Gingerbread Cheesecake Cookies Recipe

If you’re looking to combine the warm, spicy aroma of gingerbread with the creamy, dreamy texture of cheesecake, you’re in for a real treat with these Gingerbread Cheesecake Cookies. These delightful little bites offer a perfect balance of a tender gingerbread cookie cup filled with luscious cheesecake frosting, making them an irresistible holiday snack or anytime indulgence. They’re fun to make, wonderfully festive, and absolutely mouthwatering — once you pop one, it’s hard to stop!

Ingredients You’ll Need

Gathering the right ingredients is key to nailing the flavor and texture in Gingerbread Cheesecake Cookies. Each one plays a crucial role in crafting that soft yet structured cookie and the rich, spiced cheesecake filling that will have you hooked.

• Salted butter: Brings richness to the cookie dough while keeping it soft and flavorful.
• Brown sugar: Adds moisture and a deep caramel sweetness that complements the spices perfectly.
• Egg: Binds the dough together and helps with the cookie’s tender crumb.
• Molasses: The soul of gingerbread, imparting that robust, warm flavor and dark color.
• All-purpose flour: Provides structure and the perfect density to hold the cheesecake filling.
• Ground ginger, cinnamon, nutmeg, cloves: Classic spices that make these cookies unmistakably gingerbread-y and festive.
• Baking soda: A leavening agent that helps the cookies rise slightly, preserving their soft texture.
• Cornstarch: Adds tenderness and a delicate bite to the cookie cups.
• Christmas sprinkles: Purely optional, but they make the final cookies look oh-so-cheerful and festive.
• Cream cheese: The base for the frosting, providing that signature creamy tang.
• Powdered sugar and brown sugar: Sweeten the frosting just right while adding depth and texture.
• Ground cinnamon and ginger: Further enhance the spiced flavor in the frosting for harmony.
• Pure vanilla extract: Rounds out the cheesecake filling with a sweet, fragrant note.

How to Make Gingerbread Cheesecake Cookies

Step 1: Cream Butter and Sugars

Start by beating the softened salted butter and brown sugar together until they’re light and fluffy. This step is crucial because it builds the foundation for a tender texture and rich flavor. Be sure to scrape down the bowl to get an even mix—your patience here will pay off in beautifully textured cookie cups.

Step 2: Add Egg and Molasses

Next, incorporate the egg and molasses into the creamed mixture, beating until completely smooth. The molasses adds that iconic deep, complex sweetness while keeping the dough moist and pliable for shaping.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together your flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and cornstarch. By blending these dry ingredients thoroughly, you ensure even spice distribution throughout every bite of your cookie.

Step 4: Combine Wet and Dry Mixtures

Add the dry ingredients gradually to the wet mixture, stirring just until it forms a soft dough. Avoid over-mixing here to keep your cookies tender rather than tough. Don’t forget to cover the dough and chill it for at least 30 minutes—this rest period helps the dough firm up and flavors to meld.

Step 5: Shape and Bake Cookie Cups

Preheat your oven to 350° Fahrenheit, and grease two regular muffin pans with nonstick spray. Press two tablespoons of the dough into each muffin cup, shaping it so the dough goes halfway up the sides, creating a perfect little cup. Bake these for 12 minutes, then gently press the backs of a spoon or a small round object into the center to deepen the cup shape. Let them cool fully, so they remain sturdily shaped for holding the cheesecake frosting.

Step 6: Prepare and Pipe Cheesecake Frosting

While the cookie cups cool, whip together the cream cheese, powdered sugar, brown sugar, cinnamon, ginger, and vanilla extract until smooth and luscious. Transfer the frosting into a piping bag fitted with a star tip to create beautiful swirls in each cookie cup—or you can spoon it in for a rustic look. Finish by sprinkling with festive Christmas sprinkles if you like.

How to Serve Gingerbread Cheesecake Cookies

Garnishes

These cookies are already showstoppers, but adding a few garnishes really elevates them. Try dusting a pinch of cinnamon or powdered sugar on top for a snowy effect. A few extra festive sprinkles or tiny edible gold stars add sparkle and make them irresistible for holiday parties.

Side Dishes

Serve your Gingerbread Cheesecake Cookies alongside a warm cup of chai tea or hot chocolate for a cozy pairing. Their spicy-sweet flavor complements warm beverages beautifully, making your snack or dessert time feel extra special.

Creative Ways to Present

For gatherings, arrange the cookies on a beautiful platter with holly or pine sprigs to amp up the festive vibe. You can also serve them in decorative paper cupcake liners or stack them in a clear jar as a sweet gift. Their bite-sized nature makes them perfect for buffets or dessert tables.

Make Ahead and Storage

Storing Leftovers

Store your Gingerbread Cheesecake Cookies in an airtight container at room temperature for up to three days. If your environment is warm, keep them in the fridge to maintain the cheesecake frosting’s integrity and prevent spoilage.

Freezing

These cookies freeze wonderfully! Just place cooled cookie cups on a baking sheet and freeze until solid, then transfer them to a zipper freezer bag. Freeze with or without the frosting — if frosted, wait for the filling to firm up before freezing. Thaw overnight in the fridge before serving.

Reheating

Because of the cheesecake filling, reheating isn’t necessary, but if you want your cookies a little softer, a quick 10-15 second zap in the microwave works wonders. Just don’t overdo it, or the frosting may melt too much.

FAQs

Can I use regular sugar instead of brown sugar?

You can, but brown sugar brings moisture and a deep molasses flavor that’s essential to authentic gingerbread taste, so it’s best not to substitute if you want that perfect texture and flavor.

Is there a dairy-free option for the cream cheese?

Absolutely! You can use dairy-free cream cheese alternatives to make the cheesecake frosting vegan-friendly or dairy-free—it will slightly alter the texture, but the flavor will still be delightful.

Can these Gingerbread Cheesecake Cookies be made ahead for parties?

Yes! You can bake the cookie cups a day or two in advance and store them in an airtight container. Add the cheesecake frosting just before serving to maintain freshness and that creamy finish.

What if I don’t have cornstarch for the cookies?

If you don’t have cornstarch, you can substitute with an equal amount of arrowroot powder or potato starch; these help keep the cookies tender and soft.

Can I roll out and cut these cookies instead of making cookie cups?

While the dough can technically be rolled and cut, it’s specifically formulated to hold shape as cups, so the texture and thickness might not come out the same. For best results, stick to the cookie cup method for Gingerbread Cheesecake Cookies.

Final Thoughts

Making Gingerbread Cheesecake Cookies is like capturing the heart of the holidays in one delectable bite—spiced, creamy, and just a little bit magical. Whether you’re whipping them up for a festive gathering or sneaking a few for yourself, they’re sure to bring smiles and warm the soul. Give this recipe a try and watch how quickly they become a beloved favorite in your kitchen and beyond!

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