Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup molasses (unsulphured)
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 4 oz cream cheese, chilled and cut into small cubes (for stuffing)
- 1/4 cup powdered sugar (to mix with cream cheese)
- Additional granulated sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a small bowl, quickly whip the chilled cream cheese cubes with the powdered sugar until smooth. Scoop small teaspoons of this mixture onto a plate and pop them in the freezer for 5 minutes while you prepare the dough. This makes the stuffing process much easier and prevents the filling from leaking during the bake.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the egg and molasses until fully combined. Directly into the same bowl, sift in the flour, baking soda, ginger, cinnamon, cloves, and salt. Use a sturdy spatula to stir the ingredients together until a thick, spicy dough forms. Do not overmix; stop as soon as the white streaks of flour disappear.
- Scoop about two tablespoons of dough and flatten it in your palm. Place one of the chilled cream cheese balls in the center and wrap the dough around it, pinching the seams to seal it completely. Roll the ball in granulated sugar for that signature crispy exterior. Place the balls on the prepared baking sheets, spaced two inches apart. Bake for 10 to 12 minutes until the edges are set and the tops have slightly cracked. Let them cool on the pan for 5 minutes before moving them to a wire rack.
- Cook Time: 25 minutes