Written by SAMY SMITH
Gingerbread Gooey Butter Cookies are basically everything holiday dreams are made of. Ever want a warm, spicy, molasses-packed cookie, but something a little softer, a little more…extra? I hear you. The store bought options? Forget those. Homemade’s always better. Really, once you bite into the ooey-gooey center, it’s game over.
If you’re into classic gingerbread flavor, and those pillowy, buttery cookies, you’re in the right spot. You might also want to peek at my deliciously soft cream cheese spritz cookies for another holiday favorite or whip up a cozy mug of deliciously spiced gingerbread loaf for dunking on chilly nights.
Nutrition Facts (per serving)
Okay, so here’s the straight-up truth. These cookies aren’t exactly health food. But we’re not eating salad here, right? Each Gingerbread Gooey Butter Cookie clocks in around 130 calories. There’s about 6g of fat and a nice bit of protein tucked in there (surprisingly, thanks to the cream cheese). Sugar’s not shy in this recipe, but hey, it’s dessert. For folks checking sodium or watching gluten, you can swap all-purpose flour for a 1:1 gluten-free blend easily.
What I do love? No weird preservatives. Just regular stuff from your kitchen. If you’re counting: 2g protein, 21g carbs, and a touch of fiber too. Indulgent, but worth it every single time. That gooey middle? Worth. It.
| Nutritional Component | Value per Cookie |
|---|---|
| Calories | 130 kcal |
| Total Fat | 6 g |
| Protein | 2 g |
| Total Carbohydrates | 21 g |
| Fiber | 0.5 g |
| Sugar | 8 g |
| Sodium | 90 mg |
| Gluten-Free Option | Yes |
Photos of Gingerbread Gooey Butter Cookies
Oh these cookies look like something from a storybook, honestly. If you bake them, you’ll get crackly tops, soft golden edges, and just the right dusting of powdered sugar. I can’t resist snapping a quick pic right after they come out oven fresh. I usually stack them haphazardly (okay, yes, some get eaten before the camera comes out) next to a steaming mug. Even my friends who “don’t bake” end up texting me photos of their cookie piles. That gooey buttery look? Epic!
Whether you pile them on a plate for Santa or tuck ‘em in a lunchbox, they wake up any cookie tray. The best: handing out random samples and watching people’s eyes go wide. They just don’t expect all that flavor.
You’ll Also Love
Absolutely obsessed with soft cookies? Me too. For a festive tray, bake up deliciously fun mini cheese balls for a sweet-and-savory contrast or try delicious-cute snowman cake pops for even more cookie platter fun.
Basically, if you loved these Gingerbread Gooey Butter Cookies, you might fall head over heels for anything with cinnamon, cream cheese, or that buttery edge. Go wild, experiment, share the love.
Tips for Making the Perfect Gingerbread Gooey Butter Cookies
Alright, now for the straight talk. Baking these is pretty simple. Even if you’re not the “precise measure” type, you’ll be fine. But here’s a few things that helped me, especially when baking for the first time:
- Let the dough chill! Seriously, at least an hour. Otherwise, big mess and flat cookies.
- Stick with full-fat cream cheese. Don’t go light. The gooeyness depends on it.
- Roll in powdered sugar right before baking. Helps with that perfect crackle look, plus keeps ‘em soft in the middle.
Got a stand mixer? You’ll save your arm, but hand mixing is doable too. Imperfect is perfect here. Trust me.
Variations of Gingerbread Gooey Butter Cookies
Honestly, you can get creative. Once I swapped in maple syrup for half the molasses, and wow, so good. Some friends add white chocolate chips, which aren’t traditional, but hey, who’s judging? Even orange zest in the batter can take things next-level festive.
You could roll the cookies in sparkling sugar instead of powdered if you like crunch. For spice fiends, double the ground ginger. Trust your gut. Sometimes I even stir a dash of black pepper into the dough for extra warmth. Not kid friendly but super good with black coffee.
Want a gluten-free version? That works just fine too, just use your usual gluten-free flour mix and check your baking powder. These Gingerbread Gooey Butter Cookies are basically a blank canvas if you want to have a little fun.
Common Questions
Do I have to refrigerate the dough?
Yep, at least an hour. It keeps the dough from sticking everywhere and makes the cookies bake up nice and thick.
Can I freeze Gingerbread Gooey Butter Cookies?
Oh yes. Either freeze the dough balls before baking or the cookies after. Just thaw and enjoy.
Can I double this recipe?
Definitely. I do it every time holidays hit so there’s enough for neighbors. Just make sure your mixer’s big enough.
Why do my cookies turn out flat?
Probably too warm dough. Be patient with the chilling. Or check your baking powder is fresh.
Is cream cheese really necessary?
Short answer? Yep. It’s what makes them “gooey butter” cookies. Don’t skip it!
Ready for a Cookie Adventure?
So that’s my whole pitch: Gingerbread Gooey Butter Cookies are honestly the winter treat you never knew you needed. They fit into any cookie swap, family movie night, or honestly just a Tuesday when you need cheering up.
At the end, if you want to learn about healthier indulgence and smart sweets, check out CDC’s nutrition basics for balanced baking throughout the season.
Gingerbread Gooey Butter Cookies
Ingredients
Cookie Ingredients
- 8 oz cream cheese, full-fat Essential for gooey texture.
- 1 stick butter, softened Use unsalted.
- 1 cup brown sugar, packed For sweetness and moistness.
- 1 cup granulated sugar To roll cookies in.
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1 tsp baking powder Ensure it’s fresh for best results.
- 1/2 cup molasses For traditional gingerbread flavor.
- 2 tsp ground ginger Adjust for more spice if desired.
- 1 tsp ground cinnamon For a warm spice flavor.
- 1/4 tsp ground nutmeg Optional for added warmth.
- 1 egg large Bind the ingredients together.
Instructions
Preparation
- In a mixing bowl, beat the full-fat cream cheese and softened butter together until smooth.
- Add the brown sugar and granulated sugar, mixing well until combined.
- In a separate bowl, mix together the all-purpose flour, baking powder, ground ginger, ground cinnamon, and ground nutmeg.
- Gradually add the dry ingredients to the wet mixture, alternating with the molasses and egg. Mix until everything is well combined.
- Chill the dough in the refrigerator for at least an hour.
Baking
- Preheat your oven to 350°F (175°C).
- Roll the chilled dough into balls and coat them with granulated sugar.
- Place them on a baking sheet lined with parchment paper, leaving space between each.
- Bake for 12-15 minutes until the tops are crackly but the centers remain soft.
- Let cool for a few minutes before transferring to a wire rack.