Craving gingerbread cookies that are soft, chewy, and packed with warm spices? Crumbl Gingerbread Cookies hit the spot perfectly with their classic blend of ginger, cinnamon, and molasses flavors. These cookies are just right for those cozy moments when you want a sweet treat that feels like a hug in cookie form.
I love making these gingerbread cookies because they remind me of holiday gatherings and chilly evenings spent around a fire. The smell of ginger and spices filling the kitchen always brings back happy memories and makes the whole house feel welcoming. Plus, the chewy texture with just a hint of crisp edges is such a delightful combo—I can’t stop at just one!
My favorite way to enjoy Crumbl Gingerbread Cookies is with a warm cup of tea or hot cocoa. They’re perfect for sharing with friends or leaving out for Santa during the holidays. If you want a little extra touch, a simple drizzle of icing or a dusting of powdered sugar adds a nice festive look and taste. These cookies are a sure way to bring some sweet joy to any day.
Key Ingredients & Substitutions
Molasses: This gives gingerbread its deep, rich flavor and moist texture. If you don’t have molasses, try dark corn syrup or honey, but molasses is the best for that classic taste.
Spices: Ground ginger, cinnamon, cloves, and nutmeg are essential for that warm holiday flavor. Freshly ground spices will be more fragrant, but pre-ground spices work fine too.
Brown sugar: It adds moisture and a hint of caramel. If you’re out, you can use white sugar with a little molasses added, but brown sugar is preferred.
Cream cheese: In the frosting, cream cheese adds tanginess and creaminess that balances the sweet spices. You can substitute with mascarpone or skip it for a simple buttercream.
How Do You Get the Perfect Soft and Chewy Gingerbread Cookies?
Getting the balance of soft inside and slightly firm edges is key.
- Chill the dough well before baking. This helps prevent spreading and keeps the cookies thicker.
- Don’t overbake. 8-10 minutes is enough so cookies set but stay soft in the center.
- Let cookies cool on the baking sheet for a few minutes. They firm up as they cool but remain chewy.
- Use unsalted butter softened to room temperature to get creamy dough without greasiness.
These simple steps ensure your gingerbread cookies will have the classic tender bite with just enough chewiness.
Equipment You’ll Need
- Mixing bowls – I recommend two; one for dry ingredients and one for wet, to keep everything organized.
- Electric mixer – makes creaming butter and sugar easy and quick.
- Measuring cups and spoons – for accuracy, especially with spices and molasses.
- Silicone spatula – for scraping the bowl and mixing the dough smoothly.
- Baking sheet – a sturdy, flat one to hold the cookies during baking.
- Parchment paper – prevents sticking and makes cleanup easier.
- Cooling rack – lets cookies cool evenly without getting soggy.
- Cookie scoop or spoon – helps to shape cookies uniformly.
Flavor Variations & Add-Ins
- Chocolate Chips – add some to the dough for sweet bites, perfect for a chocolate-ginger combo.
- Orange Zest – a little zest brightens the spices and adds a fresh twist.
- White Chocolate Drizzle – melt white chocolate to drizzle over cooled cookies for extra sweetness.
- Ginger Candies or Crystallized Ginger – chopped finely, they bring extra zing and a chewy texture.
CRUMBL Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- ⅓ cup molasses
- 1 teaspoon vanilla extract
For the Frosting:
- 1 stick (½ cup) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons cream cheese, softened
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk, as needed for consistency
For Garnish:
- Crumbled ginger snaps or graham crackers
How Much Time Will You Need?
This recipe requires about 15 minutes to mix and prepare the dough, then at least 1 hour of chilling time. Baking takes about 8-10 minutes per batch, and frosting and decorating will take another 10-15 minutes. Overall, plan for around 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
In a medium bowl, whisk the flour, baking soda, and spices together. In a large bowl, beat softened butter and brown sugar until fluffy, about 2-3 minutes. Add the egg, then mix in molasses and vanilla. Slowly add dry ingredients and stir until combined.
2. Chill the Dough:
Cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour. This helps the cookies hold their shape and improves flavor.
3. Bake the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the sheets, spaced about 2 inches apart. Bake for 8-10 minutes, until edges look set but centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
4. Make the Frosting:
Beat softened butter and cream cheese together until smooth. Gradually add powdered sugar, then stir in vanilla. Add milk one tablespoon at a time to reach your desired spreading consistency.
5. Decorate the Cookies:
After the cookies cool, spread or pipe the frosting on top. Sprinkle with crumbled ginger snaps or graham crackers to add a crunchy texture and extra flavor.
6. Serve and Enjoy:
Enjoy your gingerbread cookies at room temperature. Store any leftovers in an airtight container to keep them fresh.
Can I Use Frozen Dough for These Gingerbread Cookies?
Yes! You can freeze the dough in an airtight container or wrapped well in plastic wrap for up to 3 months. Thaw it overnight in the fridge before baking for best results.
How Should I Store Leftover Gingerbread Cookies?
Store baked and frosted cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them tightly wrapped for up to 2 months.
Can I Substitute the Cream Cheese in the Frosting?
Definitely! You can replace cream cheese with an equal amount of softened butter for a classic buttercream, or use mascarpone for a similar tangy flavor.
What Can I Use Instead of Molasses?
If you don’t have molasses, dark corn syrup or honey can be used as a substitute, but keep in mind molasses gives gingerbread its distinctive rich flavor.