These Crumbl Gingerbread Cookies are soft, spicy, and oh-so-delicious! With a perfect blend of warm spices like ginger and cinnamon, they make every bite feel like a hug!
Plus, decorating them is half the fun! I love to add a sprinkle of icing and some colorful sprinkles. Nothing says holiday cheer like gingerbread smiles on a plate! 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies. If you want a gluten-free option, try using a 1:1 gluten-free flour blend. It works well while keeping the cookie texture soft!
Molasses: Molasses adds rich flavor and moisture. If you don’t have molasses, you can use dark corn syrup or honey, though they will change the taste slightly.
Spices: The combination of ginger, cinnamon, cloves, and nutmeg gives the cookies their festive flavor. Feel free to adjust the spices based on your taste or use pumpkin pie spice as a shortcut!
Butter: Unsalted butter is recommended for better control over the cookie’s saltiness. In a pinch, you can substitute with coconut oil or margarine, but this may affect the texture slightly.
Powdered Sugar: This is used for the icing. If you want a healthier option, you can make a glaze with powdered erythritol for a low-sugar version.
How Do I Get My Gingerbread Cookies Soft and Chewy?
The secret to soft and chewy gingerbread cookies is not to overbake them. Follow these steps for the best results:
- Mix the dough just until combined. Overmixing can lead to tough cookies.
- Keep an eye on the baking time. Take them out when the edges look set but the centers are soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This helps maintain softness.
If you want an even softer cookie, you can try adding an extra tablespoon of molasses to the dough. Enjoy baking!
How to Make Crumbl Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
For the Icing:
- 2 cups powdered sugar
- 2 tbsp milk (adjust for desired consistency)
- 1/2 tsp vanilla extract
- Gold sugar sprinkles (for decoration)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, and about 1 hour to chill, along with 10 minutes for baking. Make sure to give yourself time to let the cookies cool and for the icing to set. In total, you’ll need around 1.5 to 2 hours from start to finish. Perfect for a cozy baking day!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until well combined. This will help ensure an even distribution of the spices throughout your cookie dough. Set this bowl aside.
2. Prepare the Butter Mixture:
In a large mixing bowl, use a hand mixer to beat the softened butter and brown sugar together until the mixture is light and fluffy—this should take about 2-3 minutes. Make it creamy and smooth!
3. Combine Wet Ingredients:
Add the egg, molasses, and vanilla extract to the butter mixture. Mix everything together until well combined. The molasses will give your cookies that rich flavor we all love!
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just incorporated. Be careful not to over mix, as this can lead to tough cookies.
5. Chill the Dough:
Divide the cookie dough in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough helps it hold its shape while baking!
6. Preheat and Prepare to Bake:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
7. Shape the Cookies:
Roll the chilled dough into 1.5-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball a little.
8. Bake the Cookies:
Bake in the preheated oven for 8-10 minutes. The edges should feel firm while the centers remain soft. Keep an eye on them to avoid overbaking!
9. Cool the Cookies:
Once baked, take them out and allow the cookies to cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely. They will continue to firm up a bit as they cool.
10. Make the Icing:
While the cookies are cooling, it’s time to prepare the icing. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth and thick consistency. Adjust the milk as necessary to achieve the desired piping consistency.
11. Decorate the Cookies:
Using a piping bag with a round tip (or a zip-top bag with a corner snipped off), pipe some pretty icing in a spiral design on top of each cooled cookie.
12. Finish Off with Sprinkles:
Before the icing sets, sprinkle some gold sugar sprinkles on top to add a little festive sparkle!
13. Enjoy Your Cookies:
Let the icing set at room temperature for a bit before serving. Enjoy your delightful Crumbl Gingerbread Cookies during the holiday season, or any time you crave a little sweetness!
Gather your loved ones around to share these delicious cookies, and enjoy the warm, cozy flavors of gingerbread together!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies may be denser. For the best results, try using half whole wheat and half all-purpose flour to maintain a nice balance of flavor and texture.
Can I Freeze the Dough or Baked Cookies?
Absolutely! You can freeze the cookie dough for up to 3 months. Just wrap it tightly in plastic wrap and place it in a freezer bag. When you’re ready to bake, let the dough thaw in the fridge overnight. Baked cookies can also be frozen for up to 3 months; just make sure they are stored in an airtight container.
What if I Don’t Have Molasses?
If you don’t have molasses, you can substitute it with dark corn syrup or honey. Keep in mind that the flavor will be a bit different, but your cookies will still turn out delicious!
How to Store Leftover Cookies?
Store any leftover gingerbread cookies in an airtight container at room temperature for up to 5 days. If the cookies have icing, be sure to let it set fully before stacking them to avoid smudging.
