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Gingerbread Gooey Butter Cookies
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
180 minutes
Christmas perfection: Gingerbread gooey butter cookies with the ideal sweet and spicy flavor balance.
Ingredients:
  • 2.25 cups all-purpose flour
  • 1 tablespoon all-purpose flour
  • 2.5 teaspoons ground ginger
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 1 stick butter, softened
  • 1 cup white sugar
  • 0.5 cup firmly packed brown sugar
  • 1 tablespoon molasses
  • 0.25 teaspoon almond extract
  • 0.5 teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • 1.5 cups confectioners' sugar
Instructions:
  • In a bowl, mix together 2 1/4 cups plus 1 tablespoon of flour, ginger, baking powder, cinnamon, baking soda, allspice, nutmeg, and ground cloves. Whisk until well combined and set aside.
  • In a stand mixer bowl, mix cream cheese and butter until smooth and creamy on medium-high speed. Add white and brown sugar, molasses, vanilla extract, almond extract, and salt. Blend until smooth on medium-high speed. Incorporate egg and egg yolk, blending for 1 to 2 minutes on medium speed, scraping down sides as needed.
  • Slowly incorporate the dry mixture into the dough until well blended, making sure to scrape down the sides as needed. The dough will be very soft. Cover the work bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to chill and firm up the dough.
  • Preheat your oven to 325°F (165°C) and prepare your baking sheets with Silpat® mat or parchment paper.
  • Shape dough into walnut-sized balls. Coat dough balls generously in confectioners' sugar. Arrange on baking sheet with space in between, about 8 to 12 cookies per sheet, based on desired cookie size.
  • Simply bake in the preheated oven until the edges are just starting to firm and become golden browned and the center looks mostly set, 15 to 17 minutes. Cool on baking sheet for 2 minutes before transferring to a wire rack to cool. Enjoy your chewy cookie with slightly crispy edges! Repeat with remaining cookie dough.

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