Gingerbread Gooey Butter Cookies {from scratch!}

Melt-in-your-mouth Gingerbread Gooey Butter Cookies baked from scratch and spiced just right for the Christmas holiday. Each nibble immediately brings back fond childhood memories of freshly baked gingerbread cake or cookies at Christmastime. Buttery, light yet moist and tender-crumbed, sweetened just right and full of spiced flavor. The powdered sugar even acts as an icing making this gingerbread cookie recipe incredibly easy as well as tasty. And you just can’t have one! Included is a scrumptious and irresistible gluten free variation. Add these fun gingerbread cookies to your holiday cookie tray and watch them quickly disappear. Everyone will rave!

  • 2¼ cups plus 1 tablespoon (about 280 g) pure organic unbleached all-purpose flour, such as Hodgson Mill®
  • 2 teaspoons (about 8 g) baking powder
  • ¼ teaspoon (1.2 g) baking soda
  • 2½ teaspoons (4.38 g) organic ground ginger
  • 2 teaspoons (5 g) organic ground cinnamon
  • ½ teaspoon (1 g) organic ground allspice
  • ½ teaspoon (1.25 g) freshly grated organic whole nutmeg
  • ¼ teaspoon (.55 g) organic ground cloves
  • 1 (8 oz/226 g) package organic cream cheese, such as Organic Valley®, softened
  • ½ cup (1 stick/113 g) organic grass-fed unsalted butter, softened
  • 1 cup (200 g) organic granulated cane sugar
  • ½ cup (100 g) packed organic light or dark brown cane sugar
  • 1 tablespoon (15 ml) organic unsulphured molasses, such as Wholesome!™
  • 1 teaspoon (5 ml) pure vanilla extract
  • ¼ teaspoon (1.25 ml) pure almond extract or Fiori di Sicilia extract
  • ½ teaspoon (2.4 g) fine-grain sea salt
  • 1 large organic egg plus 1 large egg yolk (mine weighed 74 g w/o shells)
  • 1½ to 2 cups (180 to 240 g) organic confectioners’ sugar, sifted, for rolling cookies twice before baking
  1. In a medium bowl, whisk together flour, baking powder, baking soda and spices until well blended. Set aside.
  2. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugars, molasses, extracts and salt; mix until well combined and light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat in well until creamy and light, about 1 to 2 minutes on medium speed—setting 6 on KitchenAid stand mixer.
  3. On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate for several hours or preferably overnight.


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