Gingerbread Cheesecake Cookies by Pavel Berky

COOKIE INSTRUCTIONS

• 1
  Place softened butter and sugar in the bowl of a stand mixer. Whip into a fluffy light foam. Then add the egg yolk, molasses, and honey to the bowl and whip the cream again to combine everything perfectly.
• 2
  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 too long to prevent gluten from being released from the flour. This is not ideal for cookie texture, as the result would be more cake-like than cookie-like.
• 3
  Prepare frozen scoops of cream cheese filling. Take one heaping tablespoon of dough in your palm and flatten it slightly. Place the frozen cream in the center and wrap the dough around it to hide the cream. It is necessary for the cream to be completely wrapped, otherwise it may leak during baking. Prepare all the balls this way, coat them in a mixture of sugar and cinnamon, and freeze them completely in the freezer. They will last several weeks in the freezer, so you can prepare them well in advance and bake them as needed.
• 4
  On the day of baking, preheat the oven to 180 °C. Take the frozen cookie balls out of the freezer and place them on a baking sheet lined with parchment paper. Leave enough space between them to allow them to spread.
• 5
  Bake the cookies in the oven for about 12-14 minutes. Then remove them from the oven and let them cool on the baking sheet to firm up.

FILLING INSTRUCTIONS

• 1
  Place the cream cheese, sugar, and vanilla in a bowl and whip with a mixer or blender for about 2-4 minutes on the highest speed. Then divide the cream into 5 equal scoops with a spoon, place them on a baking sheet lined with parchment paper, and freeze them in the freezer.