Gingerbread Gooey Butter Cookies {from scratch!}

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Gingerbread Gooey Butter Cookies ~ Pure Christmas deliciousness! Melt-in-your-mouth Gingerbread Gooey Butter Cookies baked from scratch and spiced just right for the Christmas holiday. Each nibble brings back fond childhood memories of gingerbread cake or cookies at Christmastime. Everyone will love these!Pure Christmas deliciousness! 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!

A New Christmas Cookie Classic:
Gingerbread Gooey Butter Cookies—Made from Scratch!

My friends, today I am beyond thrilled to be back blogging and to share yet another special variation of my original recipe for Gooey Butter Cookies made from scratch—Gingerbread Gooey Butter Cookies—just in time for the holidays. As I have stated before, if you have never experienced Gooey Butter Cake, or a Gooey Butter Cookie made from scratch, you simply haven’t lived.

Gingerbread Gooey Butter Cookies taste like a delectable spiced Christmas pastry cookie from the finest bakery in town. Its tender and light “cloud-like” crumb is contrasted with a super-thin soft and yet crackly sugar crust that forms during baking after rolling the dough in confectioners’ sugar twice—effectively acting as an icing. Once bitten into, these easy to make cake-like cookies take on an irresistible buttery and cheesecake-like texture, almost fudgy like a brownie, and then melt in your mouth. Seductive, I tell you!

Just as with my original recipes for Gooey Butter Cookies, Lemon Gooey Butter Cookies, Red Velvet Gooey Butter Cookies, Shamrock Gooey Butter Cookies and Carrot Cake Gooey Butter Cookies, this recipe comes with a very stern warning straight up:

WARNING: DO NOT eat the cookie dough or there will not be enough to bake cookies!

Gingerbread Gooey Butter Cookies ~ Pure Christmas deliciousness! Melt-in-your-mouth Gingerbread Gooey Butter Cookies baked from scratch and spiced just right for the Christmas holiday. Each nibble brings back fond childhood memories of gingerbread cake or cookies at Christmastime. Everyone will love these!

Now, let’s talk about the gluten free version of our Gingerbread Gooey Butter Cookies…

Honestly, the gluten free variation of our Gingerbread Gooey Butter Cookies is phenomenally good. In fact, you simply cannot tell that they are gluten free! And there are three (3) important reasons why this is so.

First, it all starts with the right gluten free flour blend—in this case, King Arthur Flour® Gluten Free Multi-Purpose Flour—and the perfect amount of guar gum. Yes, I prefer guar gum to xanthan gum for my gluten free baking for allergy reasons in addition to many other reasons. But, I will leave that for a future post on gluten free baking and ingredients.

Second, gluten free baking almost always benefits from the addition of dairy. I learned this very early on with my gluten free baking recipe development when I developed my recipe for Gluten Free Honey-Nut Rugelach for Bob’s Red Mill back in 2012. In addition, this concept and practice is confirmed by the folks over at America’s Test Kitchen. In their book, The How Can It Be Gluten Free Cookbook, the authors confirm that the addition of dairy, in the form of cream cheese or sour cream in gluten free baking, or in the form of dry milk powder added to their gluten free flour blend, not only adds flavor, richness, structure and tenderness, dairy also contributes to the Maillard reaction—which is essentially the process that creates browning and additional flavors during baking.

Third, our recipe for Gluten Free Gingerbread Gooey Butter Cookies calls for a trip in the refrigerator for several hours (overnight is best) to thoroughly chill the dough. Do not skip this step. The resting is especially important because 1) the resting period allows the sugar to dissolve, the gluten-free flours to be properly hydrated and prevents a gritty texture and 2) the very sticky dough must be chilled to firm it up in order to be rolled between palms of hands and then rolled in confectioners’ sugar (twice for this recipe) before baking as well as promote the structure of the cookies and prevent excessive spreading during baking.

Gingerbread Gooey Butter Cookies ~ Pure Christmas deliciousness! Melt-in-your-mouth Gingerbread Gooey Butter Cookies baked from scratch and spiced just right for the Christmas holiday. Each nibble brings back fond childhood memories of gingerbread cake or cookies at Christmastime. Everyone will love these!

Let’s now briefly talk gluten free flour.

Why does Wicked Good Kitchen highly recommend King Arthur Flour® Gluten Free Multi-Purpose Flour?

