Crumbly, soft, and packed with warm ginger spices, Crumbl Gingerbread Cookies are the perfect treat to make any day feel cozy. These cookies have just the right balance of molasses and ginger, with a tender, chewy texture that melts in your mouth. The sweet notes of cinnamon and nutmeg round out the flavor to bring back those classic holiday vibes.
I love making these cookies when I want something comforting and simple that still tastes special. One tip I’ve learned is to let the dough chill a bit before baking—it really helps keep the cookies soft and gives that perfect chewy bite I look for. I often sprinkle a little extra sugar on top before popping them in the oven for a nice little sparkle and crunch.
These gingerbread cookies are easy to share and always disappear fast at family gatherings or just as a sweet afternoon pick-me-up with a warm cup of tea. I find baking these always fills my kitchen with the best smells and brings a little extra joy to my day. They’re such a classic that I feel like no holiday season is complete without a batch of them nearby.
Key Ingredients & Substitutions
Molasses: This gives gingerbread its signature deep, rich flavor and moist texture. If you don’t have molasses, dark corn syrup or honey can work as a substitute, but the taste will be lighter.
Ginger and Spices: Ground ginger, cinnamon, cloves, and nutmeg create that warm, classic gingerbread flavor. If you prefer, you can adjust the amounts to make it milder or spicier.
Butter and Brown Sugar: These keep the cookies soft and add sweetness and richness. Using salted butter is okay—just reduce the added salt in the recipe.
Flour: All-purpose flour is best here for the right texture. For gluten-free options, try a 1:1 gluten-free baking flour blend, but results may slightly change.
Frosting: Classic buttercream frosting pairs perfectly. You can swap milk for plant-based milk to make it dairy-free, and adjust the sugar for sweetness.
How Do You Get Soft, Chewy Gingerbread Cookies Like Crumbl?
Getting the soft texture in gingerbread cookies can be tricky. Here are some tips to help:
- Chill Dough: Refrigerate the dough for at least an hour before rolling. This helps the dough firm up and prevents spreading.
- Don’t Overbake: Bake just until the edges look set but the centers still seem soft—usually 8-10 minutes at 350°F. They will firm up as they cool.
- Thickness Matters: Roll dough to about 1/4 inch thick. Thinner cookies tend to get crispy; thicker ones stay soft inside.
- Use Brown Sugar and Butter: These add moisture and tenderness. Make sure the butter is softened but not melted for best results.
- Cool Properly: Let cookies cool on the baking sheet for a few minutes to finish baking gently, then move to a rack to cool completely.
Following these tips will give you that soft, chewy bite that makes Crumbl’s gingerbread cookies so popular. Enjoy decorating once cooled!
Equipment You’ll Need
- Mixing bowls – I like large bowls to mix the dough easily and prevent spills.
- Whisk or electric mixer – helps blend the dry ingredients smoothly and creaming the butter and sugar efficiently.
- Rolling pin – makes rolling out the dough to an even thickness for perfect cookies.
- Cookie cutters – choose your favorite shapes; I love holiday-themed cutters like hearts or stars.
- Baking sheets – line with parchment paper for easy cleanup and to prevent sticking.
- Wire rack – for cooling the cookies evenly after baking.
- Spatula or offset spatula – useful for spreading frosting smoothly on the cookies.
Flavor Variations & Add-Ins
- Chocolate chips – add some into the dough for a chocolaty twist in every bite.
- Crystallized ginger – mix small pieces into the dough to boost the ginger flavor and add chewy bits.
- Orange zest – a little zest in the dough gives a fresh citrus note that pairs well with ginger.
- White chocolate drizzle – melt some white chocolate and drizzle over decorated cookies for extra sweetness and fancy look.
How to Make Crumbl Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the Frosting:
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk (adjust for consistency)
For Decoration:
- Colorful sprinkles (gold, pink, turquoise, white pearl-like sprinkles)
How Much Time Will You Need?
About 20 minutes to prepare, plus 1 hour for chilling the dough, 8-10 minutes for baking each batch, and 30 minutes to let the frosting set. In total, you can expect roughly 2 hours from start to finish.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt. This mixes all your spices and leavening agents evenly.
2. Cream Butter and Sugar:
In a large bowl, beat softened butter and brown sugar together until light and fluffy. This will give your cookies nice texture and sweetness.
3. Add Wet Ingredients:
Beat in the egg, molasses, and vanilla extract to the butter mixture until smooth and well combined.
4. Combine Dry and Wet Ingredients:
Slowly add your dry ingredients into the wet ingredients, mixing until a stiff dough forms.
5. Chill the Dough:
Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour to make it easier to work with and help maintain cookie shape during baking.
6. Prepare for Baking:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Roll and Cut Cookies:
On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut shapes (round, hearts, or your favorite). Place cookies 2 inches apart on the baking sheets.
8. Bake the Cookies:
Bake for 8-10 minutes until edges are firm but centers still feel soft. Let them cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
9. Make the Frosting:
Beat powdered sugar and softened butter until creamy. Add vanilla extract. Stir in milk one tablespoon at a time until frosting is smooth and spreadable.
10. Decorate:
Spread or pipe frosting on completely cooled cookies. Top with colorful sprinkles and pearls to match the festive look from the image.
11. Set the Frosting:
Allow the frosting to set for about 30 minutes before serving or packing your cookies.
Enjoy your soft, flavorful Crumbl-style gingerbread cookies sprinkled with fun decorations!
Can I Use Frozen Dough for These Gingerbread Cookies?
Yes! You can freeze the dough wrapped tightly in plastic wrap for up to 3 months. When ready to bake, thaw overnight in the fridge before rolling and cutting.
How Should I Store Leftover Gingerbread Cookies?
Keep your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies (without frosting) for up to 3 months and thaw before decorating.
Can I Substitute the Butter in the Frosting?
Absolutely! You can use margarine or a dairy-free butter substitute to make the frosting vegan or dairy-free. Just keep in mind the flavor and texture might vary slightly.
How Do I Keep the Cookies Soft Instead of Crispy?
Make sure not to overbake—pull the cookies out when edges are set but centers are still soft. Also, chilling the dough before baking and storing cookies in an airtight container helps maintain that chewy texture.