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Stacked gingerbread cheesecake cookies filled with creamy cheesecake, with a bite taken out of the top cookie, resting beside festive ribbon on a parchment-lined surface.
Hannah Cooking

Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies are soft spiced gingerbread cookies stuffed with sweet cream cheese filling and rolled in cinnamon sugar for a festive holiday treat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 14 minutes
Chill & Freeze Time 1 hour 50 minutes
Total Time 2 hours 29 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Gingerbread Dough
  • 3 cups all-purpose flour
  • 2 teaspoon ground ginger
  • 1.5 teaspoon ground cinnamon (dough)
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt (dough)
  • 0.75 cup butter softened (1 ½ sticks)
  • 0.75 cup brown sugar packed
  • 0.5 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract (dough)
Cinnamon Sugar Coating
  • 0.5 cup granulated sugar
  • 2 teaspoon ground cinnamon (coating)

Equipment

  • 1 Electric mixer For filling and dough
  • 1 Cookie Scoop For portioning filling and dough
  • 2 Baking sheets Lined with parchment
  • 1 Parchment paper Prevents sticking
  • 1 Wire cooling rack Cooling cookies
  • 2 Mixing bowls Wet and dry
  • 1 Shallow bowl For cinnamon sugar coating
  • 1 Airtight container Storage

Method
 

  1. Mix cream cheese, sugar, vanilla, and salt until smooth
  2. Portion into 24 balls; place on parchment-lined tray
  3. Freeze filling balls at least 1 hour until solid
  4. Whisk flour, spices, baking soda, and salt
  5. Beat butter and brown sugar until fluffy
  6. Beat in molasses, egg, and vanilla
  7. Mix in dry ingredients until dough forms
  8. Refrigerate dough 20–30 minutes until firm
  9. Encase frozen filling with dough; roll into smooth balls
  10. Roll balls in cinnamon sugar evenly
  11. Refrigerate wrapped cookies 30 minutes
  12. Bake 350°F for 12–14 minutes until edges set
  13. Cool 5 minutes on pan, then transfer to rack

Notes

For best results, don't skip freezing the filling—it helps keep it intact during baking and ensures a creamy center!