By blending white rice and whole-grain brown rice flours with pure starches, such as tapioca and potato, while avoiding corn, dairy, nut, sorghum (grass) and soy products as well as gums and leavening agents, gluten free bakers in the food allergic and celiac communities have a safe and well-tested gluten free flour that performs exceedingly well on a multi-purpose level.

Quite simply, King Arthur Flour® Gluten Free Multi-Purpose Flour blend provides freedom and greater flexibility than other brands by allowing bakers and recipe developers to create recipes where the amounts of guar or xanthan gum and leavening agents, like baking powder, baking soda, cream of tartar and yeast, can be added accordingly for a wide range of applications from baking breads, cakes and cookies to savory dishes.

The good news is that King Arthur Flour® Gluten Free Multi-Purpose Flour blend, is readily available among gluten free flours at Whole Foods Market® and most grocery stores.

Plus, since I am severely allergic to corn and any corn-derived food additives, I am safe from allergic reactions using KAF GF flour. Sadly, I can no longer work with gluten free flours that contain cornstarch.

For my gluten free readers, all I can say is thank the Lord above that King Arthur Flour® makes an exceptional Gluten Free Multi-Purpose Flour blend and that most brands of cream cheese are gluten free or there would be no incredibly scrumptious Gluten-Free Gooey Butter Cookies and all the other variations (more coming soon to the blog) made from scratch!

Although I am enthusiastic about King Arthur Flour® products, I am not a compensated blogger, recipe developer or spokesperson for the company. I just love their products and catalog! In fact, I have been a happy KAF customer having received their catalog for over 20 years now and remember the days before it became the full-color catalog filled with every baker’s needs as it is today.

Gingerbread Gooey Butter Cookies ~ Pure Christmas deliciousness! Melt-in-your-mouth Gingerbread Gooey Butter Cookies baked from scratch and spiced just right for the Christmas holiday. Each nibble brings back fond childhood memories of gingerbread cake or cookies at Christmastime. Everyone will love these!

As for the confectioners’ or powdered sugar called for in the recipe, I found a fabulous corn-free confectioners’ sugar. This is excellent news for those who are allergic to corn, a major food allergen, because most powdered sugars contain cornstarch. It is also convenient to keep on hand when I am short on time and don’t have my own powdered sugar made from scratch, using a blender, with pure cane sugar and tapioca flour.

My favorite corn-free (cornstarch free) and vegan powdered sugar is 365 Everyday Value brand Organic Powdered Sugar, by Whole Foods Market®.

For my friends that do not have a Whole Foods Market nearby, I highly recommend Wholesome Sweeteners for corn-free powdered sugar that can be found online in their store at Amazon.com.

When The Big Lug sampled the gluten free version of these scrumptious Gingerbread Gooey Butter Cookies, he could not believe that they were gluten free—just as with my other variations. That is saying quite a bit because he is quite the cookie connoisseur.

Here at Wicked Good Kitchen, we hope that our recipe for Gingerbread Gooey Butter Cookies becomes a new Christmas holiday tradition for your family.

Happy Thanksgiving and happy holiday baking!

xo, 

stacysig

 

 

 

Below are Pinterest-friendly sized images to pin at Pinterest!

Gingerbread Gooey Butter Cookies ~ Pure Christmas deliciousness! Melt-in-your-mouth Gingerbread Gooey Butter Cookies baked from scratch and spiced just right for the Christmas holiday. Each nibble brings back fond childhood memories of gingerbread cake or cookies at Christmastime. Everyone will love these!

Gingerbread Gooey Butter Cookies ~ Pure Christmas deliciousness! Melt-in-your-mouth Gingerbread Gooey Butter Cookies baked from scratch and spiced just right for the Christmas holiday. Each nibble brings back fond childhood memories of gingerbread cake or cookies at Christmastime. Everyone will love these!

 

 

Gingerbread Gooey Butter Cookies {from scratch!}

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Makes about 2½ dozen cookies.

Gingerbread Gooey Butter Cookies {from scratch!}

Pure Christmas deliciousness! 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!

