Gingerbread Cheesecake Cookies
2 Comments
Updated: 11/22/2024
This post may contain affiliate links. Please read our disclosure policy.
Table of Contents
show
These soft & chewy gingerbread cheesecake cookies combine the warm flavors of molasses, ginger, cinnamon, and cloves with a rich, tangy cheesecake filling in the center.
It’s an unexpected delight, and I bet you won’t be able to stop at just one cookie!
These cookies are made with cream of tartar and rolled in a cinnamon sugar mixture, resembling snickerdoodles.
These gingerbread cheesecake cookies are made from the cookie dough base of my gingerbread snickerdoodles. The only thing I changed was using shortening in this recipe.
- They’re perfectly soft (and stay soft for days) and chewy; thanks for the shortening.
- Full of gingerbread flavor; they taste like Christmas!
- Cheesecake surprise! The cheesecake is the middle is unexpectedly delicious. And psst: these cookies are really good cold, just like cheesecake!
- Shortening: In my testing, I’ve found using shortening usually creates a very soft and tender cookie. The cookies also hold their shape better and therefore spread less. I really wanted the spices and molasses flavors to shine which is another reason I chose shortening since it doesn’t have as much flavor as butter.
- Butter: of course, a very common ingredient in cookies which provides a rich, creamy flavor and also soft cookies. The edges may brown more/be more crispy, and they may spread a little more.
- Half & half: if a recipe calls for all butter, or all shortening, you can always try using 50% butter, and 50% shortening. A mix of both to get the best of both worlds!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below).
- For the cheesecake filling: you’ll need softened cream cheese, so be sure to take it out of the fridge before you plan to start baking. You’ll also need powdered sugar, flour, vanilla, and salt.
- Shortening: feel free to swap with butter, or use a mix of half shortening, and half butter.
- All-Purpose Flour: The base of the cookie dough. Be sure to spoon and level the flour so you don’t end up with more than you need.
- Baking Soda & Baking Powder: Helps the cookies rise.
- Cream of Tartar: Provides the classic snickerdoodle tang and assists with leavening. When combined with baking soda, cream of tartar reacts to produce carbon dioxide gas. This reaction helps the cookies to rise and spread properly, giving them their characteristic texture and appearance.
- Spices: Ground Ginger: Essential for the gingerbread flavor.Ground Cinnamon: Adds warmth and pairs well with the ginger. Ground Cloves & Nutmeg: Enhances the gingerbread flavor. Salt: Balances the sweetness.
- Brown Sugar: Adds moisture and a deeper flavor, typical of gingerbread. I chose to use all brown sugar for this recipe. You can use light or dark, I usually use dark.
- Molasses: A key ingredient in gingerbread, contributing to the depth of flavor and color. I use an unsulphured molasses.
- For Rolling the Dough: Granulated Sugar: To coat the cookie dough balls. Ground Cinnamon: Mixed with the sugar for rolling; imparts the classic snickerdoodle flavor on the outside.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below).
Make the cheesecake first
The cheesecake needs to freeze for at least one hour, so you can get this step done first. It can be made up to 3 days in advance so it can streamline the baking process when you’re ready to bake.
Cream the shortening and brown sugar, add the molasses, eggs and vanilla, mix in dry ingredients and voila. Gingerbread cookie dough!
Add cream cheese in the center
Pinch the cookie dough around the cheesecake and roll into a ball again, being sure the cheesecake is completely covered by the cookie dough.
Bake!
Roll in cinnamon and sugar, then bake, cool & PARTY TIME! Enjoy 😋
Success Tips
- Make the cheesecake filling in advance: this helps to ensure the filling is very cold, and will make baking the cookies streamlined and easy to bring together.
- If you feel the cookie dough it too soft, and hard to work with chill it to make it easier to handle.
- Be careful not to add too much cheesecake filling; 1-2 tsp. is plenty. Too much filling can cause the cookies to crack or split during baking.
- Pinch the edges of the dough completely around the filling to ensure no gaps or cracks.
Storage
- Room temperature: store in an airtight container for up to 5 days.
- Fridge: I store in an airtight container for up to 10 days. (I personally like these ones cold!)
- Freezer: freeze in an airtight container for up to 1 month.
shop this post
Buy Now → 
Buy Now → 
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Soft and chewy Gingerbread Cheesecake Cookies are filled with a rich and creamy cheesecake center! They combine the warm, cozy spices of gingerbread and have a snickerdoodle vibe to them which makes them perfect for holiday parties, cookie exchanges, or a cozy night in.
Ingredients
Cheesecake filling
- 4-6 oz. full-fat cream cheese, softened (use 6 oz. if you want them extra stuffed!)
