These Crumbl Gingerbread Cookies are soft and full of warm spices. They have just the right sweetness and a hint of molasses, making them perfect for holiday cheer!
Who can resist the smell of gingerbread baking? Not me! I love enjoying these cookies with a cup of hot cocoa by the fire. They’re a cozy treat that just feels like home. ❄️
Key Ingredients & Substitutions
All-purpose flour: This is the main base for the cookies. If you’re looking for gluten-free options, consider using a gluten-free all-purpose blend. It can work well, though the texture might differ slightly.
Molasses: Provides that classic gingerbread flavor. If you don’t have molasses, dark brown sugar can be a good substitute, but the flavor won’t be quite the same. Try to use the real thing if you can!
Butter: Unsalted butter is ideal for better control over salt levels. If you’re dairy-free, coconut oil or a plant-based butter works nicely. Just make sure it’s softened for easy mixing.
Brown sugar: The recipe calls for packed brown sugar. You can use light or dark brown sugar depending on how rich you want the flavor. Don’t have any? White sugar with a bit of molasses mixed in can work too!
How Can I Get My Cookies Perfectly Soft and Chewy?
To achieve that desirable soft and chewy texture, you need to focus on a few key steps. First, be careful not to overmix after adding the flour. Overmixing can lead to tough cookies. Also, underbaking slightly helps keep them soft.
- Make sure to chill your dough for at least an hour; this prevents spreading and keeps them thick.
- When baking, take them out when the edges are set but the centers still look a bit underbaked. They will continue to cook as they cool.
- Let them rest on the pan for a few minutes before transferring to a wire rack. This helps them firm up without losing that chewy center.
Following these tips will help you bake up gingerbread cookies that everyone will love! Happy baking! 🎄
How to Make Crumbl Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- Granulated sugar, for rolling
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons milk (adjust for consistency)
- 1/2 teaspoon vanilla extract
- Edible gold or silver sprinkles (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus at least 1 hour to chill the dough, and then around 10-12 minutes to bake the cookies. Don’t forget to let the cookies cool completely before icing, which adds a little extra time. Overall, plan for about 1.5 to 2 hours for the whole process including chilling and cooling times!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Mix them well, and then set this bowl aside. It’s important to get those spices evenly distributed!
2. Cream the 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. This should take about 2-3 minutes. It makes the cookies nice and tender!
3. Add the Wet Ingredients:
Add the egg, molasses, and vanilla extract to the butter and sugar mixture. Beat again until everything is well combined, scraping down the sides of the bowl as needed.
4. Combine Wet and Dry Ingredients:
Slowly add the flour mixture to the wet ingredients. Mix just until everything is combined. Over-mixing can lead to tougher cookies.
5. Chill the Dough:
Cover the dough with plastic wrap or a clean kitchen towel and refrigerate for at least 1 hour. This is a crucial step to help the cookies hold their shape while baking!
6. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
7. Form the Cookies:
Take the chilled dough and roll it into 1.5-inch balls. Roll each ball in granulated sugar, and then place them on the baking sheets, leaving about 2 inches between each cookie.
8. Bake the Cookies:
Bake for 10-12 minutes. The cookies should be puffed and a bit set around the edges, but the centers should still look slightly soft. This will ensure that they stay chewy!
9. Cool the Cookies:
Allow the cookies to cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely.
10. Make the Icing:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until the mixture is smooth and creamy. You can add more milk if needed to reach your preferred icing thickness.
11. Decorate:
Once the cookies are completely cool, use a piping bag or a spoon to swirl the icing on top. If you’re feeling festive, sprinkle on some edible gold or silver sprinkles for a touch of sparkle!
12. Let Icing Set:
Allow the icing to set before serving. Enjoy your cozy, spiced gingerbread cookies that are perfect for sharing or enjoying with a cup of hot cocoa!
These cookies should be soft and chewy with crispy sugar-coated edges—just like in the picture! The warm spices and molasses give them a lovely gingerbread flavor, while the icing adds a sweet finish. Happy baking! 🎉
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 turn out denser. For a lighter texture, consider using a mix of half whole wheat and half all-purpose flour.
How Do I Store Leftover Cookies?
Store leftover gingerbread cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresher for longer, you can freeze them for up to 3 months. Just make sure to layer parchment paper between them to prevent sticking!
Can I Make These Cookies Vegan?
Yes! To make a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a dairy-free butter alternative. Ensure that your molasses and any additional ingredients are also vegan-friendly.
What Can I Use if I Don’t Have Molasses?
If you don’t have molasses, you can use dark corn syrup or honey as a substitute. Keep in mind that this will alter the flavor slightly, but you’ll still get a sweet and delicious cookie!
