For the past couple of months, I’ve been eyeing the New York Times recipe for Ginger Cheesecake Cookies, for obvious reasons. It’s a ginger cookie! With cream cheese inside! As a bonus, the ginger cookies are extra-gingery, with three kinds of ginger — crystallized, fresh and powdered. And have I mentioned the cream cheese filling?
I thought, “Well, why can’t I do that?” And the reason is, after watching the extremely entertaining video with baker Samantha Senevirartne, I saw that they’re a heckuvalotta work involving lots of measuring and freezing of the cheesecake filling and coating in specialty...