Craving something soft, spicy, and sweet? Crumbl Gingerbread Cookies are just the treat you need. These cookies have that perfect mix of warm ginger, cinnamon, and molasses flavors, with a soft and chewy texture that melts in your mouth. They’re like a cozy hug in cookie form, perfect for chilly days or anytime you want a little festive fun.
I love making these gingerbread cookies because the dough is easy to work with, and the smell while baking fills the whole house with that classic holiday scent. A little tip I like to share is chilling the dough before baking—it helps keep the cookies nice and soft inside with slightly crisp edges, which is exactly how I like them. Plus, decorating them with a simple dusting of powdered sugar or a drizzle of icing makes them look extra special without much effort.
These cookies always remind me of holiday gatherings — the kind where everyone stops what they’re doing to sneak one (or two) from the cookie plate. If you’re sharing, I find they disappear fastest when served with a warm cup of milk or a hot cup of tea. Honestly, once you try these, you’ll want to keep a batch handy all season long!
Key Ingredients & Substitutions
Molasses: Molasses is key for that rich gingerbread flavor and moist texture. If you don’t have molasses, try dark corn syrup or honey, but expect a slight flavor change.
Spices: Ginger, cinnamon, cloves, and nutmeg create that classic gingerbread warmth. Freshly ground spices give the best aroma, but pre-ground works fine too.
Butter and Sugars: Butter keeps cookies tender and adds richness. Using both granulated and brown sugar balances sweetness and moisture. For a dairy-free option, swap butter with coconut oil or vegan butter.
Cream Cheese Frosting: This adds a creamy, tangy contrast that makes the cookies feel extra special. You can replace cream cheese with mascarpone or a vegan cream cheese for a dairy-free version.
How Do You Get Soft, Chewy Gingerbread Cookies Like Crumbl’s?
Softness is all about dough chilling and baking time:
- Chill the dough for at least 1 hour or overnight. This lets the flavors develop and stops the cookies from spreading too much during baking.
- Don’t overbake! Bake until edges are firm but centers look a bit soft—they’ll firm up as they cool.
- Use a cookie scoop to keep cookie sizes even, helping them bake uniformly.
For frosting, make sure cream cheese and butter are softened well to avoid lumps. Pipe the frosting with a star tip for a pretty swirl, and add sprinkles right after frosting while it’s still soft.
Equipment You’ll Need
- Mixing bowls – I recommend a large bowl for mixing the dough and smaller bowls for the frosting; they make the process easier and organized.
- Electric hand or stand mixer – helps beat the butter and sugars smoothly and makes frosting preparation quick.
- Cookie scoop or tablespoon – ensures uniform-sized cookies that bake evenly and stay soft.
- Baking sheet & parchment paper – prevents sticking and makes cleanup easier, plus helps cookies bake evenly.
- Rolling pin & plastic wrap – for shaping the dough into disks for easy chilling and rolling out later.
- Piping bag with star tip (optional) – adds a pretty decorative touch to the frosting on top of the cookies.
Flavor Variations & Add-Ins
- Chopped crystallized ginger – adds extra zing and texture if you love ginger’s bite.
- White chocolate chips – melt-in-your-mouth sweetness that pairs nicely with the spices.
- Orange zest – brings a fresh, citrusy brightness that complements the warm spices.
- Spiced icing or caramel drizzle – for an extra festive touch on top of the frosting.
How to Make Crumbl Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 1 large egg
- ½ cup molasses
- 1 teaspoon vanilla extract
For the Frosting:
- 4 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of ground cinnamon (optional)
- Gold sanding sugar, for sprinkling
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 1 hour (or overnight) to chill the dough, and 10-12 minutes baking time. Then, add about 10 minutes to make and apply the frosting. Total hands-on time is around 30-40 minutes, spread out over a couple of hours including chilling.
Step-by-Step Instructions:
1. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. This mixture will give the cookies their warm, spicy flavor.
2. Cream Butter and Sugars
In a large bowl, beat the softened butter with sugar and brown sugar until the mixture is light and fluffy. Using a hand mixer or stand mixer makes this quick and easy.
3. Add Wet Ingredients
Mix in the egg, molasses, and vanilla extract into the butter-sugar mixture until everything is fully combined and smooth.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
5. Chill the Dough
Divide the dough into two disks, wrap tightly in plastic wrap, and chill in the fridge for at least 1 hour or overnight. Chilling helps the flavors meld and keeps cookies from spreading too much while baking.
6. Prepare to Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
7. Shape and Bake Cookies
Scoop dough by tablespoon or cookie scoop, roll into balls, and place on the baking sheet with space between. Slightly flatten each ball with your hand for better shape. Bake for 10-12 minutes, until edges are set but centers still look soft. Cookies will firm as they cool.
8. Make the Frosting
While cookies cool, beat together the softened cream cheese and butter until creamy. Add powdered sugar, vanilla, and optional cinnamon, beating until smooth and fluffy.
9. Frost and Decorate
Once cookies are completely cool, pipe or spread the cream cheese frosting on top in a pretty swirl. Sprinkle gold sanding sugar on top for a festive, sparkly finish.
10. Serve and Enjoy!
These soft, spiced gingerbread cookies with creamy frosting are perfect with a cup of tea or milk. Share with friends or keep some for yourself—either way, they’ll disappear quickly!
Can I Use Frozen Dough for This Recipe?
Yes! You can freeze the dough balls before baking. Just place the dough balls on a tray, freeze until solid, then transfer to a freezer-safe bag. Bake them straight from frozen—just add 2-3 extra minutes to the baking time.
How Should I Store Leftover Gingerbread Cookies?
Store cookies in an airtight container at room temperature for up to 4 days to keep them soft. For longer storage, you can refrigerate for up to a week or freeze baked cookies for up to 3 months.
Can I Skip the Cream Cheese Frosting?
Absolutely! These gingerbread cookies are delicious on their own. If you prefer, you can dust them with powdered sugar or drizzle a simple glaze instead.
What’s the Best Way to Make the Frosting Smooth?
Make sure your cream cheese and butter are softened to room temperature before mixing. Beat them together thoroughly until creamy, then gradually add powdered sugar for a smooth, lump-free frosting.