Gingerbread Cheesecake Cookies: A Festive Twist on Two Classics
When you want a holiday cookie that looks classic but surprises everyone at first bite, Gingerbread Cheesecake Cookies in thumbprint form are the answer. These are soft, warmly spiced gingerbread rounds with a tidy circular “well” in the center that’s filled with a silky cream-cheese filling. They’re festive, elegant, and easy to stack in tins for gifting — everything we love about holiday baking with none of the fuss.
This recipe keeps the gingerbread flavor deep and molasses-forward, while the cheesecake center brings mellow tang and silkiness that balances the spices. The thumbprint style also makes these cookies visually appealing for photos and platters: each cookie looks like a little holiday tart, but with the cozy warmth of gingerbread.
Below you’ll find an in-depth guide — why the flavors work, ingredient notes, step-by-step numbered instructions, troubleshooting tips (especially for keeping the filling from leaking), serving ideas, and a full WPRM JSON for your recipe card.
Why this cookie works
- Texture balance: the gingerbread shell is tender and slightly chewy; the cream cheese is smooth and sets just enough in the oven so the center remains creamy but won’t weep.
- Flavor harmony: molasses and warm spices add depth; a touch of citrus zest in the filling brightens the flavor.
- Presentation: thumbprint indentation keeps filling tidy and makes for professional-looking results without piping.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1/3 cup unsulfured molasses
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 8 oz (225 g) full-fat cream cheese, softened
- 1/3 cup powdered sugar (icing sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon freshly grated orange zest (optional — brightens the filling)
Finishing (optional):
- Powdered sugar for dusting
- Tiny chocolate sprinkles or crushed candied ginger for garnish
Instructions
- Prep & chill: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. If your butter or cream cheese are not softened, take them out now.
- Whisk dry spices: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until evenly combined. Set aside.
- Cream butter & sugars: In a large bowl or stand mixer, beat the softened butter with dark brown sugar and granulated sugar until light and fluffy (about 2–3 minutes). Scrape down the bowl.
- Add molasses & egg: Beat in the molasses, then add the egg and vanilla; mix until fully incorporated and glossy.
- Combine dough: Gradually add the dry ingredients to the wet mixture, mixing on low until a soft dough forms. The dough should be slightly tacky but manageable; if it’s very sticky, chill 10–15 minutes.
- Chill dough: Cover the dough and refrigerate for at least 30 minutes — this makes the cookies easier to form and yields better shape in the oven.
- Make the filling: While dough chills, beat the cream cheese, powdered sugar, vanilla, and orange zest (if using) until smooth and creamy. Chill the filling 10–15 minutes; it should be firm enough to hold shape but still spoonable.
- Form cookie rounds: Using a tablespoon or cookie scoop, portion dough into ~1-inch balls and place 2 inches apart on the prepared sheet. Roll each briefly in your palms for smooth rounds.
- Create the thumbprint: Use the back of a teaspoon, the rounded end of a small measuring spoon, or the clean end of a wooden spoon to press a shallow, neat circular well into the center of each dough ball. Make the indentation about half the depth of the dough ball — not too deep, so edges still support the filling.
- Fill the wells: Spoon about 1/2 teaspoon of the cheesecake filling into each thumbprint well. Don’t overfill — a small neat dollop is perfect.
- Bake: Bake 10–12 minutes at 350°F. The cookie edges should be set but still soft in the center. The cheesecake may puff a bit and then settle.
- Cool carefully: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. The filling will continue to set as they cool.
- Finish & store: Once fully cooled, dust lightly with powdered sugar and garnish if desired. Store in an airtight container in the refrigerator for up to 5 days (cream-cheese filling requires refrigeration), or freeze unbaked dough balls or baked cookies for longer storage.
Gingerbread Cheesecake Thumbprint Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
- Cream together butter, dark brown sugar, and granulated sugar until light and fluffy. Beat in molasses, then the egg and vanilla.
- Gradually add dry ingredients to the wet mixture until a soft dough forms. Chill dough for 30 minutes.
- Beat cream cheese, powdered sugar, vanilla, and orange zest (if using) until smooth. Chill slightly so filling is firm.
- Scoop dough into 1-inch balls and place on prepared sheets. Press a shallow thumbprint well into each ball using a spoon or measuring tool.
- Fill each well with about 1/2 teaspoon of the cheesecake filling. Bake for 10–12 minutes until edges are set.
- Cool on the pan 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
Troubleshooting & tips
- Filling leaks: If the cream cheese is too soft, it can leak. Chill the filling until firm but still pipeable. Also avoid creating overly large indentations — the cookie rim must support the filling.
- Cracking tops: If the cookie tops crack, your oven may be too hot or dough was over-chilled. Bring dough to a slightly warmer temperature before baking.
- Uniform size: Use a cookie scoop for even cookies so baking time is consistent.
- No oven? Make the filling thicker (add 1–2 tbsp more powdered sugar) and set in refrigerator for no-bake thumbprint treats.
Variations
- Cranberry-Orange Cheesecake: Fold finely chopped dried cranberries into the filling and skip the orange zest.
- Chocolate-Ginger: Add 1–2 tbsp cocoa powder to the dough and top each filled thumbprint with a few mini chocolate chips.
- Honey-Mascarpone: Swap cream cheese for mascarpone and sweeten with a touch of honey for a milder, silkier center.
Serving & gifting
These cookies are fridge-required because of the cream cheese filling, so serve chilled or at cool room temperature. They’re beautiful in holiday tins layered with parchment, or arranged on a dessert platter with sprigs of rosemary or orange slices for color. For gifting, include an ice pack if they’ll be out for longer than an hour.
Make-ahead & storage
- Dough: Can be made and chilled (or frozen) up to 3 days before shaping.
- Filling: Keeps 3 days in the fridge.
- Baked cookies: Store in an airtight container in the fridge for up to 5 days. Freeze baked cookies (no more than 2 layers with parchment) for up to 2 months.
Final thoughts
The thumbprint Gingerbread Cheesecake Cookie is a holiday showstopper: visually pretty, perfectly balanced, and simple enough to bake in batches. They’re a great way to combine a classic seasonal flavor with creamy indulgence — ideal for cookie swaps, hostess gifts, or a family baking day. Try a small test bake to dial in your oven times, then bake the rest with confidence.
