Step 1: In a mixing bowl, beat together the cold cream cheese, granulated sugar, and vanilla until smooth and fluffy, about 2-3 minutes. Scoop mixture into 18 small balls and freeze for at least 1 hour until solid.

Step 2: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, allspice, nutmeg, cloves, baking soda, and a pinch of salt until well combined. Set aside. In another bowl, cream softened butter and light brown sugar until light and fluffy, about 4-5 minutes.

Step 3: Add egg yolks, molasses, and vanilla extract to the creamed butter mixture, mixing until everything is smooth. Gently combine dry ingredients into wet mixture.

Step 4: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. Divide the dough into 18 portions, rolling them into balls and flattening slightly. Place a frozen filling ball in the center and wrap the dough around it.

Step 5: Combine granulated sugar with additional cinnamon and ginger for the spiced sugar coating. Roll each cookie ball in this mixture.

Step 6: Bake in the preheated oven for 11-12 minutes until puffed and edges set. The centers may look soft.

Step 7: Allow cookies to cool on the baking sheet for about 10 minutes before moving to a wire rack to cool completely.