CRUMBL Gingerbread Cookies are sweet little treats that blend the warm spices of ginger, cinnamon, and molasses with a soft, chewy texture that just melts in your mouth. These cookies have that perfect balance of cozy holiday flavors and a hint of sweetness that makes them hard to resist, especially when fresh out of the oven.
I love making these cookies when I want something that feels a bit festive but isn’t too fussy. The smell alone brings me back to fun holiday moments with friends and family, and the cookies always get everyone smiling. I find that chilling the dough a bit before baking makes the texture just right—soft but with a little chewiness that I adore.
My favorite way to enjoy CRUMBL Gingerbread Cookies is with a nice cup of hot tea or cocoa, especially on a chilly evening. They also make fantastic little gifts wrapped up in a pretty box. Honestly, whenever these cookies are around, the room feels a little warmer and happier. I bet you’ll feel the same way after your first bite!
Key Ingredients & Substitutions
Molasses: This ingredient gives gingerbread its classic deep flavor and dark color. If unavailable, dark corn syrup or honey can work, though molasses has the best spicy sweetness.
Ground Spices: Ginger, cinnamon, cloves, and nutmeg bring warmth to these cookies. Freshly ground spices add more punch but pre-ground is fine for convenience.
Brown Sugar: It adds moisture and a slight caramel flavor. You can swap with coconut sugar for a different sweet note or use white sugar with a tablespoon of molasses.
Butter: Softened unsalted butter ensures a tender texture. Margarine can work but butter’s flavor is richer. Don’t use melted butter here as it changes the dough’s texture.
Icing: Powdered sugar with butter and vanilla creates a creamy top. If you prefer less sweetness, try cream cheese frosting or a simple dusting of powdered sugar.
How Do You Get Soft, Chewy Gingerbread Cookies Like CRUMBL?
Soft cookies come from the right balance of wet and dry ingredients plus the right baking time.
- Don’t overmix once you add the flour; overmixing can toughen cookies.
- Make sure your butter is softened, not melted, for the perfect dough texture.
- Chill the dough for at least 30 minutes to help cookies hold their shape and keep moist.
- Bake just until the edges are firm but centers are still slightly soft. They will firm up as they cool.
- Cool cookies on the baking sheet for a few minutes then move to a wire rack to avoid sogginess.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for creaming butter and sugar and a medium bowl for whisking dry ingredients, making prep easier.
- Electric hand mixer or stand mixer – helps beat the butter and sugar smoothly, saving time and effort.
- Measuring cups and spoons – crucial for accuracy in baking; I prefer clear cups and rounded spoons for consistency.
- Silicone spatula – great for scraping down bowls and mixing gently without overworking the dough.
- Baking sheets – flat, sturdy sheets ensure even baking, and lining with parchment prevents sticking.
- Wire cooling racks – for cooling cookies evenly without getting soggy from steam.
- Piping bag or spoon – for neat icing decoration and drizzling over the cookies.
Flavor Variations & Add-Ins
- Spice Up with Orange Zest – add a teaspoon of orange zest to the dough for a bright, citrusy twist that complements ginger.
- Chocolate Drizzle – melt some chocolate and drizzle over cooled cookies for a rich, sweet contrast to spices.
- White Chocolate Chips – fold in a cup of white chocolate chips before baking for melty sweetness in every bite.
- Gingerbread Men – shape dough into festive shapes like men or stars before baking for fun holiday treats.
How to Make CRUMBL Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- ¼ cup molasses
- 1 teaspoon vanilla extract
For the Icing:
- 2 cups powdered sugar
- 3 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk or heavy cream
For Decoration:
- Turbinado sugar or golden sanding sugar
Time You’ll Need:
This recipe takes about 15 minutes to prepare, 10-12 minutes baking time per batch, plus some cooling and icing time. Expect around 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to keep the cookies from sticking. In a medium bowl, whisk all the dry ingredients together—flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set this mixture aside for now.
2. Make the Cookie Dough:
In a large bowl, cream the softened butter and brown sugar together until the mix is fluffy and light-colored. Beat in the egg fully, then stir in the molasses and vanilla extract. Gradually add your dry ingredient mixture to the wet ingredients, mixing just until combined — be careful not to overmix, as that can make the cookies tough.
3. Bake the Cookies:
Using a spoon or cookie scoop, portion out the dough into balls about 2 tablespoons each. Place them on your baking sheets with about 2 inches space in between, as they will spread slightly. Bake in the oven for 10 to 12 minutes. The cookies should be set on the edges but still soft in the center. Let them cool on the baking sheet for 5 minutes before carefully transferring to wire racks to cool fully.
4. Make the Vanilla Icing:
While the cookies cool, prepare your icing by beating the powdered sugar with softened butter and vanilla extract until smooth and creamy. Add milk or cream a little at a time until the icing reaches a thick but spreadable consistency.
5. Decorate and Serve:
Once the cookies are completely cooled, drizzle or pipe the icing over them in zigzag patterns or any design you like. Sprinkle turbinado or golden sanding sugar on top for some sparkle and extra sweetness. Let the icing set for about 30 minutes before serving so it firms up perfectly.
Enjoy your soft, warmly spiced gingerbread cookies with their creamy icing and delightful crunch of sugar on top. Perfect for sharing or treating yourself!
Can I Use Molasses Substitutes in This Recipe?
Yes! If you don’t have molasses, you can use dark corn syrup or honey, but molasses gives the most authentic gingerbread flavor and depth.
How Should I Store These Gingerbread Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. You can also freeze them without icing for up to 3 months; thaw before icing.
Can I Bake the Dough Without Chilling It?
While you can bake immediately, chilling the dough for 30 minutes helps cookies keep their shape and improves texture, making them softer and chewier.
What If I Don’t Have a Piping Bag for the Icing?
No worries! You can use a zip-top bag with a small corner snipped off or simply drizzle the icing with a spoon for a rustic look.
