These Gingerbread Cheesecake Cookies mix the spicy goodness of gingerbread with yummy cheesecake filling. They’re soft, chewy, and perfect for the holidays!
You can’t beat that tasty cream cheese surprise in the middle. Every bite feels like a festive hug! I like to share them at parties, and they disappear fast! 🎉
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the salt content in your cookies. If you need a dairy-free option, you can use coconut oil or a vegan butter substitute, though the flavor might vary slightly.
Brown Sugar: I like using packed brown sugar for that extra moisture and depth of flavor. If you run out, you can make your own by mixing granulated sugar with a bit of molasses.
Molasses: This gives the cookies their signature gingerbread taste. If you’re out of molasses, you can substitute with honey or maple syrup, but the flavor will change a bit.
Spices: Ground ginger, cinnamon, cloves, and nutmeg create that warm holiday flavor. If you want a shortcut, you can use a pre-made gingerbread spice blend.
Cream Cheese: Cream cheese is key for the filling, but you can substitute with mascarpone for a slightly different taste, or use a vegan cream cheese for a dairy-free version.
How Do I Get the Cheesecake Filling Right?
The cheesecake filling can be tricky, but it’s all about getting the right consistency. Start with softened cream cheese to make it smooth and easy to shape. You want it thick enough to hold its shape, yet creamy enough to blend well with the sugar and vanilla.
- Beat the cream cheese until it’s completely smooth before adding anything else.
- Shape into small balls and freeze them for about 30 minutes. This step is crucial, as it helps your filling keep its shape during baking.
Use a small scoop or your hands to keep them uniform, ensuring even baking and filling ratio in each cookie!
How to Make Gingerbread Cheesecake Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- Granulated sugar (for rolling)
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This delightful recipe will take you about 1 hour of prep time plus an additional 30 minutes for freezing the filling and at least 1 hour for chilling the cookie dough. After baking, you’ll need about 5 minutes to cool the cookies on the baking sheet. So, you’ll be enjoying these delicious treats in about 2 hours!
Step-by-Step Instructions:
1. Make the Cheesecake Filling:
Start by beating the softened cream cheese in a small bowl until it’s smooth. Add the powdered sugar and vanilla extract, continuing to mix until creamy. Shape this mixture into small balls using about 1 teaspoon of filling for each. Place the balls on a piece of parchment paper and freeze them for 30 minutes. This helps the filling hold its shape during baking!
2. Prepare the Cookie Dough:
In a large mixing bowl, cream together the softened butter and brown sugar until it’s light and fluffy. Next, mix in the egg and molasses until everything is well combined.
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg until the spices are evenly distributed.
4. Mix the Dough:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix! Once combined, cover the dough and chill it in the refrigerator for at least 1 hour to help it firm up.
5. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.
6. Shape the Cookies:
Once the dough is chilled, roll it into 1 1/2-inch balls. Roll each ball in granulated sugar to coat the outside nicely.
7. Fill the Cookies:
Take each sugar-coated ball and flatten it slightly. Place a frozen cheesecake ball in the center, then carefully fold the cookie dough around the cheesecake ball, ensuring it’s completely enclosed. Roll it gently to form a smooth ball again.
8. Arrange on Baking Sheet:
Place the filled cookie balls on your prepared baking sheets, leaving about 2 inches of space between each.
9. Bake the Cookies:
Bake the cookies for 10-12 minutes. The edges should be set while the center will still look soft—this is perfect! Don’t worry, they will firm up as they cool.
10. Cool and Enjoy:
After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely. Enjoy these warm, soft gingerbread cookies with the delightful surprise of creamy cheesecake inside—a wonderful treat for the holiday season!
Can I Use a Different Sweetener in This Recipe?
Absolutely! Instead of brown sugar, you could use coconut sugar or white sugar, although brown sugar gives the cookies their characteristic soft texture and rich flavor. If you’re looking for a sugar-free option, consider using a sugar substitute like erythritol, keeping in mind that it may alter the flavor slightly.
Can I Make These Cookies in Advance?
Yes, you can prep the cheesecakes filling and cookie dough in advance! The filling can be frozen for up to a month, while the dough can be stored in the fridge for about 2-3 days. Just roll and bake them when you’re ready to enjoy!
How Do I Store Leftover Cookies?
Keep any leftover cookies in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. You can also freeze them for up to 2 months—just make sure to separate layers with parchment paper to prevent sticking!
Why Did My Cookies Spread Too Much?
If your cookies spread too much, it could be due to the dough being too warm or not chilling long enough. Always ensure the cookie dough is well chilled before baking. Additionally, make sure you’re measuring your flour correctly—too little can also cause spreading!