Gingerbread cheesecake cookies bring together the warm spices of gingerbread with a creamy cheesecake filling. It’s like a holiday hug in cookie form!
Nothing goes better with hot cocoa than these soft, spiced treats! I love baking a batch to share, but let’s be real—I often keep a few all for myself! 😉
Making these cookies is a breeze, too! Just mix, scoop, and bake. They look fancy but are super easy to whip up for any festive gathering!
Key Ingredients & Substitutions
All-Purpose Flour: Essential for structure, you can substitute with a gluten-free blend for a gluten-free version. Just check that the blend is one-to-one for best results.
Ground Spices: The combination of ginger, cinnamon, cloves, and nutmeg gives these cookies their signature holiday flavor. If you’re missing one, don’t worry! Just add extra of another spice or use pumpkin pie spice as a shortcut.
Molasses: This adds moisture and a deep sweetness. If you don’t have molasses, you can use dark brown sugar for a similar effect, though the flavor may be slightly different.
Cream Cheese: Essential for the filling, it’s what makes these cookies extra special! If you want a lighter filling, use mascarpone cheese instead, though it may be less tangy.
How Do I Get My Cookies to Stay Soft and Chewy?
To achieve delightful soft and chewy cookies, chilling the dough is key! This step allows the flavors to deepen and helps them hold their shape better during baking.
- Chill the dough for at least 1 hour. It prevents spreading and gives you a sturdier base.
- Look for that lovely puff and crackled surface as they bake—a good sign!
- Remove them from the oven as soon as they start to crack but are still soft. They will firm up as they cool.
With these tips and some practice, you’ll enjoy delicious gingerbread cheesecake cookies that stay soft and flavorful for days!
Gingerbread Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- Granulated sugar, for rolling the cookie dough
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This cookie recipe takes about 30 minutes to prepare, plus an additional 10-12 minutes for baking. Be sure to allow at least 1 hour for chilling the dough. Overall, you’re looking at roughly 1.5 hours from start to finish, plus cooling time!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, nutmeg, and salt. Mix well and set the dry ingredients aside.
2. Cream the Butter and Sugar:
In a large bowl, cream the softened unsalted butter and brown sugar together using a hand mixer or a stand mixer with a paddle attachment. Beat until the mixture is fluffy and light, about 2-3 minutes.
3. Add Egg and Flavorings:
Beat in the large egg, mixing until combined. Next, add the molasses and vanilla extract, and continue mixing well until everything is blended together.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture. Mix gently until just combined. Avoid overmixing to keep your cookies soft!
5. Chill the Dough:
Cover your dough with plastic wrap and place it in the refrigerator for at least 1 hour or overnight. Chilling helps the dough firm up, making it easier to handle.
6. Make the Cream Cheese Filling:
While the dough is chilling, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add in the powdered sugar and vanilla extract, and mix until it becomes light and fluffy. If the filling is too soft, chill it for about 15 minutes to firm it up.
7. Preheat and Prepare for Baking:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Form the Cookies:
Scoop about 1 to 1 1/2 tablespoons of chilled dough, roll it into balls, and then roll each ball in granulated sugar to coat. Place the dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
9. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the cookies are puffed and have a nice crackled appearance on top. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Assemble the Sandwich Cookies:
Once the cookies have cooled completely, spread or pipe about 1 to 2 tablespoons of the cheesecake filling onto the bottom of one cookie. Place another cookie on top to create a sandwich, gently pressing together.
11. Store & Enjoy:
Repeat this process with the remaining cookies and cheesecake filling. Store the sandwich cookies in an airtight container in the refrigerator for up to 4 days. Before serving, allow them to come to room temperature for best flavor and texture.
Enjoy these festive, delightful gingerbread cookies filled with luscious cheesecake – perfect for any holiday celebration!
Can I Use a Different Type of Flour?
Yes! If you need a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just check that it contains xanthan gum for texture!
What Can I Substitute for Cream Cheese in the Filling?
If you’re looking for a lighter option, mascarpone cheese works well as a substitute for cream cheese. However, it won’t have the same tangy flavor, so consider adding a splash of lemon juice for acidity if desired.
How Should I Store These Cookies?
Store the assembled cookies in an airtight container in the refrigerator for up to 4 days. If you want to freeze them, you can freeze the cookies without the filling, then assemble them right before serving!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough and chill it in the refrigerator for up to 2 days. Just be sure to wrap it well in plastic wrap or place it in an airtight container to keep it fresh.