Preheat the oven to 350°F (convection). In a small bowl, mix room-temperature cream cheese with powdered sugar and vanilla until smooth. Scoop 1-tablespoon balls onto a parchment-lined plate or tray and chill in the freezer while you prepare the cookie dough.

In a stand mixer fitted with a whisk or paddle attachment, beat room-temperature butter with granulated sugar and brown sugar for 1–2 minutes, until light and off-white. Mix in the egg, vanilla extract, and molasses until fully combined.

Add all-purpose flour, nutmeg, ginger, cinnamon, baking powder, and baking soda to the mixture. Fold in gently until a soft dough forms.

Bake a single cookie on your tray as a test to check how much your cookies will spread and to ensure no ingredients were missed. This step is also helpful for gauging spacing for the rest of your cookies.

Scoop ⅓-cup portions of cookie dough, flatten slightly in your palm, and place a chilled cream cheese ball in the center. Fold the dough around the cream cheese and, if desired, roll in extra granulated sugar. Place the prepared cookies on a parchment-lined tray, using your test cookie as a guide for spacing.

Bake the cookies for 11–12 minutes, until edges are set and centers remain soft. For perfectly round cookies, gently swirl a circular bowl, cup, or cookie cutter around each warm cookie to clean up the edges. Let cookies rest on the tray for about 10 minutes before transferring.

Enjoy fresh, or store in the fridge for up to 8 days.