I love how these cookies deliver deep gingerbread flavor with the richness of cream cheese and butter. The spice blend is bold yet balanced, creating a cookie that feels festive, comforting, and indulgent all at once. Even though the ingredient list is long, the process is simple, and the results are completely worth it. I also enjoy how well the dough holds up in the fridge, making it perfect for baking in small batches.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 ¼ cups all-purpose flour 1 tablespoon all-purpose flour 2 ½ teaspoons ground ginger 2 teaspoons baking powder 2 teaspoons ground cinnamon ¼ teaspoon baking soda ½ teaspoon ground allspice ½ teaspoon ground nutmeg ¼ teaspoon ground cloves 1 (8 ounce) package cream cheese, softened 1 stick butter, softened 1 cup white sugar ½ cup firmly packed brown sugar 1 tablespoon molasses 1 teaspoon vanilla extract ¼ teaspoon almond extract ½ teaspoon salt 1 large egg 1 large egg yolk 1 ½ cups confectioners’ sugar
Directions
I whisk together the flour, ginger, baking powder, cinnamon, baking soda, allspice, nutmeg, and cloves in a bowl, then set it aside.
In a stand mixer, I beat the softened cream cheese and butter on medium-high until smooth and creamy.
I add the white sugar, brown sugar, molasses, vanilla, almond extract, and salt, blending again until smooth.
I mix in the egg and egg yolk on medium speed for 1–2 minutes, scraping the bowl as needed.
I slowly add the dry mixture just until the dough comes together. The dough will be very soft.
I cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours or up to overnight so the dough firms.
When ready to bake, I preheat the oven to 325°F (165°C) and line baking sheets with parchment or a silicone mat.
I roll the chilled dough into walnut-sized balls, then roll each one thoroughly in confectioners’ sugar.
I place the coated dough balls on the baking sheet, leaving space between them.
I bake for 15–17 minutes, just until the edges are firm and lightly golden and the centers look mostly set.
I cool the cookies on the sheet for 2 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe makes about 48 cookies. Prep time is about 15 minutes, cook time 15 minutes, and chill time 2 hours 30 minutes, for a total of roughly 3 hours.
Variations
I sometimes add a touch more molasses for a deeper gingerbread flavor.
I like folding in a handful of mini white chocolate chips for a sweet contrast.
I occasionally add orange zest to the dough for a citrusy twist.
I enjoy rolling the dough first in granulated sugar, then in confectioners’ sugar for extra sparkle.
Storage/Reheating
I store the baked cookies in an airtight container at room temperature for up to 5 days. The dough can be kept chilled in the refrigerator for up to 3 days, allowing me to bake in batches. I also freeze balls of unbaked dough on a tray and then store them in a freezer bag for up to 2 months; I bake them straight from frozen, adding a minute or two to the bake time.
FAQs
Why is my dough so soft?
This is normal for gooey butter dough; chilling it thoroughly helps it firm enough for rolling.
Can I skip the almond extract?
Yes, I can omit it or replace it with more vanilla.
Why didn’t my cookies crackle on top?
They may not have been coated heavily enough in confectioners’ sugar or the dough may have been too warm.
Can I freeze the baked cookies?
Yes, I freeze them in layers separated by parchment and thaw at room temperature when needed.
What’s the best way to coat the cookies in sugar?
I roll them generously in confectioners’ sugar right before baking to ensure a thick coating.
Can I make the cookies smaller or larger?
Absolutely; I adjust the baking time slightly depending on size.
How do I keep the cookies chewy?
I bake them just until the centers are mostly set and avoid overbaking.
Can I add extra spices?
Yes, I adjust the spice levels to match my taste for stronger gingerbread flavor.
Why is cream cheese used in this cookie?
It adds richness, moisture, and the signature “gooey” texture.
Can I use a hand mixer instead of a stand mixer?
Yes, as long as the butter and cream cheese are fully softened, a hand mixer works fine.
Conclusion
I love the way these gingerbread gooey butter cookies combine holiday spice with a soft, luscious texture that makes every bite irresistible. With their snowy sugar coating and rich, chewy centers, they’re a festive treat I can count on to impress at gatherings or enjoy warm from the oven throughout the season.
Soft, chewy gingerbread cookies with a gooey butter texture, rich cream cheese base, and a crackled confectioners’ sugar coating—perfectly spiced for the holidays.
Ingredients
2 1/4 cups all-purpose flour
1 tbsp all-purpose flour
2 1/2 tsp ground ginger
2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 (8 oz) package cream cheese, softened
1 stick butter, softened
1 cup white sugar
1/2 cup firmly packed brown sugar
1 tbsp molasses
1 tsp vanilla extract
1/4 tsp almond extract
1/2 tsp salt
1 large egg
1 large egg yolk
1 1/2 cups confectioners’ sugar
Instructions
Whisk together the flour, ginger, baking powder, cinnamon, baking soda, allspice, nutmeg, and cloves. Set aside.
Beat softened cream cheese and butter in a stand mixer until smooth.
Add white sugar, brown sugar, molasses, vanilla, almond extract, and salt; beat until smooth.
Mix in the egg and egg yolk for 1–2 minutes.
Slowly add the dry ingredients just until the dough forms; it will be soft.
Cover and refrigerate for at least 2 hours or overnight.
Preheat oven to 325°F (165°C). Line baking sheets with parchment.
Roll chilled dough into walnut-sized balls and coat heavily in confectioners’ sugar.
Place on baking sheet with space between each cookie.
Bake 15–17 minutes, until edges are set and lightly golden and centers look mostly set.
Cool on the sheet for 2 minutes, then transfer to a wire rack.
Notes
Add extra molasses for deeper flavor.
Fold in mini white chocolate chips for sweetness.
Add orange zest for a citrus twist.
Roll first in granulated sugar, then in confectioners’ sugar for added sparkle.
