Every now and then, a recipe jumps out from the pages of a cookbook and sweeps me off my feet. The moment I discovered the idea of Non-Alcoholic Gingerbread Cheesecake Cookies, I knew I had stumbled upon something special. Just the thought of warm spices filling my kitchen, combining the comforting flavors of gingerbread with the creamy goodness of cheesecake, sparks joy in my heart.
These delightful cookies are a celebration of flavors that is perfect for cozy gatherings and festive occasions alike. Imagine sinking your teeth into the crisp outer layer, only to unveil the rich, velvety cheesecake tucked inside—it’s the ultimate crowd-pleaser that also brings a nostalgic warmth, reminiscent of holiday baking with loved ones.
Whether you’re a home cook looking to impress or just in search of a sweet treat to enjoy with coffee, this recipe is your new go-to. And the best part? They’re easy-to-make, meaning you can whip up a batch without the fuss while keeping the flavors of the holidays alive all season long!
Why You'll Love This Non-Alcoholic Gingerbread Cheesecake Cookies
- These Non-Alcoholic Gingerbread Cheesecake Cookies combine the festive essence of gingerbread spices with a creamy cheesecake filling, making them an irresistible treat for any occasion.
- They are incredibly easy to make, allowing you to bake up a batch without any complicated steps or lengthy preparations.
- The delightful combination of textures—crisp outside and creamy inside—creates a visually appealing dessert that will impress your guests.
- Perfect for holiday gatherings or cozy nights in, these cookies are bound to be a crowd-pleasing favorite that brings everyone together.
Non-Alcoholic Gingerbread Cheesecake Cookies Ingredients
For the Cheesecake Filling
• Cream cheese – cold, for a smooth and creamy filling that holds its shape perfectly.
• Granulated white sugar – helps sweeten the filling and balance out the spices in the cookies.
• Vanilla extract – adds a warm, inviting flavor that rounds out the cheesecake.
For the Cookie Dough
• Granulated white sugar – sweetens the dough, giving the cookies a lovely texture and taste.
• All-purpose flour – spooned and leveled for the perfect structure in your cookies.
• Ground ginger – essential for that spicy warmth that defines gingerbread.
• Ground cinnamon – adds depth and a cozy aroma to the cookies.
• Ground allspice – brings a hint of complexity to the spice blend.
• Ground nutmeg – contributes a warm, nutty flavor that’s perfect for the holidays.
• Ground cloves – intensifies the gingerbread essence with its strong, fragrant notes.
With this rich blend of ingredients, your Non-Alcoholic Gingerbread Cheesecake Cookies will be a delicious treat that everyone will adore!
How to Make Non-Alcoholic Gingerbread Cheesecake Cookies
-
Combine dry ingredients: In a bowl, mix together 6 tablespoons of granulated white sugar, 2 1/2 cups of all-purpose flour, and your spices: 2 1/2 teaspoons of ground ginger, 2 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon each of ground allspice and ground cloves. Stir until well combined to form a dough, then chill for at least 2 hours.
-
Prepare the cheesecake filling: Beat 6 ounces of cold cream cheese in a bowl until smooth. Add in 3 tablespoons of granulated white sugar and 1/2 teaspoon of vanilla extract; mix until fully combined. Refrigerate it to firm up while the dough chills.
-
Preheat your oven: Set the temperature to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure your cookies won’t stick.
-
Roll out the dough: Once chilled, remove the cookie dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out circles. Place half of the circles on the prepared baking sheets, and with the rest, create a 1-inch indentation in the center without cutting through.
-
Fill the cookies: Take your chilled cheesecake filling out of the refrigerator. Gently spoon or pipe about 1/2 to 1 teaspoon of the cheesecake filling into the center of each cookie having an indentation.
-
Bake the cookies: Place your baking sheets in the oven and bake for 10-13 minutes. The cookies should be lightly golden around the edges, and the cheesecake filling needs to be mostly set and slightly puffed. Remember to rotate the sheets halfway through for even cooking.
-
Cool: Remove the cookies from the oven and let them sit on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely and enjoy the heavenly aroma wafting through your kitchen!
Optional: Drizzle with icing or sprinkle with powdered sugar for an extra touch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Non-Alcoholic Gingerbread Cheesecake Cookies
Room Temperature: Keep cookies in an airtight container for up to 3 days. This will help maintain their freshness and deliciousness.
