CRUMBL Gingerbread Cookies are soft, chewy treats packed with warm spices like ginger, cinnamon, and cloves. They have that perfect balance of sweet molasses flavor with just the right amount of spice to make your taste buds happy. These cookies are easy to spot with their golden brown color and a hint of sugar sparkle on top.
I love making these cookies around the holidays because they fill the kitchen with a cozy, spicy smell that reminds me of festive mornings. The dough is fun to work with — not too sticky and easy to roll out and cut into fun shapes. I usually sneak a bite of the raw dough; it’s just too good to resist! The cookies stay soft for days, which means you can enjoy them slowly without worry.
My favorite way to enjoy CRUMBL Gingerbread Cookies is with a warm cup of tea or hot chocolate. Sometimes I’ll even spread a little cream cheese frosting on top for an extra treat. These cookies always bring smiles, whether I’m sharing them with friends or wrapping them up as little gifts. They just have a way of making any day feel a bit more special.
Key Ingredients & Substitutions
Molasses: This gives gingerbread its classic deep, rich flavor and softness. If you don’t have molasses, you can use dark corn syrup or a mix of honey and brown sugar, but the taste might be a bit lighter.
Spices: Ground ginger, cinnamon, cloves, and nutmeg create the warm, cozy gingerbread aroma. Use fresh spices if possible—they’ll give you stronger flavor than pre-ground ones stored for a long time.
Butter and brown sugar: These make the cookies tender and sweet. For a dairy-free version, you can use vegan butter or coconut oil, and swap brown sugar for coconut sugar for a similar taste.
Cream cheese frosting: It adds a nice tangy balance to the spicy cookie. If you want a simpler version, just use a plain vanilla buttercream or even a dusting of powdered sugar.
How Do You Keep These Gingerbread Cookies Soft and Chewy?
The secret to soft and chewy gingerbread cookies is all in how you handle the dough and bake them.
- After you mix the dough, chill it for at least an hour. This helps the flavors develop and makes the dough easier to shape.
- When baking, watch the time closely. Take the cookies out as soon as the edges set and cracks appear on top. Overbaking makes them crisp instead of chewy.
- Once out of the oven, let the cookies cool on the baking sheet for a few minutes. This helps them finish cooking gently without drying out.
- Adding the sugar coating before baking creates a slight crunch on the outside while keeping the inside soft.
Equipment You’ll Need
- Mixing bowls – I prefer a set, so I can prep multiple ingredients at once without clutter.
- Measuring cups and spoons – helps you add the right amount of each ingredient for perfect cookies.
- Stand mixer or hand mixer – makes mixing the dough smooth and easy, especially with softened butter.
- Rolling pin – helps you flatten the dough evenly for uniform cookies.
- Cookie cutter or biscuit cutter – I like using fun holiday shapes to make them festive.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Baking sheet – big enough to hold batches without crowding.
- Wire rack – for cooling the cookies evenly after baking.
- Piping bag or spoon – for decorating with frosting if you want to get fancy.
Flavor Variations & Add-Ins
- Swap out the vanilla extract with orange or lemon zest for a citrus twist that adds freshness.
- Add chopped candied ginger or crystallized ginger to boost the ginger flavor and add texture.
- Mix in some chopped nuts like pecans or walnuts for crunch and extra flavor.
- Try white chocolate chips or chopped dark chocolate stirred into the dough for a sweet contrast.
How to Make CRUMBL Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- ¼ cup molasses
- 1 tsp vanilla extract
- ¼ cup granulated sugar (for rolling)
For the Frosting:
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream or milk
- Gold sprinkles or decoration pearls
Time Needed
You’ll spend about 15 minutes mixing and prepping the dough, then at least 1 hour chilling time. Baking takes around 10-12 minutes per batch, and frosting adds about another 10-15 minutes. Overall, plan for around 1.5 to 2 hours, including chilling and decorating.
Step-by-Step Instructions:
1. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. This makes sure the spices are evenly spread in your cookies.
2. Cream Butter and Sugar
In a large bowl, beat the softened butter and brown sugar together until light and fluffy. This helps your cookies get that soft, tender texture.
3. Add Wet Ingredients
Beat in the egg, molasses, and vanilla extract until everything is combined and smooth.
4. Combine Wet and Dry Mixtures
Slowly add the dry ingredients to the wet, mixing gently on low speed. Keep going until a dough forms.
5. Chill the Dough
Cover your dough and pop it in the refrigerator for at least 1 hour. This makes it easier to handle and helps develop flavors.
6. Prepare for Baking
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to keep the cookies from sticking.
7. Shape and Sugar Coat
Use a tablespoon to scoop dough and roll it into balls. Roll each ball in granulated sugar for a pretty sparkle and slight crunch.
8. Bake the Cookies
Place the sugared dough balls on your baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set and the tops start to crack.
9. Cool the Cookies
Let the cookies cool on the baking sheet for 5 minutes so they firm up, then move them to a wire rack to cool completely before frosting.
10. Make the Frosting
Beat together the softened butter and cream cheese until smooth. Gradually add the powdered sugar, then stir in the vanilla and heavy cream until creamy and spreadable.
11. Decorate and Serve
Once your cookies are fully cooled, pipe or spread the frosting on top. Sprinkle with gold decorations or pearls to give them a festive flair. Let the frosting set a bit before enjoying these soft, spicy treats!
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough balls before baking. Just place them on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to bake, add a few extra minutes to the baking time and bake straight from frozen.
How Should I Store Leftover Gingerbread Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If they start to dry out, you can refresh them by warming in the oven for a few minutes.
Can I Make the Frosting Ahead of Time?
Absolutely! The cream cheese frosting can be made a day ahead and stored in the fridge. Bring it to room temperature and give it a quick whip before spreading on the cookies.
Can I Substitute the Molasses?
If you don’t have molasses, use dark corn syrup or a mix of honey and brown sugar. The flavor will be slightly different, but your cookies will still be delicious.