Name: Gingerbread Gooey Butter Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 48
Ingredients: All-purpose flour - 2 ¼ cups; All-purpose flour - 1 tablespoon; Ground ginger - 2 ½ teaspoons; Baking powder - 2 teaspoons; Ground cinnamon - 2 teaspoons; Baking soda - ¼ teaspoon; Ground allspice - ½ teaspoon; Ground nutmeg - ½ teaspoon; Ground cloves - ¼ teaspoon; Cream cheese, softened - 1 (8 ounce) package; Butter, softened - 1 stick; White sugar - 1 cup; Firmly packed brown sugar - ½ cup; Molasses - 1 tablespoon; Vanilla extract - 1 teaspoon; Almond extract - ¼ teaspoon; Salt - ½ teaspoon; Egg - 1 large; Egg yolk - 1 large; Confectioners' sugar - 1 ½ cups

Ingredients for - Gingerbread Gooey Butter Cookies

1. All-purpose flour 2 ¼ cups

2. All-purpose flour 1 tablespoon

3. Ground ginger 2 ½ teaspoons

4. Baking powder 2 teaspoons

5. Ground cinnamon 2 teaspoons

6. Baking soda ¼ teaspoon

7. Ground allspice ½ teaspoon

8. Ground nutmeg ½ teaspoon

9. Ground cloves ¼ teaspoon

10. Cream cheese, softened 1 (8 ounce) package

11. Butter, softened 1 stick

12. White sugar 1 cup

13. Firmly packed brown sugar ½ cup

14. Molasses 1 tablespoon

15. Vanilla extract 1 teaspoon

16. Almond extract ¼ teaspoon

17. Salt ½ teaspoon

18. Egg 1 large

19. Egg yolk 1 large

20. Confectioners' sugar 1 ½ cups

How to cook deliciously - Gingerbread Gooey Butter Cookies

1 . Stage

Combine 2 1/4 cups plus 1 tablespoon flour, ginger, baking powder, cinnamon, baking soda, allspice, nutmeg, and ground cloves in a bowl. Whisk to combine, then set aside.

2 . Stage

Combine cream cheese and butter in the bowl of a stand mixer. Blend on medium-high speed until smooth and creamy. Add white and brown sugar, molasses, vanilla extract, almond extract, and salt. Blend on medium-high speed until smooth. Add in egg and egg yolk and blend again on medium speed, 1 to 2 minutes. Scrape down the sides as necessary.

3 . Stage

Add the dry mixture slowly just until dough is blended, scraping down sides as necessary. Dough will be very soft. Cover work bowl with plastic wrap and refrigerate for at least 2 hours, up to overnight, to allow dough to chill and firm.

4 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with Silpat® mat or parchment paper.

5 . Stage

Roll dough into approximately walnut-sized balls. Pour confectioners' sugar into a bowl and roll dough balls in the sugar until very well coated. Set on the prepared baking sheet, leaving 1 1/2 to 2 inches of space in between, about 8 to 12 cookies per sheet, depending on how large you decide to make the cookies.

6 . Stage

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 carefully transferring to a wire rack to cool. This should yield a chewy cookie with slightly crispy edges. Repeat with remaining cookie dough.