Crumbl Gingerbread Cookies are soft, chewy, and packed with warm spices like ginger, cinnamon, and cloves. These cookies have that perfect mix of sweet and spicy flavors that make them a classic treat during the holiday season. The slightly crisp edges and tender center make every bite so satisfying.
I love making these cookies when the weather turns chilly because the aroma fills the whole house with a cozy holiday feeling. One of my favorite things to do is enjoy them with a cup of hot tea or cocoa, which just makes the spices pop even more. They’re also great for sharing with friends and family because they look so pretty with their festive sugar coating or a simple dusting of powdered sugar.
If you’re like me, you’ll find yourself sneaking a cookie or two before everyone else even gets a chance to taste them! These gingerbread cookies bring back memories of baking with loved ones and the excitement of decorating cookies during the holidays. It’s a recipe I keep coming back to year after year, especially when I want a treat that feels both comforting and special.
Key Ingredients & Substitutions
Ground Ginger & Spices: Ginger is the heart of gingerbread cookies. Fresh ground ginger gives a warm, spicy kick. If you don’t have all the spices, cinnamon and cloves are most important. Nutmeg adds depth but can be skipped if needed.
Molasses: This gives the cookies their classic rich flavor and color. If you don’t have molasses, dark corn syrup or honey can be used, but the flavor will be milder.
Brown Sugar: Provides moisture and a slight caramel flavor. You can substitute with coconut sugar for a less sweet or vegan option.
Butter: I recommend using unsalted butter; it helps control the saltiness in the dough. For a dairy-free version, coconut oil can work but changes the texture.
Frosting Ingredients: Powdered sugar and butter make a creamy vanilla frosting. If you want a lighter option, mixing cream cheese with powdered sugar works well too.
How Do You Get Soft but Firm Gingerbread Cookies That Hold Shapes?
To make gingerbread cookies soft yet sturdy for decorating, chilling the dough is key. It helps the dough firm up, making it easier to roll without sticking.
- Chill the dough for at least 2 hours or overnight. This relaxes the gluten and firms the butter, which helps the cookies keep their shape.
- Roll the dough evenly to about 1/4 inch thick. Too thin means crispier cookies; thicker keeps them soft inside.
- Bake at 350°F for 8-10 minutes. Pull them out when edges set but centers still look slightly soft—cookies firm up as they cool.
- Cool on the pan for a few minutes before moving to a wire rack to avoid breaking soft cookies.
Equipment You’ll Need
- Mixing bowls – I like to have two; one for dry ingredients and one for wet to keep things organized.
- Hand or stand mixer – makes beating the butter and sugar much easier and faster.
- Rolling pin – helps you get the dough to an even thickness for perfect cookies.
- Cookie cutters – festive shapes like gingerbread men or stars make the cookies extra special.
- Parchment paper – prevents sticking and makes clean-up easier.
- Baking sheet – a sturdy sheet ensures even baking and shape retention.
- Cooling rack – lets the cookies cool evenly and stay crisp on the edges.
Flavor Variations & Add-Ins
- Chocolate chips or chunks added to the dough make cookies extra indulgent and add texture.
- Swap out vanilla extract for almond or citrus zest to give a fresh twist on flavors.
- Include chopped nuts like pecans or walnuts for crunch and extra flavor.
- Add a sprinkle of coarse sugar or a drizzle of icing for a decorative touch that adds sweetness and visual appeal.
How to Make Crumbl Gingerbread Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
For the Frosting:
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 1 tablespoon milk (or heavy cream)
- 1/2 teaspoon vanilla extract
- Optional: Gold or festive sprinkles for decoration
Time You’ll Need
This recipe takes about 20 minutes to prepare and chill the dough for at least 2 hours (or overnight for even better results). Baking and cooling the cookies will take another 20 minutes, plus a few minutes to frost and decorate. Plan for about 2.5 to 3 hours total, mostly hands-off chill time!
Step-by-Step Instructions:
1. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set this aside for now.
2. Cream the Butter and Sugar
In a large bowl, beat the softened butter and brown sugar together using a hand or stand mixer until the mixture is creamy and fluffy.
3. Add Egg and Flavorings
Mix the egg, molasses, and vanilla extract into the butter and sugar mixture until everything is well combined.
4. Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet ingredients and mix gently until just combined. Be careful not to overmix to keep your cookies tender.
5. Chill the Dough
Divide the dough into two discs and wrap each in plastic wrap. Refrigerate for at least 2 hours or overnight. Chilling helps the dough firm up, making it easier to roll and shape.
6. Prepare for Baking
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
7. Roll and Cut the Cookies
On a lightly floured surface, roll out one disc of dough about 1/4 inch thick. Use gingerbread man or other festive cookie cutters to cut out shapes. Place your cookies on the baking sheets, leaving about 1 inch between them.
8. Bake the Cookies
Bake the cookies for 8–10 minutes, until the edges are set but the centers are still soft. This helps keep the cookies chewy. Let them cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
9. Make the Frosting
Beat together powdered sugar, softened butter, milk, and vanilla extract until smooth and fluffy.
10. Frost and Decorate
When cookies are completely cool, spread or pipe the frosting on top. Add gold or festive sprinkles if you like for a special holiday touch. Let the frosting set before serving.
Enjoy your soft, flavorful Crumbl gingerbread cookies with a warm cup of tea or milk – perfect for sharing or sneaking a sweet treat anytime!
Can I Use Frozen Dough for These Cookies?
Yes! You can freeze the dough discs wrapped tightly in plastic wrap for up to 3 months. When ready to bake, thaw overnight in the fridge, then roll and cut as usual.
How Should I Store Leftover Gingerbread Cookies?
Store them in an airtight container at room temperature for up to 5 days. If frosted, keep them in a single layer to prevent smudging, or separate layers with parchment paper.
Can I Substitute Molasses?
If you don’t have molasses, you can use dark corn syrup or honey, but the cookies will be a bit lighter in flavor and color. Molasses gives that signature rich, deep taste.
How Do I Make the Frosting Less Sweet?
Try using half powdered sugar and half cream cheese to make a tangier topping that balances the spices nicely without being overly sweet.