Cheesecake Stuffed Gingerbread Cookies

Get into the holiday spirit by trying a few of these other amazing desserts: gingerbread cheesecake, gingerbread cupcakes, and gingerbread bundt cake!

Gingerbread Cheesecake Cookies

Craving something sweet and festive this holiday season? Look no further than these cheesecake stuffed gingerbread cookies! They’re the perfect bite-sized desserts, combining the classic gingerbread cookie with a creamy, dreamy cheesecake filling inside. It’s two holiday favorites in one delightful cookie! And don’t forget the finishing touch – a sprinkle of spiced sugar adds a little extra crunch and extra flavor. Trust me, these stuffed gingerbread cookies are so good, they’ll be the star of any party platter. Here’s what you need to make them:

Ingredient List

These stuffed gingerbread cookies use a lot of simple ingredients! I’m sure you’ll have most of them ready to go in your pantry.

Cheesecake Filling:

Cream Cheese: Softened so it mixes smoothly with the other ingredients. Granulated Sugar: Adds just the right touch of sweetness to complement the tangy cream cheese. Vanilla Extract: Infuses the filling with tasty, warm flavor.

Gingerbread Dough:

All-Purpose Flour: The foundation of the cookies. Baking Soda & Powder: Give these cookies a gentle lift, keeping them nice and fluffy. Salt: Just a pinch is all you need to enhance all the flavors. Melted, Unsalted Butter: Adds richness and makes the dough soft and pliable. Sugar: I used both dark brown sugar and granulated sugar here. Unsulphured Molasses: Infuses the cookies with a deep caramel flavor. Egg: Binds the dough together. Vanilla Extract: Adds another layer of warm, delicious flavor.

Spiced Sugar Coating:

Granulated Sugar: Adds a delightful crunch and sweetness. Spices: I mixed the sugar with ground cinnamon, ginger, nutmeg, and cloves for the perfect holiday flavor.

How to Make Cheesecake Stuffed Gingerbread Cookies

Grab those ingredients and get ready to make some cookies that are perfect for Christmastime! I know it looks like a lot of instructions, but they’re actually pretty straightforward to prepare.

Cheesecake Filling

Gingerbread Dough

Baking

Chill the Filling: The cheesecake filling doesn’t need to be chilled until it is solid, but it should hold its shape pretty well. This will help prevent it from completely melting and disappearing into the cookie as it bakes. Shape the Dough: The two discs of gingerbread dough should be a little bowl-shaped, so that once the cheesecake is added between them they cup around it and all you need to do is pinch the edges of the cookie dough together to seal it in. Be Gentle With the Dough! If you pinch too far into the dough, the cheesecake filling will squeeze out the other side. A very gentle, small pinch will be enough. You can even use your fingers to smooth and spread the dough in the direction you need it to go if you feel like there isn’t enough dough to pinch it together. Roll the Cookies: You can stop after you pinch the dough together, but rolling the seam in your hands will help smooth everything out and give you really nice looking gingerbread cookies. Let Them Cool: Let your stuffed gingerbread cookies cool on the pan for a couple minutes. The cookies are still baking when they come out of the oven. They need that extra time to finish setting up. Don’t Use Blackstrap Molasses! Blackstrap molasses is very strong and bitter. You should use unsulphered molasses.

In the Refrigerator: Store in an airtight container for 4-5 days. Reheating: For that just out of the oven freshness, pop your cheesecake stuffed gingerbread cookies in the microwave for 10-15 seconds until soft and warm.