Gingerbread Cheesecake Cookies Recipe
If you’re a fan of cozy spices and creamy indulgence, the Gingerbread Cheesecake Cookies Recipe is about to become your new favorite holiday treat. These charming little cookies bring together the warm, spiced flavors of classic gingerbread with a luscious cheesecake filling that melts in your mouth. Each bite offers a delightful balance of soft, tender cookie dough and rich, tangy cheesecake, making it a perfect companion for chilly afternoons or festive gatherings. Trust me, once you try this recipe, you’ll want to share it with everyone you know!
Ingredients You’ll Need
Every ingredient in this Gingerbread Cheesecake Cookies Recipe plays a crucial role in creating the perfect harmony of flavors and textures. From the spices that bring that unmistakable gingerbread warmth to the smooth cream cheese that makes the filling irresistible, you’ll find this list both straightforward and essential.
- All-purpose flour: Provides the sturdy base for tender, chewy cookies.
- Ground ginger: Adds that signature spicy warmth essential for gingerbread.
- Ground cinnamon: Brings a sweet and woody depth to the flavor profile.
- Ground cloves: Offers a sharp, aromatic kick to balance the sweetness.
- Baking soda: Helps the cookies rise and stay soft.
- Unsalted butter, softened: Creates richness and contributes to a tender crumb.
- Brown sugar, packed: Infuses molasses-like sweetness and moistness in the dough.
- Molasses: The heart of gingerbread flavor that deepens color and taste.
- Large egg: Binds ingredients while adding moisture.
- Cream cheese, softened: Gives the cheesecake filling its creamy texture and tang.
- Powdered sugar: Sweetens and smooths the cheesecake filling.
- Vanilla extract: Enhances all the flavors with a warm, mellow note.
How to Make Gingerbread Cheesecake Cookies Recipe
Step 1: Prepare the Dough
Start by whisking together the dry ingredients—flour, ginger, cinnamon, cloves, and baking soda—in a bowl so the spices are evenly distributed. In a separate large bowl, beat the softened butter and brown sugar until fluffy and light. Then add the molasses and egg, continuing to mix until everything is combined. Gradually introduce the dry ingredients into the wet mix, stirring carefully until you have a soft yet slightly cool dough that’s easy to handle. This dough is the foundation of those tender, flavorful cookies.
Step 2: Make the Cheesecake Filling
Next, turn your attention to the creamy center. Beat the softened cream cheese in a clean bowl until it’s completely smooth. Add powdered sugar and vanilla extract, then continue beating until the filling is thick, creamy, and perfectly spreadable. This luscious filling is what sets this Gingerbread Cheesecake Cookies Recipe apart from any ordinary cookie, offering a tangy contrast to the warmly spiced dough.
Step 3: Assemble the Cookies
Now for the fun part! Divide your dough into small balls. Lay half of these on a baking sheet and gently press the center of each to create a well, perfect for holding the cheesecake filling. Spoon a dollop of filling into each hollow, then top with the remaining dough balls. Carefully seal the edges to encase that creamy surprise inside each cookie.
Step 4: Bake and Cool
Place your assembled cookies into a preheated oven at 350°F (175°C), baking for about 10 to 12 minutes or until the edges turn a lovely golden brown. Once out of the oven, let them rest on the baking sheet for a few minutes before transferring to a wire rack. Cooling completely ensures that each cookie sets just right, ready to be enjoyed.
How to Serve Gingerbread Cheesecake Cookies Recipe
Garnishes
To make your Gingerbread Cheesecake Cookies Recipe even more irresistible, consider a light dusting of powdered sugar or a drizzle of warm caramel sauce. Adding a sprinkle of finely chopped crystallized ginger or a pinch of cinnamon on top can enhance that festive spice profile beautifully.
Side Dishes
These cookies pair wonderfully with a warm cup of chai tea, espresso, or even a glass of cold milk. Serving them alongside spiced apple cider or hot chocolate really elevates the cozy vibes and brings out every nuance of their gingerbread and cheesecake flavors.
