1. Can I make these cookies ahead of time?

Yes! You can prepare the dough ahead and freeze the assembled cookies before baking.

2. What if I don’t have molasses?

You can substitute light corn syrup or honey, but the flavor may vary slightly.

You can replace all-purpose flour with a gluten-free blend for a suitable alternative.

Store in an airtight container at room temperature or refrigerate for extended freshness.

Absolutely! Customize the spice measurements according to your preferences.

Scale

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Prepare the Cheesecake Filling: In a mixing bowl, combine cold cream cheese, granulated sugar, and vanilla extract. Beat until smooth and fluffy. Scoop into 18 small balls (about 2 teaspoons each) and freeze until firm.
Make the Spiced Sugar Coating: Mix all granulated sugar and spices in a small bowl. Set aside.
Prepare the Gingerbread Cookie Dough: In a medium bowl, whisk together all-purpose flour, ground spices, salt, and baking soda. In a large mixing bowl, beat soft butter and brown sugar together until light and fluffy (about 2 minutes). Add in egg yolks, molasses, and vanilla extract, mixing well.
Combine Ingredients: Gradually incorporate the dry mixture into the butter mixture until a thick dough forms.
Assemble the Cookies: Scoop dough into 18 balls (about 2 tablespoons each), flatten slightly, and place a frozen cheesecake ball in the center. Wrap the dough around the filling and roll into a smooth ball.
Coat and Bake: Roll each cookie ball in the spiced sugar mixture and place on a parchment-lined baking sheet. Bake in a preheated oven at 350°F for 11–12 minutes, baking no more than 6 cookies at a time. Allow to cool on the sheet for 10 minutes before transferring to a wire rack.

Ensure your cream cheese is cold and firm for a perfect cheesecake filling. Try not to overbake the cookies; they should be soft but set.