Line a small cookie sheet with parchment paper.

Add the cream cheese, sugar and vanilla to a small mixing bowl. Mix on medium-high speed with an electric mixer until the cream cheese mixture is fluffy and the sugar has dissolved, about 2 minutes.

Scoop the cheesecake mixture into 18, 2 teaspoon portions onto the baking sheet.

Pop the cheesecake balls into the freezer until they are frozen and very firm.

Add the sugar and spices to a small bowl. Whisk to combine then set aside.

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, spices, baking soda and salt. Then set aside the flour mixture.

In a large bowl, cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. Scrape the sides of the bowl as necessary with a rubber spatula.

Add in the egg yolks, molasses and vanilla and mix for one minute on medium speed until fluffy.

Add the dry ingredients to the wet ingredients and combine on low speed.