#ChristmasCookies Week ~ Gingerbread Gooey Butter Cookies
Welcome, welcome! #ChristmasCookies Week kicks off today. You are in for a week of the sweetest of treats just in time for your Holiday baking! Christmas is coming up so fast, I cannot even wrap my head around the fact that it is already December! I mean, when did that even happen??! 2018 is literally just around the corner. A whole new year, a fresh start, new challenges, new milestones, new memories. I'm excited for the coming year. And I'm very excited to share this recipe with you today!
These cookies are Christmas cookie perfection!! They have such a wonderful texture, just the right touch of sweetness, and so much rich warmth from the spice blend. The ingredient list was a little daunting when I first looked at this one, but I promise it's well worth it. And it makes a pretty good sized batch of dough, so I've just been pulling out enough to make a couple sheets of cookies, then popping the dough back in the fridge and that works great - fresh cookies in a flash!
Make sure to look through all the #ChristmasCookies Week offerings today! And definitely scroll all the way down for a giveaway you won't want to miss.
- Alfajores (dulce de leche sandwich cookies) by Caroline’s Cooking
- Candy Cane Tassies by Cindy’s Recipes and Writings
- Cranberry White Chocolate Chip Cookies by The Bitter Side of Sweet
- Crystallized Gingerbread Chocolate Chip Cookies by Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice
- Dutch Speculaas Cookies by Palatable Pastime
- Easy Sugar Cookies by Bear & Bug Eats
- Empire Cookies by Red Cottage Chronicles
- Gingerbread Gooey Butter Cookies by Making Miracles
- Gingerbread Men Cookies by The Freshman Cook
- Graham Cracker Chocolate Chip Cookies by Books n Cooks
- Holiday Sugar Sprinkle Butter Cookies by Family Around the Table
- Italian Rainbow Cookies by Everyday Eileen
- Loaded Festive Chocolate Chip Cookies by Daily Dish Recipes
- Makrut Macaroons by Culinary Adventures with Camilla
- Mocha filled Sandwich Cookies by Jolene’s Recipe Journal
- Oatmeal Raisin Peanut Butter Chocolate Chip Cookies by A Kitchen Hoor’s Adventures
- Pecan Caramel Turtle Bars by Tip Garden
- Pepparkakor (Swedish Ginger Cookies) by The Redhead Baker
- Peppermint Candy Canes by Karen’s Kitchen Stories
- Peppermint Crinkle Cookies by Strawberry Blondie Kitchen
- Peppermint Macarons by House of Nash Eats
- Peppermint Mocha Shortbread Cookies by Cooking with Carlee
- Peppermint Shortbreads by A Day in the Life on the Farm
- Pistachio Wedding Cookies by Soulfully Made
- Raspberry Filled Coconut Snowflakes by Making The Most of Naptime
- Raspberry Thumbprint cookies by Simple And Savory
- Rum Logs by Corn, Beans Pigs and Kids
- Vanilla Bean Pizzelles by Love and Confections
- White Chocolate Dipped Ginger Cookies by Kate’s Recipe Box
Gingerbread Gooey Butter Cookies from Wicked Good Kitchen
2 ¼ cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
2 ½ teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 (8-ounce) package cream cheese, softened
½ cup (1 stick) butter, softened
1 cup granulated cane sugar
½ cup packed light or dark brown cane sugar
1 tablespoon molasses
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract
½ teaspoon salt
1 large egg plus 1 large egg yolk
1 ½ to 2 cups confectioners’ sugar, sifted, for rolling cookies twice before baking
- In a medium bowl combine the flour through the ground cloves. Whisk to combine, then set aside.
- In the bowl of a stand mixer blend the cream cheese with the butter. Blend on medium to high speed until smooth and creamy. Add in the white and brown sugar, molasses, vanilla extract, almond extract, and salt. Blend on medium to high speed until smooth. Add in the egg plus yolk and blend again (1-2 minutes) on medium speed. Scrape down sides as necessary.
- On low speed add in the dry mixture just until dough is blended, scraping down sides as necessary. Dough will be very soft. Cover work bowl with saran wrap and refrigerate for at least 2 hours (up to overnight) to allow dough to chill and firm.
- When ready to bake, preheat oven to 325 degrees. Line baking sheets with silpat or parchment paper. Roll dough into approximately walnut sized balls and then roll generously in the powdered sugar until very well coated.
- Place cookies with about 1 1/2 - 2 inches space between on the lined sheet. Bake for 15-17 minutes, or until the edges are just starting to firm and become golden browned, and the center looks mostly set.
- Allow to cool on baking sheet a couple minutes before gently removing to a wire rack to finish cooling. This should yield a delightfully chewy cookie with slightly crispy edges.