I love sharing cookie recipes, and today I have two amazing ones for you! If you like Crumbl cookies, you’ll really enjoy making these at home. I picked two fan favorites: classic gingerbread and creamy raspberry cheesecake.
These recipes are simple to follow and perfect for baking any time you want a special treat. Get ready to bake some delightful Crumbl copycat cookies that taste wonderful!
Jump to Recipe:
Easy Crumbl Gingerbread Cookies Recipe
These soft, chewy gingerbread cookies have a wonderful spiced flavor and a creamy frosting on top. They are just like the popular Crumbl gingerbread cookies you can get from the store.
Key Ingredients & Baking Tips
- Molasses for Taste: Use unsulphured molasses to get that perfect deep gingerbread taste. It makes a big difference in the cookie’s overall flavor.
- Baking for Softness: Do not bake these cookies too long! They should look a bit soft in the middle when you take them out. They will get firmer as they cool down.
- Fresh Spices Matter: A good mix of ground ginger, cinnamon, and cloves is important. Using fresh spices will make your cookies taste even better.
What You Need for Gingerbread Cookies
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- ¼ cup unsulphured molasses
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1-2 tablespoons milk (for frosting)
⏱️ Time: 30 mins active, 1 hr chill🍽️ Yields: 12 large cookies
How to Make Crumbl Gingerbread Cookies
Step 1: Get Dry Ingredients Ready
In a medium bowl, mix together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set this bowl aside for a moment.
Step 2: Cream Wet Ingredients
In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until they are light and fluffy. Next, beat in the egg, molasses, and vanilla extract until everything is well mixed.
Step 3: Combine Dough & Chill
Gradually add the dry ingredient mix to the wet ingredient mix, stirring until just combined. Be careful not to overmix. Cover the dough and chill it in the refrigerator for at least 1 hour. This helps the cookies keep their shape.
Step 4: Bake the Cookies
Preheat your oven to 350°F (175°C). Roll the chilled dough into 12 large balls and place them on a baking sheet lined with parchment paper. Flatten each ball slightly. Bake for 9-11 minutes, or until the edges are set but the centers still look soft. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.
Step 5: Make the Cream Cheese Frosting
While the cookies cool, beat the softened cream cheese in a bowl until smooth. Slowly add the powdered sugar and 1 tablespoon of milk, mixing until the frosting is creamy and smooth. Add more milk if you want a thinner frosting.
Step 6: Frost & Serve
Once the gingerbread cookies are completely cool, spread a generous amount of cream cheese frosting on top of each one. Enjoy your homemade Crumbl gingerbread cookies!
📝 Final Note
Store any leftover gingerbread cookies in an airtight container. If they have cream cheese frosting, keep them in the refrigerator for up to 3 days.
Simple Crumbl Raspberry Cheesecake Cookies Recipe
These cookies taste like a classic raspberry cheesecake, but in a fun cookie shape. They have a soft vanilla cookie base, topped with creamy cheesecake frosting and a bright raspberry drizzle. 
Key Ingredients & Helpful Tips
- Soft Cream Cheese: For a super smooth frosting without any bumps, make sure your cream cheese is very soft. Take it out of the refrigerator at least an hour before you plan to use it.
- Dough Handling: The cookie dough will be thick. Mix the flour in just until it’s combined; mixing too much will make your cookies less tender.
- Real Raspberry Drizzle: For the best and freshest taste, I recommend making your own raspberry sauce. You can use fresh or frozen raspberries, and it’s quite easy to do.
What You Need for Raspberry Cheesecake Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1-2 tablespoons milk (for frosting)
- 1 cup fresh or frozen raspberries (for drizzle)
- 2 tablespoons granulated sugar (for drizzle)
⏱️ Time: 25 mins active, 30 mins chill🍽️ Yields: 10 large cookies
How to Make Crumbl Raspberry Cheesecake Cookies
Step 1: Prepare the Cookie Dough
In a large bowl, cream together the softened butter and granulated sugar until they are light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Chill the dough in the refrigerator for 30 minutes.
Step 2: Bake the Cookies
Preheat your oven to 375°F (190°C). Roll the chilled dough into 10 large balls and place them on a baking sheet lined with parchment paper. Bake for 8-10 minutes, until the edges are lightly golden and set. Let them cool completely on a wire rack.
Step 3: Make Raspberry Drizzle
In a small saucepan, combine the raspberries and 2 tablespoons of sugar. Cook over medium heat for about 5-7 minutes, mashing the raspberries, until the mixture thickens slightly. Press the sauce through a fine-mesh sieve to remove seeds, then let the smooth raspberry drizzle cool completely.
Step 4: Prepare Cheesecake Frosting
In a bowl, beat the softened cream cheese until it’s smooth. Gradually add the powdered sugar and 1 tablespoon of milk, mixing until the frosting is light and fluffy.
Step 5: Assemble Your Cookies
Once the cookies are cool, spread a generous layer of the cream cheese frosting on top of each cookie. Finish by drizzling the cooled raspberry sauce over the frosting.
📝 Final Note
These raspberry cheesecake cookies taste best when fresh. Because of the cream cheese frosting, remember to store any leftovers in an airtight container in the refrigerator.
