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Gingerbread Cheesecake Cookies Recipe

Gingerbread Cheesecake Cookies Recipe
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4.8 from 30 reviews

Delight in the festive flavor of Gingerbread Cheesecake Cookies—crispy gingerbread cookie cups filled with a rich, creamy cheesecake frosting, topped with colorful Christmas sprinkles. Perfect for holiday gatherings or a cozy winter treat!

Ingredients

Scale

Gingerbread Cookie Cups

  • 3/4 cup salted butter, softened at room temperature
  • 1 cup brown sugar
  • 1 whole egg
  • 3 tablespoons molasses
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • Pinch of ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 2 teaspoons corn starch
  • Christmas sprinkles for fun!

Cheesecake Frosting

  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Cream Butter and Sugar: In a large bowl with an electric mixer or stand mixer, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes. Be sure to scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
  2. Add Egg and Molasses: Add the whole egg and molasses to the creamed mixture and beat again until smooth and well combined.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and corn starch until thoroughly combined.
  4. Combine Mixtures: Gradually add the dry flour and spice mixture to the wet mixture, stirring only until a dough forms. Avoid over-mixing to keep the cookies tender. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
  5. Prepare for Baking: Preheat your oven to 350°F (175°C). Grease two regular muffin pans with nonstick cooking spray to prevent sticking.
  6. Form Cookie Cups: Take about 2 tablespoons of cookie dough and press it into the bottom of each muffin cup, then press the dough halfway up the sides to create a cup shape.
  7. Bake and Shape Cups: Bake the cookie cups for 12 minutes. Remove from oven and let cool for 10 minutes. While still warm, press the back of a tablespoon or a small round spice jar gently down the center of each cookie to reinforce the cup shape. Let the cookie cups cool completely in the pan.
  8. Make Cheesecake Frosting: While the cookies cool, beat together the softened cream cheese, powdered sugar, brown sugar, ground cinnamon, ground ginger, and vanilla extract in a medium bowl using an electric hand mixer or stand mixer until smooth and creamy.
  9. Fill Cookie Cups: Transfer the cheesecake frosting into a piping bag fitted with a star tip and pipe a swirl into each cooled cookie cup. Alternatively, you can spoon the frosting in gently if you don’t have a piping bag.
  10. Add Sprinkles and Serve: Top each frosting-filled cookie cup with Christmas sprinkles for a festive touch. Serve immediately or refrigerate until ready to enjoy.

Notes

  • Chilling the dough helps prevent spreading and keeps the cookie cups sturdy enough to hold the frosting.
  • If you don’t have a piping bag, a plastic zip-top bag with a small corner snipped off works as a good substitute.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative and use vegan butter.
  • Ensure cookies are completely cool before filling to prevent frosting from melting.

Nutrition

Keywords: gingerbread cookies, cheesecake frosting, holiday cookies, Christmas treats, gingerbread cheesecake cookies, festive desserts

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