Main Instructions

• Line a small cookie sheet with parchment paper.
• Combine cold cream cheese, granulated sugar, and vanilla in a small mixing bowl, then mix with an electric mixer on medium-high speed for about 2 minutes until fluffy.
• Scoop the cheesecake mixture into 18 two-teaspoon portions onto the baking sheet, then freeze them until very firm.
• In a small bowl, whisk together the granulated sugar and various spices for the spiced sugar mixture, then set aside.
• Preheat your oven to 350 degrees F and prepare two baking sheets by lining them with parchment paper.
• In a medium bowl, whisk together the flour, spices, baking soda, and salt, then set this dry mixture aside.
• In a large bowl, use an electric hand mixer to cream softened butter and brown sugar on high speed for about 2 minutes until fluffy, scraping the bowl sides as needed.
• Add egg yolks, molasses, and vanilla to the creamed mixture, mixing on medium speed for one minute until fluffy.
• Gradually add the whisked dry ingredients to the wet ingredients, combining on low speed until just incorporated.
• Using a 2 tbsp cookie scoop, portion the dough into 18 balls, flatten each slightly, place a frozen cheesecake ball in the center, and then fully enclose the cheesecake with the cookie dough, re-rolling into a ball.
• Roll each cookie dough ball thoroughly in the prepared spiced sugar.
• Transfer up to 6 cookie dough balls at a time to a prepared baking sheet and bake for 11-12 minutes.
• Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely, then serve.