These Gingerbread Cheesecake Cookies are a tasty twist on classic holiday treats! With a soft gingerbread base and creamy cheesecake filling, they’re sure to make everyone smile.
Making these cookies is a fun activity to bring the family together. I love how the spices make the kitchen smell amazing while they bake. Perfect for sharing or enjoying with a cup of cocoa!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies. If you’re looking for a gluten-free option, you can substitute with a 1:1 gluten-free flour blend. Just be sure it includes xanthan gum for the right texture!
Molasses: This ingredient gives the cookies their rich flavor and color. You can use dark corn syrup or honey as substitutes, but keep in mind they will change the flavor slightly—molasses has a distinctive taste!
Cream Cheese: For the filling, cream cheese provides that rich, tangy flavor. If you’re looking for a lighter option, try using Greek yogurt or low-fat cream cheese. However, it may vary the texture a bit.
Spices: The blend of ginger, cinnamon, cloves, and nutmeg is key for that classic gingerbread taste. If you don’t have all or some on hand, using a pre-mixed pumpkin pie spice can work in a pinch!
What’s the Best Way to Assemble the Cookies?
Assembling these cookies may seem tricky, but it’s quite simple! The goal is to encase the cheesecake filling with gingerbread dough without letting it leak out during baking. Here’s how to do it:
- After chilling the dough, scoop out 1.5 tablespoons and flatten it into a disk in your palm.
- Use another disk of dough for the top or wrap the sides around the filling carefully.
- Make sure to seal the edges well to avoid leaks, and roll gently into a ball if you opt for the wrapping method.
- When arranging on the baking sheet, leave enough space since they spread a little while baking.
This approach will give you perfect cookies with a delightful, creamy center every time. Happy baking!
Gingerbread Cheesecake Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
For the Icing (optional):
- 1 cup powdered sugar
- 1 to 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe requires about 30 minutes of prep time and an additional hour for chilling the dough. After that, the baking takes around 12-14 minutes. So, in total, you’ll be ready in about 2 hours—including cooling time!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
Start by beating the softened cream cheese in a medium bowl until it’s nice and smooth. Then, mix in the sugar, egg yolk, and vanilla extract until everything is creamy and well blended. Cover this delicious filling and pop it into the refrigerator to chill while you make the cookie dough.
2. Make the Gingerbread Cookie Dough:
In another medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. In a large bowl, cream the softened butter and brown sugar together with a mixer on medium speed until it’s light and fluffy. Beat in the egg, molasses, and vanilla extract until everything is well combined. Gradually add in the flour mixture, mixing until it’s just combined. Once done, wrap the dough in plastic wrap and chill it in the fridge for at least 1 hour.
3. Assemble the Cookies:
Once the dough has chilled, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop about 1 1/2 tablespoons of the gingerbread dough into your hand and flatten it into a small disk. Place about 1 teaspoon of cheesecake filling in the center of the disk. Now, you have two options: cover the filling with another flattened disk of dough or wrap the dough around the filling and roll it gently into a ball. Just make sure the cheesecake is sealed inside nicely! Place each cookie on the baking sheet about 2 inches apart.
4. Bake:
Now it’s time to bake! Pop those cookies in the oven and bake for 12-14 minutes, until they’re set and the edges appear firm while the centers remain soft. Once done, take them out and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
5. Optional Icing:
If you want to add a festive touch, mix the powdered sugar, vanilla extract, and enough milk or cream (start with 1 tablespoon) to achieve a drizzling consistency. Once your cookies are cool, drizzle this icing over the top!
6. Serve and Enjoy:
Your Gingerbread Cheesecake Cookies can be stored in an airtight container for up to 3 days at room temperature or refrigerated to keep the cheesecake filling fresh. Enjoy these soft, spicy cookies with creamy centers and delightful festive icing—perfect for the holiday season!
Can I Use a Different Type of Sugar?
Yes! While brown sugar adds moisture and flavor, you can substitute it with white granulated sugar if needed. Just keep in mind that the cookies might be a bit less chewy.
What Can I Substitute for Cream Cheese?
If you want a lighter option, you can use Greek yogurt, but be aware it may slightly change the flavor and texture. Another alternative is mascarpone cheese, which offers a similar creaminess.
How Do I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, refrigerate them to maintain the cheesecake filling’s quality.
Can I Make the Cookie Dough Ahead of Time?
Absolutely! You can prepare the gingerbread cookie dough in advance. After mixing, wrap well in plastic wrap and refrigerate for up to 2 days before baking. Just make sure to let it soften slightly before handling it for assembling the cookies.
