CRUMBL Gingerbread Cookies are soft, chewy, and packed with warm spices like ginger, cinnamon, and cloves. These cookies bring that classic holiday flavor with a tender crumb and just the right amount of sweetness. Glistening sugar crystals on top add a little crunch, making each bite extra special.
I love making these cookies when the air starts to get chilly because their spicy aroma fills the kitchen and feels so cozy. Sometimes I sprinkle a little extra sugar before baking to get that perfect crisp edge. It’s always fun to experiment with decorating them too—simple icing or a dusting of powdered sugar makes them feel festive and bright.
My favorite way to enjoy CRUMBL Gingerbread Cookies is with a warm cup of tea or hot chocolate. They’re a great treat to share during the holidays or any time you want something sweet that reminds you of cozy winter days. I always find that their soft texture and classic gingerbread flavor bring back happy memories and put a smile on everyone’s face.
Key Ingredients & Substitutions
Spices: Ground ginger, cinnamon, cloves, and nutmeg give these cookies their signature warm flavor. If you want a milder spice, reduce cloves or swap nutmeg with allspice.
Molasses: This is what makes gingerbread, well, gingerbready! It adds moisture and deep flavor. Dark corn syrup or honey can work if molasses is hard to find.
Butter & Sugar: Unsalted butter and brown sugar keep the cookies tender and chewy. For a lighter taste, try using light brown sugar or even coconut sugar.
Frosting: Creamy buttercream on top makes these cookies extra special. You can swap heavy cream for milk or a dairy-free alternative if needed. Powdered sugar is key for smooth texture.
How Do You Get Soft, Chewy Gingerbread Cookies That Hold Their Shape?
The key is not overbaking and mixing ingredients just right. Here’s how:
- Mix dry and wet ingredients until just combined to keep the dough tender.
- Use softened butter for easier mixing and softer dough.
- Shape the dough into cookies and slightly flatten them to help them bake evenly.
- Bake cookies just until edges are set but centers still look soft (9-11 minutes). They firm up as they cool, keeping them chewy.
- Cool them a bit on the baking sheet before moving to a rack to avoid breakage.
Patience during baking and cooling makes a big difference. This way, you’ll get those classic soft CRUMBL-style gingerbread cookies that are perfect for frosting and decorating!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for the dough and a smaller one for the frosting; they make mixing easy and keep everything tidy.
- Electric mixer or hand whisk – helps cream the butter and sugar smoothly, saving time and effort.
- Measuring cups and spoons – ensures you get the right balance of spices, molasses, and other ingredients.
- Baking sheets – a flat, sturdy sheet is best for even baking, and lining with parchment prevents sticking.
- Cookie scoop or tablespoon – keeps the size of cookies uniform for even baking.
- Cooling rack – allows air to circulate and keeps cookies from becoming soggy.
Flavor Variations & Add-Ins
- Swap frosting for cream cheese or lemon glaze for a tangy twist; it pairs beautifully with the spicy cookies.
- Add chopped nuts or cranberries into the dough for extra texture and flavor.
- Use dark chocolate chips or white chocolate chunks mixed in for a sweeter, more indulgent version.
- Sprinkle a dusting of cinnamon sugar on top before baking for an additional sweet crunch.
CRUMBL Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- ¼ cup molasses
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tablespoon heavy cream or milk
- ½ teaspoon vanilla extract
- Gold or pearl sprinkle decorations (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 10 minutes to bake, and about 30 minutes to cool and frost the cookies. Altogether, plan for roughly 55 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In a large bowl, beat softened butter and brown sugar until creamy and fluffy, about 2-3 minutes. Add egg, molasses, and vanilla extract, stirring until well combined. Gradually mix in the dry ingredients until just combined. The dough will be stiff.
2. Shape and Bake the Cookies:
Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, leaving about 2 inches between cookies. Flatten each slightly with your hand or the bottom of a glass. Bake for 9-11 minutes until edges are set and slightly browned. The centers should remain soft. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
3. Make and Add the Frosting:
For the frosting, beat softened butter until smooth. Gradually add powdered sugar while mixing well. Add heavy cream and vanilla extract, beating until the frosting is light and fluffy. Adjust consistency with more powdered sugar or cream if needed. Once the cookies are fully cooled, pipe or spread frosting over each cookie in your favorite swirl or pattern. Add gold or pearl sprinkles for a festive touch if desired.
4. Serve and Enjoy:
Share and savor your soft, flavorful gingerbread cookies topped with creamy, sweet frosting—the perfect treat for holidays or anytime you want a cozy classic!
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the cookie dough in a tightly wrapped ball or portioned scoops for up to 3 months. When ready to bake, thaw the dough in the fridge overnight and then bake as directed, adding a minute or two if needed.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. To keep the frosting fresh, it’s best to refrigerate them and let them come to room temperature before serving.
Can I Substitute the Molasses?
If you don’t have molasses, you can substitute with an equal amount of dark corn syrup or honey, though the flavor will be slightly different. Molasses adds that classic deep and rich gingerbread taste.
How Do I Make the Frosting Dairy-Free?
Swap the butter for a vegan butter alternative and use a plant-based milk like almond or oat milk instead of heavy cream. The frosting will still be creamy and perfect for piping!