There’s something magical about the scent of gingerbread wafting through the house during the holiday season. With a sprinkle of cinnamon and a dash of molasses, it’s a fragrance that instantly fills our hearts with warmth and nostalgia. These Chewy Gingerbread Cheesecake Cookies combine the beloved flavors of Christmas with a delightful twist—a creamy cheesecake filling that takes them to a whole new level! Not only are they easy to whip up, but they’re also the perfect crowd-pleaser for your festive gatherings, making them a must-have addition to your holiday baking repertoire. With every bite, you’ll discover a chewy texture enveloping a luscious surprise, creating a dessert that’s as comforting as it is delicious. Curious to dive into this unique holiday treat? Let’s get baking!
Why are these cookies a holiday must-have?
Chewy Delights: These Gingerbread Cheesecake Cookies are a perfect blend of soft, chewy cookie and rich, creamy filling.
Festive Flavors: Infused with warm spices like ginger and cinnamon, these cookies evoke the cozy spirit of Christmas.
Easy to Make: Even beginners can whip up these delightful treats with minimal effort, ensuring holiday baking is stress-free.
Crowd-Pleasing: The combination of cookie and cheesecake is a guaranteed winner at any holiday party or gathering.
Perfect for Gifting: Package them up as a charming homemade gift, just like my delicious Cider Cheesecake Cookies or festive Pumpkin Cheesecake Cookies.
Grab your ingredients and let’s create a cookie that will have everyone asking for seconds!
Gingerbread Cheesecake Cookies Ingredients
• To create these delightful holiday treats, gather these essential ingredients!
For the Cheesecake Filling
- Cream Cheese – Provides rich and creamy filling; use full-fat for best texture.
- Granulated Sugar (for Filling) – Sweetens the cheesecake mixture; substitute with brown sugar for a deeper flavor.
- Vanilla Extract – Enhances the filling’s flavor; can be replaced with almond extract for a different profile.
For the Spiced Sugar Coating
- Granulated Sugar (for Spiced Sugar) – Coats the cookies for sweetness and texture; substitute with coarse sugar for added crunch.
- Ground Ginger, Cinnamon, Allspice, Nutmeg, Cloves – Add warm holiday flavors; if unavailable, use a pumpkin spice mix as a substitute.
For the Cookie Dough
- All-Purpose Flour – Forms the cookie structure; gluten-free flour blend can be used as a substitute.
- Salt – Enhances flavor.
- Baking Soda – Provides leavening for the cookies.
- Unsalted Butter – Adds richness to the cookies; can be replaced with vegan butter for a dairy-free version.
- Light Brown Sugar – Adds moisture and caramel notes; use dark brown sugar for a more robust flavor.
- Egg Yolks – Contributes moisture and richness; whole eggs can be used, but adjust for texture.
- Vanilla Extract (for Cookies) – Complements the cookie flavors.
- Unsulphured Molasses – Provides deep sweetness and color; honey can be used in a pinch, but will alter the taste.
With these ingredients in hand, you’re all set to create your own batch of delicious Gingerbread Cheesecake Cookies—the perfect holiday delight!
Step‑by‑Step Instructions for Gingerbread Cheesecake Cookies
Step 1: Prepare Cheesecake Filling
In a mixing bowl, beat 8 ounces of softened cream cheese, 1/4 cup of granulated sugar, and 1 teaspoon of vanilla extract until fluffy and well combined, about 2-3 minutes. Once mixed, scoop the filling into 2 teaspoon portions and place them on a parchment-lined baking sheet. Freeze these balls for at least 1 hour to ensure they are firm enough to encapsulate in the cookie dough.
Step 2: Prepare Spiced Sugar
While the cheesecake filling sets, combine 1/4 cup of granulated sugar with 1 teaspoon each of ground ginger, cinnamon, and allspice in a small bowl. Mix these ingredients thoroughly to create a fragrant spiced sugar coating that will add sweetness and warmth to your Gingerbread Cheesecake Cookies. Set this mixture aside for later use.
