Craving something sweet with a little holiday spice? Crumbl Gingerbread Cookies are soft, chewy, and packed with all those classic gingerbread flavors like ginger, cinnamon, and a hint of molasses. They have that perfect balance of cozy spices that instantly make you think of chilly evenings and warm kitchens.
I love how these cookies are just the right mix of sweet and spicy without being too heavy. When I make them, I always find myself sneaking an extra one while they’re still warm—there’s just something about fresh gingerbread that feels like a hug in cookie form. Plus, they’re fun to decorate with a little icing or let the flavors shine all on their own.
These cookies are great for sharing with friends and family, especially around the holidays, or anytime you want that cozy comfort. I like to enjoy them with a cup of hot tea or classic black coffee to really bring out the spice. Whether you’re baking for a party or just treating yourself, Crumbl Gingerbread Cookies are a simple, delicious way to brighten any day.
Key Ingredients & Substitutions
Molasses: This gives gingerbread its deep, rich flavor and moist texture. If you don’t have molasses, you can try using dark corn syrup or honey, but molasses really is the best for that classic taste.
Ginger and Spices: Ground ginger is the star here, along with cinnamon, cloves, and nutmeg. If you’re missing one spice, just increase the others slightly. Freshly ground spices can be even more flavorful!
Butter and Oil: Using both gives the cookies a tender texture. You can use all butter for richness or all oil if you want a lighter feel, but the combo works great.
Cream Cheese Frosting: This adds a lovely tang and creaminess that balances the spices. You can swap cream cheese for mascarpone or even softened vegan cream cheese for a dairy-free option.
How Do I Get Soft, Chewy Gingerbread Cookies Like Crumbl’s?
Softness comes from the right mix of fats and using molasses. Here’s how to nail that texture:
- Don’t overmix. Mix your dough just until combined to keep it tender.
- Chill the dough. Refrigerate for an hour or more to help cookies hold their shape and improve texture.
- Don’t overbake. Bake until edges are set but centers still look slightly soft. Cookies continue to firm up as they cool.
- Use a mix of butter and oil. Butter adds flavor, oil keeps it moist and chewy.
- Flatten dough slightly before baking. This helps cookies bake evenly and remain soft instead of puffing up too much.
Following these tips will help you get that signature Crumbl chew every time. Then top with creamy frosting and sprinkles for a perfect finishing touch!
Equipment You’ll Need
- Mixing bowls – I like using large bowls to combine the ingredients easily and keep everything organized.
- Electric mixer – speeds up creaming butter and sugar, giving you a fluffy batter.
- Measuring cups and spoons – ensure accuracy for the perfect texture and flavor.
- Cookie scoop or tablespoon – helps portion cookies evenly so they bake uniformly.
- Baking sheet – a sturdy sheet lined with parchment paper keeps cookies from sticking and makes cleanup easier.
- Wire cooling rack – allows cookies to cool completely without becoming soggy.
- Spatula – for frosting and decorating smoothly.
Flavor Variations & Add-Ins
- Switch vanilla for almond extract in frosting for a nutty twist.
- Add chopped candied ginger or crystallized ginger into the dough for extra zing.
- Incorporate dark chocolate chips or white chocolate chunks into the batter for a richer treat.
- Sprinkle toasted chopped pecans or walnuts on top for crunch and nutty flavor.
How to Make Crumbl Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
For the Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1-2 tbsp milk (optional for consistency)
For Decoration:
- Sprinkles or edible pearls in gold and brown tones
How Much Time Will You Need?
Total time is about 1 hour 30 minutes, including 15 minutes for prep, 1 hour for chilling the dough, and 10-12 minutes for baking. Cooling and frosting will take an extra 15 to 20 minutes.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. This blends all the warm spices and leavening evenly so your cookies taste perfect.
2. Cream Butter, Oil, and Sugar:
In a large bowl, use an electric mixer to beat the softened butter, vegetable oil, and brown sugar until the mixture looks light and fluffy—this makes the cookies tender and moist.
3. Add the Wet Ingredients:
Beat in the egg, then mix in the molasses and vanilla extract, making sure everything blends smoothly.
4. Combine Wet and Dry:
Slowly add the dry ingredients into the wet bowl while mixing on low speed. Mix just until combined—avoid overmixing to keep the cookies soft.
5. Chill the Dough:
Cover the dough and refrigerate for at least 1 hour. Chilling helps the dough firm up so your cookies keep their shape when baking.
6. Preheat Oven and Prepare Baking Sheets:
Set the oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.
7. Shape and Flatten Cookies:
Use a cookie scoop or tablespoon to scoop dough balls onto the prepared pans, spacing them about 2 inches apart. Press each ball down slightly with your hand or the bottom of a glass to flatten a little.
8. Bake the Cookies:
Bake for 10-12 minutes until the edges are set but centers are still soft. Let cookies cool on the baking sheets for 5 minutes, then move them to a wire rack to cool completely.
9. Make the Cream Cheese Frosting:
Beat cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla extract, beating well. If the frosting is too thick, add milk one tablespoon at a time until smooth and spreadable.
10. Frost the Cookies:
When cookies are fully cooled, spread a generous layer of cream cheese frosting on top of each cookie.
11. Decorate:
Drizzle extra frosting over the cookies as desired and sprinkle with gold and brown edible pearls or festive sprinkles to make them look beautiful and inviting.
12. Serve and Enjoy:
Let the frosting set for a few minutes before serving. These soft, spiced gingerbread cookies with tangy cream cheese frosting are perfect for holiday treats or cozy snacking any time.
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough balls on a baking sheet, then transfer them to a freezer bag once solid. When ready to bake, thaw in the fridge overnight and bake as directed.
How Should I Store Leftover Cookies?
Store frosted cookies in an airtight container in the fridge for up to 4 days. Bring them to room temperature before serving for the best flavor and texture.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that measures 1:1. Check that your baking powder and spices are gluten-free as well.
What’s the Best Way to Soften Cream Cheese for Frosting?
Leave cream cheese out at room temperature for about 30 minutes before mixing. If you’re in a hurry, microwave in 10-second intervals, checking often to avoid melting.