Fridge: Store in the fridge for up to 1 week, ensuring they’re in an airtight container to prevent drying out. This also intensifies the flavors!
Freezer: For longer storage, freeze unbaked cookie dough for up to 3 months. When ready to enjoy, thaw in the fridge overnight before baking fresh Non-Alcoholic Gingerbread Cheesecake Cookies.
Reheating: To warm up baked cookies, pop them in the microwave for about 10-15 seconds. This brings back their delightful softness!
Non-Alcoholic Gingerbread Cheesecake Cookies Variations
Feel free to make these delightful cookies your own by exploring these creative variations!
-
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a deliciously accommodating treat. Just make sure to choose a blend that includes xanthan gum for the best texture!
-
Pumpkin Spice Twist: Add 1/4 cup of pumpkin puree to the cheesecake filling for a seasonal twist that enhances creaminess and quintessential fall flavors. The combination of pumpkin and gingerbread is simply captivating!
-
Chocolate Chip Delight: Fold in 1 cup of semi-sweet chocolate chips into the cookie dough to add a rich and decadent flavor. The sweet chocolate complements the spiced cookie beautifully, making for a delightful bite.
-
Nuts for Crunch: Mix in 1/2 cup of finely chopped pecans or walnuts into the dough for added crunch and nuttiness. This gives your cookies a lovely texture that pairs wonderfully with the creamy filling.
-
Spicy Heat: Incorporate a pinch of cayenne pepper to the cookie dough for a surprising kick that contrasts with the sweetness. This unexpected twist will definitely ignite your taste buds.
-
Coconut Bliss: Replace half the sugar with sweetened shredded coconut in the dough for a tropical flair. This will add chewiness and an aromatic sweetness that complements the spices wonderfully.
-
Fruity Surprise: Add a few drops of almond extract and 1/2 cup of finely chopped dried cranberries or cherries to the dough for a burst of fruity goodness. This combination will bring a refreshing contrast to the rich flavors.
-
Maple Infusion: Substitute granulated sugar with pure maple syrup in the cheesecake filling for a warm, earthy sweetness. This will infuse each bite with irresistible maple undertones that celebrate the season.
Let your imagination roam and create cookies that are uniquely yours!
What to Serve with Non-Alcoholic Gingerbread Cheesecake Cookies?
Picture a cozy gathering where the scent of freshly baked goods dances through the air, bringing everyone together to share sweet moments.
-
Hot Cocoa: A warm mug of hot cocoa complements the spices in the cookies, enhancing their festive allure. Its velvety richness creates a comforting pairing, perfect for chilly evenings.
-
Spiced Chai Tea: This aromatic beverage harmonizes beautifully with the ginger and cinnamon in your cookies. Sipping chai while devouring these treats makes for a delightful afternoon break.
-
Pumpkin Pie Ice Cream: The smooth creaminess of this ice cream offers a delightful contrast to the cookies’ texture. Together, they deliver the ultimate holiday-inspired dessert experience.
-
Maple Glazed Donuts: These sweet, fluffy treats bursting with maple flavor bring a delightful freshness to your cookie platter. Pair them for a variety of comforting bites that guests will love.
-
Cranberry Walnut Salad: The tart cranberries and crunchy walnuts create a refreshing balance to the richness of the cookies. This salad adds a lovely burst of color, making your gathering visually appealing.
-
Candied Ginger: A small dish of candied ginger provides a delightful surprise for adventurous palates. The spiced sweetness accentuates the gingerbread essence beautifully.
-
Mulled Cider: This warm beverage, steeped in spices, evokes the spirit of the season and pairs perfectly with the cookies. Enjoying this together sparks nostalgic conversations over cherished holiday moments.
-
Cream Cheese Frosting: Drizzling your cookies with a bit of cream cheese frosting elevates their flavor and adds a luscious detail. It’s a simple touch that makes each bite feel even more indulgent.
Enjoy a delightful gathering with these tasty pairings that enhance your Non-Alcoholic Gingerbread Cheesecake Cookies, creating unforgettable moments around the table!
