Craving a sweet treat with a little spice? These Crumbl Gingerbread Cookies are exactly that – soft, chewy, and packed with the warm, cozy flavors of ginger, cinnamon, and molasses. They have that classic holiday taste that feels like a hug in cookie form, with a little sugar sparkle on top to make them shine.
I love how these cookies strike the perfect balance between being just spicy enough without overpowering the tender dough. Every time I bake them, the whole kitchen fills with this amazing aroma that makes you want to sneak a bite before they’re even cool. One tip I always follow is to chill the dough a bit before baking; it helps the cookies stay thick and soft, just the way I like them.
These gingerbread cookies are my go-to for sharing with friends or packing in lunchboxes during the holiday season. I find they taste even better paired with a glass of milk or a warm cup of tea. Whether you decorate them simply or get creative with frosting and sprinkles, they’re guaranteed to bring a little extra cheer to any day.
Key Ingredients & Substitutions
Ground Ginger and Spices: The ginger and warm spices like cinnamon, cloves, and nutmeg bring the classic gingerbread flavor. If you don’t have all spices, just ginger and cinnamon still work well.
Molasses: This adds depth and a rich sweetness. If you don’t have molasses, you can try dark corn syrup or honey, but the flavor will be lighter.
Butter: Butter gives a rich, tender texture. You can swap for margarine or coconut oil, but expect slight changes in flavor and softness.
Frosting: A simple buttercream frosting keeps the cookies moist and sweet. If you prefer dairy-free, use vegan butter and plant milk.
How Do You Keep These Gingerbread Cookies Soft and Chewy?
Gingerbread can get hard if overbaked. Here’s how to get that soft, chewy texture:
- Chill the Dough: Cooling the dough for at least an hour firms it up, preventing cookies from spreading too thin.
- Watch Baking Time: Bake until edges are set but centers still look slightly soft. They’ll firm up as they cool.
- Use Molasses: Molasses keeps cookies moist and adds chewiness.
- Roll in Sugar: Rolling dough balls in sugar before baking adds a pleasant texture and slight crunch.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing the dough and smaller ones for frosting. They make mixing easier and less messy.
- Whisk or Electric Mixer – helps combine ingredients smoothly, especially when creaming butter and sugar.
- Measuring cups and spoons – ensures accurate measurements for perfect flavor and texture.
- Baking sheets – sturdy and flat, these hold the cookies while they bake and help them cook evenly.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup easy.
- Rolling pin – for flattening dough evenly when shaping the cookies.
- Cookie scoop or spoon – helps portion dough equally for uniform cookies.
- Piping bag or spatula – useful for adding frosting neatly on cooled cookies.
Flavor Variations & Add-Ins
- Chocolate Chips – Sprinkle some into the dough for pockets of chocolate flavor that pair nicely with ginger.
- White Chocolate or Milk Chocolate Drizzle – Decorate the cookies with drizzles on top for extra sweetness.
- Additional Spices – Add a pinch of cardamom or allspice for a unique twist.
- Frosting Variations – Mix in cinnamon or cream cheese for a richer frosting flavor.
How to Make CRUMBL Gingerbread Cookies?
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
- Optional: Gold or pearl sprinkles to decorate
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and frosting, plus 1 hour to chill the dough. Baking time is about 8-10 minutes per batch, and cooling plus decorating takes another 20 minutes. Overall, expect around 1 hour and 45 minutes before your delicious gingerbread cookies are ready to enjoy.
Step-by-Step Instructions:
1. Mix Your Dry Ingredients:
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, salt, baking soda, and baking powder. This blend of spices brings that cozy gingerbread flavor.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter together with 1 cup sugar until the mixture becomes light and fluffy—this helps make your cookies tender.
3. Add Wet Ingredients:
Beat in the egg, molasses, and vanilla extract until everything is well combined.
4. Combine Wet and Dry:
Gradually add your dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can make cookies tough, so mix until you don’t see any flour streaks.
5. Chill the Dough:
Cover the dough and chill it in the refrigerator for about 1 hour. Chilling helps the dough firm up so your cookies stay thick and soft after baking.
6. Shape the Cookies:
Scoop tablespoon-sized balls of dough. Roll each ball in granulated sugar to give a pretty, crackly sugar coating. Space the dough balls about 2 inches apart on baking sheets lined with parchment paper or silicone mats.
7. Bake:
Bake your cookies in a preheated oven at 350°F (175°C) for 8-10 minutes, until the edges look set and cracked but the centers are still soft. Don’t overbake—they’ll continue cooking a bit as they cool.
8. Cool:
Let cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
9. Make the Frosting:
While cookies cool, beat the softened butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla extract and 2 tablespoons of heavy cream (or milk). Add more cream if needed to get a good spreading or piping consistency.
10. Frost and Decorate:
Once the cookies are cool, pipe or spread frosting over each cookie. Sprinkle some gold or pearl sprinkles on top for a festive finish.
11. Serve and Enjoy!
Enjoy your soft, flavorful Crumbl gingerbread cookies with a glass of milk or a warm cup of tea. Perfect for sharing or enjoying anytime you want a little holiday cheer!
Can I Use Frozen Dough for These Gingerbread Cookies?
Yes! You can freeze the dough after shaping it into balls. When ready to bake, thaw the dough in the fridge overnight and then bake as directed. This helps keep the cookies fresh and soft.
Can I Substitute Molasses with Another Ingredient?
If you don’t have molasses, you can use dark corn syrup or honey as a substitute, but keep in mind the flavor will be milder and less rich than traditional gingerbread.
How Should I Store Leftover Cookies?
Store your gingerbread cookies in an airtight container at room temperature for up to 4 days. To keep the frosting fresh, store in a single layer or separate layers with parchment paper.
Can I Make These Cookies Vegan?
To make a vegan version, use plant-based butter, substitute the egg with a flax or chia seed egg, and use non-dairy milk in the frosting. The texture and taste will be slightly different but still delicious!
