Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 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
- 6 oz cream cheese, chilled and cut into 12 small cubes (for the stuffing)
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. In a separate large bowl, cream the softened butter and brown sugar together using a hand mixer or stand mixer until the mixture is light and fluffy. Add the egg and molasses, beating until fully combined and smooth.
- Gradually stir the dry ingredients into the wet mixture until a thick dough forms. Scoop about two tablespoons of dough and flatten it into a disk in the palm of your hand. Place one chilled cube of cream cheese in the center of the disk. Carefully fold the edges of the dough over the cream cheese, pinching the seams to ensure the filling is completely enclosed. Roll the dough into a smooth ball, then roll it in the granulated sugar until evenly coated.
- Place the cookie balls on the prepared baking sheets, spacing them at least 3 inches apart to allow for spreading. Bake for 10 to 12 minutes, or until the edges are set and the tops look slightly cracked. Do not overbake; the centers should still feel soft. Let the cookies cool on the baking sheet for at least 10 minutes to allow the stuffing to set before transferring them to a wire rack. Serve warm for a gooey center or at room temperature for a cheesecake-like texture.
- Cook Time: 32 minutes