Prepare the cheesecake filling by combining soft cream cheese, confectioners sugar, egg yolk, and vanilla extract. Freeze small dollops of the mixture.
Chop crystallized ginger and fresh ginger. Mix with flour, black pepper, salted butter, and baking soda to make the cookie dough.
Form the cookie dough into balls and wrap each around a frozen cheesecake dollop.
Roll the filled cookies in sanding sugar and place them on a baking tray.
Bake the cookies one tray at a time until the edges are dry. Optionally, shape them into perfect rounds while still warm.
Let the cookies cool on the tray before transferring them to a rack to cool completely.
Enjoy the creamy cheesecake-stuffed ginger cookies with a delightful combination of spiciness and sweetness.
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