Gingerbread Cheesecake Cookies

Ingredients⌗

Filling⌗

• 6 oz cream cheese, softened
• 3 tbsp granulated white sugar
• 1/2 tsp vanilla extract

Spiced Sugar⌗

• 4 tbsp granulated white sugar
• 1 1/2 tsp pumpkin pie spice

Cookies⌗

• 2 1/2 cups AP flour
• 2 tbsp pumpkin pie spice
• 1/2 tsp salt
• 1/2 tsp baking soda ¹
• 3/4 cup (1.5 sticks) unsalted butter, softened
• 3/4 cup packed light brown sugar
• 2 egg yolks, at room temperature
• 1 tsp vanilla extract
• 1/3 cup unsulphured molasses

Instructions⌗

Filling⌗

1. Line a small baking sheet with parchment paper. You will need to fit it in your freezer, so plan according - if your freezer is cramped you may be better off with a plate or three.
2. Add cream cheese, sugar, and vanilla extract to a small mixing bowl. Mix on medium-high speed with an electric mixer until incorporated and fluffy, roughly 2 min.
3. Scoop the filling into 18 small even portions, about 2 tsp each, on the baking sheet or parchment paper surface.
4. Place the fillings into the freezer to firm up while you move on.

Spiced Sugar⌗

1. Add the sugar and pumpkin pie spice to a small bowl; whisk to combine. Set aside.

Cookies⌗

1. Preheat oven to 350. Line two baking sheets with parchment paper.
2. In a medium bowl, combine flour, spice, baking soda, and salt. Whisk, then set aside.
3. Add the butter and sugar to a mixing bowl and beat on high speed with the paddle attachment until combined, about 2 minutes. Scrape sides as necessary to incorporate everything evenly.
4. Add in egg yolks, molasses, and vanilla extract and mix for roughly 1 more minute until fluffy.
5. Add the dry ingredients into the mixture and combine on low speed until evenly mixed into a soft dough.
6. Scoop the dough into 18 even portions on the baking sheets (9 per sheet) with a 2 tbsp cookie scoop, and then roll into balls. Press a hole into the middle of each cookie ball.
7. Remove one batch at a time of the cheesecake fillings from the freezer. Add a portion of filling into the hole in the center of each cookie, then reform it into a ball around the filling. Make sure the filling is completely surrounded so it won’t spill out.
8. Roll each cookie ball in the spiced sugar mixture until coated.
9. Bake one sheet of 9 cookies at a time. Bake for 11-12 minutes, until dough just begins to set. It will continue to set as it cools.
10. Directly after removing each sheet of cookies, gently flatten each one with a spatula by pushing down from the top. Let them cool on the baking sheet for 10 minutes, then transfer off the baking sheet onto a wire rack to cool completely. Store in an airtight container.

Makes 18 cookies.