Soft, chewy ginger molasses cookies filled with a tangy cream cheese center — these gingerbread cheesecake cookies are an elegant addition to your holiday baking.
At first glance these cookies look like extra-thick ginger molasses cookies, but they’re much more: tender, chewy ginger cookies wrapped around a tangy cheesecake filling and rolled in sugar. Warm spices and molasses balance beautifully with the bright cream cheese center, giving each bite a festive, slightly elevated holiday flavor.
Making Cheesecake-Stuffed Gingerbread Cookies
This recipe is straightforward but requires planning: the dough must chill and the assembled cookie balls need to freeze before baking. Chilling keeps the dough manageable and prevents the cheesecake filling from melting and leaking during baking.
Begin by making the cheesecake filling: beat full‑fat cream cheese with powdered sugar, a bit of cornstarch for stability, and vanilla until smooth and lump‑free. Transfer the filling to a freezer‑safe container and chill while you prepare the cookie dough so it firms up.
The gingery cookie dough yields thick, chewy cookies rather than crisp gingersnaps, which makes them ideal for stuffing. The dough combines ground ginger, cinnamon, nutmeg and cloves, plus a touch of lemon zest to brighten the spice and complement the cream cheese filling.
Chill the dough about 30 minutes so it’s easier to handle and less sticky.
To assemble: scoop roughly 1 to 1½ tablespoons of chilled dough and flatten into a shallow disc. Add 1–2 teaspoons of the firm cream cheese filling in the center. Top with another 1 to 1½ tablespoons of dough, pinch the edges to seal the filling completely, and roll into a smooth ball. Coat each ball in coarse or granulated sugar.
Freeze the assembled dough balls for at least two hours, or until firm. Once frozen solid, store them in a freezer bag for up to two months and bake directly from frozen when you’re ready.
The result is a cookie with warm spice and molasses notes, a chewy texture, and a pleasantly tangy cream cheese center — a classic seasonal flavor made extra special. These are excellent for holiday cookie trays, gift tins, or any time you want a festive, indulgent cookie.
Suggested Variations
- Swap lemon zest for orange zest for a brighter citrus note.
- Use coarse sanding sugar for a sparkly exterior or regular granulated sugar for a subtler finish.
- Make smaller cookies by reducing dough and filling amounts; adjust baking time accordingly.
Gingerbread Cheesecake Cookies
Equipment
- Cookie sheets
Ingredients
Cheesecake Filling
- 4 ounces full-fat cream cheese (112 g), brick style, softened
- 1 cup powdered sugar (110 g), sifted
- 2 teaspoons cornstarch
- 1/2 teaspoon vanilla extract
Gingerbread Cookie Dough
- 2 2/3 cups all-purpose flour (334 g)
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (112 g), softened
- 1 cup packed brown sugar (210 g)
- 2 teaspoons lemon zest (or orange zest)
- 1 large egg
- 1/3 cup molasses (80 ml), not blackstrap
- 2 teaspoons vanilla extract
- 1/3 cup coarse or granulated sugar (67 g) for rolling
Instructions
Cheesecake Filling
- Beat cream cheese, powdered sugar, cornstarch and vanilla until smooth and creamy. Transfer to an airtight container and place in the freezer while you make the dough.
Gingerbread Cookie Dough
- Whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt; set aside.
- In a separate bowl, beat butter, brown sugar and lemon zest until creamy.
- Add the egg, vanilla and molasses to the butter mixture and mix until combined.
- Gradually add the dry ingredients and mix until incorporated. Cover and refrigerate about 30 minutes so the dough is easier to handle.
Assembling the Cookies
- Pour the coarse sugar onto a small plate for rolling.
- Scoop 1–1½ tablespoons of chilled dough and flatten into a shallow disc.
- Spoon about 1–2 teaspoons of the chilled cream cheese filling into the center of the disc.
- Top with another 1–1½ tablespoons of dough, pinch the edges to seal completely, and roll into a ball. If the filling softens, refreeze for 10–20 minutes.
- Roll each ball in the coarse sugar. Place on a plate, cover and freeze at least 1 hour. Once firm, transfer to a freezer bag and store up to 2 months.
Baking
- Preheat oven to 350°F (180°C). Line cookie sheets with parchment or silicone mats.
- Place frozen cookie balls (do not thaw) 1½–2 inches (4–5 cm) apart on the prepared sheets.
- Bake one sheet at a time in the center of the oven for 11–14 minutes, until the tops look set.
- Cool the cookies on the baking sheet before transferring to a rack.
Notes
- Cream Cheese: Use full‑fat, brick‑style cream cheese; spreadable or low‑fat varieties are too thin.
- Cornstarch: Can be substituted with a small amount of all‑purpose flour if needed.
- Measuring Flour: Whisk flour first, then spoon into measuring cups and level off, or weigh for accuracy.
- Make Ahead: Freeze assembled dough balls up to 2 months and bake from frozen.
- Nutrition: Nutrition facts are estimates based on 18 cookies and assume all filling is used.
Nutrition
Estimated per cookie: Calories: 271 kcal; Carbohydrates: 42 g; Protein: 3 g; Fat: 10 g; Saturated Fat: 6 g; Sugar: 27 g; Sodium: 109 mg.