Gingerbread Cheesecake Cookies

Beat cream cheese, 50 g of sugar, and vanilla extract in a bowl on high speed for approx. 2–4 minutes until creamy. Divide the finished cream mixture with a spoon into 5 equal portions, place them on a baking sheet lined with parchment paper, and let them firm up in the freezer.

In the bowl of a food processor, beat the soft butter with 80 g of sugar until light and fluffy. Then add egg yolk, molasses, and honey and mix well again. Mix the remaining sugar (100 g) with cinnamon in a separate bowl for later rolling.

Mix the flour with baking soda, cloves, ginger, nutmeg, and salt. Add the dry ingredients to the butter mixture and stir only briefly until just combined. Do not overmix the dough.