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Gingerbread Cheesecake Thumbprint Cookies

Soft gingerbread thumbprint cookies filled with a silky cream cheese center. These festive cookies combine warm holiday spices and a creamy cheesecake filling — perfect for cookie swaps and holiday trays.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American, Holiday
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter softened
  • 1/2 cup dark brown sugar packed
  • 1/2 cup granulated sugar
  • 1/3 cup molasses unsulfured
  • 1 large egg
  • 1 tsp vanilla extract
  • 8 oz cream cheese softened (for filling)
  • 1/3 cup powdered sugar for filling
  • 1 tsp orange zest optional, for filling
  • powdered sugar for dusting, optional

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Baking sheets
  • Parchment paper
  • Wire rack
  • Cookie scoop or tablespoon

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
  3. Cream together butter, dark brown sugar, and granulated sugar until light and fluffy. Beat in molasses, then the egg and vanilla.
  4. Gradually add dry ingredients to the wet mixture until a soft dough forms. Chill dough for 30 minutes.
  5. Beat cream cheese, powdered sugar, vanilla, and orange zest (if using) until smooth. Chill slightly so filling is firm.
  6. 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.
  7. Fill each well with about 1/2 teaspoon of the cheesecake filling. Bake for 10–12 minutes until edges are set.
  8. Cool on the pan 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

Chill the filling and avoid overfilling the wells to prevent leaking. Store baked cookies in the refrigerator up to 5 days; freeze for up to 2 months.