Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup packed brown sugar
- 1 large egg
- ¼ cup unsulphured molasses
- 4 oz cream cheese, chilled (for stuffing)
- 2 tablespoons powdered sugar (for stuffing)
- Granulated sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy. This should take about two to three minutes on medium speed. Add the egg and the molasses, mixing until fully incorporated. Ensure you scrape down the sides of the bowl so every bit of flavor is included.
- In a separate medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Gradually add these dry ingredients to the wet molasses mixture. Mix on low speed just until a soft dough forms. Do not overmix the dough, as this can lead to tough cookies. The dough should be fragrant and slightly tacky to the touch.
- In a small bowl, combine the chilled cream cheese and powdered sugar. Stir them together until smooth. Use a small teaspoon to scoop out tiny marble-sized portions of the cream cheese mixture and place them on a plate. If the mixture is too soft, pop it in the freezer for five minutes to firm up. This will be the secret “stuffed” center of your crispy gingerbread treats.
- Take about one tablespoon of gingerbread dough and flatten it in the palm of your hand. Place one chilled cream cheese ball in the center. Carefully fold the dough around the stuffing, sealing the edges to ensure no filling leaks out. Roll the ball between your palms to make it smooth, then roll it in a bowl of granulated sugar for a beautiful, sparkling finish. Place the balls on the prepared baking sheets, spaced two inches apart.
- Bake the cookies for 10 to 12 minutes. You want the edges to be set and slightly dark, which ensures that signature crunchy texture. The centers will still look a bit soft, but they will firm up as they cool. Remove the pans from the oven and let the cookies rest on the sheet for five minutes before transferring them to a wire rack. This cooling period is essential for achieving the perfect thin and crispy finish.
- Cook Time: 30 minutes