Cream Cheese-stuffed Ginger Cookies
Yield: 24-30 cookies
  • 2¼ cups all-purpose flour
  • 1½ teaspoons ground ginger
  • 1¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon fine salt
  • 5 cracks freshly ground black pepper
  • ¾ cup (1½ sticks) unsalted butter, at room temperature
  • ½ cup sugar, plus more for rolling the cookies
  • ¼ cup dark brown sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • ½ cup unsulphured molasses
  • 2 tablespoons ginger preserves*
  • Cream Cheese Filling:
  • 8 oz softened Cream Cheese
  • ¼ cup Sugar
  • 2 tsp Vanilla Extract
  • *If you can't find the preserves, you can use chopped up crystalized ginger.
  1. In a small bowl, mix together the cream cheese, sugar and vanilla until smooth and creamy. Put in the fridge to chill.
  2. Next- whisk the flour, ginger, baking soda, cinnamon, allspice, salt and black pepper together in a medium bowl.
  3. Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more.
  4. Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.
  5. Put about ½ cup sugar in a small bowl. To assemble cookies: Scoop about a tablespoon of cookie dough and flatten into a small disc. Place a teaspoon of the cream cheese mixture into the center. Make another tablespoon-sized disc and sandwich the filling between the two. Pinch the edges together to seal and gently roll into a ball. Roll the tops of the balls in the sugar, and space them 2 inches apart on a parchment-lined cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)
  6. Preheat oven to 375 degrees F.
  7. Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.
  8. Serve or store in a tightly sealed container for up to 3 weeks.
Recipe by The Baker Chick at