🍪 Ginger Cheesecake Cookies

🥘 Ingredients

• cream cheese 170 g
• powdered sugar 62 g
• egg yolk 1
• vanilla extract 2 tsp
• all-purpose flour 320 g
• ground ginger 1 tbsp
• ground cinnamon 2 tsp
• baking soda 1 tsp
• freshly ground black pepper ½ tsp
• kosher salt ½ tsp
• salted butter 141 g
• granulated sugar 200 g
• egg 1
• crystallized ginger 62 g
• unsulphured molasses 113 ml
• fresh ginger 2 tbsp
• white sanding sugar

1. 1

   In a large bowl , using an electric mixer on medium-high, beat together cream cheese (chilled), powdered sugar , egg yolk , and vanilla extract until smooth. Transfer mixture to a piping bag or resealable plastic bag.
2. 2

   Set a sheet of parchment on a rimmed baking sheet . Snip off a 6mm opening from the bottom corner of the bag. Pipe equal-size dollops of the filling — you should have at least 18 — onto the prepared sheet. Using a spoon, smooth down any sharp edges. Freeze until completely firm, 1 hours . Line 2 more rimmed baking sheets with parchment.
3. 3

   In a large bowl , whisk together all-purpose flour , ground ginger , ground cinnamon , baking soda , freshly ground black pepper , and kosher salt .
4. 4

   In a second large bowl , using an electric mixer , beat salted butter (at room temperature) and granulated sugar on medium until pale and fluffy, 3 minutes to 4 minutes. Beat in egg , crystallized ginger (finely chopped), unsulphured molasses , and fresh ginger (finely chopped, no need to peel), scraping the sides as you go. With the mixer on low, beat in the flour mixture until well combined.
5. 5

   Scoop dough into 45g balls. Working with one at a time, flatten a dough ball in the palm of your hand, then add a piece of frozen filling to the center — keep the rest of the filling in the freezer as you work. Bring the dough up and around the filling, encasing it completely. Roll the dough ball between your hands to form a smooth sphere. Repeat with remaining dough and filling. If the dough feels very soft, chill for 15 minutes .
6. 6

   Heat oven to 175°C. Roll each chilled ball in white sanding sugar to coat (optional), then place on prepared sheets at least 8cm apart — they will spread. Bake, rotating sheets halfway through, until the center of each cookie is just set, 15 minutes to 17 minutes. Repeat with any remaining cookies.
7. 7

   Let cool on baking sheets for 5 minutes , then move to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for up to 3 days.