Gingerbread Cheesecake Cookies Recipe

Introduction

Gingerbread cheesecake cookies combine the warm, spicy flavors of gingerbread with a rich, creamy cream cheese layer. These festive treats are perfect for the holidays or any time you want a comforting seasonal dessert.

Ingredients

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract
• 6 tbsp (75 g) granulated white sugar
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/8 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
• 2 1/2 tsp ground ginger
• 2 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves

Instructions

1. Step 1: In a large bowl, beat the cold cream cheese with 3 tablespoons sugar and vanilla extract until smooth and creamy.
2. Step 2: In another mixing bowl, combine the 6 tablespoons sugar with 1/2 teaspoon each of ground ginger and cinnamon, 1/8 teaspoon each of allspice, nutmeg, and cloves.
3. Step 3: Add the dry spices and sugar mixture to the cream cheese and mix until well blended.
4. Step 4: Gradually add the all-purpose flour, 2 1/2 teaspoons ground ginger, 2 1/2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, and 1/4 teaspoon cloves to the cream cheese mixture. Stir until the dough just comes together.
5. Step 5: Shape the dough into a disk, wrap it in plastic wrap, and chill for at least 1 hour to make it easier to handle.
6. Step 6: Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
7. Step 7: Cut out cookies using your favorite shapes and place them on a parchment-lined baking sheet.
8. Step 8: Bake for 10 to 12 minutes, or until the edges are lightly golden.
9. Step 9: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a stronger ginger flavor, increase ground ginger by 1/2 teaspoon in the dough.
• Chilling the dough overnight enhances the flavors and makes rolling easier.
• Add finely chopped crystallized ginger to the dough for a spicy-sweet twist.
• Use a cream cheese frosting or a simple dusting of powdered sugar to decorate the cooled cookies.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. Thaw at room temperature before serving. If desired, reheat briefly in a warm oven to bring back softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use softened cream cheese instead of cold?

Cold cream cheese helps create the right dough texture and prevents it from getting too soft. It’s best to use cold cream cheese and mix it thoroughly as instructed.

Are these cookies gluten-free?

This recipe calls for all-purpose flour, which contains gluten. To make gluten-free cookies, substitute with a gluten-free flour blend that measures cup-for-cup and follow any additional package instructions.

Gingerbread Cheesecake Cookies Recipe

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★★★★★

4.7 from 104 reviews

These Gingerbread Cheesecake Cookies combine the rich creaminess of cheesecake with the warm, spicy flavors of traditional gingerbread spices. Soft and tender with a melt-in-your-mouth texture, these cookies are a perfect holiday treat or a comforting snack any time of the year.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 29 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Base

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract

Cookie Dough

• 6 tbsp (75 g) granulated white sugar
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/8 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
• 2 1/2 tsp ground ginger
• 2 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves

Instructions

1. Prepare the Cheesecake Mixture: In a mixing bowl, combine cold cream cheese, 3 tablespoons of sugar, and vanilla extract. Beat until the mixture is smooth and creamy. Set aside.
2. Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, 6 tablespoons of sugar, and all the spices (ginger, cinnamon, allspice, nutmeg, and cloves).
3. Combine Dough Ingredients: Gradually add the cheesecake mixture into the dry ingredients. Mix until a dough forms. The dough will be soft but manageable.
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This will firm up the dough and make it easier to handle.
5. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Shape Cookies: Remove dough from refrigerator and roll into 1-inch balls. Place them on the prepared baking sheets spaced about 2 inches apart.
7. Bake Cookies: Bake in the preheated oven for 12–14 minutes or until the edges are slightly golden but the centers are still soft.
8. Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy once cooled.

Notes

• Be sure the cream cheese is cold to help in mixing and maintain texture.
• Do not overbake the cookies to keep them soft and tender.
• These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated up to a week.
• For extra flavor, consider serving with a dusting of powdered sugar or a glaze.
• If you prefer a stronger spice flavor, you can adjust the spice quantities to taste.

Keywords: gingerbread, cheesecake cookies, holiday cookies, spiced cookies, soft cookies