I know you love a good Crumbl cookie recipe, and baking at home means you can have these sweet treats whenever you want! Today, I’m sharing two fantastic cookie creations that are perfect for any occasion. Get ready to bake some delightful cookies!
I’ve put together some easy steps and handy tips to make sure your homemade versions turn out just as amazing as the originals. You’ll be whipping up delicious cookies in no time, and your kitchen will smell incredible.
Jump to Recipe:
Crumbl Gingerbread Cookies Recipe
These cookies bring warm spice and comfort to your cookie tray. You’ll love the soft texture and classic gingerbread flavor in every bite.
Key Ingredients & Baking Tips
- Molasses Quality: Use dark molasses for a richer, deeper gingerbread taste. It makes a big difference.
- Chill the Dough: Don’t skip chilling the cookie dough. This helps the flavors blend and keeps your cookies from spreading too much.
- Spice Blend: Fresh spices like ginger, cinnamon, and cloves really make these cookies stand out. Check your spice cabinet dates!
What You Need for Gingerbread Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup dark molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- For frosting: Cream cheese, powdered sugar, milk
⏱️ Time: 30 mins prep, 15 mins bake, 1 hour chill🍽️ Yields: 12 large cookies
How to Make Gingerbread Cookies
Step 1: Mix the Dough
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the molasses, egg, and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 2: Chill and Bake
Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop portions of the chilled dough onto the prepared baking sheet, leaving some space between them. Bake for 12-15 minutes, or until the edges are set but the centers are still soft.
Step 3: Cool and Frost
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, prepare your cream cheese frosting. Spread a generous amount of frosting on each cookie. You can sprinkle a little extra cinnamon on top for decoration.
📝 Final Note on Gingerbread Cookies
Store these soft gingerbread cookies in an airtight container at room temperature. They stay fresh and chewy for up to 3-4 days.
Crumbl Raspberry Cheesecake Cookies to Make
Enjoy the rich cream cheese cookie base with a bright raspberry swirl on top. These cookies taste just like your favorite dessert in a handheld form.
Key Ingredients & Cookie Tips
- Soft Cream Cheese: Make sure both your butter and cream cheese are softened to room temperature. This helps create a smooth cookie dough.
- Raspberry Filling: Use a good quality raspberry jam or preserve. For a truly homemade taste, you can even make your own simple raspberry compote.
- Don’t Overbake: These cookies are meant to be soft and tender. Remove them from the oven when the edges are set but the centers still look slightly underdone.
What You Need for Raspberry Cheesecake Cookies
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves
- For cream cheese frosting: 4 ounces cream cheese, 1/4 cup butter, 2 cups powdered sugar, 1 tsp vanilla, 1-2 tbsp milk
⏱️ Time: 25 mins prep, 12 mins bake, 30 mins chill🍽️ Yields: 14 medium cookies
How to Make Raspberry Cheesecake Cookies
Step 1: Prepare Cookie Dough
In a stand mixer, cream together the softened butter, cream cheese, and granulated sugar until it’s light and smooth. Beat in the egg and vanilla extract until fully mixed. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Step 2: Scoop and Bake
Cover the dough and chill for at least 30 minutes. Preheat your oven to 375°F (190°C) and line a baking sheet. Scoop large balls of dough onto the sheet. Use the back of a spoon to make a small indent in the center of each cookie. Fill each indent with about a teaspoon of raspberry jam. Bake for 10-12 minutes, or until the edges are lightly golden.
Step 3: Frost and Serve
Let the cookies cool on the baking sheet for a few minutes, then move them to a wire rack to cool completely. While they cool, make your cream cheese frosting by beating softened cream cheese and butter, then adding powdered sugar, vanilla, and milk until smooth. Once cookies are fully cool, spread the frosting generously over each cookie.
📝 Final Note on Raspberry Cheesecake Cookies
Because of the cream cheese in the cookies and frosting, these are best stored in an airtight container in the refrigerator. Bring them to room temperature for about 15 minutes before serving for the best texture.
