Cream Cheese Stuffed Gingerbread Cookies

Cream Cheese Stuffed Gingerbread Cookies

There’s something extra special about gingerbread during the holidays: the warm spices, cozy aromas, and that nostalgic feeling that instantly makes your kitchen feel festive. These Cream Cheese Stuffed Gingerbread Cookies take classic gingerbread and turn it into a show-stopping treat with a creamy, cheesecake-like center hidden inside.

They’re soft, richly spiced, rolled in sugar for a subtle crunch, and filled with a tangy cream cheese surprise that stays melty and luscious after baking. Perfect for holiday cookie boxes, parties, or a cozy night in with a mug of hot cocoa.

Why You’ll Love This Recipe

• Soft & cozy texture with perfectly balanced holiday spices

• Cream cheese filling adds a rich, slightly tangy contrast

• Make-ahead friendly (freeze the filling in advance!)

• Looks impressive but is simple to assemble

Ingredients

Gingerbread Cookie Dough

• Unsalted butter, softened

• Dark brown sugar

• Molasses

• Honey

• Egg (room temperature)

• Vanilla extract

• All-purpose flour

• Baking soda

• Cornstarch

• Ground cinnamon

• Ground ginger

• Ground cloves

• Ground nutmeg

• Salt

• Granulated sugar (for rolling)

Cream Cheese Filling

• Cream cheese

• Granulated sugar

• Vanilla bean paste (or vanilla extract)

How to Make Cream Cheese Stuffed Gingerbread Cookies

1. Prepare the Cream Cheese Filling

In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy. Scoop into small portions using a small cookie scoop and place on a parchment-lined tray or container. Freeze for 2–4 hours, or until completely solid. This step is key to easy stuffing.

2. Make the Cookie Dough

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Cream the butter and brown sugar together until light and fluffy. Mix in the molasses, honey, and vanilla, then add the egg and beat until smooth.

Add the flour, baking soda, cornstarch, spices, and salt. Mix just until combined; don’t overmix, or the cookies may bake up dense.

3. Stuff the Cookies

Scoop the dough into 2-tablespoon portions with a medium-sized cookie scoop. Flatten each piece, place a frozen cream cheese ball in the center, and gently wrap the dough around it, sealing well. Roll into a smooth ball, then roll in granulated sugar.

4. Bake

Place cookies about 2 inches apart on the baking sheets. Bake for 11–13 minutes, until puffed and the edges are just set. The centers will look soft—this is exactly what you want.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for Success

• Freeze the filling completely to prevent leaks during baking

• Seal the dough well around the filling to keep it hidden inside

• Slightly underbaking keeps the cookies soft and chewy

• Vanilla bean paste adds extra flavor, but extract works great too

Storage & Make Ahead

Store cookies in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best texture.

The cream cheese filling can be made and frozen up to 2 days in advance, making holiday baking easier.

Perfect For

Holiday cookie swaps • Christmas dessert tables • Gifting • Cozy winter baking

If you try these cookies, I’d love to hear what you think! Leave a comment below or tag me on social media so I can see your festive creations 🎄🍪

Other Tasty Gingerbread Recipes?

1. Chunky Gingerbread Cookies

2. Chewy Gingerbread Cookies

Print

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Cream Cheese Stuffed Gingerbread Cookies

Yield: 24

Author: Jaegar Desjardin

Prep time: 25 MinCook time: 11 MinTotal time: 36 Min

Soft, spiced gingerbread cookies wrapped around a creamy cheesecake-style filling, baked until perfectly cozy and indulgent. Each bite delivers warm holiday spices with a rich, tangy surprise at the center.

Ingredients

• ¾ cup of unsalted butter (softened at room temperature)
• ¾ cup dark brown sugar
• ⅓ cup molasses
• 1 tablespoon honey
• 1 egg (room temperature)
• 1/2 tbsp vanilla extract
• 2 ⅓ cups of all-purpose flour
• 3/4 tsp baking soda
• 1 1/2 tsp cornstarch
• 2 tsp ground cinnamon
• 2.5 tsp ground ginger
• ½ tsp ground cloves
• ¼ teaspoon ground nutmeg
• ½ tsp salt
• 1/2 cup granulated sugar for rolling

Cream Cheese Filling

• 12 ounces cream cheese (1 1/2 bricks), softened
• 4 tablespoons granulated sugar
• 1 tsp vanilla bean paste (recommended) or 1/2 tsp vanilla extract

Instructions

1. Make the filling: Mix cream cheese, sugar, and vanilla until smooth. Use a small cookie scoop to make small balls, then freeze them for 2–4 hours, until completely solid.
2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
3. Cream butter & sugar: Beat butter and brown sugar until light and fluffy, about 2 minutes.
4. Add wet ingredients: Mix in molasses, honey, and vanilla. Add egg and mix until smooth.
5. Add dry ingredients: Mix in flour, baking soda, cornstarch, spices, and salt just until combined.
6. Fill the cookies: Using a medium cookie scoop, scoop the dough into 2-tablespoon portions. Flatten with your hands, place a frozen cream cheese ball in the center, wrap the dough around it, and roll it into a ball.
7. Roll dough balls in granulated sugar and place 2 inches apart. Bake 11–13 minutes, until puffed and edges are set.
8. Let cookies rest on the baking sheet. They’ll firm up slightly as they cool.

Equipment

1. Stand mixer
2. Hand mixer
3. Cookie sheet
4. Parchment paper
5. Cookie scoops (small + medium)
6. Wire rack
7. Spatula