Introduction

These Gingerbread Cheesecake Cookies combine the warm, spicy flavors of gingerbread with a creamy cheesecake center. Soft, tender, and full of festive spices, they are perfect for holiday baking or any cozy occasion.

Six round cookies with cracked tops and a light brown color are placed on a metal cooling rack. Each cookie has a dusting of sugar on the surface, giving them a slightly sparkling texture. The cooling rack is set on a white cloth, which is on top of a white marbled surface. A corner of a red and green plaid cloth is visible in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces full-fat cream cheese (112 grams), softened (brick style, not from a tub)
1 cup powdered sugar (110 grams), sifted
2 teaspoons cornstarch (cornflour in the UK)
1/2 teaspoon vanilla extract (for filling)
2 2/3 cups all-purpose flour (334 grams)
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter (112 grams), softened
1 cup brown sugar (210 grams), packed (dark or light)
2 teaspoons lemon zest (or orange zest)
1 large egg
1/3 cup molasses (80 ml), not blackstrap
2 teaspoons vanilla extract (for dough)
1/3 cup coarse sugar (67 grams) or granulated sugar, for rolling

Instructions

Step 1: In a medium bowl, beat together the cream cheese, powdered sugar, cornstarch, and 1/2 teaspoon vanilla extract until smooth and creamy. Transfer to an airtight container and place in the freezer while preparing the dough.
Step 2: In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter, brown sugar, and lemon zest until creamy.
Step 4: Mix the egg, 2 teaspoons vanilla extract, and molasses into the butter mixture until fully combined.
Step 5: Gradually mix the dry ingredients into the wet mixture about half at a time until all flour is incorporated.
Step 6: Cover the dough with plastic wrap and refrigerate for about 30 minutes to firm up.
Step 7: Pour the coarse sugar onto a small plate. Scoop 1 to 1 1/2 tablespoons of chilled dough and flatten it into a small disc.
Step 8: Using a clean teaspoon, scoop 1 to 2 teaspoons of the chilled cream cheese filling and drop it in the center of the dough disc.
Step 9: Scoop another 1 to 1 1/2 tablespoons of dough and place it over the cream cheese filling. Pinch the edges of both discs together around the filling to seal fully and roll into a ball. If the cream cheese softens too much, return it to the freezer for 10-20 minutes.
Step 10: Roll each dough ball in the coarse sugar and place on a plate. Cover and freeze for at least 1 hour. Once firm, the dough balls can be stored in a freezer bag for up to 2 months.
Step 11: When ready to bake, preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
Step 12: Arrange frozen dough balls 1½ to 2 inches apart on the prepared sheets without thawing.
Step 13: Bake one sheet at a time in the middle of the oven for 11-14 minutes, or until the tops appear set.
Step 14: Allow cookies to cool on the baking sheet before removing.

Tips & Variations

Use lemon or orange zest to brighten the flavor of the dough.
For a deeper molasses flavor, use light or dark molasses but avoid blackstrap for bitterness.
If cream cheese filling becomes too soft during assembly, keep it refrigerated or briefly return to the freezer to firm up.
Rolling dough balls in coarse sugar adds a lovely sparkle and subtle crunch.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. Unbaked frozen dough balls can be kept in the freezer for up to 2 months. To bake, simply place frozen dough balls directly on a baking sheet and bake as directed without thawing.

How to Serve

The image shows a stack of four soft, brown cookies with a creamy white filling in the center, each cookie cut in half to show the thick filling layer sandwiched between two chewy cookie halves. The stack is placed on white parchment paper on a wooden surface, with a blurred glass of milk in the background and a white marbled texture beneath. The cookies have a slightly rough texture and the creamy filling looks smooth and rich. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese from a tub for the filling?

It’s best to use brick-style cream cheese for a thicker, creamier filling. Tub cream cheese tends to be softer and can make the filling too loose to hold inside the cookies.

Why do the dough balls need to be frozen before baking?

Freezing the dough balls helps the cookies keep their shape and prevents the cream cheese filling from leaking during baking. It also gives the dough a chance to firm up, making them easier to handle and bake evenly.