Step 3: Make Cookie Dough
In a large bowl, cream together 1/2 cup of softened unsalted butter and 1/2 cup of light brown sugar for about 3-4 minutes until the mixture is light and fluffy. Then, add 2 egg yolks, 1/4 cup of unsulfured molasses, and 1 teaspoon of vanilla extract, mixing until thoroughly combined. This rich and flavorful dough lays the foundation for your delicious cookies.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt along with 1 teaspoon each of ground ginger, cinnamon, and nutmeg. Gradually add this dry mixture to the wet ingredients on low speed, mixing until just combined. Be careful not to overmix; the dough should be soft and slightly sticky—ideal for forming the Gingerbread Cheesecake Cookies.
Step 5: Form Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 1 tablespoon of dough and flatten it in your hand. Place a frozen cheesecake ball in the center, folding the dough around the filling to encase it fully. Roll this into a smooth ball and then roll it in the prepared spiced sugar mixture, ensuring an even coat. Place the cookies on the baking sheet with space between each one.
Step 6: Bake
Bake the cookies in your preheated oven for 11-12 minutes, until they are slightly firm on the edges but soft in the center. The cookies will puff up and crack slightly, revealing the spiced sugar coating. Once they’re done, remove them from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely, allowing the cheesecake filling to firm up inside.
Gingerbread Cheesecake Cookies Variations
Feel free to customize these delightful cookies to suit your taste buds and dietary needs!
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Nutty Flavor: Swap in almond flour for a richer, nuttier flavor profile. This change adds a delightful twist while keeping the texture soft.
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Cream Cheese Variety: Experiment with flavored cream cheese such as chocolate or pumpkin spice for an exciting new take on the classic filling. Each flavor adds its own holiday cheer!
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Minty Refresh: For a festive twist, add a sprinkle of crushed peppermint on top of the cooled cookies. It’ll provide a refreshing crunch and a delightful aroma.
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Spice It Up: Increase the spices in the cookie dough for an extra kick! Adding more cinnamon or ginger will make every bite even more aromatic and holiday-inspired.
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Vegan Option: Use vegan butter and a dairy-free cream cheese alternative for a completely plant-based version. This way, everyone can indulge in your festive treats!
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Rich Molasses: Substitute dark brown sugar for a more robust flavor, enhancing the rich sweetness that complements the gingerbread essence beautifully.
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Cheesecake Surprise: Incorporate a hint of lemon zest into the cheesecake filling for a refreshing contrast against the rich spices of the gingerbread.
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Try Something New: If you’re feeling adventurous, pair these cookies with a delightful batch of chewy Pumpkin Sugar Cookies or some luscious Soft Pumpkin Cookies for an unforgettable holiday platter!
What to Serve with Chewy Gingerbread Cheesecake Cookies
Indulge in a delightful spread that perfectly complements the warm, spiced flavors of your holiday cookies.
- Creamy Hot Chocolate: A rich, chocolatey beverage that enhances the cookies’ sweetness while adding a cozy touch to winter gatherings.
- Spiced Chai Tea: The aromatic spices in chai beautifully echo the ginger and cinnamon in the cookies, making for a warm, comforting drink.
- Pecan Pie Bars: Their caramelized nutty flavor pairs wonderfully with the creamy cheesecake filling, adding a delicious contrast of textures.
- Whipped Cream: Light and airy, a dollop of freshly whipped cream elevates the richness of the cookies, creating a luscious experience.
- Vanilla Ice Cream: A scoop of smooth vanilla ice cream provides a delightful contrast to the chewy cookie and creamy center, perfect for holiday indulgence.
- Fruit Salad: A medley of fresh fruits brings a refreshing note, balancing the sweetness of the cookies while adding freshness to your dessert platter.
- Eggnog: Creamy, spiced eggnog can enhance the festive flavor profile, making it an ideal holiday beverage choice that complements the cookies’ taste.
- Cinnamon Sugar Dusting: For an extra touch, sprinkling some cinnamon sugar on top of leftover cookies creates a delightful flavor experience for your guests.
Pair these delicious options with your Chewy Gingerbread Cheesecake Cookies for a festive feast that will warm hearts and satisfy sweet cravings!
Expert Tips for Gingerbread Cheesecake Cookies
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Perfect Measuring: Always measure flour correctly by spooning it into the measuring cup and leveling it off to avoid dense cookies.
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Freezing Technique: Ensure cheesecake balls are fully frozen before wrapping in dough to prevent leaking and maintain the cookie’s shape.
