Gingerbread Cheesecake Cookies (Print Version)

# Ingredients:

01 - 6 oz cream cheese, cold.
02 - 3 tablespoons granulated sugar.
03 - 1/2 teaspoon vanilla.
04 - 6 tablespoons sugar for rolling.
05 - 1/2 teaspoon ground ginger.
06 - 1/2 teaspoon ground cinnamon.
07 - 1/8 teaspoon each allspice, nutmeg, cloves.
08 - 2 1/2 cups all-purpose flour.
09 - 2 1/2 teaspoons each ginger and cinnamon.
10 - 1/2 teaspoon salt.
11 - 1/2 teaspoon baking soda.
12 - 3/4 cup unsalted butter, softened.
13 - 3/4 cup light brown sugar.
14 - 2 egg yolks, room temperature.
15 - 1/3 cup unsulphured molasses.

# Instructions:

01 - Beat cream cheese, sugar and vanilla until fluffy. Form into 18 balls and freeze.
02 - Combine sugar with spices in small bowl.
03 - Whisk dry ingredients. Cream butter and sugar, add eggs and molasses, then mix in dry ingredients.
04 - Scoop dough, flatten, add frozen filling, wrap dough around filling and roll in spiced sugar.
05 - Place 6 cookies per sheet, bake at 350°F for 11-12 minutes.
06 - Let cool 10 minutes on sheet, then transfer to rack.

# Notes:

01 - Keep filling frozen until needed.
02 - Bake in small batches.
03 - Store in refrigerator.

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