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Gingerbread Cheesecake Cookies

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These Gingerbread Cheesecake Cookies are the ultimate holiday cookie—soft, chewy gingerbread spiced to perfection and filled with a rich, creamy cheesecake center. Rolled in spiced sugar for a sparkly, crunchy finish, these cookies are festive, cozy, and unforgettable. Perfect for cookie exchanges, Christmas gifts, or your favorite winter treat platter.

Ingredients

  • For the Cheesecake Filling
    • 6 oz cream cheese, cold
    • 3 tablespoons granulated sugar
    • 1/2 teaspoon vanilla extract
  • For the Spiced Sugar Coating
    • 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
  • For the Gingerbread Cookies
    • 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

  1. Make cheesecake filling: Mix cold cream cheese, sugar, and vanilla until smooth and fluffy. Scoop into 18 small balls (about 2 tsp each) and freeze until firm.
  2. Prepare spiced sugar: Mix all sugar and spices in a small bowl. Set aside.
  3. Make cookie dough: In a bowl, whisk together flour, spices, salt, and baking soda. In a separate large bowl, beat butter and brown sugar until light and fluffy (about 2 mins). Add yolks, molasses, and vanilla. Mix to combine. Slowly add dry ingredients until a thick dough forms.
  4. Assemble cookies: Scoop dough into 18 balls (about 2 tbsp each), flatten, and place frozen cheesecake ball in the center. Wrap dough around filling and roll into a smooth ball.
  5. Roll in spiced sugar and place on parchment-lined baking sheet.
  6. Bake at 350°F for 11–12 minutes, 6 cookies at a time. Let cool on sheet for 10 mins, then transfer to wire rack.

Notes

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

Nutrition

Find it online: https://cookedbymaya.com/gingerbread-cheesecake-cookies/