In a medium bowl, beat the softened cream cheese, 1/4 cup of granulated sugar, and 1/2 teaspoon of alcohol-free vanilla extract until completely smooth. Drop small spoonfuls of the mixture onto a parchment lined tray, aiming for about 18 portions, and place them in the freezer for 20 minutes to firm up.
In a separate large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Mixing these thoroughly ensures that the spices are evenly distributed so every bite of the cookie is perfectly flavored.
Using a stand mixer or hand mixer, cream the softened butter and brown sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes on medium speed. Once combined, beat in the egg, molasses, and alcohol-free vanilla extract until the liquid is fully incorporated.
Gradually add the dry flour mixture to the wet ingredients while mixing on low speed. Be careful not to overmix, as this can make the cookies tough. Stop mixing as soon as no more streaks of flour are visible, then cover the dough and chill it in the refrigerator for at least 30 minutes to make it easier to handle.
Preheat your oven to 350 degrees Fahrenheit. Take a tablespoon of gingerbread dough, flatten it in your palm, and place one frozen cream cheese dollop in the center. Carefully wrap the dough around the filling, pinching the edges to seal it completely, and roll it into a smooth ball.
Place the cookie balls on a prepared baking sheet about 2 inches apart. Bake for 10 to 12 minutes until the edges are set but the centers still look slightly soft. Allow them to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
