These Crumbl Gingerbread Cookies are soft and chewy, packed with warm spices like ginger and cinnamon. They’re perfect for the holiday spirit or any cozy day!
I can’t resist the sweet aroma that fills my kitchen when I bake these. Plus, they go great with a cup of hot cocoa—it’s like a warm hug in cookie form! ☕️✨
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies. If you want to make them gluten-free, a 1:1 gluten-free flour blend can work well.
Ground spices: The combination of ginger, cinnamon, and cloves gives these cookies their warm flavor. If you prefer something milder, you can lower the amount of cloves or even skip them.
Unsalted butter: This keeps the cookie soft and adds richness. If you’re looking for a dairy-free option, use coconut oil or a vegan butter substitute.
Molasses: This ingredient adds a deep, rich sweetness. If you don’t have molasses, honey or maple syrup can be used, although the flavor will be lighter.
Brown sugar: The brown sugar adds moisture and helps with that chewy texture. You can substitute with granulated sugar, but the cookies may end up a bit drier.
How Do You Get Chewy Cookies?
To achieve those soft and chewy gingerbread cookies, chilling the dough is crucial! This allows the butter to solidify before baking, which helps the cookies maintain their shape and prevents spreading too much.
- After mixing your dough, wrap it tightly in plastic wrap and refrigerate for at least an hour.
- When shaping the cookies, aim for slightly thicker discs. This way, they’ll stay chewy in the center as they bake.
- Keep an eye on baking time: pull them out when the edges are set but the center looks soft. They will continue cooking while cooling!
What’s the Best Way to Decorate Your Cookies?
Decorating adds a fun touch to your gingerbread cookies! If using royal icing, using the right consistency is key for piping different designs.
- For thicker designs, aim for a stiff peak that holds its shape. For a smoother look, add a bit more water until it flows easily.
- While the icing is wet, sprinkle on edible beads or sprinkles for extra flair!
- Store any leftover cookies in an airtight container to keep them soft longer.
Enjoy baking and decorating these delightful gingerbread cookies! They’ll be a hit during the holidays or any time you want a taste of warm spices.
How to Make Crumbl Gingerbread Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the Icing:
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Optional Decorations:
- White royal icing for piping (basic recipe below)
- Sprinkles or edible beads (like the golden round sprinkles pictured)
Time Needed:
This recipe takes about 15 minutes of preparation time, plus at least 1 hour to chill the dough, and 10-12 minutes to bake the cookies. Enjoy some time decorating while waiting for them to cool!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined. This will ensure that the spices and leavening agents are evenly distributed.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar together until the mixture is light and fluffy, about 3 minutes. This helps to incorporate air and gives the cookies a nice texture.
4. Add Egg and Molasses:
Now, beat in the egg, molasses, and vanilla extract. Mix until everything is well combined. The molasses gives the cookies that beloved rich flavor and color.
5. Combine Wet and Dry Ingredients:
Gradually add your bowl of dry ingredients into the wet mixture, mixing gently until everything is just combined. Don’t overmix; the dough will be slightly sticky, which is perfect for chewy cookies!
6. Chill the Dough:
Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 1 hour. Chilling the dough makes it easier to handle and shapes the cookies nicely.
7. Shape the Cookies:
Once the dough is chilled, use a cookie scoop or a spoon to scoop out the dough. Roll the dough into balls and place them about 2 inches apart on the lined baking sheets. Gently flatten the balls with your palm to create a disc shape.
8. Bake:
Bake your cookies in the preheated oven for 10-12 minutes. The edges should be set but the centers can look slightly soft. This ensures they stay chewy once cooled.
9. Cool the Cookies:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Afterward, transfer them to a wire rack to cool completely.
10. Prepare the Icing:
While the cookies cool, prepare the icing by mixing together powdered sugar, milk, and vanilla extract in a small bowl until you achieve a smooth and thick consistency suitable for spreading. You can also prepare royal icing if you wish to pipe decorations.
11. Decorate:
Once the cookies are completely cooled, spread or pipe the prepared icing on top of each cookie. If you’re using royal icing, get creative with fun designs or swirls! Add sprinkles or edible beads while the icing is still wet for a festive touch.
Royal Icing (Optional for Decorations):
- 2 egg whites or 3 tablespoons meringue powder + 4 tablespoons water
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (optional)
In a mixer, beat the egg whites or meringue powder mixed with water until frothy. Slowly add the powdered sugar, beating until stiff peaks form. Use as needed for piping or decorating.
Enjoy your soft, flavorful Crumbl-style gingerbread cookies with festive icing decorations! They’re perfect for sharing or enjoying during the holiday season!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the cookies may have a denser texture. Start with a 1:1 ratio and see how you like it; you may want to adjust the liquid slightly due to the higher absorption in whole wheat flour.
What Can I Use Instead of Molasses?
If you don’t have molasses, you can use honey, maple syrup, or agave syrup as a substitute. Keep in mind that these alternatives will alter the flavor slightly and may change the cookie’s texture, making them a bit lighter.
How Should I Store the Cookies?
Store your gingerbread cookies in an airtight container at room temperature for up to a week. To keep them soft, you can add a slice of bread to the container, which will help to maintain moisture.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the dough before baking. Just wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. When you’re ready to bake, thaw the dough overnight in the fridge, then shape and bake as directed.
