Beat cold cream cheese, granulated sugar, and vanilla extract until fluffy and smooth, about 3 minutes. Portion into balls and freeze for at least 30 minutes.

In a bowl, whisk together flour, ginger, cinnamon, baking soda, and salt until combined. Set aside.

Cream butter and sugar until light and fluffy, about 4-5 minutes, scraping sides occasionally.

Add egg yolks, molasses, and vanilla; beat until smooth, about 2 minutes.

Gradually mix dry ingredients into wet, stirring until a soft dough forms. Do not over-mix.

Take a tablespoon of dough, flatten it, and wrap it around a frozen cheesecake ball.

Roll in spiced sugar mixture until fully coated.

Preheat oven to 350°F (177°C). Bake cookie balls for 11-12 minutes until golden brown.

Let cool on the baking sheet for 10 minutes before transferring to a wire rack.