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Butter Matters: If using salted butter, reduce the added salt in the recipe accordingly for a balanced flavor.
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Cooling Is Key: Allow cookies to cool completely on the wire rack; this helps the creamy filling set and avoid a gooey texture.
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Add a Twist: Don’t hesitate to try different flavored cream cheese or sprinkle crushed peppermint on top for a festive flair!
Make Ahead Options
These Gingerbread Cheesecake Cookies are a fantastic option for busy home cooks looking to save time during the holiday season! You can prepare the cheesecake filling and freeze it in 2 teaspoon portions up to 24 hours in advance. Additionally, the cookie dough can be made and stored in the refrigerator for up to 3 days before baking. To maintain the cookies’ quality, ensure you encase each frozen cheesecake ball completely in dough to prevent leaking during baking. When you’re ready to enjoy these delightful treats, simply roll them in the spiced sugar and bake directly from the refrigerator or freezer—maximizing convenience while still delivering delicious, creamy-filled cookies!
How to Store and Freeze Gingerbread Cheesecake Cookies
- Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain their soft and chewy texture.
- Fridge: If you prefer longer freshness, refrigerate the cookies in an airtight container for up to 1 week. They’ll still be delightfully creamy!
- Freezer: Freeze unbaked cookie balls with cheesecake filling for up to 2 weeks. When ready to bake, simply place them directly from the freezer into the oven, adding an extra minute to the baking time.
- Reheating: For a warm treat, reheat baked cookies in the microwave for 10-15 seconds. This will revive their delightful creaminess and fresh-baked aroma!
Gingerbread Cheesecake Cookies Recipe FAQs
How do I select the best cream cheese for the filling?
Absolutely! For the creamiest filling, I recommend using full-fat cream cheese. This provides the best texture and flavor for your cheesecake filling. Look for a smooth consistency and avoid low-fat options, as they may lead to a watery filling that doesn’t set well.
What’s the best way to store the cookies after baking?
These cookies can be stored in an airtight container at room temperature for up to 3 days. If you’d like to keep them fresh for longer, simply refrigerate them for up to a week. Make sure they are fully cooled before sealing them to prevent sogginess!
Can I freeze unbaked cookie balls?
Absolutely! To freeze unbaked cookie balls, first prepare them as directed. Place the cheesecake-filled dough balls onto a parchment-lined baking sheet and freeze them for about 1 hour. Once solid, transfer them to a freezer-safe container or bag. They can be stored for up to 2 weeks! When you’re ready to bake, pop them straight from the freezer into your preheated oven, just adding an additional minute to the baking time.
What should I do if my dough is too sticky?
If your dough is too sticky, don’t worry—it happens to the best of us! Try adding a little more flour, about a tablespoon at a time, until the dough is more manageable. Make sure to mix gently to avoid overworking the dough. You can also refrigerate the dough for about 30 minutes to help firm it up, which makes it easier to handle.
Are these cookies safe for people with nut allergies?
Yes, these Gingerbread Cheesecake Cookies can be safe for those with nut allergies, provided you use a nut-free flour alternative if you decide to substitute the all-purpose flour. Always check the labels for any potential cross-contamination, especially in the ingredients you choose for the spiced sugar and the cream cheese.
How do I know when my cookies are perfectly baked?
Baking times can vary slightly based on your oven. You’ll know they are ready when the edges are firm, but the centers are still soft. They should have a slightly cracked appearance on top and the sweet aroma of warm spices should fill your kitchen. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack, which helps maintain their chewy texture.
Gingerbread Cheesecake Cookies for a Cozy Holiday Treat
Ingredients
Equipment
Method
- In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until fluffy. Scoop into teaspoons and freeze for 1 hour.
- Combine granulated sugar with ginger, cinnamon, and allspice. Set aside for later use.
- Cream together butter and brown sugar until light and fluffy. Add egg yolks, molasses, and vanilla extract, mixing until combined.
- Whisk together flour, baking soda, salt, ginger, cinnamon, and nutmeg. Gradually mix into wet ingredients until just combined.
- Preheat oven to 350°F. Scoop dough, flatten, and encase the cheesecake filling. Roll in spiced sugar and place on baking sheet.
- Bake for 11-12 minutes until edges are firm but centers are soft. Cool on the baking sheet for 10 minutes before transferring.
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