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Creamy Gingerbread Cheesecake Cookies

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These festive cookies combine soft, spiced gingerbread dough with a creamy cheesecake filling, rolled in cinnamon sugar for a nostalgic holiday treat. Perfect for cookie swaps, gifting, or cozy nights in, they’re easy to make and deliver pure comfort in every bite.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup molasses (unsulphured recommended)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 6 oz cream cheese, softened (full-fat recommended)
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon

Instructions

  1. In a small bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Chill in the fridge for about 15 minutes.
  2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
  3. In a large bowl, cream butter and brown sugar until light and fluffy (about 2 minutes). Beat in molasses, egg, and vanilla until well combined.
  4. Gradually add the flour mixture to the butter mixture, mixing on low until just combined. Do not overmix.
  5. Scoop about 1 1/2 tablespoons of dough and flatten in your palm. Spoon about 1 teaspoon chilled cheesecake filling into the center. Gently wrap the dough around the filling, sealing the edges completely. Roll into a smooth ball.
  6. In a small bowl, mix granulated sugar and cinnamon. Roll each cookie ball in the mixture until coated.
  7. Place coated cookie balls on a parchment-lined baking sheet. Chill in the fridge for 15 minutes.
  8. Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes, until edges are set and tops look slightly crackled. Centers will be soft—do not overbake.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The filling will firm up as they cool.

Notes

Chill both the cheesecake filling and shaped cookies before baking to prevent leaking. Seal dough tightly around filling. For gluten-free or dairy-free adaptations, use 1:1 gluten-free flour and dairy-free cream cheese/butter. Cookies may look soft when removed from oven but will firm up as they cool. For extra flavor, add orange zest or nutmeg to the dough.

Nutrition

Keywords: gingerbread, cheesecake cookies, holiday cookies, Christmas dessert, festive treats, easy cookies, spiced cookies, cream cheese filling

Find it online: https://bitefuljoy.com/creamy-gingerbread-cheesecake-cookies-recipe-easy-festive-holiday-treats/