These Crumbl Gingerbread Cookies are soft, spicy, and perfect for the holidays! Made with warm ginger, cinnamon, and a touch of molasses, they’re a festive treat everyone loves.
Who can resist a cookie that smells like Christmas? 😍 I like to decorate mine with icing and give them as gifts. They’re so easy to make, and they will fill your kitchen with cozy scents!
Key Ingredients & Substitutions
Butter: Unsalted butter gives you control over the saltiness. If you’re dairy-free, try using coconut oil or a dairy-free butter alternative which works well in baking.
Molasses: This gives the iconic gingerbread flavor and depth. If you don’t have molasses, you could use honey or maple syrup, but the flavor will change a bit. I find dark corn syrup can also mimic the texture but misses the spice.
Spices: Ground ginger, cinnamon, and cloves are a must here. If you want a spicier kick, add more ginger or a sprinkle of nutmeg. You could also use a pre-mixed pumpkin spice for a different twist!
Frosting: Powdered sugar is traditional for a smooth finish. For a cream cheese frosting, swap the butter for cream cheese for a rich flavor. You can adjust the sweetness by adding more or less sugar.
How Do I Get the Cookies to Bake Evenly?
Baking evenly is essential for great cookies. Here are some tips to ensure they turn out perfect:
- Preheat your oven! This ensures that your cookies start cooking at the right temperature.
- Line your baking sheet with parchment paper to avoid sticking and help with even baking.
- Evenly space the cookie dough balls on the sheet; leave room for spreading.
- Keep an eye on the cookies. They should be set around the edges but soft in the middle. Ovens vary, so checking a minute or two early can save you from overbaking.
How to Make Crumbl Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1/3 cup (113g) molasses
- 2 1/4 cups (280g) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Frosting:
- 1 cup (120g) powdered sugar
- 2 tablespoons (30g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (adjust for consistency)
Optional Decorations:
- Gold or colored sprinkles
How Much Time Will You Need?
This delightful recipe will take about 25 minutes for preparation and mixing, and another 10-11 minutes for baking. Make sure to allow time for the cookies to cool completely before frosting, which can take about 10 minutes. Overall, you should be able to whip up these scrumptious cookies in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While your oven warms up, line a baking sheet with parchment paper to prevent sticking.
2. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is vital as it helps to incorporate air, giving your cookies a nice structure.
3. Add Egg and Molasses:
Beat in the egg until fully combined. Then, stir in the molasses, ensuring everything is mixed well. The molasses is what gives that delicious gingerbread flavor!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt. This helps to evenly distribute the spices and leavening agent.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough!
6. Shape the Cookies:
Roll the dough into balls that are about 1.5 to 2 inches in diameter. For that classic Crumbl style, slightly flatten each ball with your palm and place them evenly spaced on the prepared baking sheet.
7. Bake the Cookies:
Bake the cookies in your preheated oven for 9-11 minutes. You want the edges to be firm while the centers remain soft; they will continue to set as they cool!
8. Cool Before Frosting:
Remove the cookies from the oven and let them cool on a wire rack completely before frosting. This usually takes around 10 minutes.
9. Make the Frosting:
In a bowl, beat together the powdered sugar, softened butter, vanilla extract, and milk until smooth and fluffy. Adjust the amount of milk to reach your desired frosting consistency.
10. Frost and Decorate:
Once the cookies are cool, spread or pipe the frosting over each cookie. Get creative with decorations using colored sprinkles or royal icing for some extra flair!
11. Let It Set:
Let the frosting set a little before serving. This will help keep the beautiful designs intact!
Enjoy your soft, spiced Crumbl-inspired gingerbread cookies with a creamy, festive frosting! They are perfect for sharing or enjoying with a warm beverage. Happy baking!
Can I Use Brown Sugar Instead of Granulated Sugar?
Absolutely! Brown sugar will add a deeper flavor and moisture to the cookies. This can make them slightly chewier, which many people love in gingerbread cookies!
How Should I Store Leftover Cookies?
Store any 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 2-3 months. Just make sure to wrap them well to prevent freezer burn!
Can I Make the Dough Ahead of Time?
Yes, you can make the dough ahead of time! Shape it into a log, wrap it in plastic wrap, and refrigerate for up to 3 days or freeze for up to a month. When ready to bake, thaw and slice the dough before baking!
What if I Don’t Have Molasses?
If you’re out of molasses, you can substitute it with honey or maple syrup, but keep in mind the flavor will be different. Dark corn syrup can also work as a substitute for a similar texture without the spice notes.
