You can’t have Christmas cookies without some sort of ginger cookie. I love ginger and do tend to make cookies with ginger all the time. In looking for a different variety of cookies to make this year, I came across the gingerbready gooey butter cookies and I knew I was sold. I’ve made one other gooey butter cookie and they were great. Pairing that with gingerbread flavors sounded like it couldn’t be beat.
With so many things going on during the holidays, I look for cookies that are either quick and easy to make, or cookies that can be made in stages. This cookie can be made in stages, with just a couple of minutes to put the dough together and then bake the cookies up another day. This dough is very sturdy, and I actually made the dough, refrigerated two days, and then baked them up. Ok, it was because I didn’t have power for a while at the time I was planning to bake them.
I really love crinkly cookies with powdered sugar; it seems very appropriate for the holidays. These cookies have a lot of different spices, but they are too spicy. Refrigerating the dough helps the flavors meld together, and since my dough was refrigerated for an extra long time, I think the flavors came together so nicely. The dough is sticky, even after refrigeration, but once you roll them in the powdered sugar that won’t be a worry. Rolling twice in the powdered sugar ensures a heavier coating, which makes the cookies look nicer. Thanks to the cream cheese in the dough, these are a lovely soft, spicy cookie!
Gingerbread Gooey Butter Cookies
2¼ cups plus 1 tablespoon flour
2 teaspoons baking powder
¼ teaspoon baking soda
2½ teaspoons ginger
2 teaspoons cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
8 ounces cream cheese, room temperature
½ cup butter, room temperature
1 cup sugar
½ cup packed brown sugar
1 tablespoon molasses
1 teaspoon vanilla
¼ teaspoon almond extract
1 egg plus 1 yolk
In a medium bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, allspice, nutmeg, cloves and salt. In a large mixer bowl, beat on medium the cream cheese and butter until smooth. Add the sugar, brown sugar, molasses, vanilla, and almond extract. Beat again on medium until well combined. Add the egg and egg yolk and stir to combine. With the mixer running on low, gradually add the flour mixture. The dough will be soft and sticky. Wrap the dough in plastic wrap and refrigerate overnight.
Preheat oven to 325 degrees. Line two baking sheets with silicone baking mats.
Shape the dough into 1-1/2 in balls. Roll the cookies in powdered sugar, reshape the balls and then roll in powdered sugar again. Place on the prepared baking sheets, leaving at least 2 inches between the cookies.
Bake for 13-15 minutes, until set. The cookies will not be browned. Allow the cookies to set on the baking sheets for at least 10 minutes before removing to a wire rack to cool completely.
Recipe from Wicked Good Kitchen