Amid the flurry of holiday preparations, I stumbled upon a gem that perfectly embodies the season’s spirit: Gingerbread Cheesecake Cookies. Imagine the traditional warmth of gingerbread combining with a creamy cheesecake center—each bite is an inviting dance of spiced sweetness and velvety texture. These delightful cookies not only bring a festive flair to your table but are also quick to whip up, making them ideal for last-minute gatherings or cozy nights in. Plus, they freeze beautifully, allowing you to savor the holiday flavors long after the decorations have come down. Isn’t it time to treat yourself or impress your loved ones with these holiday delights?
Why are these cookies a holiday must-try?
Irresistible Flavor: The blend of spiced gingerbread and smooth cheesecake creates a delightful balance that captures the essence of the holidays.
Quick and Easy: With straightforward steps, even novice bakers can conquer this recipe and wow their family.
Crowd-Pleasing Treat: These cookies are perfect for cookie exchanges or festive gatherings, making you the star of the show!
Freezer-Friendly: Make ahead and freeze for later enjoyment, ensuring you always have a festive treat on hand when unexpected guests arrive.
For more holiday inspiration, consider our delightful Strawberry Crunch Cheesecake or try a lighter option with our Light Healthy Cheesecake.
Gingerbread Cheesecake Cookies Ingredients
For the Cheesecake Filling
• Cream Cheese (6 oz) – Provides a rich and creamy filling; for a lighter option, try Neufchâtel cheese.
• Granulated White Sugar (3 tablespoons) – Sweetens the filling perfectly; no substitutions recommended.
• Vanilla Extract (1/2 teaspoon) – Adds depth; opt for pure vanilla for the best flavor.
For the Cookie Dough
• Granulated White Sugar (6 tablespoons) – Sweetens the dough and enhances the flavor; no substitutes advised.
• Ground Ginger (2 1/2 teaspoons) – Offers a warm spice flavor characteristic of gingerbread; fresh ginger works too, just adjust the amount.
• Ground Cinnamon (2 1/2 teaspoons) – Essential for that classic gingerbread flavor; absolutely no substitutions allowed!
• Ground Nutmeg (1/2 teaspoon) – Adds a nutty aroma; freshly grated nutmeg will elevate the flavor.
• Allspice, Cloves (1/4 teaspoon each) – Complements the gingerbread spices nicely; for more warmth, add a touch more cinnamon.
• All-Purpose Flour (2 1/2 cups) – Provides structure to the cookies; a gluten-free flour can be used for those with dietary needs.
• Salt (1/2 teaspoon) – Enhances the overall flavors; it’s an important addition!
• Baking Soda (1/2 teaspoon) – Ensures the cookies rise well; make sure it’s fresh for the best results.
• Unsalted Butter (3/4 cup) – Adds rich moisture; coconut oil can be substituted for a dairy-free version.
• Light Brown Sugar (3/4 cup) – Introduces moisture and slight molasses depth; you can swap for dark brown sugar for more intense flavor.
• Egg Yolks (2) – Provide richness and tenderness; using only yolks helps avoid spreading.
• Unsulphured Molasses (1/3 cup) – Adds to the gingerbread’s characteristic color and flavor; maple syrup can be a lighter alternative.
For the Spiced Sugar Coating
• Granulated White Sugar (amount as needed) – Mix with spices for rolling the cookies before baking; gives a delightful crunch and flavor.
These Gingerbread Cheesecake Cookies will become a festive favorite in no time!
Step‑by‑Step Instructions for Gingerbread Cheesecake Cookies
Step 1: Prepare Cheesecake Filling
Begin by beating 6 oz of cream cheese with 3 tablespoons of granulated white sugar and 1/2 teaspoon of vanilla extract in a medium bowl until the mixture is smooth and creamy. Once combined, use a spoon to dollop the cheesecake mixture onto a tray lined with parchment paper. Freeze these dollops for at least 1 hour until they are firm, ensuring they hold their shape when wrapped in the cookie dough.
Step 2: Make Spiced Sugar Coating
In a small bowl, combine 6 tablespoons of granulated sugar with 2 1/2 teaspoons of ground ginger, 2 1/2 teaspoons of ground cinnamon, 1/4 teaspoon of allspice, 1/4 teaspoon of cloves, and 1/2 teaspoon of ground nutmeg. Mix these together thoroughly to create a fragrant spiced sugar. This delightful mixture will add an extra crunch and enhance the gingerbread flavor of your Gingerbread Cheesecake Cookies once baked.
