These Gingerbread Cheesecake Cookies are a delightful mix of soft gingerbread and creamy cheesecake! With warm spices and a sweet filling, they are perfect for cozy gatherings.
Honestly, who can resist that gingerbread twist? I love serving them with a warm cup of tea—it feels like a hug in cookie form. Plus, they look super cute on a holiday plate!
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cookies. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend, which works great without changing the cookie’s texture too much.
Spices: The mix of ginger, cinnamon, cloves, and nutmeg adds holiday cheer! If you’re missing one or two, feel free to adjust. A pumpkin pie spice blend can substitute nicely too!
Brown Sugar: Brown sugar gives a soft texture and a bit of moisture. If you’re out, white sugar will work, but I suggest adding a tablespoon of molasses to keep the cookie soft.
Molasses: This sweet, dark syrup contributes to the deeper flavor of gingerbread. If you don’t have it, honey or maple syrup could work, but the taste will differ slightly.
Cream Cheese: For the filling, cream cheese brings the perfect richness. You can swap it for mascarpone or even a dairy-free cream cheese alternative for a similar taste.
How Do I Get the Best Results for Baking the Cookies?
Getting the cookies just right can be tricky. Here are some tips to ensure you bake the best gingerbread cheesecake cookies:
- Chill Your Dough: Always chill the dough for at least an hour. This makes it easier to handle and helps the cookies maintain their shape while baking.
- Don’t Overbake: Watch your cookies closely in the oven. They should be soft in the center when you take them out. They’ll continue to firm up as they cool!
- Cooling Time: Letting them cool on the baking sheet for a few minutes before transferring them helps prevent breakage.
- Assembling Tips: Make sure the cookies are completely cooled before adding the cheesecake filling, or the filling might melt!
Taking these extra steps will help you whip up amazing cookies everyone’s sure to love!
Gingerbread Cheesecake Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
- Granulated sugar, for rolling
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delicious treat takes about 1 hour of prep time (including chilling the dough), plus about 15-20 minutes of baking time. Allow another 10 minutes to whip up the cheesecake filling and assemble the cookies. Enjoy your lovely cookie time!
Step-by-Step Instructions:
1. Preparing the Gingerbread Cookie Dough:
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well combined. In another large bowl, beat the softened butter and brown sugar together until the mixture is creamy and fluffy. Add the egg, molasses, and vanilla extract to this butter mixture and beat until everything is combined. Gradually add the dry ingredients to the wet mixture and mix until the dough comes together nicely. Make sure to cover the dough and chill it in the refrigerator for at least 1 hour to enhance the flavors!
2. Baking the Gingerbread Cookies:
When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the chilled dough into small balls, about 1 to 1 1/2 inches in size, then roll each ball in granulated sugar to coat it thoroughly. Place the sugared dough balls on your baking sheet, leaving about 2 inches in between each. Bake them for 9-11 minutes until the edges are firm and the centers are still slightly soft. Once baked, remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
3. Making the Cheesecake Filling:
In a medium bowl, beat together the softened cream cheese and butter until the mixture is smooth and fluffy. Gradually add in the powdered sugar, along with the vanilla extract, mixing until everything is combined and creamy—this will be the tasty filling for your cookies!
4. Assembling the Cookies:
Once the gingerbread cookies are completely cooled, it’s time to assemble! Take one cookie and spread or pipe about 1-2 tablespoons of the cheesecake filling onto the flat side. Gently press another cookie on top to create a cute little sandwich. If you want to get fancy, drizzle some powdered sugar glaze or icing on top to add a lovely touch!
5. Serve and Enjoy:
Enjoy your delicious cookies right away or chill them in the refrigerator for a firmer filling. Any leftovers can be stored in an airtight container in the fridge for up to 4 days, but they probably won’t last long because they’re so good!
These Gingerbread Cheesecake Cookies combine the warm, spiced flavors of gingerbread with a rich and creamy cheesecake filling that makes for a perfect holiday treat!
Can I Use Gluten-Free Flour for This Recipe?
Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum for the best texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to 4 days. This will keep them fresh and the cheesecake filling nice and creamy!
Can I Make the Cookie Dough Ahead of Time?
Yes, you can! Make the cookie dough ahead and refrigerate it for up to 2 days. Just remember to let it sit at room temperature for about 10-15 minutes before rolling and baking for easier handling.
What If I Don’t Have Molasses?
If you’re out of molasses, you can use honey or maple syrup as a substitute, but keep in mind the flavor will be slightly different. Aim for a syrupy consistency for the best results.
