There’s something wonderfully nostalgic about the aroma of gingerbread wafting through the kitchen, especially during the holiday season. That’s why I can’t resist sharing my Chewy Gingerbread Cheesecake Cookies—a delicious combination of two beloved treats! These cookies deliver a delightful chewy texture with a creamy cheesecake filling nestled inside, all coated in a spiced sugar that perfectly captures the essence of Christmas. Best of all, they’re simple to whip up, making them an ideal choice for holiday gatherings or cozy nights in. As we gather around the table, these cookies are sure to steal the spotlight, delighting every gingerbread lover in the room. Ready to find out how to bring a touch of festive cheer to your kitchen?
Why Are These Cookies a Must-Try?
Irresistible Flavors: The combination of spiced gingerbread and creamy cheesecake filling creates a sophisticated treat that tantalizes your taste buds.
Easy to Make: With only a handful of ingredients, these cookies can be whipped up in no time, perfect for busy holiday schedules.
Chewy and Creamy: Enjoy the delightful contrast of chewy cookie exterior and rich, velvety filling that’s sure to satisfy!
Holiday Crowd-Pleaser: These beauties are the star of any festive gathering, bound to charm friends and family alike.
Versatile Options: Feel free to explore variations, like swapping the cheesecake filling for chocolate—your creativity knows no bounds!
So why not make a batch today? Pair them with a hot cocoa or check out my Lemon Raspberry Cookies for another cozy treat addition to your holiday lineup!
Gingerbread Cheesecake Cookies Ingredients
For the Cheesecake Filling
• Cream Cheese (6 oz / 170 g) – Adds richness and a creamy texture; use full-fat for best flavor.
• Granulated Sugar (3 tbsp / 38 g) – Sweetens the filling; powdered sugar can create a smoother texture.
• Vanilla Extract (1/2 tsp) – Enhances the cheesecake flavor; opt for pure vanilla for quality.
For the Cookie Dough
• All-Purpose Flour (2 1/2 cups / 313 g) – Provides structure; make sure it’s measured carefully.
• Ground Ginger (2 1/2 tsp) – Adds robust gingerbread flavor; freshly grated ginger packs an even bigger punch.
• Ground Cinnamon (2 1/2 tsp) – Infuses warmth and spice; feel free to increase for more intensity.
• Ground Nutmeg (1/2 tsp), Allspice (1/4 tsp), Cloves (1/4 tsp) – Contributes to the cozy holiday taste; adjust according to your spice preference.
• Salt (1/2 tsp) – Balances sweetness; essential for overall flavor enhancement.
• Baking Soda (1/2 tsp) – Helps the cookies rise for a perfect texture; make sure it’s fresh for best results.
• Unsalted Butter (3/4 cup / 168 g) – Adds moisture and richness; margarine can substitute for a dairy-free option.
• Light Brown Sugar (3/4 cup / 165 g) – Adds moisture and a toffee-like flavor; use dark brown for a deeper taste.
• Egg Yolks (2) – Richness and binding agent for the dough.
• Unsulfured Molasses (1/3 cup / 113 g) – Infuses traditional gingerbread flavor; honey can be a quick substitute if in a pinch.
For the Spiced Sugar Coating
• Granulated Sugar (6 tbsp / 75 g) – For dusting; you can customize the sweetness level to your liking.
Embrace the holiday spirit with these delightful Gingerbread Cheesecake Cookies!
Step‑by‑Step Instructions for Gingerbread Cheesecake Cookies
Step 1: Prepare Cheesecake Filling
In a mixing bowl, beat the cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla extract until the mixture is fluffy and smooth, about 2–3 minutes. Using a small cookie scoop, portion out the filling into balls and place them on a parchment-lined tray. Freeze the cheesecake balls for at least 1 hour until firm, ensuring they hold their shape when encased in cookie dough.
Step 2: Prepare Spiced Sugar
In a separate bowl, whisk together 6 tablespoons of granulated sugar, 2 1/2 teaspoons of ground ginger, and 2 1/2 teaspoons of ground cinnamon until well combined. Set aside this flavorful spiced sugar mixture as you’ll use it later to coat the cookies, amplifying the holiday essence in these Gingerbread Cheesecake Cookies.
Step 3: Make Cookie Dough
In a large mixing bowl, cream together 3/4 cup of unsalted butter and 3/4 cup of light brown sugar until light and fluffy, about 4–5 minutes. Then, add in 2 egg yolks, 1/3 cup of unsulfured molasses, and the remaining 1 teaspoon of vanilla extract, mixing well until all ingredients are fully combined and the dough is smooth.