Step 3: Prepare Cookie Dough
In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. In another bowl, cream together 3/4 cup of unsalted butter and 3/4 cup of light brown sugar until light and fluffy. Next, add 2 egg yolks, 1/3 cup of unsulphured molasses, and 1 teaspoon of vanilla extract, mixing thoroughly before gradually adding the dry ingredients until just combined.
Step 4: Assemble Cookies
Preheat your oven to 350°F (175°C). Scoop out portions of cookie dough and flatten each one in your hand. Place a frozen cheesecake dollop in the center, then carefully wrap the dough around it, sealing it completely. Roll each filled cookie ball in the spiced sugar coating, ensuring they are evenly covered. Arrange the cookies on a baking sheet lined with parchment paper, leaving space between them to allow for spreading.
Step 5: Bake Cookies
Bake the assembled Gingerbread Cheesecake Cookies in the preheated oven for 11-12 minutes, or until the edges are set and the tops are slightly cracked. Keep an eye on them, as you want them soft yet firm to the touch. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Expert Tips for Gingerbread Cheesecake Cookies
Keep Filling Frozen: Ensure the cheesecake filling is still frozen when enveloping in dough; this helps maintain the desired shape during baking.
Avoid Overmixing: Be careful not to overmix the cookie dough. This keeps your Gingerbread Cheesecake Cookies chewy and tender instead of tough.
Use a Cookie Scoop: For evenly sized cookies, use a cookie scoop. This ensures consistent baking times and helps achieve that perfect round shape.
Check Ingredients Freshness: Make sure your baking soda is fresh for optimal rise. Stale ingredients can lead to flat cookies that don’t hold their shape.
Cool Before Serving: Allow cookies to cool completely before serving. This not only enhances texture but allows the flavors to meld beautifully.
Store Properly: To keep your cookies fresh, store them in an airtight container in the fridge. Enjoy them up to five days after baking!
How to Store and Freeze Gingerbread Cheesecake Cookies
Fridge: Store in an airtight container for up to 5 days to maintain freshness and flavor.
Freezer: Freeze the cookies in a zip-top bag or airtight container for up to 2 months. Make sure they are well-wrapped to prevent freezer burn.
Thawing: To enjoy, transfer frozen cookies to the fridge overnight or let sit at room temperature for about 30 minutes.
Reheating: For a warm treat, briefly microwave individual cookies for 10-15 seconds or warm in a 300°F oven for 5 minutes.
What to Serve with Gingerbread Cheesecake Cookies
Cozy up this holiday season with delightful pairings that perfectly complement the rich, spiced flavors of these festive treats.
- Spiced Apple Cider: A warm cup of spiced apple cider resonates with cinnamon and nutmeg, enhancing the spicy notes of the cookies beautifully.
- Hot Chocolate: The creamy, chocolaty richness of hot chocolate acts as a perfect counterbalance to the tangy cheesecake filling.
- Creamy Vanilla Ice Cream: The smooth, cold ice cream creates a delightful temperature contrast, making each bite more indulgent.
- Peppermint Tea: For a refreshing twist, peppermint tea provides a minty brightness that beautifully offsets the richness of the cookies.
- Caramel Sauce: Drizzle warm caramel over the cookies for an extra layer of sweetness that pairs wonderfully with the spices.
- Sugared Cranberries: These tart little bites offer a refreshing contrast that brightens the warm flavors of the cookies.
- Gingerbread Latte: This festive drink mirrors the flavors of your cookies, making it a perfect pairing to enjoy during chilly evenings.
- Chocolate Dipped Biscotti: A crunchy texture and chocolatey flavor make this a lovely accompaniment for dipping and savoring alongside your cookies.
- Festive Fruit Platter: Include seasonal fruits like pomegranate, oranges, and apples to add a fresh, tangy note to your dessert spread.
- Mulled Wine: The warm richness of mulled wine, infused with spices like clove and star anise, enhances the holiday spirit alongside your cookies.
Make Ahead Options
These Gingerbread Cheesecake Cookies are a fantastic choice for meal prep, helping you save significant time during the busy holiday season! You can prepare the cheesecake filling up to 3 days in advance; simply beat the cream cheese, sugar, and vanilla, dollop onto a tray, and freeze until firm. Additionally, you can make the cookie dough up to 24 hours ahead; wrap it tightly and refrigerate to enhance the flavors. When you’re ready to bake, simply roll the dough around the frozen filling, coat in spiced sugar, and bake as directed. By prepping ahead, you’ll enjoy the same deliciously festive flavors without the last-minute rush!
Gingerbread Cheesecake Cookies Variations
Feel free to explore these delightful twists to elevate your Gingerbread Cheesecake Cookies into something uniquely yours!
- Dairy-Free: Substitute cream cheese with a vegan cream cheese for a plant-based option that’s just as creamy.