Ingredients

  • 2¼ cups plus 1 tablespoon (about 280 grams) pure organic unbleached all-purpose flour, such as Hodgson Mill®
  • 2 teaspoons (about 8 grams) baking powder
  • ¼ teaspoon baking soda
  • 2½ teaspoons organic ground ginger
  • 2 teaspoons organic ground cinnamon
  • ½ teaspoon organic ground allspice
  • ½ teaspoon freshly grated organic whole nutmeg
  • ¼ teaspoon organic ground cloves
  • 1 (8-ounce/226-gram) package organic cream cheese, such as Organic Valley®, softened
  • ½ cup (1 stick/113 grams) organic grass-fed unsalted butter, softened
  • 1 cup (200 grams) organic granulated cane sugar
  • ½ cup (100 grams) 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 fine-grain sea salt
  • 1 large organic egg plus 1 large egg yolk (mine weighed 74 grams w/o shells)
  • 1½ to 2 cups (180 to 240 grams) organic confectioners’ sugar, sifted, for rolling cookies twice before baking

Preparation

In a medium bowl, whisk together flour, baking powder, baking soda and spices until well blended. Set aside.

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.

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.

Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF. Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.

Measure enough dough to roll into generous 1-inch balls, using a 1 1/3-inch spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.

Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches apart. Then, roll each ball of dough in confectioners’ sugar once again. This will enhance this particular gingerbread cookie in both taste and appearance.

Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 to 14½ minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.

Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Then, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container. Repeat with remaining dough on prepared cookie sheets.

If desired, chill the cookies in the refrigerator in an airtight container. Before serving, dust cookies lightly with additional confectioners’ sugar. Serve cookies chilled or at room temperature.

Notes

Shopping:

Fiori di Sicilia (The Flowers of Sicily) extract may be purchased at King Arthur Flour—either in the 1 oz. or 4 oz. size.

Variations:

Orange-Spice Gingerbread Gooey Butter Cookies: Add 1 tablespoon freshly grated zest from a navel orange along with the sugars when creaming.

For Gluten-Free Gingerbread Gooey Butter Cookies: Substitute 2¼ cups plus 1 tablespoon (about 370 grams) King Arthur Flour® Gluten Free Multi-Purpose Flour and 1¼ teaspoons (3.5 grams) guar gum, such as by Now Foods, for the regular all-purpose wheat flour called for in the recipe. (It is important to whisk in guar gum until evenly distributed throughout the flour because it is very sticky once moisture is added and sticky lumps are undesirable in dough.) Whisk together until well blended and then continue with recipe by whisking in the baking powder, soda and spices.

Tips:

Chill dough between batches to keep it firm enough to roll and to prevent excessive spreading during baking.

Only use completely cooled cookie sheets lined with a fresh sheet of parchment paper before baking each batch.

Avoid crowding the cookies on baking sheets by spacing apart at least by 2 inches.

How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. First, aerate flour by stirring it in the container. Then, simply spoon flour into measuring cup and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 120 grams per 1 cup of flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.

How to Measure King Arthur Flour® Gluten Free Multi-Purpose Flour for this Recipe: There is no need to aerate the flour. Simply spoon flour into measuring cup and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 160 grams per 1 cup of gluten free flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.

These tender cookies taste fabulous when served either at room temperature or chilled from the fridge.

Cookies will keep for up to 1 week covered in an airtight container in the refrigerator.

Total time above does not include time for refrigerating dough before baking.

Original Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/gingerbread-gooey-butter-cookies-scratch/

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. This cookies look amazing Stacy! I think I just changed my baking plan for Thanksgiving so I can fit these in! 🙂

  2. Oh my, these look so delicious! I wish I had about a dozen of these right now! <3

  3. What fantastic cookies, Stacy – they sound just like Christmas! My brother loves gingerbread anything and I can’t wait to make him a batch. 🙂

  4. What if you don’t make it with gluten free flour but regular flour? Would I still need to do the chilling in the fridge? I was hoping to make them today!

    • Hi there, A! Thank you for writing with such a good question. Yes, you would still need to chill the dough in the fridge. In fact, it is essential for this recipe. Think of a sugar cookie dough being combined with cheesecake batter that is very thin. This recipe creates a very sticky dough that is impossible to roll into a ball between your hands unless it is properly chilled. Thanks again for writing and I hope that I have answered your question thoroughly and completely. Happy holiday cookie baking!

  5. Brittney P says:

    I just wanted to say that I made these yesterday, and they. were. AMAZING! I can’t get enough of them, along with my family!!! Thank you for sharing them!

