Cheesecake Ginger Cookies (Print Version)

# Ingredients:

01 - 1/2 teaspoon baking soda.
02 - 3/4 cup soft unsalted butter.
03 - 1/2 teaspoon salt.
04 - 2 egg yolks, room temp.
05 - 6 tablespoons rolling sugar.
06 - 2 1/2 cups plain flour.
07 - 1/2 teaspoon ground ginger.
08 - 1/8 teaspoon of cloves, nutmeg, and allspice each.
09 - 3 tablespoons white sugar.
10 - 1/3 cup dark molasses (unsulphured).
11 - 1/2 teaspoon vanilla extract.
12 - 6 oz cold cream cheese.
13 - 2 1/2 teaspoons cinnamon and ginger combined.
14 - 3/4 cup packed brown sugar.
15 - 1/2 teaspoon ground cinnamon.

# Instructions:

01 - Whip the cream cheese with granulated sugar and a touch of vanilla. Make 18 small balls, then freeze them.
02 - Stir together spices and sugar in a bowl for coating.
03 - Mix dry ingredients in a bowl. Cream butter with sugars, then add yolks and molasses. Stir until combined.
04 - Scoop some dough, flatten it, pop in frozen filling, fold dough over, and roll in spiced sugar.
05 - Arrange 6 cookies per sheet and bake at 350°F for about 11 minutes.
06 - Set cookies aside on the tray for 10 minutes, then place on a rack to cool fully.

# Notes:

01 - Keep the filling frozen until you're ready to use it.
02 - Don't bake too many at once; smaller batches work best.
03 - Store finished cookies in the fridge.

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