Ingredients
Scale
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 6 tbsp (75 g) granulated white sugar
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 2 1/2 tsp ground ginger
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 1 tsp vanilla
- 1/3 cup (113 g) unsulphured molasses
Instructions
- Prepare the cheesecake filling by mixing cream cheese, granulated sugar, and vanilla until smooth.
- For the cookie dough, combine dry ingredients: granulated sugar, spices, flour, salt, and baking soda in one bowl. In another bowl, beat softened butter with light brown sugar until fluffy; add egg yolks, vanilla extract, and molasses.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Preheat the oven to 350°F (175°C). Scoop cookie dough, flatten it in your hand, place cheesecake filling in the center, fold dough around it to seal, roll into balls and coat in spiced sugar.
- Bake for about 11 minutes until edges are set; cool before serving.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 135
- Sugar: 9g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Chill the dough before baking to maintain shape. Use room temperature ingredients for smoother mixing. Experiment with additional spices like cardamom for a personal touch.