Nells Tips and Trends

Gooey Gingerbread Cookies!! December is the month for Gingerbread and if you have a taste for Gingerbread but don’t want to go to all the trouble of rolling, cutting, baking, and decorating Gingerbread Men. Then this recipe is for you. It does take a while to make it because the Chill time for the dough is 4 to 12 hours. That has got to be some relaxed dough!!! Anyway, the cookies look amazing and the smell, while they are baking, is so heartwarming and down-home feeling. You’re going to add these to your library of cookies recipes for every Christmas, I am sure.

What You Need

• 2 1⁄4 cups all-purpose flour
• 2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1⁄2 teaspoon ground allspice
• 1⁄2 teaspoon ground nutmeg
• 1 package (8 oz.) Kroger® Cream Cheese, softened
• 1⁄2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1⁄2 cup brown sugar
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1⁄2 teaspoon salt
• 1 large egg
• And 1 egg yolk
• 1 cup confectioners’ powdered sugar, sifted

Make The Dough

This dough has to chill for several hours. So these would be good cookies to mix up today and bake tomorrow.

In a medium bowl, combine the flour, baking powder, baking soda, ginger, cinnamon, allspice, and nutmeg.

In the bowl of an electric mixer, cream together the cream cheese and butter until smooth.

Beat in the granulated sugar, brown sugar, molasses, vanilla extract, and salt.

Mix until light and fluffy.

Add in the egg and egg yolk. Beat until creamy.

At low speed, gradually add in the flour mixture and mix until fully incorporated.

The dough will be sticky.

Let The Dough Chill

Cover the bowl with plastic wrap and refrigerate for 4-12 hours.

Now We Are Ready To Bake

Preheat oven to 350°F.

Line a baking sheet with a nonstick silicone mat or parchment paper. I really love the parchment paper, Kroger’s has a box that is cut to size for a 12X16 cookie sheet. So easy and cleanup is easier too

Place the powdered sugar in a small bowl, then set aside.

Shape The Cookies

Form dough into generous 1.5” balls, using a cookie scoop, and roll into the powdered sugar to lightly coat.

Then roll each ball of dough in the powdered sugar a second time.

Place the dough balls onto the prepared baking sheet at least 2” apart.

Bake The Cookies

Bake for 10-12 minutes, until the cookies are puffed and crackly.

It is important not to overbake, as the center of these cookies should be soft.

Allow the cookies to cool on the baking sheet for at least 10 minutes, then carefully transfer the cookies to a wire rack.

Store the Cookies

Store leftover cookies in an airtight container in the refrigerator.

Tips/Variations

I want to challenge everyone who makes this recipe Gooey Gingerbread Cookies to make it your own. Make a tweek here and there and let me know what you have done. I would like to know what the cookie would be like if you use Granulated sugar rather than Powdered sugar. Let me know in the comment section below.

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