- Gluten-Free: Use a 1:1 gluten-free flour blend to keep the cookies gluten-free without sacrificing texture.
- Spiced Pumpkin: Incorporate 1/4 cup of pumpkin puree into the dough for a seasonal flavor that’s moist and delicious!
- Lemon Zest: Mix in a teaspoon of lemon zest to the cheesecake filling for a citrusy brightness that beautifully complements the spices.
- White Chocolate Chips: Add a handful of white chocolate chips to the cookie dough for extra sweetness and a gooey texture.
- Cinnamon Roll Twist: Swirl in some cinnamon and sugar inside the cookie dough before enclosing the cheesecake filling for a delightful surprise.
- Salted Caramel Drizzle: Drizzle some warmed salted caramel over the cooled cookies for an indulgent finishing touch.
- Spicy Heat: Add a pinch of cayenne pepper to the spiced sugar coating for a warm kick that will surprise and delight.
These variations are perfect for mixing things up during the holidays. If you’re looking for other festive treats, be sure to check out our Chocolate Oat Cookies for a decadent dessert or the refreshing Light Healthy Cheesecake for a lighter option!
Gingerbread Cheesecake Cookies Recipe FAQs
What is the best way to select ripe ingredients for these cookies?
Absolutely! For the best results, make sure your cream cheese is fresh and free from any dark spots. The spices should be aromatic and not stale—check that your ground ginger and cinnamon—key flavors—are fresh for that perfect holiday taste.
How should I store the Gingerbread Cheesecake Cookies?
To keep these delicious cookies fresh, store them in an airtight container in the fridge for up to 5 days. For longer storage, place them in a zip-top bag or airtight container and freeze for up to 2 months. Make sure to layer parchment paper between cookies if stacking to prevent sticking!
Can I freeze the Gingerbread Cheesecake Cookies?
Yes! To freeze, allow the baked cookies to cool completely first. Then, transfer them to a zip-top bag or airtight container, ensuring you remove as much air as possible to prevent freezer burn. They can be enjoyed straight from the freezer or thawed in the fridge overnight for a soft treat!
What should I do if my cookie dough seems too sticky?
No worries! If your dough is sticky, try chilling it in the refrigerator for about 30 minutes. This will help firm it up and make it easier to handle. You can also lightly dust your hands with flour while shaping to keep the dough from sticking.
Are there any dietary considerations for these cookies?
Very much so! These cookies include dairy from the cream cheese and butter. For a dairy-free version, I recommend substituting cream cheese with a dairy-free alternative and using coconut oil instead of butter. Always check the labels on all ingredients for any allergens.
Can I make the Gingerbread Cheesecake Cookies ahead of time?
Absolutely! You can prepare the cookie dough and cheesecake filling a day in advance. Simply refrigerate them separately in airtight containers. On baking day, take them out, let them warm slightly to make assembly easier, and then bake as directed. They’ll taste just as fresh as if made that day!
Gingerbread Cheesecake Cookies: A Festive Delight to Savor
Ingredients
Equipment
Method
- Begin by beating 6 oz of cream cheese with 3 tablespoons of granulated white sugar and 1/2 teaspoon of vanilla extract in a medium bowl until the mixture is smooth and creamy. Once combined, use a spoon to dollop the cheesecake mixture onto a tray lined with parchment paper. Freeze these dollops for at least 1 hour until they are firm, ensuring they hold their shape when wrapped in the cookie dough.
- In a small bowl, combine 6 tablespoons of granulated sugar with 2 1/2 teaspoons of ground ginger, 2 1/2 teaspoons of ground cinnamon, 1/4 teaspoon of allspice, 1/4 teaspoon of cloves, and 1/2 teaspoon of ground nutmeg. Mix these together thoroughly to create a fragrant spiced sugar.
- In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. In another bowl, cream together 3/4 cup of unsalted butter and 3/4 cup of light brown sugar until light and fluffy. Next, add 2 egg yolks, 1/3 cup of unsulphured molasses, and 1 teaspoon of vanilla extract, mixing thoroughly before gradually adding the dry ingredients until just combined.
- Preheat your oven to 350°F (175°C). Scoop out portions of cookie dough and flatten each one in your hand. Place a frozen cheesecake dollop in the center, then carefully wrap the dough around it, sealing it completely. Roll each filled cookie ball in the spiced sugar coating, ensuring they are evenly covered. Arrange the cookies on a baking sheet lined with parchment paper, leaving space between them to allow for spreading.
- Bake the assembled Gingerbread Cheesecake Cookies in the preheated oven for 11-12 minutes, or until the edges are set and the tops are slightly cracked. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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