    • Thank you, Brittney! My pleasure. I am beyond thrilled to know that you and your family enjoy these special Gingerbread Gooey Butter Cookies made from scratch as we do in our family. 🙂 Wishing you and your family a holiday season that is both merry and bright!

  6. Although I adamantly disagree with these being a “holiday” cookie–I love ginger and gingerbread too much to allocate them to this silly time of year only–I do think these sound marvelous. Once I’ve mortgaged my house, and sold my car, I’ll be able to buy all the ingredients to make a batch. I have no family, my parents and my son having died within one year’s time, so these will be for me, and me alone. Awww–NOT! I’ll freeze at least 3/4 of the batch so I can have them whenever I want 🙂

    • Thank you for writing, Joyce! Although this original recipe by me was created as and intended to be a new “holiday” cookie, you call them whatever your heart desires and make them whenever you wish. 🙂 Meanwhile, I am so glad to hear that you love ginger and gingerbread cookies as much as I do. (I can eat crystallized ginger as candy until the cows come home!) In fact, I enjoy making gingerbread cookies for St. Valentine’s Day as well. They’re perfect for a cozy wintertime warm-up with a cup of good tea. My friend, I am so incredibly sorry to hear about your losses within one year’s time and the toll it must have taken on your heart and spirit. My heart goes out to you—especially during this time of year. Thanks again for taking the time to write and comment on my recipe for Gingerbread Gooey Butter Cookies. Wishing you a fabulous New Year ahead filled with many blessings and pleasant surprises!

  7. I made these cookies for a cookie swap and I must say they are AMAZING!! My sister asked how many calories are in a cookie? Everyone absolutely loved them, Thank you for sharing this recipe!

    • Thank you for writing, Shelly! My pleasure. I’m so glad you enjoy this recipe for Gingerbread Gooey Butter Cookies as much as our family does. They are such a fun and festive yet easy-to-prepare spice cookie for the Christmas holiday. As for your sister’s question, I don’t count calories when it comes to home-baked cookies. (Denial is bliss!) Having said that, she could try entering the information in an online calorie counter calculator like Fit Day. Thanks again for writing. Warmest wishes to you and yours for a holiday season that is both merry and bright!

  8. This looks so good! But I’m having a hard time reading with the background. Is there a print recipie option or a way to get it without the background? My phone was having trouble with the entire format.
    Thanks

    • So weird, after I commented all my wishes came true. Must be magic!!

      • LOL! I’m so glad you found the print button for the recipe. 🙂 Meanwhile, I hope you, your family and friends enjoy this special cookie recipe!

    • Hi there, Michele! Thank you for taking the time to write. My sincerest of apologies concerning the unreadability of my site on mobile. The good news is that I am currently in the middle of a long overdue blog redesign with an installation date early in the New Year. So, please hang in there until then. 🙂 Once again, please accept my sincere apologies. Wishing you and yours a meaningful and joyous holiday season!

  9. I’m confused. Why do you roll the balls in powdered sugar, place on the baking pan, then pick up and roll them again?

    • Hi there, Kris Sue! Thanks for writing. To answer your question, placing the rolled cookie dough balls coated in confectioners’ sugar onto the baking sheet is just a holding place to let them set up and absorb a bit of the sugar before rolling again. You could use a separate plate, but why dirty an extra dish to clean? Then, I roll them again in the confectioners’ sugar. As I explain, this particular recipe for Gooey Butter Cookies, Gingerbread Gooey Butter Cookies, bake up much prettier when rolled twice in the sugar. Plus, the added sugar acts as a nice icing and contrasts with the gingerbread spices. This recipe is a nice way to create a rolled gingerbread cookie with icing taste but without the additional work. If you would prefer to roll your cookies in confectioners’ sugar just once, go ahead and do that. However, they will not look as snowy. 🙂 Thanks again for writing and happy holidays!

  10. I was able to bake these without refrigerating, by using a cookie-baller with that sticky dough. They came out just fine!

  11. hi Stacy, your cookies look great but I had to laugh at the pottery in the background! I bought a child sized hot cocoa set about 18 years ago and it comes out every Christmas even tho my kids are older now.

    • Hi there, Nina! Thank you for writing. LOL! Well, I purchased my set a few years back from Crate and Barrel in Chicago. Believe it or not, Hartstone Pottery is still creating this old-fashioned Gingerbread design. Check it out: Hartstone Pottery Gingerbread Design. Thanks again for writing and Happy New Year!

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