Cheesecake Gingerbread Cookies

Soft gingerbread cookies filled with creamy cheesecake centers – the perfect holiday treat.

Print Pin

Course: Dessert

Cuisine: American, Holiday

Prep Time: 20

Cook Time: 12

Chill Time: 2

Total Time: 2 35

Servings: cookies

Calories: 170kcal

Cost: $10–12

Equipment

2 Large mixing bowl For wet and dry ingredients
1 Electric mixer / stand mixer For creaming butter & sugar
1 set Measuring cups/spoons Standard set
2 Cookie scoop/spoon For shaping dough
2 Baking sheet Lined with parchment paper
1 roll Parchment paper For non-stick baking
1 Piping bag (optional) For filling cookies neatly
2 Wire cooling rack For cooling cookies
1 Plastic wrap To chill dough

Ingredients

Dry Ingredients

2 ¾ cups All-purpose flour leveled
1 ½ teaspoon Ground ginger fresh for best flavor
1 ½ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
¼ teaspoon Ground cloves
1 teaspoon Baking soda
½ teaspoon Salt

Wet Ingredients

¾ cup Unsalted butter softened
1 cup Brown sugar packed
⅓ cup Molasses robust flavor preferred
1 large Egg room temp
1 teaspoon Vanilla extract

Cheesecake Filling

8 oz Cream cheese softened
½ cup Powdered sugar sifted
1 teaspoon Lemon zest optional brightness

Instructions

combine flour, spices, soda, salt.
beat butter & sugar.
mix in molasses, egg, vanilla.
blend in dry mix.
wrap, refrigerate 2 hrs.
beat cream cheese, sugar, zest.
350°F, line sheets.
roll balls, create wells.
pipe/spoon cheesecake mix.
10–12 mins until set.
cool fully before serving.

Notes

For best results, use fresh spices and allow cream cheese to fully soften before mixing the filling. Cookies can be stored in the fridge for up to 5 days.

Nutrition