Ingredients
Equipment
Method
- In a medium bowl, beat the cream cheese, powdered sugar and vanilla extract together until smooth and creamy. Scoop teaspoon-sized portions onto a parchment-lined plate and freeze for 20–30 minutes, until firm.
- In a separate bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, baking powder and salt until well combined.
- In a large mixing bowl, beat the softened butter, brown sugar and granulated sugar until light and fluffy, about 2 minutes.
- Add the egg, vanilla extract and molasses to the butter mixture and mix until smooth, scraping down the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix on low speed just until the dough comes together and no dry streaks of flour remain. Chill the dough for about 20 minutes if it feels very soft or sticky.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop about 2 tablespoons of gingerbread dough and roll into a ball. Flatten slightly in your hand, place a frozen cheesecake portion in the center, then gently wrap the dough around it and pinch the seams to seal completely.
- If desired, roll the filled dough ball in granulated sugar for a sparkling finish. Place on the prepared baking sheet, leaving about 2 inches between cookies.
- Bake for 10–12 minutes, until the cookies are slightly puffed, set around the edges and just barely soft in the centers. Do not overbake.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve slightly warm or at room temperature.
Notes
For best results, make sure the cheesecake filling is well frozen and the cookie dough is sealed tightly around it to prevent leaking. The dough and filling can both be prepared up to 24 hours in advance and chilled separately before shaping and baking.