Christmas Gingerbread Cheesecake Cookies

Soft, spiced gingerbread cookies filled with creamy cheesecake… basically Santa’s favorite snack. Save this Christmas cookie recipe now — they disappear fast! 🎅✨

🧾 Ingredients
For the Gingerbread Cookies

2 1/4 cups all-purpose flour

1 tsp baking soda

1 1/2 tsp ground ginger

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1/3 cup molasses

1 large egg

1 tsp vanilla extract

Extra sugar for rolling

For the Cheesecake Filling

6 oz cream cheese, softened

1/4 cup powdered sugar

1/2 tsp vanilla extract

🍽️ How to Make It
1️⃣ Make the Cheesecake Filling

Beat cream cheese, powdered sugar, and vanilla until smooth.
Scoop small teaspoons onto a tray and freeze 20–30 minutes (this helps when stuffing).

2️⃣ Make the Cookie Dough

Whisk flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
In another bowl, beat butter, granulated sugar, and brown sugar until fluffy.
Mix in molasses, egg, and vanilla.
Gradually mix in dry ingredients until dough forms. Chill 30 minutes.

3️⃣ Stuff & Shape

Scoop dough into 2-tablespoon balls.
Flatten slightly, add a frozen cheesecake piece in the center, seal, and roll into a ball.
Roll in sugar for sparkle and holiday crunch.

4️⃣ Bake

Place on a baking sheet lined with parchment.
Bake at 350°F (175°C) for 10–12 minutes until edges are set and tops crackle.

5️⃣ Cool & Serve

Cool on the tray 5 minutes before moving — the filling settles and goes ultra creamy.

📊 Time & Serving

Prep Time: 25 min

Chill Time: 30 min

Cook Time: 12 min

Total Time: ~1 hr

Makes: 20–24 cookies

🧊 PRO TIP

Freeze the cream cheese filling ahead of time — it keeps cookies from leaking and gives that perfect creamy center!