Things to Bake Thanksgiving • Gingerbread Cheesecake Cookies
Soft, spiced gingerbread cookies filled with a creamy cheesecake center—perfect for holiday cookie trays, edible gifts, or cozy winter treats.
- Prep Time: 25 minutes (+ chill time)
- Cook Time: 12 minutes
- Total Time: ~1 hour 45 mins
- Yield: 20–22 cookies 1x
Ingredients
Scale
Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Gingerbread Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/3 cup molasses
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- Optional: Granulated or turbinado sugar for rolling
Instructions
- Make the cheesecake filling: Beat cream cheese, sugar, and vanilla. Scoop into small balls and freeze 1 hour.
- Cream butter and brown sugar. Mix in molasses and egg.
- In a separate bowl, whisk dry ingredients. Add to wet and mix into a dough. Chill 30 minutes.
- Wrap dough around frozen filling, roll into balls, and coat with sugar.
- Bake at 350°F for 10–12 minutes. Cool on baking sheet before transferring.
- Optional: Drizzle with melted white chocolate.
Notes
- Store in fridge up to 5 days.
- Freeze up to 1 month before or after baking.
- Add orange zest for a twist on the filling.