diff --git "a/content/Gingerbread Cheesecake Cookies\n.md" "b/content/Gingerbread Cheesecake Cookies\n.md"
index 237c132cf77be..69f56f0994609 100644
--- "a/content/Gingerbread Cheesecake Cookies\n.md"	
+++ "b/content/Gingerbread Cheesecake Cookies\n.md"	
@@ -2,44 +2,57 @@
 up: "[[index]]"
 tags:
   - dessert
-  - cookie
+  - Christmas
+  - cookies
   - gingerbread
+  - cheesecake
 prep time: 
 cook time: 
-source: https://inbloombakery.com/gingerbread-cheesecake-cookies/
+source: 
 related: []
 participants: []
 
 ---
 # Description
-These are the best gingerbread cheesecake cookies! They are chewy gingerbread cookies, stuffed with a creamy cheesecake filling and rolled in spiced sugar. They're the perfect Christmas treat and every gingerbread lover will adore them!
+These Gingerbread Cheesecake Cookies are the perfect holiday treat! A creamy cheesecake filling is wrapped in a spiced gingerbread cookie dough and rolled in a spiced sugar coating. These cookies are sure to be a hit at any Christmas gathering.
 
 ---
 # Ingredients
-- [ ] 6 oz (170 g) **cream cheese**, cold
-- [ ] 3 tbsp (38 g) **granulated white sugar**
-- [ ] 1/2 tsp **vanilla**
-- [ ] 6 tbsp (75 g) **granulated white sugar**
-- [ ] 1/2 tsp **ground ginger**
-- [ ] 1/2 tsp **ground cinnamon**
-- [ ] 1/8 tsp **ground allspice**
-- [ ] 1/8 tsp **ground nutmeg**
-- [ ] 1/8 tsp **ground cloves**
-- [ ] 2 1/2 cups (313 g) **all-purpose flour**, spooned and leveled
-- [ ] 2 1/2 tsp **ground ginger**
-- [ ] 2 1/2 tsp **ground cinnamon**
-- [ ] 1/2 tsp **ground nutmeg**
-- [ ] 1/4 tsp **ground allspice**
-- [ ] 1/4 tsp **ground cloves**
-- [ ] 1/2 tsp **salt**
-- [ ] 1/2 tsp **baking soda**
-- [ ] 3/4 cup (168 g) **unsalted butter**, softened
-- [ ] 3/4 cup (165 g) **light brown sugar**, packed
-- [ ] 2 **egg yolks**, at room temperature
-- [ ] 1 tsp **vanilla**
-- [ ] 1/3 cup (113 g) **unsulphured molasses**
+- [ ] 6 oz (170 g) cream cheese, cold
+- [ ] 3 tbsp (38 g) granulated white sugar
+- [ ] 1/2 tsp vanilla
+- [ ] 6 tbsp (75 g) granulated white sugar
+- [ ] 1/2 tsp ground ginger
+- [ ] 1/2 tsp ground cinnamon
+- [ ] 1/8 tsp ground allspice
+- [ ] 1/8 tsp ground nutmeg
+- [ ] 1/8 tsp ground cloves
+- [ ] 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
+- [ ] 2 1/2 tsp ground ginger
+- [ ] 2 1/2 tsp ground cinnamon
+- [ ] 1/2 tsp ground nutmeg
+- [ ] 1/4 tsp ground allspice
+- [ ] 1/4 tsp ground cloves
+- [ ] 1/2 tsp salt
+- [ ] 1/2 tsp baking soda
+- [ ] 3/4 cup (168 g) unsalted butter, softened
+- [ ] 3/4 cup (165 g) light brown sugar, packed
+- [ ] 2 egg yolks, at room temperature
+- [ ] 1 tsp vanilla
+- [ ] 1/3 cup (113 g) unsulphured molasses 
 
 ---
 # Method
-1. undefined
-2. undefined
+1. Line a small cookie sheet with parchment paper.
+2. 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.
+3. Scoop the cheesecake mixture into 18, 2 teaspoon portions onto the baking sheet.
+4. Pop the cheesecake balls into the freezer until they are frozen and very firm.
+5. Add the **sugar** and **spices** to a small bowl. Whisk to combine then set aside.
+6. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
+7. In a medium bowl, whisk together the **flour**, **spices**, **baking soda** and **salt**. Then set aside the flour mixture.
+8. 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. (You can also use a stand mixer with a paddle attachment.)
+9. Add in the **egg yolks**, **molasses** and **vanilla** and mix for one minute on medium speed until fluffy.
+10. Add the dry ingredients to the wet ingredients and combine on low speed.
+11. Scoop the dough into 18 portions with a 2 tbsp cookie scoop, then roll into balls. Press the cookie dough to slightly flatten it out, then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in the spiced sugar.
+12. (Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)
+13. Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 11-12 minutes.