If you’re looking for a delightful treat to add to your holiday baking, these Christmas Gingerbread Cheesecake Cookies are just the ticket! I remember one Christmas when my son, Jake, decided to help me in the kitchen. Let’s just say we ended up with flour everywhere and a lot of giggles, but we also created some of the best cookies ever! These cookies combine the warm spices of gingerbread with a creamy cheesecake filling, making them a perfect festive dessert.
Table of Contents
Why You’ll Love It
- They blend two classic flavors into one delicious cookie.
- They’re perfect for holiday gatherings and cookie exchanges.
- The combination of spices and creaminess is simply irresistible.
Pure Comfort
Biting into these cookies feels like a warm hug. The soft gingerbread exterior gives way to a creamy cheesecake center, making every bite a comforting experience.
What You Need
- 1 cup 1 cup all-purpose flour (120 g) – Sifted for a lighter texture.
- 1/2 tsp 1/2 teaspoon baking soda – Helps the cookies rise.
- 1 tsp 1 teaspoon ground ginger – For that classic gingerbread flavor.
- 1 tsp 1 teaspoon ground cinnamon – Adds warmth and sweetness.
- 1/2 tsp 1/2 teaspoon ground nutmeg – A hint of spice.
- 1/4 tsp 1/4 teaspoon salt – Balances the sweetness.
- 1/2 cup 1/2 cup unsalted butter, softened (113 g) – Brings richness to the dough.
- 1/2 cup 1/2 cup brown sugar, packed (100 g) – For a deep, molasses-like flavor.
- 1 1 large egg – Binds the ingredients together.
- 1 tsp 1 teaspoon vanilla extract – Enhances the overall flavor.
- 8 oz 8 oz cream cheese, softened (226 g) – For the creamy filling.
- 1/4 cup 1/4 cup powdered sugar (30 g) – Sweetens the cheesecake filling.
- 1/2 tsp 1/2 teaspoon vanilla extract – For the cheesecake filling.
Time to Cook
Prep: 20 minutes | Cook: 12 minutes | Total: 32 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare the dough a day in advance.
Steps to Make It
- Start by preheating your oven to 350 °F. This ensures that your cookies bake evenly and turn out perfectly golden.
- In a mixing bowl, combine the flour, baking soda, ginger, cinnamon, nutmeg, and salt. Whisk them together until well mixed, and set this dry mix aside.
- In another bowl, cream together the softened butter and brown sugar until light and fluffy. You’ll know it’s ready when it looks pale and airy, which usually takes about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, and mix until fully incorporated. The batter should be smooth and creamy at this point.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; you want your cookies to be tender.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This will be your delicious cheesecake filling.
- Scoop a tablespoon of the gingerbread dough and flatten it slightly in your palm. Place a small dollop of cheesecake filling in the center, then wrap the dough around it to form a ball.
- Place the cookie balls on a lined baking sheet, leaving some space between them. Bake in the preheated oven for about 12 minutes, or until the edges are lightly golden.
- Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set perfectly.
Make It Perfect
- For a spicier kick, add an extra pinch of ginger or cinnamon to the dough.
- If you don’t have cream cheese, mascarpone cheese can be a great substitute for the filling.
- Be sure to let the cream cheese soften at room temperature for easier mixing.
Mix It Up
- Try adding chocolate chips to the gingerbread dough for a fun twist.
- You can also sprinkle crushed nuts on top for added texture.
Perfect Partners
- These cookies pair wonderfully with a warm cup of cocoa.
- Serve them alongside a scoop of vanilla ice cream for a delightful dessert.
💡 For more recipes, follow me on Facebook and Pinterest.
FAQs
Can I make these cookies ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it.
How should I store leftovers?
Store them in an airtight container at room temperature for up to a week.
Can I freeze these cookies?
Absolutely! Freeze them in a single layer, then transfer to a container for up to three months.
What can I substitute for brown sugar?
You can use white sugar with a little molasses for a similar flavor.
What if I don’t have all the spices?
You can use a store-bought gingerbread spice mix instead.
Conclusion
These Gingerbread Cheesecake Cookies are sure to become a holiday favorite in your home. With their delightful blend of flavors and textures, they truly embody the spirit of festive baking. So gather your loved ones, roll up your sleeves, and enjoy making these delicious treats together!
Gingerbread Cheesecake Cookies for Festive Holiday Baking
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
- Wire rack
Ingredients
Main
- 1 large egg Binds the ingredients together
Instructions
- Preheat your oven to 350 °F to ensure cookies bake evenly.
- In a mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt; set aside.
- Cream the softened butter and brown sugar in another bowl until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture and mix until smooth and creamy.
- Gradually stir the dry ingredients into the wet mixture until just combined; do not overmix.
- Beat the cream cheese, powdered sugar, and vanilla extract together until smooth for the cheesecake filling.
- Scoop a tablespoon of gingerbread dough, flatten it, place some cheesecake filling in the center, then wrap the dough around it to form a ball.
- Place the cookie balls on a lined baking sheet, spacing them apart.
- Bake for about 12 minutes or until edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to set.