Make Ahead Options
These Non-Alcoholic Gingerbread Cheesecake Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance; just mix all the dry ingredients and form the dough, then refrigerate it until you’re ready to roll it out. The cheesecake filling can also be made up to 3 days ahead—simply refrigerate it tightly covered. When you’re ready to bake, roll out the chilled dough, create the indented circles, and fill them with the cheesecake mixture. Bake as directed, and you’ll have delicious cookies ready in no time, allowing you to enjoy the warm flavors of the season with minimal effort.
Chef's Helpful Tips
- When making Non-Alcoholic Gingerbread Cheesecake Cookies, ensure your cream cheese is cold to achieve a smooth and creamy filling that holds its shape beautifully.
- Avoid overmixing your dough to maintain a tender texture; mix just until the ingredients are combined.
- For easier rolling, lightly flour your surface and rolling pin to prevent sticking, and remember to chill the dough for at least 2 hours to enhance the flavors.
- Bake the cookies at 350°F (175°C) for 10-13 minutes, ensuring to rotate the baking sheets halfway through for even cooking and to achieve lightly golden edges.
Non-Alcoholic Gingerbread Cheesecake Cookies Recipe FAQs
What is the best way to choose ripe ingredients for the cheesecake filling?
Absolutely! For the cheesecake filling, make sure your cream cheese is cold but not frozen or too warm. This ensures a smooth consistency when beating it. Check for freshness by giving it a sniff; it should have a mild, creamy scent rather than a tangy odor.
How should I store my Non-Alcoholic Gingerbread Cheesecake Cookies?
Very! Store your cookies in an airtight container at room temperature for up to 3 days. If you want to keep them for a bit longer, place them in the fridge where they can last for up to 1 week. Just make sure they’re well-sealed to prevent them from drying out!
Can I freeze the cookie dough ahead of time?
Yes, you can! To freeze the unbaked cookie dough, shape it into a disk or log and wrap it tightly in plastic wrap. For extra protection, place it in a freezer-safe bag. It will keep beautifully for up to 3 months. When you’re ready to bake, simply thaw it in the fridge overnight, roll it out, and continue with your baking as usual.
What should I do if my cookie dough is too sticky?
If your dough is sticky and hard to handle, don’t worry! Dust your work surface and rolling pin lightly with flour to make it easier to roll out. I also recommend chilling the dough for a bit longer, which could help it firm up. If the dough is still too sticky after chilling, you can add a little more flour, but do so gradually to avoid making the cookies tough.
Are there any dietary considerations for these cookies?
Absolutely! If you have allergies, keep in mind that these cookies contain cream cheese and gluten from all-purpose flour. For a gluten-free version, I recommend using a gluten-free flour blend. You can substitute the cream cheese with a dairy-free alternative if you’re avoiding dairy. Just ensure it’s a spreadable variety for the best texture in your cheesecake filling!
Equipment
- mixing bowl
- Rolling Pin
- Cookie Cutter
- Baking sheets
- parchment paper
- Electric mixer
Ingredients
Cheesecake Filling
- 6 ounces Cream cheese cold
- 3 tablespoons Granulated white sugar
- 1/2 teaspoon Vanilla extract
Cookie Dough
- 6 tablespoons Granulated white sugar
- 2 1/2 cups All-purpose flour spooned and leveled
- 2 1/2 teaspoons Ground ginger
- 2 1/2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground allspice
- 1/4 teaspoon Ground cloves
Instructions
Prepare the Cookies
- In a bowl, mix together 6 tablespoons of granulated white sugar, 2 1/2 cups of all-purpose flour, and your spices: 2 1/2 teaspoons of ground ginger, 2 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon each of ground allspice and ground cloves. Stir until well combined to form a dough, then chill for at least 2 hours.
- Beat 6 ounces of cold cream cheese in a bowl until smooth. Add in 3 tablespoons of granulated white sugar and 1/2 teaspoon of vanilla extract; mix until fully combined. Refrigerate it to firm up while the dough chills.
- Set the temperature to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Once chilled, remove the cookie dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out circles. Place half of the circles on the prepared baking sheets, and with the rest, create a 1-inch indentation in the center without cutting through.
- Gently spoon or pipe about 1/2 to 1 teaspoon of the cheesecake filling into the center of each cookie having an indentation.
- Place your baking sheets in the oven and bake for 10-13 minutes. The cookies should be lightly golden around the edges, and the cheesecake filling needs to be mostly set and slightly puffed.
- Remove the cookies from the oven and let them sit on the baking sheets for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Leave a Comment