Creative Ways to Present
Presentation makes all the difference. Arrange your cookies on a festive platter lined with parchment paper and sprigs of fresh rosemary or pine for a holiday touch. You can also nestle individual cookies inside decorative muffin liners or gift boxes, making them perfect for sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
If you have leftover cookies, store them in an airtight container at room temperature for up to three days. To keep the cheesecake filling fresh and creamy, it’s best not to let them sit out too long, especially in warmer weather.
Freezing
You can freeze these cookies to enjoy later! Place them on a baking sheet to freeze individually first, then transfer them to a freezer-safe container or bag. They’ll keep well for up to two months. When ready to enjoy, thaw at room temperature, allowing that creamy cheesecake filling to soften again.
Reheating
To enjoy the Gingerbread Cheesecake Cookies Recipe warm, gently reheat them in a low oven (around 300°F or 150°C) for 5-7 minutes. Avoid microwaving, which can make the cookies soggy or overly soft. Reheating helps revive that fresh-baked warmth and enhances their cozy flavors.
FAQs
Can I use low-fat cream cheese for the filling?
While low-fat cream cheese can be used, the filling may not be quite as rich or creamy. For the best texture and flavor, full-fat cream cheese is recommended in this Gingerbread Cheesecake Cookies Recipe.
What if I don’t have molasses? Is there a substitute?
Molasses is key for authentic gingerbread flavor and color, but you can substitute it with dark corn syrup or honey in a pinch. Keep in mind these alternatives will alter the flavor slightly, making it sweeter and less robust.
How can I make these cookies gluten-free?
To adapt the recipe, use a gluten-free all-purpose flour blend suitable for baking. Be sure it includes xanthan gum or similar to help with texture. The cookies may be a bit more delicate but still delicious!
Can I double the recipe for a bigger batch?
Absolutely! This Gingerbread Cheesecake Cookies Recipe scales well. Just be sure to mix the dough thoroughly and use multiple baking sheets when assembling the cookies to avoid overcrowding the oven.
What’s the best way to prevent the cheesecake filling from leaking out?
Pressing the dough balls gently but firmly around the filling helps seal them well. Also, chilling the dough slightly before assembling can make it easier to handle and less likely to open during baking.
Final Thoughts
There’s something truly magical about the Gingerbread Cheesecake Cookies Recipe that captures the spirit of the season and the joy of baking with friends and family. With their blend of spicy, sweet, and creamy, these cookies are sure to become a beloved classic in your kitchen. So go ahead, gather your ingredients, and treat yourself to this delicious, comforting delight—you won’t regret it!
Print
Gingerbread Cheesecake Cookies Recipe
- Total Time: 45 minutes
- Yield: 24 cookies 1x
Description
Gingerbread Cheesecake Cookies combine the warm, spicy flavors of classic gingerbread with a creamy cheesecake filling, creating a delightful treat perfect for holiday gatherings or cozy afternoons. These cookies feature a soft gingerbread dough enveloping a rich, sweet cheesecake center, baked to golden perfection.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Dough: Whisk together the flour, ground ginger, cinnamon, cloves, and baking soda in a bowl. In a separate large bowl, cream the softened butter with brown sugar until light and fluffy. Mix in molasses and the egg until well combined. Gradually add the dry ingredients to the wet mixture, forming a soft dough that is cool but easy to handle.
- Make the Cheesecake Filling: Beat the softened cream cheese in a clean bowl until smooth. Add powdered sugar and vanilla extract, then beat again until the filling is creamy and well combined, making it spreadable enough to dollop onto the cookie dough.
- Assemble the Cookies: Divide the dough into small balls. Place half of the dough balls onto a baking sheet and press each slightly to create a small well in the center. Spoon a portion of the cheesecake filling into each well, then top with the remaining dough balls, gently sealing the edges around the filling to enclose it.
- Bake and Cool: Preheat the oven to 350°F (175°C). Bake the assembled cookies for 10-12 minutes, or until the edges turn golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese and butter are softened to room temperature for easier mixing.
- Press the dough balls gently when making wells to avoid tearing.
- Cookies can be stored in an airtight container for up to 3 days.
- For a stronger ginger flavor, add a pinch of freshly grated ginger to the dry ingredients.
- Optional: dust with powdered sugar before serving for extra sweetness and presentation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