Step 4: Combine Mixtures
In another bowl, sift together 2 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt along with the remaining spices: 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of allspice, and 1/4 teaspoon of cloves. Gradually mix these dry ingredients into the wet ingredients until just incorporated, forming a soft dough that’s slightly sticky.
Step 5: Assemble Cookies
Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Scoop a tablespoon of cookie dough, flatten it on your palm, and place a frozen cheesecake ball in the center. Gently fold the edges over the filling to seal. Roll the formed dough ball in the spiced sugar coating, ensuring it is well coated before placing on the prepared baking sheet.
Step 6: Bake
Carefully transfer the cookies to your preheated oven and bake for approximately 11–12 minutes, or until the edges are set and the tops slightly puffed. They should look lightly golden at the edges while remaining soft in the center. Keep an eye on them, as baking times may vary slightly based on your oven.
Step 7: Cool
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. This resting period allows them to firm up before transferring them to a wire rack to cool completely. Enjoy the delightful aroma of your Gingerbread Cheesecake Cookies as they cool, ready to share with friends and family!
Storage Tips for Gingerbread Cheesecake Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to preserve their chewy texture and flavor.
Fridge: For an extended shelf life, you can refrigerate them for up to a week; just make sure they’re in a well-sealed container to prevent drying out.
Freezer: Place cookies in a single layer in a freezer-safe container or zip-top bag, separating layers with parchment paper. They’ll keep well for up to 2 weeks; simply thaw before enjoying!
Reheating: If desired, reheat cookies in a microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for a few minutes to restore their warmth and softness.
What to Serve with Gingerbread Cheesecake Cookies
Give your holiday gatherings an extra festive flavor with delightful companions that enhance these cookies.
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Hot Cocoa: The rich and creamy essence of hot cocoa perfectly complements the spiced flavors of the cookies, creating a cozy pairing for chilly evenings.
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Peppermint Bark: The cool minty crunch of peppermint bark offers a delightful contrast to the warm, spiced cookie, adding a festive touch to your dessert spread.
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Vanilla Ice Cream: A scoop of vanilla ice cream adds luxurious creaminess against the chewy texture, creating a luscious experience with each bite.
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Festive Fruit Platter: Fresh fruits like oranges and apples provide bright acidity that cuts through the sweetness, refreshing your palate between bites of cookie.
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Spiced Chai Latte: The aromatic spices of chai echo the flavors of the cookies, ensuring a delightful warm beverage that harmonizes beautifully with your treats.
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Frosted Sugar Cookies: For those who love variety on their dessert table, a selection of sweet frosted sugar cookies adds color and whimsy alongside the gingerbread delight.
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Cinnamon Coffee: Brewed coffee with a sprinkle of cinnamon creates an inviting aromatic pairing that enhances the holiday flavors with warmth and balance.
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Gingerbread Milkshake: For an indulgent twist, blend up a gingerbread milkshake; it echoes the cookie’s flavors while providing a fun, creamy treat for all ages.
Expert Tips for Gingerbread Cheesecake Cookies
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Cheesecake Balls: Ensure the cheesecake filling balls are completely frozen before assembling. This prevents leakage during baking and helps maintain the cookie’s shape.
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Measuring Flour: Spoon and level your flour instead of scooping directly from the container. This avoids packing, resulting in a lighter texture for your Gingerbread Cheesecake Cookies.
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Puffy Cookies: Don’t worry if your cookies appear puffy right after baking; they will flatten as they cool. Just allow them to rest to achieve the perfect chewy consistency.
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Spicing It Up: Feel free to adjust the amount of spices to suit your flavor preference. More ginger and cinnamon can heighten the gingerbread experience.
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Storage Tips: For optimal freshness, store leftover cookies in an airtight container. They can last up to three days at room temperature or freeze for up to two weeks.
Make Ahead Options
These Gingerbread Cheesecake Cookies are a fantastic option for meal prep, saving you time during the busy holiday season! You can prepare the cheesecake filling and portion it into balls up to 24 hours in advance; just freeze them until firm to maintain their shape. Additionally, you can make the cookie dough up to 3 days ahead—simply cover it tightly and refrigerate until you’re ready to bake. When it’s time to serve, just assemble the cookies by enclosing the frozen cheesecake balls with cookie dough, roll them in the spiced sugar, and bake. Enjoy the delightful taste of freshly baked cookies with minimal effort!
Gingerbread Cheesecake Cookies Variations
Customize your gingerbread experience and make these cookies truly your own!
