Holiday baking just hits differently. There’s magic in the warm spices, cozy ovens, and that irresistible smell that fills the kitchen. For me, these gingerbread cheesecake cookies started as a happy accident. I was making cheesecake-stuffed cookies for a get-together, ran out of my usual dough, and decided to experiment with gingerbread. One bite later and my husband said, “These are ridiculous, in the best way.” That’s all the encouragement I needed to make them again… and again.

Now, these soft, spiced cookies filled with creamy cheesecake goodness are a staple at our table from Thanksgiving to Christmas. If you love the warmth of gingerbread and the luscious tang of cheesecake, you’re in for a treat. Let’s dive into how to make these holiday-perfect cookies.

Table of Contents

Why You’ll Love These Gingerbread Cheesecake Cookies

There are plenty of cookies on the dessert table during the holidays, but gingerbread cheesecake cookies manage to stand out every time. First, the contrast of textures is unbeatable: crisp edges, soft centers, and that creamy surprise in the middle. The gingerbread dough, rich with molasses and spice, wraps around a tangy-sweet cheesecake filling that melts in your mouth. These cookies aren’t just festive, they’re luxurious.

They’re also surprisingly simple. No special equipment, no chilling required, and they can be made ahead of time. Plus, they freeze beautifully, making them perfect for planning ahead. Whether you’re baking for a cookie exchange, adding to a holiday platter, or just want something cozy with your coffee, these cookies check every box. Want more festive ideas? These frosted Christmas brownies also bring the cheer.

Ingredients

Here’s what you’ll need to bring these holiday cookie dreams to life:

For the cheesecake filling:

6 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract

For the gingerbread cookie dough:

2 1/4 cups all-purpose flour
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup molasses
1 egg
1 tsp vanilla extract

Optional: additional granulated sugar for rolling

If you love cheesecake-flavored bakes, try these apple cider cheesecake cookies too; they’re a fall favorite turned year-round addiction.

How to Make these Gingerbread Cheesecake Cookies

Prepare the filling: In a bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. Scoop small teaspoons onto a parchment-lined tray. Freeze for 30–45 minutes until firm.
Make the cookie dough: In a medium bowl, whisk together the flour, spices, baking soda, and salt. In a large bowl, beat the butter and sugars until creamy. Add molasses, egg, and vanilla. Gradually add the dry ingredients, mixing until a soft dough forms.
Assemble the cookies: Take a tablespoon of dough, flatten it slightly, and wrap it around a frozen cheesecake ball. Seal completely and roll into a smooth ball. Roll in sugar if desired.
Bake: Place the dough balls on a lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes. The cookies should be set on the edges and slightly soft in the center.
Cool: Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.

Want a cozy cookie to go with your winter soup? These sweet potato soup recipes pair deliciously with sweet treats.

Tips & Variations

Don’t skip freezing the filling: This step helps the cheesecake center stay intact while baking. If it’s too soft, it’ll leak into the dough.
Spice it up or down: Adjust the spice mix to suit your taste. Add a dash of cardamom or black pepper for extra warmth.
Roll in coarse sugar: For a slight crunch and sparkle, roll your dough balls in turbinado sugar before baking.
Chill for more shape control: If your dough feels too soft, chill it for 20 minutes before wrapping the filling. This helps the cookies hold their shape better.
Make them mini: Use a smaller scoop and less filling for bite-sized versions, perfect addition to your Christmas cookie boxes.
Filling ideas: Swap the vanilla in the cheesecake for orange zest or maple extract for a seasonal twist.

Frequently Asked Questions

Can I make these ahead of time?
Yes! These cookies can be stored in an airtight container at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 2 months.

Do I have to chill the dough?
Not strictly, but it helps with handling and prevents spreading. Chill if your kitchen is warm or if your dough feels sticky.

Can I use store-bought gingerbread dough?
You can, but homemade gives a richer, more flavorful result. Plus, you can control the spices.

Why is my filling leaking?
If your filling isn’t frozen enough, it might ooze out. Make sure it’s firm and fully enclosed by the dough before baking.

Final Thoughts

These gingerbread cheesecake cookies are the ultimate holiday indulgence; simple to make, bursting with festive flavor, and perfect for every winter celebration. They blend the nostalgic taste of gingerbread with the creamy dreaminess of cheesecake in each bite. Whether you’re baking for your family, a cookie swap, or just yourself (no judgment!), they’re a sweet way to warm up the season.

For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!

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Gingerbread Cheesecake Cookies

Why You’ll Love These Gingerbread Cheesecake Cookies