Gingerbread Cheesecake Cookies

In a bowl, combine the cream cheese, 50 g sugar, and vanilla, then beat with an electric mixer on the highest setting for 2-4 minutes. Afterward, use a spoon to divide the cream into 5 equal mounds on a baking sheet lined with parchment paper, and place them in the freezer until completely firm.

In the bowl of a food processor, add the softened butter and 80 g sugar. Beat until fluffy and light. Then add the egg yolk and honey, and mix thoroughly.

Combine the flour with baking soda, cloves, ginger, nutmeg, and salt. Add to the butter mixture and process for only a few seconds until combined. Do not overmix the dough.