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Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies

Soft, chewy gingerbread cookies filled with creamy cheesecake and rolled in spiced sugar. Perfect for festive occasions, offering a cozy, flavorful treat with a sparkling, crunchy finish.
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Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Course cookie, holiday
Cuisine American
Servings 18 people
Calories 210 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer for creaming butter and sugar
  • 1 baking sheet
  • 1 wire rack
  • 1 freezer

Ingredients
  

  • 6 ounces cold cream cheese
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 1/2 cups all-purpose flour spooned and leveled
  • 2 1/2 teaspoons ground ginger
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter softened
  • 3/4 cup light brown sugar packed
  • 2 egg yolks room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup unsulphured molasses

Instructions
 

  • Mix cold cream cheese, granulated sugar, and vanilla until smooth and fluffy. Scoop into 18 small balls and freeze until firm.
  • Combine sugar and spices in a small bowl to prepare spiced sugar. Set aside.
  • Whisk together flour, ground spices, salt, and baking soda in a bowl.
  • Beat butter and brown sugar until light and fluffy using an electric mixer, about 2 minutes.
  • Add egg yolks, molasses, and vanilla extract to the butter mixture and mix until combined.
  • Slowly add dry ingredients and mix until a thick dough forms.
  • Scoop dough into 18 balls, flatten each, place a frozen cheesecake ball in the center, then wrap and roll into smooth balls.
  • Roll each cookie ball in spiced sugar and place on a parchment-lined baking sheet.
  • Bake at 350°F for 11 to 12 minutes, 6 cookies at a time.
  • Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Add lemon zest to cheesecake for a citrus twist.
  • Fold in chopped crystallized ginger or white chocolate for texture.
  • Optional vanilla glaze enhances sweetness and presentation.
  • Freeze baked or unbaked cookies up to 2 months.
  • Best served at room temperature for creamy center.