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Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies – Soft, Spiced, and Filled with Creamy Cheesecake

These Gingerbread Cheesecake Cookies bring together everything magical about the holidays: warm spices, soft molasses cookie dough, and a rich cream cheese filling that melts into the center as they bake. Dreamy, festive, and completely irresistible.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill 30 minutes
Total Time 1 hour 2 minutes
Servings: 20 cookies
Course: cocookies, Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • Cream Cheese Filling
  • 6 oz cream cheese softened
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Gingerbread Cookie Dough
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup granulated sugar for rolling

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer
  • Baking sheet with parchment
  • Cooling rack

Method
 

Make the Cheesecake Filling
  1. Mix softened cream cheese, powdered sugar, and vanilla until smooth. Scoop 1-teaspoon mounds onto a parchment-lined plate and freeze for 20–30 minutes.
Prep the Cookie Dough
  1. Whisk flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt in one bowl.
  2. In another bowl, cream butter and brown sugar until fluffy. Beat in molasses, egg, and vanilla.
Combine
  1. Add dry ingredients to wet and mix until a soft dough forms. Chill for 20 minutes so it’s easier to handle.
Fill the Cookies
  1. Scoop a tablespoon of dough, flatten slightly, wrap around a frozen cream cheese mound, and roll into a ball. Coat in granulated sugar.
Bake
  1. Place on a lined baking sheet and bake at 350°F (175°C) for 11–12 minutes, until edges are set but centers are soft.
Cool & Serve
  1. Let cool on the sheet for 5 minutes, then move to a rack. Serve warm or room temp.

Notes

Don’t skip freezing the filling; it makes stuffing the cookies way easier.
Want them extra spiced? Add an extra 1/2 teaspoon ginger.
Store in the fridge up to 5 days or freeze up to 2 months.