Description
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 12g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
