Pin it
Last winter, my kitchen transformed into a Christmas paradise while I baked my Gingerbread Cheesecake Cookies. There's something truly magical about that soft gingerbread wrapped around a smooth cheesecake center. I first tried these after my pumpkin cheesecake cookies became a family favorite. Now everyone asks for them during the holidays.
Why These Cookies Stand Out
I've come to think of these as my holiday trademark treat. They've got the most amazing texture - soft and chewy outside with that unexpected creamy middle. You'll taste Christmas in every bite thanks to those cozy spices and deep molasses flavor. My buddy Sarah tells me they beat any cookie she's bought at fancy bakeries, and that always makes me smile.
Your Ingredients List
- Butter: Leave it on the counter to soften naturally for easier mixing.
- Brown sugar: This gives you that wonderful chewy bite we all want.
- Dark molasses: The key to authentic gingerbread taste.
- Fresh egg yolks: Take them out early so they're not cold.
- Pure vanilla: I like to use vanilla bean paste but regular extract works great too.
- Basic flour: Take your time measuring for best results.
- Leavening: A bit of baking soda makes them puff up nicely.
- Salt: This makes all those spices really pop.
- Warm spices: My own mix with ginger cinnamon nutmeg allspice and cloves.
- White sugar: For the filling and the sweet spiced coating.
- Cream cheese: This creates our amazing cheesecake middles.
Creating Your Cookie Wonders
- Tackle The Filling First
- I mix cream cheese sugar and vanilla until it gets super smooth. Then I drop small amounts onto a tray and stick them in the freezer. This trick guarantees perfect centers every time.
- The Cookie Mixture
- While the centers get cold, I combine my spiced flour mix. Then I beat butter with brown sugar until it's light and fluffy. Next comes molasses egg yolks and vanilla until everything looks rich and wonderful.
- Putting It All Together
- Here's where it gets fun. Take some cookie dough press it flat add a frozen cheesecake ball and fold the dough around it like you're wrapping a tiny gift. Then roll in spiced sugar for extra sparkle.
- Baking Time
- I only bake six cookies at once for the best outcome. They need about 10 minutes before you can move them to cool down.
Pin it
FAQ About These Treats
My cookies turned out too fluffy until I got a kitchen scale. It changed everything about my baking. Don't worry if your cookies look puffy when they first come out of the oven. They'll flatten as they cool down. They stay good in containers for three days but at my place they usually vanish much faster.
Clever Cookie Tricks
I've picked up some handy tips over the years. Getting your flour measurement right matters so much. Either weigh it or use the spoon and level trick. Keep those cheesecake middles completely frozen until you're ready to use them. Let the cookies cool all the way so the filling sets up right. I love using a big round cookie cutter to shape hot cookies into perfect circles.
How To Keep Them Fresh
These cookies need a bit of extra care. Pop them in any airtight container and they'll taste great for about three days. Sometimes I make a double batch and freeze some for unexpected guests. They'll stay good in the freezer for two weeks though we usually eat them way before that. My daughter gets excited when she finds them tucked away for her after school.
Great For Giving Away
I've started giving these cookies as holiday gifts. Last Christmas I packed them in cute boxes with tissue paper for my kids' teachers and our neighbors. When people take that first bite and find the creamy center their faces light up in a way that makes all the work worthwhile. Now my book club wants them at every December meeting.
Creating Family Traditions
What I love most isn't just how tasty these cookies are. It's all the memories we create while making them. My whole house smells like gingerbread and spices as my kids help roll dough balls in sugar. We end up with flour everywhere but those laughs and sticky hands are worth every bit of cleanup. These cookies have become a must-have part of our Christmas celebrations.
Pin it
Frequently Asked Questions
- → Why put the cheesecake filling in the freezer?
- It makes it firm enough to shape and wrap with cookie dough, and it won’t melt too fast in the oven.
- → Can these cookies be prepped early?
- Yes! Freeze the filling beforehand and prepare the dough a day in advance. Assemble and bake when needed.
- → Why bake a small batch at a time?
- Smaller batches bake evenly, stop the cookies from touching, and let the leftover dough stay cool.
- → How should I store these treats?
- Keep them in a sealed container in the fridge for up to five days because of the cheesecake inside.
- → What’s important about unsulphured molasses?
- Unsulphured molasses brings a milder flavor, while blackstrap molasses would taste too strong and bitter.