I love baking cookies, and I know you do too! There’s something special about homemade treats that just makes everyone happy. Today, I’m sharing two fantastic cookie recipes that taste just like your favorites from Crumbl. Get ready to bake some wonderful cookies!
Whether you’re looking for a warm, spiced classic or a creamy, fruity dessert, I’ve got you covered. These recipes are easy to follow, and you’ll love the results. Let’s get baking!
Jump to Recipe:
Warm and Spicy Crumbl Gingerbread Cookies
These Crumbl gingerbread cookies bring all the classic holiday spice to your kitchen. They are soft, chewy, and taste just like the ones you get from your favorite cookie shop.
Making these at home means you get that amazing aroma filling your space. You’ll love sharing these festive treats with everyone!
Key Ingredients & Tips for Gingerbread Cookies
- Molasses Magic: Use unsulphured molasses for that deep, classic gingerbread flavor and to help make your cookies wonderfully chewy.
- Spice Blend: A good mix of cinnamon, ginger, cloves, and nutmeg is essential for the best authentic taste. Don’t skip any!
- Chill Time: Chilling the dough for at least an hour is important. It helps the cookies keep their shape better and stay soft after baking.
What You Need for Gingerbread Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsulphured molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Powdered sugar for dusting (optional)
⏱️ Time: 30 mins prep + 1 hour chill + 12 mins bake🍽️ Yields: 18-20 large cookies
How to Make Gingerbread Cookies
Step 1: Combine Wet Ingredients
In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar until the mixture is light and fluffy. Next, add the molasses, the large egg, and vanilla extract. Mix everything well until it’s fully combined and smooth.
Step 2: Mix Dry and Wet Ingredients
In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. Gradually add these dry ingredients to your wet mixture. Mix on low speed just until the ingredients are combined; be careful not to overmix the cookie dough.
Step 3: Chill the Cookie Dough
Cover your dough bowl with plastic wrap and place it in the refrigerator for at least 1 hour. This chilling step is really important because it helps the flavors develop and makes the dough much easier to handle when you’re ready to shape your cookies.
Step 4: Bake the Gingerbread Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out large portions of dough, about 3 tablespoons for each cookie, and roll them into balls. Place them on the prepared baking sheet, making sure to leave some space between each cookie. Bake for 10-12 minutes. The edges should be set, but the centers will still look soft.
Step 5: Cool and Dust
Let the baked cookies cool on the baking sheet for a few minutes. Then, carefully move them to a wire rack to cool completely. If you like, you can dust them with powdered sugar once they are cool for a pretty finish.
📝 Final Note
These delicious cookies taste even better on the second day. Store them in an airtight container at room temperature for up to 3-4 days to keep them fresh and soft.
Creamy Crumbl Raspberry Cheesecake Cookies
These Crumbl raspberry cheesecake cookies are a dream for anyone who loves the taste of creamy cheesecake with fresh fruit. They are soft, rich, and topped with a lovely cheesecake frosting and raspberry jam.
You will enjoy making these unique cookies that combine the best of a cookie and a cheesecake into one perfect bite.
Key Ingredients & Tips for Raspberry Cheesecake Cookies
- Cream Cheese Quality: Always use full-fat cream cheese. It gives the best texture and rich flavor to both the frosting and the cookie base.
- Softened Butter: Make sure your butter is truly softened to room temperature. This helps create a smooth cookie dough that bakes evenly.
- Raspberry Jam Choice: A good quality raspberry jam makes a big difference for the topping. Choose one with bright fruit flavor for the best results.
What You Need for Raspberry Cheesecake Cookies
- For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 4 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For the Cheesecake Frosting:
- 4 oz cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed)
- For Topping:
- 1/2 cup raspberry jam
⏱️ Time: 25 mins prep + 10 mins bake🍽️ Yields: 12-14 cookies
How to Make Raspberry Cheesecake Cookies
Step 1: Prepare the Cookie Dough
In a large bowl, beat the softened butter, softened cream cheese, and granulated sugar together until the mixture is creamy. Beat in the large egg and vanilla extract until everything is smooth. In another bowl, whisk the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to your wet mixture, mixing until just combined to form a soft dough.
Step 2: Bake the Cookies
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop out cookie dough (about 2 tablespoons per cookie) and roll into balls. Place them on the baking sheet, flatten each one slightly, and then use your thumb or a spoon to make a small indent in the center of each cookie. Bake for 8-10 minutes, or until the edges look lightly golden. The centers will still be soft. Let them cool completely on a wire rack.
Step 3: Make the Cheesecake Frosting
While your cookies are cooling, start on the frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth. Slowly add the powdered sugar, mixing until it’s creamy. Stir in the vanilla extract and then add milk one tablespoon at a time until you get a smooth, spreadable frosting consistency.
Step 4: Assemble and Finish
Once your cookies are fully cooled, spread a layer of the creamy cheesecake frosting over the top of each cookie. Then, spoon a small amount of raspberry jam into the center indent of each frosted cookie.
📝 Final Note
For the best flavor and a lovely texture, these cookies are best served at room temperature or slightly chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
