Gingerbread cheesecake cookies by Pavel Berky

Into the bowl of a stand mixer, add softened butter and sugar. Whisk until light and fluffy. Then add the egg yolk, molasses, and honey to the bowl and whisk the cream again until everything is perfectly combined.

Mix the flour with baking soda, cloves, ginger, nutmeg, and salt. Add to the butter cream and turn on the mixer for a few seconds to combine everything. Do not mix the dough for too long, so that gluten does not start to release from the flour. For cookies, this is not entirely suitable, the resulting texture would be more cake-like than cookie-like.

Prepare frozen scoops of žervé cream. Take one heaped tablespoon of dough into your palm and flatten it slightly. Place the frozen cream in the center and wrap the ball so that the cream is hidden. It is necessary for the cream to be completely enclosed, otherwise it could leak out during baking. Prepare all the balls in this way, coat them in a mixture of sugar and cinnamon, and freeze them completely. They will last several weeks in the freezer, so you can prepare them well in advance and bake them whenever you need.