These Crumbl Gingerbread Cookies are soft, chewy, and perfectly spiced! They smell just like a holiday kitchen and will warm your heart with every bite.
Honestly, they’re so good that it’s hard to stop at one. I love to pair them with a cozy cup of hot cocoa. It’s like a hug in cookie form! ☕️🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Ground Spices: Ginger, cinnamon, cloves, and nutmeg create that classic gingerbread flavor. If you don’t have all the spices, feel free to use pre-mixed gingerbread spice blend!
Unsalted Butter: I prefer unsalted butter for better control over salt content. If you’re dairy-free, consider using coconut oil or a vegan butter substitute.
Molasses: This adds richness and depth. If you don’t have molasses, maple syrup can be a good substitute, but the flavor will be different.
Cream Cheese: This is key for the frosting’s creamy texture. If you’re vegan, look for a plant-based cream cheese alternative.
How Do I Get My Cookies to Stay Soft and Chewy?
The secret to soft and chewy cookies lies in the chilling and the baking time. Chilling the dough prevents them from spreading too much while baking, helping maintain a thick, chewy texture.
- Chill the dough for at least 1 hour before baking—this is key!
- Don’t overbake; take the cookies out when they look slightly underdone. They’ll continue to firm up on the baking sheet.
- Store your cookies in an airtight container with a piece of bread to keep them soft longer!
By following these tips and using the key ingredients wisely, your gingerbread cookies will turn out deliciously soft and perfect to enjoy with family and friends during the holidays!
How to Make Crumbl Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1/4 cup molasses
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnish:
- Caramel crunch sprinkles or similar (optional)
Time Needed:
This recipe will take about 20 minutes to prepare and around 10-12 minutes to bake. After baking, allow time for cooling and frosting the cookies, so plan for a total of about 2 hours (including chilling time) from start to finish!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. This step combines all your dry ingredients for the cookies. Set it aside while you work on the wet ingredients.
2. Cream Butter and Sugar:
In a large bowl, using a hand mixer or stand mixer, cream the softened butter and light brown sugar together on medium speed until the mixture is light and fluffy—this should take about 3 to 4 minutes. Creaming is essential for fluffy cookies!
3. Add Egg and Molasses:
Beat in the egg and molasses until everything is well combined. This will create a rich flavor for your cookies!
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing on low speed until everything is just combined. Be careful not to overmix to keep those cookies tender!
5. Chill the Dough:
Cover the cookie dough and refrigerate for at least 1 hour. Chilling helps prevent the cookies from spreading too much while baking and enhances the flavors!
6. Preheat and Prepare the Baking Sheet:
While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This ensures your cookies won’t stick!
7. Shape the Cookies:
Scoop out about 2-3 tablespoons of cookie dough and roll them into balls. Place them on the prepared baking sheet, making sure they are about 2 inches apart.
8. Bake:
Bake the cookies in your preheated oven for 10 to 12 minutes. They should be set, with edges that look firm, while the centers remain slightly soft.
9. Cool the Cookies:
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This step prevents sogginess!
10. Prepare the Frosting:
In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Then, add the sifted powdered sugar and vanilla extract. Mix on low speed initially, then increase to high speed until everything is well combined and fluffy!
11. Frost the Cookies:
Once the cookies are cooled, generously frost each cookie using either a spatula or piping bag. Get creative with your frosting style!
12. Garnish:
If you like, sprinkle some caramel crunch sprinkles or any other decorative topping on top of the frosting for an extra festive touch!
13. Serve and Enjoy:
These delightful gingerbread cookies are perfect to savor with a warm drink, or they make a wonderful gift to share during the holiday season. Enjoy every spiced bite!
This recipe gives you the soft, chewy texture and warm spices that everyone loves about Crumbl Gingerbread Cookies, topped with luscious cream cheese frosting and crunchy sprinkles. Happy baking! 🎉
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Start with a 50/50 blend of whole wheat and all-purpose flour to maintain some lightness, and adjust based on your taste preference!
How Can I Make These Cookies Without Eggs?
You can replace the egg with a flax egg! Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it sit for 5 minutes to thicken, and then add it to your cookie dough as you would the egg.
What Should I Do if My Dough is Too Sticky?
If your cookie dough feels too sticky, you can add a little extra flour, one tablespoon at a time, until it reaches a more workable consistency. Just be careful not to add too much, or it may affect the cookies’ texture!
Can I Freeze These Cookies?
Absolutely! You can freeze the baked cookies in an airtight container for up to 3 months. For best results, freeze them unfrosted, and then frost them after thawing. To thaw, simply leave them at room temperature for a few hours or overnight in the fridge.
