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Festive Ginger Cheesecake Cookies Recipe
Ash Tyrrell

Festive Ginger Cheesecake Cookies Recipe

I whipped up these festive ginger cheesecake cookies just last weekend, and I’m still dreaming about them. The warm spices of gingerbread paired with a creamy cheesecake surprise in each bite is pure holiday magic.
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Total Time 1 hour 41 minutes
Ingredients Method Notes

Ingredients
  

  • 6 oz 170 g cream cheese, cold — using cold helps it firm up quickly when frozen.
  • 3 tbsp 38 g granulated white sugar — sweetens the filling without overpowering.
  • ½ tsp vanilla — vanilla enhances and rounds out the tang of the cream cheese.
  • 6 tbsp 75 g granulated white sugar — this is for rolling the cookie exterior.
  • ½ tsp ground ginger — gives warmth and ginger hit.
  • ½ tsp ground cinnamon — classic spice note.
  • ⅛ tsp ground allspice — adds subtle complexity.
  • ⅛ tsp ground nutmeg — gentle nutty spiciness.
  • ⅛ tsp ground cloves — just a pinch to lift the spice blend.
  • 2 1/2 cups 313 g all-purpose flour, spooned & leveled — too much flour makes the cookies dry, so spoon & level or weigh to be safe.
  • 2½ tsp ground ginger — ginger is central here so this amount gives a strong holiday flavor.
  • 2½ tsp ground cinnamon — balances the ginger with depth.
  • ½ tsp ground nutmeg — soft warmth note.
  • ¼ tsp ground allspice — a hint in the background.
  • ¼ tsp ground cloves — subtle depth.
  • ½ tsp salt — helps all flavors shine.
  • ½ tsp baking soda — gives lift and a bit of chewiness.
  • ¾ cup 168 g unsalted butter, softened — softened (not melted) for better texture.
  • ¾ cup 165 g light brown sugar, packed — brown sugar helps with chewiness and moisture.
  • 2 egg yolks room temperature — yolks enrich the dough.
  • 1 tsp vanilla — extra flavor boost.
  • ⅓ cup 113 g unsulphured molasses — using unsulphured (rather than blackstrap) gives a cleaner, smoother flavor.

Method
 

  1. I start by combining the cream cheese, sugar, and vanilla in a small bowl and beating on medium-high until smooth and fluffy (about 2 minutes). Then I scoop into eighteen 2-teaspoon mounds on parchment, freeze until firm so they won’t leak during baking.
  2. While the filling chills, I whisk together flour, all the spices, baking soda, and salt in a medium bowl. This ensures spices are evenly spread and helps avoid spots of too much heat.
  3. In a large bowl, I cream together the softened butter and brown sugar until light and fluffy (about 2 minutes), scraping down the bowl. Then I beat in the egg yolks, molasses, and vanilla until fully incorporated.
  4. I mix the dry ingredients into the wet on low, until just combined. Then I scoop into 18 portions (2 tbsp each), flatten slightly, place one frozen cheesecake ball inside, and wrap the dough around it fully. Next, I roll each in the spiced sugar to coat.
  5. I arrange six cookies on a parchment-lined baking sheet, bake at 350°F (175°C) for 11–12 minutes until edges set. Let them cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Notes

  • I always weigh my flour rather than spooning it — this avoids dry, stiff cookies.
  • I freeze the cheesecake balls just until firm — if they soften, they might ooze.
  • I don’t overbake — I remove them while centers are still slightly soft to preserve chewiness.
  • I shape them gently but firmly so the cheesecake center isn’t exposed.
  • I let them cool fully before storing so the filling sets and doesn’t ooze.