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Using a stand mixer, mix the butter, brown sugar, and sugar at medium speed until creamy.
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Add the egg, molasses, honey, vanilla extract and freshly grated ginger root and continue to mix until smooth. Scrape down the bowl and mix for 1 minute at medium speed.
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In a separate bowl, sift together the flour, baking soda, cinnamon, powdered ginger, cloves, nutmeg, and pepper. Add the dry ingredients to the butter-molasses mixture and mix well, scraping down the bowl with a rubber spatula.
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Refrigerate dough for 1 hour. Overnight works too!
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Scoop the cookies into 1-inch balls with a small ice cream scoop, cookie scoop or spoon. You can also chill these until ready to bake at this point.
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When ready to bake, preheat the oven to 350°F.
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In a small bowl, combine cinnamon and sugar until well mixed. Remove cookie dough from refrigerator and roll the balls in cinnamon sugar, place onto a baking sheet lines with parchment or a baking mat. Bake until just barely done, about 7 to 8 minutes. They will be slightly cracked on top. If you made your cookies larger, just add a bit more time.
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For the filling, mix cream cheese, powdered sugar, and vanilla until smooth. Set aside.
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When the cookies are cool, turn half of the cookies upside down. Place a large dot of filling at the center of each cookie. Place the other half of the cookies on top.
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Note: If you eat things right away, they will be hard to bite into, but if you give them a good 20-30 minutes, they soften and the texture is just perfect!
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Enjoy!