In a medium bowl, beat together the softened cream cheese, powdered sugar, and alcohol-free vanilla extract until the mixture is smooth and light. Using a small spoon, drop about 24 small dollops onto a tray lined with parchment paper. Place the tray in the freezer for at least 30 minutes to firm up, which makes the assembly much easier later on.
In a separate large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Make sure all the spices are evenly distributed throughout the flour so every bite of the cookie has that signature holiday warmth.
Using a stand mixer or a hand mixer, cream the softened butter and brown sugar together until the mixture is light and fluffy. Add the egg and the molasses, beating again until the mixture is well combined and has a beautiful dark brown color.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can make the cookies tough. Once the dough is ready, you may want to chill it in the refrigerator for 15 minutes if it feels too sticky to handle.
Preheat your oven to 350 degrees Fahrenheit. Take a tablespoon of gingerbread dough and flatten it in the palm of your hand. Place one of the frozen cream cheese balls in the center, then wrap the dough around it, pinching the edges to seal the filling completely inside. Roll it into a smooth ball.
Place the cookie balls on a parchment-lined baking sheet, leaving space between each one. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
