Gingerbread Gooey Butter Cookies {From Scratch!}

wickedgoodkitchen.com

Sue Pelletier

2¼ cups plus 1 tablespoon (about 280 g) pure organic unbleached all-purpose flour, such as Hodgson Mill®

2 teaspoons (about 8 g) baking powder

¼ teaspoon ( 1.2 g) baking soda

2½ teaspoons ( 4.38 g) organic ground ginger

2 teaspoons ( 5 g) organic ground cinnamon

½ teaspoon ( 1 g) organic ground allspice

½ teaspoon ( 1.25 g) freshly grated organic whole nutmeg

¼ teaspoon (. 55 g) organic ground cloves

1 (8 oz/226 g) package organic cream cheese, such as Organic Valley®, softened

½ cup ( 1 stick/ 113 g) organic grass-fed unsalted butter, softened

1 cup ( 200 g) organic granulated cane sugar

½ cup ( 100 g) 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 ( 2.4 g) fine-grain sea salt

1 large organic egg plus 1 large egg yolk (mine weighed 74 g w/o shells)

1½ to 2 cups ( 180 to 240 g) organic confectioners’ sugar, sifted, for rolling cookies twice before baking

Directions at wickedgoodkitchen.com

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