Making your favorite cookies at home is such a treat, especially when they taste just like the ones you love from Crumbl. I’ve been baking up a storm, and today I’m so excited to share two amazing copycat recipes for delicious homemade cookies with you.
Get ready to bake some delightful Crumbl gingerbread cookies and delicious Crumbl raspberry cheesecake cookies right in your own kitchen. You’ll love how simple and rewarding these recipes are to make.
Jump to Recipe:
- 1. Crumbl Gingerbread Cookies: Your Homemade Holiday Favorite
- 2. Delicious Crumbl Raspberry Cheesecake Cookies
Crumbl Gingerbread Cookies: Your Homemade Holiday Favorite
These festive gingerbread cookies bring all the warm spice you crave. They’re soft, chewy, and perfect for sharing during the holidays or any time you want a classic cookie.
Key Ingredients & Tips for Gingerbread Cookies
- Molasses Magic: Use unsulphured molasses for the best gingerbread flavor and a wonderful chewy texture.
- Spice Mix: Don’t skimp on the ginger, cinnamon, and cloves; they are key to that classic warm taste you want in your gingerbread.
- Chilling Dough: Chilling the cookie dough is important for cookies that hold their shape better and stay soft after baking.
What You Need for Gingerbread Cookies
- All-purpose flour
- Baking soda
- Ground ginger, cinnamon, cloves
- Salt
- Unsalted butter
- Brown sugar
- Egg
- Molasses
- Vanilla extract
- Powdered sugar (for optional dusting)
⏱️ Time: 45 minutes (plus chilling)🍽️ Yields: 10-12 large cookies
How to Make These Gingerbread Cookies
Step 1: Get Ready & Mix Wet Ingredients
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set this mix aside. In a separate large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. Beat in the egg, molasses, and vanilla extract until everything is well combined and smooth.
Step 2: Combine and Chill the Dough
Slowly add the dry ingredients to the wet ingredients, mixing gently until the dough just comes together. Be careful not to overmix. Cover the cookie dough and chill it in the refrigerator for at least 30 minutes. This step is important because it helps the cookies keep their shape when baking.
Step 3: Bake Your Gingerbread Treats
Scoop out large portions of the chilled dough, about 1/4 cup each, and roll them into balls. Gently flatten each ball slightly on your prepared baking sheet. Bake for 10-12 minutes, or until the edges look set but the centers still appear soft. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Step 4: Decorate (If You Like!)
Once your gingerbread cookies are fully cooled, you can dust them with powdered sugar for a simple look or add a basic cream cheese frosting or glaze on top for extra sweetness.
📝 Final Note on Storage
Store these homemade gingerbread cookies in an airtight container at room temperature for up to 3-4 days to keep them soft and fresh.
Delicious Crumbl Raspberry Cheesecake Cookies
Get ready for a delightful cookie that tastes just like a mini cheesecake! These cookies feature a soft base, creamy cheesecake filling, and bright raspberry flavor.
Key Ingredients & Tips for Raspberry Cheesecake Cookies
- Softened Cream Cheese: Make sure your cream cheese is very soft at room temperature for the smoothest and easiest cheesecake filling.
- Fresh Raspberries: Using fresh raspberries gives the best bright and tangy taste, making the cookies really pop.
- Chilling Cookie Dough: A quick chill for the cookie dough helps prevent it from spreading too much when you bake, keeping that perfect shape.
What You Need for Raspberry Cheesecake Cookies
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Cream cheese
- Powdered sugar
- Fresh raspberries (or raspberry jam)
⏱️ Time: 50 minutes (plus chilling)🍽️ Yields: 10-12 large cookies
How to Make These Raspberry Cheesecake Cookies
Step 1: Prepare the Cookie Dough Base
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light. Beat in the egg and vanilla extract until everything is smooth. Gradually add the dry ingredients to the wet, mixing until the dough just comes together.
Step 2: Make the Cheesecake Filling
In a separate small bowl, beat the softened cream cheese with the powdered sugar until it’s very smooth and creamy. Set this delicious filling aside while you work on the cookie dough.
Step 3: Assemble and Bake the Cookies
Scoop out large portions of cookie dough and place them onto your prepared baking sheet. Use the back of a spoon or your thumb to make a small well in the center of each cookie dough ball. Fill each well with a spoonful of the creamy cheesecake mixture. Top each filled cookie with 2-3 fresh raspberries. Bake for 12-15 minutes, or until the edges are lightly golden and the cheesecake filling looks set.
Step 4: Cool and Enjoy
Let the baked cookies cool on the baking sheet for a few minutes. Then, carefully move them to a wire rack to cool completely. The cheesecake filling will firm up even more as it cools down.
📝 Final Note on Storage
Store these raspberry cheesecake cookies in an airtight container in the refrigerator to keep the cream cheese filling fresh. They are best enjoyed within 3 days.
