Pin it
My Gingerbread Cheesecake Cookies turned my kitchen into a Christmas wonderland last winter. That combination of chewy gingerbread wrapped around creamy cheesecake filling creates pure magic. These cookies started as an experiment after my pumpkin cheesecake cookies became such a hit. Now they're the most requested treat during the holidays.
What Makes These Cookies Special
These cookies have become my signature holiday treat. The texture is absolutely perfect soft and chewy on the outside with that surprise creamy center. Every bite tastes like Christmas thanks to warm spices and rich molasses. My friend Sarah says they're better than any bakery cookie she's ever tried which makes my heart so happy.
Everything You Need
- Butter: Let it soften naturally on your counter makes mixing so much easier.
- Brown sugar: Creates that perfect chewy texture we all love.
- Dark molasses: Gives these cookies their classic gingerbread flavor.
- Fresh egg yolks: Room temperature for the best texture.
- Pure vanilla: I splurge on vanilla bean paste but extract works beautifully too.
- Basic flour: Measured carefully for perfect cookies every time.
- Leavening: Just enough baking soda helps them rise.
- Salt: Brings out all those wonderful spice flavors.
- Warm spices: My special blend of ginger cinnamon nutmeg allspice and cloves.
- White sugar: For that creamy filling and spiced coating.
- Cream cheese: The star of our cheesecake centers.
Making Your Cookie Magic
- Start With The Filling
- I whip cream cheese sugar and vanilla until it's light and fluffy. Then scoop little portions and pop them in the freezer. That's my secret for perfect centers every time.
- The Cookie Base
- While those centers freeze I mix up my spiced flour blend. Then cream butter and brown sugar until it looks like clouds. In goes molasses egg yolks and vanilla until everything's fluffy and gorgeous.
- Bringing It Together
- Now comes the fun part. Take your cookie dough flatten it a bit nestle in that frozen cheesecake center and wrap it all up like a little present. Roll in spiced sugar for extra sparkle.
- Into The Oven
- I bake just six at a time for perfect results. They need about 10 minutes to set up before moving to the cooling rack.
Pin it
Common Questions
Sometimes my cookies come out too cake-like until I started weighing my flour. That kitchen scale changed everything. And don't worry if they look puffy right from the oven they'll settle into perfect flat cookies while cooling. They stay fresh in a container for three days but honestly they never last that long at my house.
My Best Cookie Tips
After years of making these I've learned some tricks. Measuring flour correctly is everything either weigh it or use the spoon and level method. Keep those cheesecake centers frozen solid until the last possible moment. Let them cool completely so the filling sets properly. My favorite trick is using a big round cookie cutter to scoot around hot cookies for perfect circles.
Storage Secrets
I've learned these cookies need a little special care. Store them in your favorite airtight container they'll stay perfect for about three days. Sometimes I make extra and freeze them for surprise visitors. They last two weeks in the freezer though they rarely make it that long in my house. My daughter loves finding them tucked away for after-school treats.
Perfect for Sharing
These cookies have become my go-to holiday gift. Last Christmas I packed them in pretty boxes with tissue paper for teachers and neighbors. The look on people's faces when they bite into that creamy center makes all the effort worthwhile. My book club asks for them at every December meeting now.
Making Memories
The best part about these cookies isn't just how they taste. It's the memories we make while baking them. My kitchen fills with the smell of gingerbread and spices while my kids help roll the dough balls in sugar. Sometimes flour gets everywhere but those giggles and sticky fingers are worth every mess. These cookies have become part of our family's Christmas tradition.
Pin it
Frequently Asked Questions
- → Why freeze the cheesecake filling?
- Freezing makes the filling firm enough to handle and wrap with cookie dough. It also helps prevent it from melting too quickly during baking.
- → Can I make these ahead?
- The cheesecake filling can be frozen ahead, and cookie dough can be made a day ahead. Assemble and bake when ready.
- → Why bake only 6 at a time?
- This ensures even baking and gives the cookies enough space to spread slightly. It also helps keep the remaining dough cool.
- → How do I store these cookies?
- Store in an airtight container in the fridge for up to 5 days due to the cheesecake filling.
- → Why use unsulphured molasses?
- Unsulphured molasses has a milder, cleaner taste than blackstrap molasses, which would be too bitter for these cookies.