Get ready to meet your new favorite holiday dessert. These Gingerbread Cheesecake Cookies are the perfect fusion of two beloved classics: the warm, spiced comfort of gingerbread and the cool, creamy tang of cheesecake. This recipe delivers perfectly soft, chewy gingerbread cookies with a rich, melt-in-your-mouth cheesecake center. We’ve crafted this guide to be completely foolproof, ensuring you get perfect results every single time, making your holiday baking session a guaranteed success.
Whether you’re looking for a standout addition to your cookie exchange, a festive treat for a family gathering, or just a cozy bake for a winter afternoon, these cookies are the answer. They look stunning on a platter and taste even better. Let’s get baking!
Why This Is The Best Gingerbread Cheesecake Cookies Recipe
In a sea of holiday recipes, this one for Gingerbread Cheesecake Cookies truly stands out. We’ve focused on creating a perfect balance of flavors and textures. The gingerbread cookie base is rich with molasses and warming spices but remains incredibly soft and chewy, while the cheesecake filling is smooth, tangy, and crack-free. We’re not just giving you steps; we’re sharing the secrets to making them perfect.
This recipe is designed for the enthusiastic home cook. It’s straightforward, uses common ingredients, and includes pro tips to guide you. If you love holiday flavors, you might also enjoy these delicious White Chocolate Cranberry Cookies.
The Key Ingredients for Perfect Cookies
The magic of these cookies comes from using the right ingredients. Here’s a breakdown of what you’ll need and why each component is so important for achieving that perfect taste and texture.
For the Gingerbread Cookies
The cookie dough is the heart of this recipe, providing a perfectly spiced and chewy foundation.
- All-Purpose Flour: The structural base of our cookies.
- Baking Soda: Gives the cookies a slight lift, making them soft rather than dense.
- Spices: A classic blend of ground ginger, cinnamon, nutmeg, and a pinch of cloves creates that signature gingerbread warmth.
- Unsalted Butter: Use softened butter to ensure it creams properly with the sugar for a tender crumb.
- Brown Sugar: Adds moisture and a deep, caramel-like flavor that complements the molasses.
- Molasses: The key to authentic gingerbread flavor and that wonderfully chewy texture. Use unsulphured molasses for the best taste.
- Egg: Acts as a binder, bringing the dough together.
- Vanilla Extract: Enhances all the other flavors in the cookie.
For the Cream Cheese Filling
This simple but decadent filling is what makes the cookies truly special.
- Cream Cheese: For the best results, use a full-fat block of cream cheese that has been softened to room temperature. This prevents lumps and ensures a silky-smooth filling.
- Granulated Sugar: Provides just the right amount of sweetness to balance the tang of the cream cheese.
- Egg Yolk: Adds richness and helps the filling set without becoming firm.
- Vanilla Extract: A splash of vanilla rounds out the filling’s flavor.
Step-by-Step Instructions
Follow these simple steps to create the most delicious Gingerbread Cheesecake Cookies. We’ll break it down into three easy stages: making the dough, mixing the filling, and putting it all together.
Part 1: Making the Gingerbread Cookie Dough
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and cloves. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the molasses, egg, and vanilla extract until everything is well combined. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least one hour. This is a crucial step! Chilling the dough prevents the cookies from spreading too much while baking.
Part 2: Preparing the Cheesecake Filling
- Beat Cream Cheese: In a separate bowl, beat the softened cream cheese with an electric mixer until it’s completely smooth and free of lumps.
- Add Sugar and Vanilla: Add the granulated sugar and vanilla extract, mixing until just combined.
- Mix in Egg Yolk: Add the egg yolk and mix on low speed until it is just incorporated. Overmixing can cause the filling to crack during baking.
Part 3: Assembling and Baking
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Shape the Cookies: Scoop the chilled dough and roll it into 1.5-inch balls. Place them about 2 inches apart on the prepared baking sheets.
- Create an Indentation: Use the back of a teaspoon or your thumb to gently press an indent into the center of each dough ball.
- Fill and Bake: Spoon about one teaspoon of the cheesecake filling into the indent of each cookie. Bake for 10-12 minutes, or until the edges of the cookies are set. The filling should still have a slight wobble.
- Cool Completely: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The filling will set fully as they cool. For another easy and festive dessert, try these Christmas Sugar Cookie Bars.
Pro Tips for Foolproof Gingerbread Cheesecake Cookies
Want to ensure your cookies are absolutely perfect? Here are some expert tips to guide you.
- Don’t Skip Chilling the Dough: Chilling is essential for preventing the cookies from spreading into thin crisps. A well-chilled dough holds its shape and results in a thicker, chewier cookie.
- Use Room Temperature Ingredients: For the cheesecake filling, ensure your cream cheese and egg yolk are at room temperature. This is the secret to a lump-free, ultra-smooth texture.
- Don’t Overmix the Filling: Mix the cheesecake filling on low speed and only until the ingredients are just combined. Overmixing incorporates too much air, which can cause the filling to puff up and then crack as it cools.
- Measure Your Flour Correctly: Spoon the flour into your measuring cup and then level it off. Scooping directly from the bag can pack the flour, leading to dry cookies.
If you’re looking for another simple yet impressive holiday treat, this Easy Christmas Fudge Recipe is a fantastic choice.
Storing Your Cookies
Due to the cream cheese filling, these Gingerbread Cheesecake Cookies must be stored properly. Place them in an airtight container and keep them in the refrigerator for up to 5 days. They taste delicious straight from the fridge, but you can let them sit at room temperature for about 15 minutes before serving if you prefer a softer texture.
Frequently Asked Questions
Absolutely. Once the cookies have cooled completely, you can freeze them in a single layer on a baking sheet before transferring them to a freezer-safe container. They can be frozen for up to 1 month.
Yes! The gingerbread cookie dough can be made up to 3 days in advance and stored, tightly wrapped, in the refrigerator. You can also freeze the dough for up to 3 months.
The key to soft cookies is using brown sugar and molasses for moisture and not overbaking them. The cookies should be removed from the oven when the edges are set, but the center is still soft.
Due to the cream cheese filling, these cookies must be stored in an airtight container in the refrigerator. They will stay fresh for up to 5 days.
Cracking is usually caused by overmixing the filling, which incorporates too much air. Mix on low speed and only until the ingredients are just combined. Also, ensure your cream cheese and egg yolk are at room temperature for a smoother mix.
Get Your Full Gingerbread Cheesecake Cookies Recipe Here
Gingerbread Cheesecake Cookies: The Perfect Holiday Treat
Ingredients
Equipment
Instructions
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the molasses, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Cover the dough and refrigerate for at least 1 hour.
- In a separate bowl, beat the softened cream cheese until completely smooth.
- Add the granulated sugar and vanilla extract, mixing until just combined.
- Mix in the egg yolk on low speed until just incorporated.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the chilled dough into 1.5-inch balls and place them on the baking sheets.
- Use the back of a teaspoon to press an indent into the center of each ball.
- Spoon about one teaspoon of the cheesecake filling into each indent.
- Bake for 10-12 minutes, until the edges of the cookies are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Do not overbake the cookies; the centers should be soft when they come out of the oven.
Store these cookies in an airtight container in the refrigerator for up to 5 days.
Share Your Holiday Baking!
We are so excited for you to try this amazing Gingerbread Cheesecake Cookies recipe! They are sure to become a new holiday tradition. If you make them, we would love to see your creations! Snap a photo and share it with us on Pinterest. And don’t forget to leave a comment below to let us know how they turned out!