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Chocolate Fillings: Replace cheesecake filling with chocolate ganache for a rich, indulgent twist. It’s perfect for chocolate lovers!
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Dairy-Free: Use vegan cream cheese and margarine to make a dairy-free version. You won’t miss the traditional ingredients at all!
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Nutty Delight: Add finely chopped nuts, like pecans or walnuts, to the cookie dough for a delightful crunch that complements the chewy texture beautifully.
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Spicy Kick: Enhance the spice level by increasing the ginger or adding a pinch of cayenne. This subtle heat can create a surprising, delightful contrast.
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Citrus Zest: Incorporate lemon or orange zest into the dough or filling for a refreshing burst of flavor that brightens every bite.
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Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free blend. The cookies will still be soft and delicious, perfect for those with dietary restrictions.
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Chai Spice: Swap in your favorite chai spices (like cardamom or ginger) for a cozy twist and aroma, elevating your holiday cookie experience even further.
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Flavorful Coating: Instead of the traditional spiced sugar, roll the cookies in crushed candy canes after baking for a festive, crunchy topping that screams Christmas.
Dive into these variations to create your perfect batch of Gingerbread Cheesecake Cookies, or explore delightful ideas like my Brown Butter Cookies or Chocolate Chip Cookies to complement your festive gatherings!
Gingerbread Cheesecake Cookies Recipe FAQs
How do I choose the right ingredients for my Gingerbread Cheesecake Cookies?
Absolutely! When selecting cream cheese, opt for full-fat for the creamiest filling. If using spices, fresh ground ginger can elevate the flavor beautifully. For spices like nutmeg and cloves, check for freshness; old spices can lose their potency.
How should I store my Gingerbread Cheesecake Cookies?
To keep these cookies their chewiest best, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, they can be refrigerated for up to a week in a well-sealed container.
Can I freeze Gingerbread Cheesecake Cookies?
Yes, you can! Lay the baked cookies in a single layer in a freezer-safe container with parchment paper between layers to prevent sticking. They will maintain their deliciousness for up to 2 weeks. Just thaw them at room temperature before enjoying!
What if my cookies are too puffy after baking?
Don’t worry! If your Gingerbread Cheesecake Cookies appear puffy right after baking, they will flatten as they cool. Just let them sit on the baking sheet for about 10 minutes after taking them out of the oven; this will help them achieve that perfect chewy consistency.
Are there any dietary considerations for these cookies?
Great question! If you’re concerned about dietary restrictions, you can make the cookies dairy-free by substituting margarine for butter and using a dairy-free cream cheese alternative. Just be sure to double-check labels for allergens, especially with spices and fillings!
Can I adjust the spices in the cookie recipe?
Very! Feel free to play around with the spice levels in the Gingerbread Cheesecake Cookies. If you love cinnamon, consider adding an extra pinch or two, or increase the ground ginger for a more robust flavor. Adjustments can make your cookies perfectly tailored to your taste!
Gingerbread Cheesecake Cookies: A Chewy Holiday Delight
Ingredients
Equipment
Method
- In a mixing bowl, beat the cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla extract until the mixture is fluffy and smooth, about 2–3 minutes. Using a small cookie scoop, portion out the filling into balls and place them on a parchment-lined tray. Freeze the cheesecake balls for at least 1 hour until firm.
- In a separate bowl, whisk together 6 tablespoons of granulated sugar, 2 1/2 teaspoons of ground ginger, and 2 1/2 teaspoons of ground cinnamon until well combined.
- In a large mixing bowl, cream together 3/4 cup of unsalted butter and 3/4 cup of light brown sugar until light and fluffy, about 4–5 minutes. Then, add in 2 egg yolks, 1/3 cup of unsulfured molasses, and the remaining 1 teaspoon of vanilla extract, mixing well until all ingredients are fully combined and the dough is smooth.
- In another bowl, sift together 2 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt along with the remaining spices: 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of allspice, and 1/4 teaspoon of cloves. Gradually mix these dry ingredients into the wet ingredients until just incorporated, forming a soft dough that's slightly sticky.
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Scoop a tablespoon of cookie dough, flatten it on your palm, and place a frozen cheesecake ball in the center. Gently fold the edges over the filling to seal. Roll the formed dough ball in the spiced sugar coating, ensuring it is well coated before placing on the prepared baking sheet.
- Carefully transfer the cookies to your preheated oven and bake for approximately 11–12 minutes, or until the edges are set and the tops slightly puffed. Keep an eye on them, as baking times may vary slightly based on your oven.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
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