Gingerbread Cheesecake Cookies

Our office holiday cookie exchange became an unofficial competition after Jennifer from accounting started bringing professional level baked goods that made everyone else's contributions look like amateur hour. The gingerbread cheesecake cookies with hidden cream cheese centers finally gave me something impressive enough to stop feeling embarrassed about my usual store bought options decorated with sad grocery store icing.

What is Gingerbread Cheesecake Cookies

Gingerbread cheesecake cookies are soft spiced gingerbread cookies stuffed with sweetened cream cheese filling that creates surprise center delivering tangy richness against warm spice cookie exterior. The cream cheese filling stays soft and creamy even after baking because it's protected inside the cookie dough rather than exposed to direct heat. Unlike regular gingerbread cookies that can be hard or dry, these stay soft and pillowy from the moisture in cream cheese center while maintaining that classic molasses and spice flavor on the outside.

How to Make Gingerbread Cheesecake Cookies

What Makes Our Version Special

Freezing the cream cheese filling balls before wrapping them in cookie dough prevents filling from melting out during baking and makes assembly much easier. We use both molasses and brown sugar in the gingerbread dough for deeper more complex sweetness than granulated sugar alone. Rolling cookies in cinnamon sugar before baking creates sparkly coating that adds textural contrast and extra sweetness without requiring frosting. Chilling the wrapped cookie balls ensures they hold their shape during baking instead of spreading flat and losing the stuffed center.

Gingerbread Cheesecake Cookies Ingredients

For the Cream Cheese Filling:

• 8 oz cream cheese, softened (1 package)
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt

For the Gingerbread Cookie Dough:

• 3 cups all purpose flour
• 2 teaspoons ground ginger
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup butter, softened (1 ½ sticks)
• ¾ cup brown sugar, packed
• ½ cup molasses
• 1 large egg
• 1 teaspoon vanilla extract

For Coating:

• ½ cup granulated sugar
• 2 teaspoons ground cinnamon

Step by Step Method

Make Cream Cheese Filling First

• Beat softened cream cheese with sugar, vanilla, and salt until smooth
• Use cookie scoop to portion into 24 balls about 1 tablespoon each
• Place cream cheese balls on parchment lined plate or baking sheet
• Freeze at least 1 hour until completely firm and solid

Mix Gingerbread Cookie Dough

• Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, salt
• In separate bowl beat butter and brown sugar until fluffy
• Add molasses, egg, and vanilla beating until combined
• Gradually mix in dry ingredients until dough forms

Chill Cookie Dough Briefly

• Cover dough and refrigerate 20 to 30 minutes until firm enough to handle
• Cold dough is easier to work with and doesn't stick to hands
• Don't skip this or wrapping frozen filling becomes messy impossible task
• Can chill overnight if making ahead for convenience

Wrap Filling in Cookie Dough

• Scoop 2 tablespoons cookie dough and flatten into disk in your palm
• Place one frozen cream cheese ball in center of dough disk
• Wrap dough around filling pinching seams closed completely
• Roll between palms into smooth ball hiding all seams

Roll in Cinnamon Sugar Coating

• Mix granulated sugar and cinnamon in shallow bowl
• Roll each stuffed cookie ball in cinnamon sugar coating evenly
• Place on parchment lined baking sheets 2 inches apart
• Sugar coating creates sparkly finish and adds extra sweetness

Chill Again Before Baking

• Refrigerate wrapped cookie balls 30 minutes before baking
• This second chill prevents cookies from spreading flat
• Cold dough and frozen filling mean cookies hold stuffed shape
• Can freeze at this point for baking later

Bake Until Set But Soft

• Bake at 350°F for 12 to 14 minutes until edges look set
• Centers should still look slightly underdone when removing
• Cookies will crack slightly revealing hint of cream cheese filling
• Let cool on baking sheet 5 minutes before transferring to rack

What Pairs Well With Gingerbread Cheesecake Cookies?

These rich gingerbread cheesecake cookies pair naturally with hot coffee, spiced chai lattes, or cold milk that balance the sweetness and spice. Serve them at holiday parties alongside other Christmas cookies like sugar cookies, peppermint bark, or fudge. For gift giving, pair with hot cocoa mix, holiday tea blends, or coffee beans in festive tins.

Gingerbread Cheesecake Cookies Variations

Chocolate Gingerbread Cheesecake Cookies

• Add ¼ cup cocoa powder to cookie dough reducing flour slightly
• Use chocolate cream cheese filling or add mini chocolate chips
• Creates darker richer version for chocolate lovers
• Tastes like chocolate gingerbread hybrid

White Chocolate Cream Cheese Filling

• Mix ¼ cup melted white chocolate into cream cheese filling
• Creates sweeter more decadent center
• White chocolate pairs beautifully with gingerbread spices
• Extra luxurious version for special occasions

Maple Cream Cheese Gingerbread

• Replace vanilla in filling with maple extract
• Reduce sugar in filling and add 2 tablespoons maple syrup
• Creates autumn inspired flavor combination
• Perfect for Thanksgiving cookie platters

Mini Gingerbread Cheesecake Bites

• Use 1 teaspoon cream cheese per cookie for bite sized version
• Makes about 48 mini cookies from same dough
• Perfect for cookie trays and gift boxes
• Easier to eat at parties without making mess

Equipment You'll Need

Essential Tools:

• Electric mixer for creaming butter and filling
• Cookie scoops for portioning evenly
• Baking sheets lined with parchment paper
• Wire cooling racks
• Mixing bowls for wet and dry ingredients
• Shallow bowl for cinnamon sugar coating

Storage Tips That Keep Them Fresh

Best Fresh

• Cookies taste best within first 5 days when filling is creamy and fresh
• Gingerbread stays soft and chewy before refrigeration firms it
• Cinnamon sugar coating maintains sparkle and crunch when fresh

Make Ahead Strategy

• Freeze assembled unbaked cookie balls up to 3 months
• Bake directly from frozen adding 2 to 3 extra minutes
• Prepare cream cheese filling and cookie dough separately day ahead
• Assemble when ready to bake for freshest results

Storing Baked Cookies

• Store in airtight container refrigerated up to 1 week
• Bring to room temperature before serving for best texture
• Layer cookies between parchment paper to prevent sticking
• Freeze baked cookies up to 2 months wrapped tightly

Gingerbread Cheesecake Cookies FAQs

Workplace Victory

Jennifer from accounting asking for my recipe felt better than any holiday bonus check because workplace food competition turned into legitimate stress over cookies that shouldn't matter but somehow do. These stuffed cookies level the playing field against show offs who make everyone else feel inadequate with their professional bakery contributions. Sometimes winning petty office competitions with strategically impressive recipes provides more satisfaction than it should, and that's perfectly fine.

Ready for more impressive holiday cookies? Try our Chocolate Crinkle Cookies for powdered sugar coated beauties, or explore our Peanut Butter Brownie Swirl Cookies for chocolate peanut butter combination. For elegant options, our Raspberry Filled Almond Snowball Cookies deliver sophisticated flavors.

Share your gingerbread cheesecake cookies! Tag us @HannahAndSproutKitchen with #GingerbreadCheesecakeCookies—we're dying to see your stuffed cookies and hear about your cookie exchange victories!

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