Go Back
Festive Ginger Cheesecake Cookies Recipe
Ben Carraoli

Festive Ginger Cheesecake Cookies Recipe

I have to tell you, making these Festive Ginger Cheesecake Cookies was an absolute delight. From the moment I mixed the spicy ginger dough to the creamy cheesecake filling, my kitchen smelled like a holiday wonderland. Each bite combines the warmth of ginger and molasses with the smooth, rich sweetness of cheesecake.
Print Recipe Pin Recipe
Total Time 1 hour 50 minutes
Ingredients Method Notes

Ingredients
  

  • 6 ounces 170 grams cream cheese, chilled – using cold cream cheese ensures a smooth, firm filling.
  • ½ cup 62 grams powdered sugar – provides sweetness without graininess.
  • 1 large egg yolk – helps set the filling and adds richness.
  • 2 teaspoons vanilla extract – enhances flavor depth.
  • 2½ cups 320 grams all-purpose flour – measure carefully to maintain soft, chewy cookies.
  • 1 tablespoon ground ginger – the main spice for that festive kick.
  • 2 teaspoons ground cinnamon – balances the ginger with warmth.
  • 1 teaspoon baking soda – ensures lightness and proper rising.
  • ½ teaspoon freshly ground black pepper – subtle heat that enhances the ginger flavor.
  • ½ teaspoon kosher salt – brings out all the other flavors.
  • 10 tablespoons 141 grams salted butter, at room temperature – gives richness and tenderness.
  • 1 cup 200 grams granulated sugar – adds sweetness and helps with browning.
  • 1 large egg – binds ingredients together.
  • ½ cup 62 grams crystallized ginger, finely chopped – boosts texture and flavor.
  • ⅓ cup 113 milliliters unsulphured molasses – deep, rich sweetness that makes cookies chewy.
  • 2 tablespoons finely chopped fresh ginger – adds a bright fresh zing.

Method
 

  1. Start by beating the cream cheese, powdered sugar, egg yolk, and vanilla in a large bowl using an electric mixer. Mix until completely smooth and creamy. Transfer the filling into a piping bag or resealable bag for easier handling.
  2. Pipe small dollops of the filling onto a parchment-lined sheet. Smooth them with a spoon and freeze until solid, at least one hour. This ensures the filling doesn’t melt while baking the cookies.
  3. Whisk together flour, ground ginger, cinnamon, baking soda, black pepper, and salt in one bowl. In another, beat butter and sugar until fluffy, then add egg, molasses, crystallized ginger, and fresh ginger. Mix in the flour mixture slowly until fully incorporated.
  4. Scoop dough into 2-inch balls, flatten slightly, and place a frozen filling piece in the center. Wrap the dough around the filling and roll into smooth spheres. Chill if the dough feels too soft.
  5. Preheat the oven to 350°F (175°C). Roll the cookies in sanding sugar if desired and place them on parchment-lined sheets. Bake for 15–17 minutes, rotating halfway through. Let cool for 5 minutes on sheets, then transfer to racks.

Notes

  • I always chill the dough briefly before baking to prevent spreading.
  • Using freshly grated ginger gives a more vibrant, zesty flavor than pre-ground.
  • Don’t skip freezing the filling—it prevents oozing during baking.
  • I sometimes add a dusting of cinnamon sugar on top for extra festive flair.