Gingerbread Cheesecake Cookies
on Dec 16, 2024
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Soft and chewy ginger molasses cookies stuffed with a tangy cream cheese filling – these gingerbread cheesecake cookies are the perfect recipe to add to your Christmas baking!
At first glance, these cookies may just look like extra thick ginger molasses cookies. But they are so, so much more. They’re incredibly soft and chewy ginger cookies that are stuffed with a tangy cheesecake filling and rolled in sugar. The flavor combo of warm spices and molasses paired with the cream cheese filling makes these irresistible.
They taste like Christmas – but elevated.
Making Cheesecake Stuffed Gingerbread Cookies
This cookie recipe isn’t overly difficult, but it does require some planning because chilling the dough and freezing the cookie dough balls is necessary. Otherwise, the dough is too sticky to work with and the cheesecake filling can melt and ooze out of the cookies as they bake.
You’ll start by making the cheesecake filling by beating together cream cheese, powdered sugar, a little cornstach (to help thicken the filling) and vanilla extract. It should be smooth and creamy with no lumps when you’re finished. Then pop it into a freezer safe container and place in the freezer to firm up.
Then you’ll make the chewy gingerbread cookies. This recipe makes thick and chewy cookies, as opposed to crisp gingersnaps, because crispy cookies don’t really work well for stuffing. It uses a combination of ground ginger, cinnamon, nutmeg and ground cloves for a deliciously spiced cookie. I also added just a little lemon zest to brighten the flavor. I find that it really takes these cookies to the next level when paired with the cheesecake filling.
The cookie dough will need to chill for about 30 minutes before stuffing the cookies. This is so that it’s less sticky to work with.
To assemble the cookies, you’ll first scoop out about 1 to 1.5 tablespoons of cookie dough and flatten it into a disc shape or shallow bowl. Then scoop out about 1-2 teaspoons of the cream cheese filling. It won’t be frozen yet, but will be firm. Then scoop out another 1 to 1.5 tablespoons of cookie dough, flatten into a disc shape, and place on top of the cream cheese filing. Pinch the dough around the edges of the cream cheese filling and roll into a ball. Then roll the ball in coarse sugar.
Then the cookies will go in the freezer for at least 2 hours. Once the dough balls are firm, you can place them in a freezer bag and freeze for up to 2 months. Either way, you’ll bake the cookie dough balls from frozen until the tops look set.
You’ll love these gingerbread cheesecake cookies because of the warm spices and molasses flavor, chewy texture and tangy cream cheese centers. They’re the perfect Christmas cookie if you want something with a classic holiday flavor, but extra special!
Need more Christmas cookie inspiration? Be sure to try:
- Soft Gingerbread Cookies – this is the perfect cut out version
- Cheesecake Stuffed Red Velvet Cookies
- Whipped Shortbread Cookies
- Chocolate Thumbprint Cookies
Gingerbread Cheesecake Cookies
Equipment
- Cookie Sheets
Ingredients
Cheesecake Filling
- 4 ounces full-fat cream cheese (112 grams), use brick style, not cream cheese from a tub, softened
- 1 cup powdered sugar (110 grams), sifted
- 2 teaspoons cornstarch, AKA cornflour in the UK
- 1/2 teaspoon vanilla extract
Gingerbread Cookie Dough
- 2 2/3 cup all-purpose flour (209 grams)
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (112 grams), softened
- 1 cup brown sugar (210 grams), packed, I used dark but light is fine too
- 2 teaspoons lemon zest, or orange zest
- 1 large egg
- 1/3 cup molasses (80 ml), do not use blackstrap
- 2 teaspoons vanilla extract
- 1/3 cup coarse sugar (67 grams), or granulated sugar, for rolling
Instructions
Cheesecake Filling
- In a medium bowl, beat together the cream cheese, powdered sugar cornstarch and vanilla extract until smooth and creamy.
- Transfer to an airtight container and place in the freezer as you make the cookie dough.
Gingerbread Cookie Dough
- In a medium bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. Set aside.
- In a separate large bowl, beat together the butter, brown sugar and lemon zest until creamy.
- Mix the egg, vanilla extract and molasses into the butter mixture until you no longer see pieces of egg.
- Carefully mix the dry ingredients into the butter mixture about 1/2 at a time until all the flour is incorporated.
- Cover the bowl with plastic and refrigerate for about 30 minutes. This is so that the dough isn't as sticky and is easier to work with.
Assembling the Cookies
- Pour the 1/3 cup of coarse sugar onto a small plate.
- Scoop about 1 to 1 1/2 tablespoons of chilled cookie dough. Flatten into a small disc shape.
- With a clean teaspoon, scoop out about 1-2 teaspoons of the chilled cream cheese filling (it won't be frozen but will be firmer). Drop in the middle of the disc of cookie dough.
- Scoop a second scoop of gingerbread cookie dough (about 1 to 1 1/2 tablespoons) and place on top of the cream cheese dollop. Note: You may not end up using all of the cheesecake filling.
- Pinch the edges of the 2 cookie dough discs around the cream cheese dollop so that it's entirely covered by cookie dough and roll into a boll. Note: If the cream cheese mixture starts to get too soft, return it to the freezer for 10-20 minutes.
- Roll the dough ball in the coarse sugar.
- Place the dough balls on a plate, cover and freeze for at least 1 hour. After the dough balls are firm, they can be placed in a freezer bag and frozen for up to 2 months.
Baking
- When ready to bake, preheat the oven to 350F (180C). Line cookie sheets with baking paper or silicone baking mats.
- Place the frozen cookie dough balls (do not thaw) about 1 1/2 – 2 inches (4-5 cm) apart on the lined cookie sheets.
- Bake 1 sheet at a time in the middle of the preheated oven. The cookies will bake for about 11-14 minutes, or until the tops look set.
- Cool the cookies on the cookie sheet.
Notes
- Cream Cheese: Use full-fat, brick-style cream cheese. Anything labeled spreadable, low fat or low calorie is too thin.
- Cornstarch: Can be replaced with all-purpose flour if needed.
- Measuring Flour: Always whisk first, then spoon into dry measuring cups and level off the top. For the most accurate results, weigh using a kitchen scale.
- Make Ahead Tips: After the cookie dough balls have been frozen and are firm, place in a freezer bag and freeze for up to 2 months. Bake from frozen as directed.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 18 uniform cookies and all the cheesecake filling is used.
