make the cookies ahead of time?

This gingerbread cookie dough can be made ahead of time and stored in the freezer. Keep it well-wrapped in the freezer for up to two months, and let it thaw overnight in the refrigerator before use.

The filling can be prepped ahead of time, but it’s best to leave the cream cheese filling balls well-wrapped in the freezer for only up to one week, as opposed to the unbaked filled gingerbread cookie dough balls, which will last for up to two months.

Gingerbread Cheesecake Cookie Tips

Why are my cookies cakey?

To avoid cakey gingerbread cookies, avoid overmixing the dough. Mix the ingredients until just combined, and ensure they chill for an ample amount of time.

Why is the filling falling out of the gingerbread cookies?

The filling shouldn’t ooze out of the cookies, especially since it’s pre-frozen. However, if the filling gets too warm or the dough isn’t fully wrapped around the filling, it may fall out of the cookie.

Why are my cookies not chewy?

Cheesecake-stuffed gingerbread cookies will be chewy if you remove them from the oven when the edges are just-baked. The residual heat from the baking sheet helps the centers of the cookies finish baking slowly, producing a perfectly chewy texture. If the cookies are left in the oven too long, they won’t have as chewy a texture.

How long can gingerbread cheesecake cookies sit out?

Because of the cream cheese in the filling, these cookies should be stored chilled. However, if you plan to set them out at a party, you can still do so. Keep the platter out for only up to two hours.