Can I make the dough ahead of time?

Absolutely! You can store the dough (and even the cheesecake center balls) in the fridge for up to 48 hours. When you’re ready to bake, assemble and pop them into the oven.

Can I freeze Gingerbread Cheesecake Cookies?

Yes! These freeze beautifully. Let them cool fully, then freeze in a single layer before transferring to a freezer bag. They’ll last 2–3 months.

Can I use low-fat cream cheese?

You can , but full-fat will give you the best texture and flavor.

Why did my cookies spread too much?

Warm dough is usually the culprit. Try chilling the assembled cookie dough balls for 15 minutes before baking next time.

Do I need to roll them in spiced sugar?

Technically no, but… you’ll be missing out on that signature sparkle and added flavor. Highly recommended!

Gingerbread Cheesecake Cookies: 10 Magical Cozy Treats

Description

Soft, chewy Gingerbread Cheesecake Cookies filled with a creamy cheesecake center and rolled in warm holiday spices. The perfect festive cookie for Christmas baking, cookie exchanges, and cozy winter nights.

Ingredients

Scale

For the Cheesecake Filling

6 oz (170 g) cream cheese, cold
3 tbsp (38 g) granulated white sugar
1/2 tsp vanilla

For the Spiced Sugar

6 tbsp (75 g) granulated white sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp ground cloves

For the Gingerbread Cookies

2 1/2 cups (313 g) all-purpose flour, spooned and leveled
2 1/2 tsp ground ginger
2 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp baking soda
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
2 egg yolks, room temperature
1 tsp vanilla
1/3 cup (113 g) unsulphured molasses

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, beat the cream cheese, sugar, and vanilla until smooth and fluffy, about 2 minutes.
Scoop the cheesecake mixture into 18 portions (2 teaspoons each) onto a parchment-lined tray and freeze until firm.
In a medium bowl, whisk together flour, baking soda, salt, and all spices. Set aside.
In a large bowl, cream the softened butter and brown sugar until light and fluffy, about 2 minutes.
Add egg yolks, molasses, and vanilla. Mix one minute until smooth.
Add dry ingredients to wet ingredients and mix until combined.
Scoop 18 dough balls using a 2-tablespoon scoop. Flatten slightly and place a frozen cheesecake center inside. Wrap dough around the filling and roll smooth.
Roll each dough ball in spiced sugar.
Place 6 cookies at a time on a parchment-lined baking sheet.
Bake until set. Let cool 10 minutes on the sheet, then transfer to a rack to cool fully. Serve and enjoy!

Notes

Freezing the cheesecake centers prevents them from melting into the dough—don’t skip this step.
If the dough feels sticky, chill it for 10–15 minutes before assembling.
Cookies freeze well after baking for up to 3 months.

Prep Time: 20 minutes (plus 30 minutes freeze time)
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: ≈ 205 kcal
Sugar: ≈ 17 g
Sodium: ≈ 95 mg
Fat: ≈ 9 g
Saturated Fat: ≈ 5 g
Unsaturated Fat: ≈ 3.5 g
Trans Fat: 0 g
Carbohydrates: ≈ 28 g
Fiber: ≈ 0.6 g
Protein: ≈ 2 g
Cholesterol: ≈ 45 mg