- 1/3 cup powdered sugar
- 2 tsp. flour
- 1 tsp. vanilla extract
- pinch of salt
- 2 1/2 cups all-purpose flour, spooned and leveled
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 1 1/2 tsp. cream of tartar
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 12 Tbsp. vegetable shortening, cold, cut into cubes
- 1 1/4 cup brown sugar, packed (light or dark)
- 1/3 cup molasses (I used Grandmas unsulphured Molasses)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp. vanilla extract
For rolling
- 2 Tbsp. granulated sugar
- 1/2-1 tsp. ground cinnamon
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the cheesecake filling first. In a medium-size mixing bowl, use a hand mixer to beat the cream cheese, powdered sugar, flour, vanilla, and salt until smooth and creamy.4-6 oz. full-fat cream cheese, softened, 1/3 cup powdered sugar, 2 tsp. flour, 1 tsp. vanilla extract, pinch of salt
- Drop ~1 tsp. onto a parchment paper-lined baking sheet or plate that will fit into your freezer. Freeze for at least 1 hour or up to 3 days, if needed to make it in advance.
- Whisk together the all-purpose flour, ginger, cinnamon, cream of tartar, salt, baking soda, baking powder, cloves, and nutmeg in a medium sized mixing bowl.2 1/2 cups all-purpose flour, spooned and leveled, 2 tsp. ground ginger, 2 tsp. ground cinnamon, 1 1/2 tsp. cream of tartar, 1 tsp. kosher salt, 1 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. ground cloves, 1/2 tsp. ground nutmeg
- Cream together the shortening and brown sugar using a stand mixer fitted with the paddle attachment, ~3-4 minutes. Start off on low speed, then increase the speed to medium once the shortening is incorporated into the sugar, it will look sort of like a paste. Scrape down sides of bowl as needed.12 Tbsp. vegetable shortening, cold, cut into cubes, 1 1/4 cup brown sugar, packed (light or dark)
- Add in the molasses and mix again, scraping down the sides as needed. (I like to turn the mixer off when adding in the molasses so it doesn't fly around everywhere).1/3 cup molasses (I used Grandmas unsulphured Molasses)
- Then add the egg, egg yolk and vanilla mix until combined.1 large egg, room temperature, 1 large egg yolk, room temperature, 2 tsp. vanilla extract
- Add in dry ingredients, gradually until ingredients are incorporated. (Do not over mix).
- When ready to bake, preheat the oven to 350°F. And line a few baking sheets with parchment paper.
- Scoop the cookie dough into ~1 ½ – 2 Tbsp. sized balls. Slightly flatten out the cookie dough and place a cheesecake ball in the center.
- Pinch the cookie dough around the cheesecake and roll into a ball again, being sure the cheesecake is completely covered by the cookie dough. Keep the cheesecake in the freezer until the next batch is ready to be made.
- Combine the cinnamon and sugar in a small bowl. Roll the cookies in the cinnamon sugar mixture and place cookies on the prepared baking sheet. (If you feel the dough got warm, you can chill the scooped dough balls for 30 minutes – 1 hour or up to overnight). I bake 6 at a time. Press cookies down a little before baking if you feel like they aren’t spreading enough.2 Tbsp. granulated sugar, 1/2-1 tsp. ground cinnamon
- Bake for 8-10 minutes, allow the cookies to cool on the cookie sheet for just a couple of minutes and carefully transfer to wire rack to cool completely. (You'll want the cookies to cool before you enjoy so the cheesetcake isn't runny when you bite into them). Sprinkle with a little more cinnamon and sugar on top. Serve and enjoy!
Video
Notes
-
- Room temperature: store in an airtight container for up to 5 days.
-
- Fridge: I store in an airtight container for up to 10 days.
-
- Freezer: freeze in an airtight container for up to 1 month.
- Make the cheesecake filling in advance: this helps to ensure the filling is very cold, and will make baking the cookies streamlined and easy to bring together.
- Be careful not to add too much cheesecake filling; 1-2 tsp. is plenty. Too much filling can cause the cookies to crack or split during baking.
- If you feel the cookie dough it too soft, and hard to work with chill it to make it easier to handle.
Nutrition Information
Serving: 1cookie, Calories: 158kcal (8%), Carbohydrates: 32g (11%), Protein: 2g (4%), Fat: 2g (3%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 22mg (7%), Sodium: 186mg (8%), Potassium: 184mg (5%), Fiber: 1g (4%), Sugar: 19g (21%), Vitamin A: 95IU (2%), Vitamin C: 0.03mg, Calcium: 44mg (4%), Iron: 1mg (6%)
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Oh gingerbread cookie heaven! These are so good and were much easier than I thought they would be to make. Should be a great hit at Thanksgiving dinner. I did leave dough and cheesecake in fridge/freezer and did 6 at a time as you suggested. Worked wonderful. I did sub coconut brown sugar and they still came out great!
they’re beautiful! thank you so much 🙂