Soft Cheesecake Gingerbread Cookies
Celebrate the holidays with these ultra-soft cheesecake gingerbread cookies, a cozy Christmas cookie that combines warm spices with a creamy surprise center. Perfect for holiday cookie boxes and festive dessert tables, these easy cheesecake gingerbread cookies deliver big flavor and guaranteed crowd appeal.
Ingredients you’ll need:
- cream cheese
- granulated cane sugar
- egg
- molasses
- flour
- baking soda
- salt
- ground cinnamon
- ground ginger
Here are storage instructions tailored specifically for Cheesecake-Stuffed Soft Gingerbread Cookies, so both the cookies and the creamy centers stay perfect:
Room Temperature (Short-Term Only)
- Because of the cream cheese filling, keep them at room temperature for no more than 2 hours. After that, they should be refrigerated.
Refrigerator (Best Option)
- Store cookies in a single layer (or with parchment between layers) in an airtight container.
- They’ll stay fresh and safe for 3–4 days.
- For the best texture, let them sit at room temperature for 10–15 minutes before eating so the cookie softens and the cheesecake center becomes creamy again.
Freezer (For Longer Storage)
- Freeze in a single layer until firm, then move to a freezer-safe bag or container.
- They keep well for 2–3 months.Thaw in the fridge, then bring to room temp before serving; you can also warm them for 8–10 seconds in the microwave for a soft, just-baked feel.
Cook with me!
Soft Cheesecake Gingerbread Cookies
Ingredients
- 8 oz. block cream cheese
- 3/4 cup unsalted butter softened
- 1 cup granulated cane sugar + more for rolling
- 1 large egg
- 1/4 cup molasses
- 2 1/2 cups all purpose flour
- 1 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp ground ginger or reduce to 1/2 teaspoon if preferred
- 1/2 tsp. fine sea salt
- 1/8 tsp. ground nutmeg
Instructions
- Preheat oven to 350F. Line a large baking pan with parchment paper.
- Line a large plate with parchment paper, as well. Scoop 1-2 tablespoons of the cream cheese into the palms of your hands. Flatten to 1/8-1/4″ thick circles. Place on the parchment. Freeze while you prep the dough, at least 15 minutes.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar for 1 minute.
- Add the egg and molasses to beat one more minute.
- Add the baking soda, cinnamon, ginger, salt, and nutmeg to mix until well-combined.
- Add the flour to mix just until combined and fully absorbed by the dough.
- Using an ice cream scooper, about 3 tablespoons dough per cookies, flatten the dough in the palm of your hands. Add once cream cheese circle into the center, then wrap the dough flaps around the cream cheese to enclose.
- Roll in extra granulated cane sugar to coat.
- If needed, flatten the cookie to 1/2″ thick or thinner. The cookie won’t spread out, so flatten to half the size you desire it to bake out to be.
- Place on the prepared baking pan.
- Bake for 10-12 minutes, until centers are set. Tap the baking pan on your stovetop two times to interrupt the baking process. Let rest for at least 10 minutes on the baking pan before transferring to a wire rack to cool completely.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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I can’t wait to make these!! Do you think they would work with a tree shaped cookie cutter?!
I think that would be SO fun!!
Amazing!
I might have done too much dough while folding around the cream cheese.. the cookies came out huge! Other than that.. they taste fantastic! Open to feedback!
Hi Emily! I’m so happy you loved them! So for the thickness, you want to smash them down to be at max 1/2″ thick… I thought I put that in the recipe but I will definitely double check in case I forgot LOL
So so good! My family loved it.
First time making gingerbread cookies and they were sooo delicious! We made some with the creamcheese center and some into different shapes and had so much for making them. May our Lord Jesus Christ bless you Lauren!
From someone who enjoys baking cakes only, this is by far the best cookie recipe I have ever tried. My family LOVED it and so did I !!! I know that will go back to this one again and again !