Crumbl Gingerbread Cookies are soft and chewy treats bursting with warm spices like ginger and cinnamon. They’re perfect for the holiday season or just any cozy day!
Making these cookies is a fun way to fill your kitchen with yummy smells. I love enjoying them with a cup of hot chocolate. Trust me, you won’t want to share! ☕️🍪
Key Ingredients & Substitutions
All-Purpose Flour: This gives the cookies structure. If you need a gluten-free option, try 1:1 gluten-free flour blends. I’ve found using a blend works well without changing the flavor much!
Molasses: It adds that rich flavor and color to gingerbread cookies. If you’re out, dark corn syrup can be a substitute but might change the taste a bit. I always use unsulfured molasses for the best flavor.
Spices: Ginger, cinnamon, cloves, and nutmeg are key for warmth! If you don’t have cloves, just add a pinch more ginger or cinnamon. Using fresh spices can really boost your cookies’ flavor!
Butter: Unsalted butter is the best choice for control over saltiness. If you prefer, coconut oil can be a non-dairy alternative, but it might change the texture slightly.
Cream Cheese: This gives the frosting its creaminess. For a lighter option, you can use Greek yogurt or a dairy-free cream cheese alternative.
How Do I Make Sure My Cookies Bake Softly?
To ensure your gingerbread cookies bake up soft, there are a few important tips to follow:
- Don’t overmix: Once you combine the wet and dry ingredients, mix until just combined. Overmixing can lead to tougher cookies.
- Chill dough if needed: If your dough feels too soft to scoop, chill it in the fridge for about 30 minutes. This helps shape the cookies better.
- Watch baking time: Take the cookies out when the edges are set but the centers look a bit underbaked. They will firm up as they cool.
- Cooling time: Let them cool on the baking sheet for about 5 minutes before transferring to a rack. This prevents them from breaking apart.
By keeping these tips in mind, your cookies will turn out soft and delicious every time!
Crumbl Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
For Decorations (optional):
- White icing for drizzling
- Sprinkles or edible gold pearls
How Much Time Will You Need?
This recipe will take about 20 minutes for preparation and 10 minutes for baking, with an additional cooling time of about 30 minutes before frosting. So, approximately 1 hour total from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper to prevent sticking later on. This makes cleanup a breeze, too!
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. This will be your dry mixture. Set it aside for now.
3. Cream the Butters and Sugars:
In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and packed brown sugar together until the mixture gets light and fluffy. This can take about 2-3 minutes using an electric mixer.
4. Mix in the Wet Ingredients:
Next, add the egg, molasses, and vanilla extract to your butter and sugar mixture. Mix everything together until it’s well combined. You’ll love how the molasses makes your kitchen smell!
5. Combine Mixtures:
Gradually add your dry ingredients to the wet mixture. Mix just until combined; it’s okay if there are a few small floury spots. Overmixing can make your cookies tough, so keep it gentle!
6. Portion the Dough:
Using a cookie scoop or tablespoon, portion out dollops of dough onto your prepared baking sheets. Leave some space between each dollop as they will spread while baking.
7. Bake:
Place the baking sheets in the oven and bake for 8-10 minutes. Keep an eye on them; you want the edges to be set but the centers soft to achieve that delightful chewy texture!
8. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
9. Make the Frosting:
While the cookies are cooling, prepare the cream cheese frosting. Beat together the softened cream cheese and butter until smooth. Slowly add the powdered sugar and vanilla extract, mixing until creamy and fluffy.
10. Frost the Cookies:
Once your cookies have cooled completely, it’s time to frost them! Pipe or spread a generous amount of cream cheese frosting on top of each cookie. This is where you can really have some fun!
11. Add Some Festive Touches:
If you like, drizzle white icing or sprinkle some festive sprinkles or edible gold pearls on top for an extra special touch. They’ll look beautiful and taste even better!
12. Serve and Enjoy!
Now, it’s time to enjoy these delightful gingerbread cookies! They are perfect for sharing with family and friends, or just indulging on your own with a hot drink.
Happy baking, and enjoy your tasty Crumbl Gingerbread Cookies!
Can I Use Whole Wheat Flour Instead?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be slightly denser. If you want a lighter cookie, consider using a mix of whole wheat and all-purpose flour.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months; just make sure to wrap them tightly! Thaw by leaving them at room temperature for a few hours.
Can I Make These Gluten-Free?
Absolutely! You can use a gluten-free all-purpose flour blend to achieve similar results. Make sure your baking powder or soda is gluten-free as well!
What Can I Substitute for Molasses?
If you don’t have molasses, dark corn syrup can be a substitute, though it will change the flavor a bit. You can also use honey or maple syrup, but it may make the cookies a little less spiced and darker in color.