Ingredients
Scale
- 8 oz cream cheese
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour (270 g)
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp cloves
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter (170 g)
- 1 cup brown sugar
- 2 egg yolks
- 1/3 cup molasses
- 2 tsp vanilla extract
- 1/2 cup granulated sugar (for coating)
- 1/2 tsp ground ginger (for coating)
- 1/2 tsp ground cinnamon (for coating)
- 1/8 tsp nutmeg (for coating)
- 1/8 tsp allspice (for coating)
- 1/8 tsp cloves (for coating)
Instructions
- Beat the cream cheese, 1/4 cup sugar, and 1 tsp vanilla until smooth. Scoop into small balls (2 tsp each) and freeze until firm.
- Whisk together flour, ginger, cinnamon, nutmeg, allspice, cloves, baking soda, and salt. Set aside.
- Cream butter and brown sugar until fluffy. Mix in egg yolks, molasses, and 2 tsp vanilla.
- Add dry ingredients to wet mixture and mix on low until combined.
- Mix coating sugar with ginger, cinnamon, nutmeg, allspice, and cloves.
- Scoop dough into 2 tbsp balls, flatten slightly, place frozen cheesecake inside, and wrap to seal.
- Roll dough balls in spiced sugar and place on parchment-lined baking sheet.
- Bake at 350°F (175°C) for 11–12 min. Cool on sheet for 10 min before transferring to a rack.
Notes
- Freeze cheesecake centers fully to prevent leakage.
- Weigh flour for best texture (1 cup = 125 g).
- Cool cookies on the baking sheet to set the cheesecake center.
- Store in refrigerator up to 3 days or freeze for 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Halal