Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup unsulphured molasses
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 8 oz cream cheese, chilled and cut into 18 small cubes (for the stuffing)
- 1/2 cup granulated sugar (for rolling)
Instructions
- Step 1: Prepare the Filling and Dry Ingredients
Start by lining a small tray with parchment paper. Place your 18 small cubes of chilled cream cheese on the tray and pop them into the freezer for 15 minutes while you prepare the dough. This makes them easier to handle. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt until well combined. Set this dry mixture aside. - Step 2: Cream the Butter and Sugars
In a large bowl or a stand mixer, beat the softened butter and brown sugar together on medium-high speed until the mixture is light and fluffy. This should take about 2 to 3 minutes. Add the egg, molasses, and vanilla extract. Beat again until the mixture is completely smooth, scraping down the sides of the bowl as needed to ensure everything is incorporated. - Step 3: Combine and Form the Dough
Turn the mixer to low speed and gradually add the dry ingredients to the wet mixture. Mix only until the white streaks of flour disappear. Take about 2 tablespoons of dough and flatten it into a disk in your palm. Retrieve the cream cheese cubes from the freezer. Place one cube in the center of the dough disk, then fold the edges over and roll it into a smooth ball. Ensure the filling is completely sealed inside. - Step 4: Roll and Bake
Preheat your oven to 350°F (175°C). Roll each stuffed dough ball in the granulated sugar until evenly coated. Place them on a parchment-lined baking sheet, spaced about 2 inches apart. Bake for 10 to 12 minutes. The edges should look set and slightly crispy, but the centers will still look soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps the “stuffed” center set properly.
- Cook Time: 37 minutes