Ingredients

• 8 oz softened cream cheese
• 1 ½ tsp Vanilla Bean Paste or Extract
• ¼ cup Granulated Sugar (50 g)

• 2 ¼ cups Gluten Free 1-to-1 Baking Flour (333 g)
• 1 tsp Kosher Salt
• 1 tsp Baking Soda
• 1 ½ tsp Ground Ginger
• 1 ½ tsp Ground Cinnamon
• ½ tsp Cloves
• ½ tsp Allspice
• ¼ tsp Nutmeg
• ¼ tsp Cardamom (optional)
• 12 Tbsp unsalted Butter, softened (170 g)
• 1 cup Dark Brown Sugar (200 g)
• ½ cup Granulated Sugar (100 g)
• 2 ½ Tbsp Unsulphured Molasses (38 g)
• 1 Tbsp Vanilla (15 ml)
• 1 Egg, room temperature
• 1 Egg Yolk

• ¾ tsp Cinnamon
• ¼ cup Granulated Sugar (50 g)

Instructions

1. In a mixing bowl, combine softened cream cheese, sugar and vanilla bean paste or extract. Mix using a hand mixer until a smooth mixture comes together, the sugar dissolves and there are no lumps of cream cheese left.
2. Take a 2-teaspoon cookie scoop (#60) to make 16 balls of filling. Place on a parchment-lined baking sheet, and freeze until solid, about 1 hour.

1. Meanwhile, in a medium bowl, whisk together flour, baking soda, salt and spices to get rid of any clumps, and set aside.
2. In a large mixing bowl or a stand mixer with a paddle attachment, mix softened butter and sugars together for 3–4 minutes, until pale and fluffy.
3. Next, add vanilla extract, molasses, egg and egg yolk. Mix until completely combined, making sure to scrape down the sides and bottom of the bowl to ensure everything is well incorporated.
4. Gently fold in dry ingredients, and mix to combine until no streaks of flour remain. Use a large 2-tablespoon cookie scoop (#20) to create 16 large cookie dough balls, and place them on a parchment-lined baking sheet.

1. In a separate small bowl, combine the cinnamon and sugar. Set aside.

1. Take each ball of cookie dough and press it flat in your palm. Then, take one ball of frozen cream cheese and place it in the center of the flattened cookie dough.
2. Roll cookie dough around the cheesecake filling to completely cover it. Make sure no cream cheese is still showing, or it will leak out in the oven.
3. After cookies have been stuffed, roll them in the cinnamon sugar mixture, then return to the parchment-lined baking sheet and freeze for 30 minutes–1 hour.
4. Preheat oven to 350°F. Place five cookies on a parchment-lined baking sheet and leave the other cookies in the freezer while you wait. Bake for 12–14 minutes, until cookies are baked through, and use a cookie cutter to scoot them into a nice round shape when they come out of the oven.
5. Cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Make sure they have ample time to cool, because gluten free cookies need extra time to set up, and we want to make sure they don’t fall apart.
6. Once the cookies have cooled, serve and enjoy! Store leftovers in an airtight container in the fridge for up to 4–5 days.