These Gingerbread Cheesecake Cookies are a holiday dream come true—soft, spiced gingerbread cookies wrapped around a rich, tangy cream cheese filling. Each bite melts in your mouth, starting with the warm molasses flavor and finishing with the smooth cheesecake surprise tucked inside. They look festive, smell like Christmas morning, and taste like magic.

Perfect for cookie exchanges, cozy winter nights, or an indulgent holiday dessert, these cookies are as impressive as they are comforting. The spiced dough is gently sweet and deeply aromatic, while the cheesecake center adds a creamy contrast that elevates every bite. Make a batch and watch them disappear faster than you can say “holiday favorite.”

Ingredients for Gingerbread Cheesecake Cookies

For the Cream Cheese Filling:

8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

For the Cookie Dough:

3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup dark brown sugar, packed
1/3 cup molasses
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
Additional sugar (for rolling)

Step 1: Make the Cream Cheese Filling

In a medium mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Line a small baking sheet with parchment paper, and drop about 1 teaspoon of the filling onto it for each cookie. Freeze the cream cheese dollops for at least 30 minutes or until firm. This step ensures they don’t melt too quickly while baking.

Step 2: Prepare the Gingerbread Cookie Dough

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the molasses, egg, and vanilla extract until fully combined. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Cover and chill for 1 hour to firm up the dough and make it easier to handle.

Step 3: Assemble the Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop about 1.5 tablespoons of dough, flatten it slightly in your hand, and place a frozen cream cheese dollop in the center. Wrap the dough around the filling and roll it into a ball, making sure the filling is completely enclosed. Roll each ball in granulated sugar and place it on the baking sheet, spaced 2 inches apart.

Step 4: Bake and Cool

Bake the cookies for 10–12 minutes, or until the edges are set and the tops begin to crack. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The centers will remain slightly soft and the filling deliciously creamy.

Estimated Nutrition (Per Cookie)

Calories: 190
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 120mg
Carbohydrates: 26g
Sugar: 15g
Protein: 2g

Note: These values are estimates and may vary depending on ingredient brands and exact portion sizes.

Frequently Asked Questions

What if I don’t have molasses?

You can substitute molasses with dark corn syrup or a combination of honey and brown sugar, but the flavor will be slightly milder.

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough and freeze it (with or without the filling) for up to a month. Just thaw before baking.

Why do I need to freeze the cream cheese filling?

Freezing helps the filling stay intact during baking, preventing it from melting into the dough too quickly.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend. Make sure it contains xanthan gum or add a bit yourself for structure.

Do these cookies spread much while baking?

They spread a little but stay mostly puffy and thick. Chilling the dough helps control the spread.

Can I use low-fat cream cheese?

Yes, though the filling will be slightly less creamy and rich. Avoid fat-free versions for best results.

Can I double the recipe?

Definitely! These cookies freeze well and are a hit at parties, so doubling the batch is a great idea.

What’s the best way to reheat these cookies?

Let them sit out for a bit, or microwave for 8–10 seconds if you want a warm, soft texture.

Gingerbread Cheesecake Cookies Recipe

Author: Sophia Langley
Total Time: 20 minute
Yield: About 20 cookies

Print Recipe

Description

These Gingerbread Cheesecake Cookies are the ultimate holiday treat—soft, chewy gingerbread packed with warming spices, wrapped around a luscious cream cheese center. The rich molasses flavor combined with cinnamon, ginger, and cloves gives that classic festive taste, while the hidden cheesecake filling adds an irresistible surprise. Whether you’re looking for quick dessert ideas, easy holiday cookies, or unique food gifts, these cookies hit the mark for every occasion.

Perfect for cookie swaps, cozy nights in, or simply to impress guests at your next gathering, this easy recipe delivers big flavors with minimal fuss. Their dreamy texture, nostalgic aroma, and creamy center make them a standout among all your holiday baking favorites.

Instructions

Prepare the Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Drop 1 tsp portions onto a parchment-lined tray and freeze for 30 minutes.
Make the Dough: Cream butter and both sugars until fluffy. Mix in molasses, egg, and vanilla. In another bowl, combine flour, baking soda, spices, and salt. Gradually add dry to wet ingredients. Chill dough for 1 hour.
Form the Cookies: Flatten 1.5 tbsp of dough in your hand. Place a frozen cream cheese ball in the center, wrap dough around it, and roll into a ball. Roll in sugar and place on parchment-lined baking sheet.
Bake: Bake at 350°F (175°C) for 10-12 minutes. Cool on sheet for 5 minutes, then transfer to a rack.

Prep Time: 1 hour 20 minutes (includes chilling and freezing)
Cook Time: 10–12 minutes per batch
Category: Dessert