Craving something sweet and spicy? These CRUMBL gingerbread cookies are just what you need. Soft, chewy, and packed with warm ginger, cinnamon, and a hint of molasses, they bring that perfect cozy holiday feeling with every bite. These cookies have that classic gingerbread flavor that’s both comforting and a little bit festive.
I love making these gingerbread cookies because they always fill the kitchen with such a wonderful smell—it’s like an instant mood booster. One tip I’ve learned is to let them cool just enough before moving them, so they keep their soft texture instead of getting too crunchy. They also frost beautifully if you want to get a little fancy or just add a sweet touch.
My favorite way to enjoy these cookies is with a warm cup of tea or hot chocolate on a chilly afternoon. They’re a great treat for guests or just a little pick-me-up after a busy day. Every time I make these, it reminds me of cozy winter nights spent with family and friends sharing simple, happy moments.
Key Ingredients & Substitutions
Ground Ginger & Spices: Ginger gives these cookies their warm, spicy kick. Fresh ground ginger is best, but powdered works fine too. The cinnamon, cloves, and nutmeg blend create that classic gingerbread flavor. If you don’t have cloves, a pinch of allspice is a good substitute.
Molasses: This gives gingerbread its signature deep flavor and color. If you don’t have molasses, you can replace it with dark corn syrup or honey, but the taste will be a bit different—less rich but still good.
Butter & Brown Sugar: Softened butter keeps cookies tender and helps with the flavor. Brown sugar adds moisture and a slight caramel note. You can swap brown sugar for coconut sugar if you prefer a different sweetness.
Powdered Sugar in Frosting: Powdered sugar makes the frosting smooth and easy to pipe. You can make royal icing by adding egg whites or meringue powder to create a stiffer frosting if you want more detailed designs.
How Do I Get Soft, Chewy Gingerbread Cookies?
Softness is key for these cookies, and chilling the dough before baking helps a lot. Here’s what works best:
- Chill the dough for at least one hour or overnight to let the flavors blend and make the dough easier to handle.
- Roll out dough evenly at about 1/4 inch thick. Too thin or thick will change texture.
- Bake at 350°F (175°C) just until edges are set but centers are still soft—about 8-10 minutes.
- Let cookies rest on the baking sheet for a few minutes before moving them. This helps them firm up without getting too hard.
I like to remove the cookies gently after partial cooling because warm cookies are more fragile. Then, let them finish cooling on a wire rack before frosting.
Equipment You’ll Need
- Mixing bowls – I use them to combine the dry spices and wet ingredients separately for easier control.
- Measuring cups and spoons – precise measurements ensure perfect flavor balance.
- Rolling pin – helps roll the dough evenly to about 1/4 inch thickness.
- Cookie cutters – choose festive shapes like stars, trees, or hearts to make holiday baking more fun.
- Parchment paper – keeps cookies from sticking and makes cleanup easier.
- Baking sheet – a sturdy, flat surface for baking the cookies to just the right softness.
- Piping bag or spoon – for decorating with frosting, especially if you want detailed designs.
- Wire cooling rack – allows air to circulate around baked cookies, keeping them soft and ready for frosting.
Flavor Variations & Add-Ins
- Chocolate chip chunks – stir into the dough for melty surprises in every bite.
- Additional spices like cardamom or allspice – boost the warmth and depth of flavor.
- Orange zest or juice – add brightness and a fresh citrus note that pairs well with gingerbread spices.
- Gingerbread icing – color the frosting with food gel for a festive look or add edible glitter for extra sparkle.
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
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 1 large egg
- ½ cup molasses
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
- Gold sugar sprinkles, for garnish
Time Needed
This recipe takes about 15-20 minutes to prepare, 1 hour to chill the dough, 8-10 minutes baking time per batch, plus about 15 minutes to frost and decorate. Total active time is around 45 minutes, with chilling and cooling time included.
Step-by-Step Instructions:
1. Prepare the Dough
Start by whisking together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. In a larger bowl, beat softened butter and brown sugar with a mixer until light and fluffy. Add the egg, molasses, and vanilla extract, mixing well. Slowly add the dry ingredients to the wet ingredients until a smooth dough forms. Divide the dough into two discs, wrap each in plastic wrap, and chill them in the fridge for at least one hour.
2. Bake the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one dough disc to about ¼ inch thickness. Cut into your favorite shapes using cookie cutters. Lay the cookies about 2 inches apart on the baking sheets. Bake for 8-10 minutes, until the edges are firm but the centers stay soft. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
3. Make the Frosting and Decorate
Beat softened butter until creamy. Gradually mix in powdered sugar. Add heavy cream and vanilla extract, beating until the frosting is smooth and easy to spread. If it’s too thick, add a bit more cream; if too thin, add more powdered sugar. Frost the cooled cookies with a piping bag or spoon. Sprinkle gold sugar over the frosting for a festive sparkle. Let the frosting set before serving.
Can I Use Frozen Dough for These Cookies?
Absolutely! You can freeze the dough discs wrapped tightly in plastic wrap for up to 3 months. When ready, thaw overnight in the fridge before rolling out and baking as usual.
How Should I Store Leftover Cookies?
Store cooled and frosted cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container—it helps maintain moisture.
Can I Substitute Molasses?
If you don’t have molasses, you can use dark corn syrup or honey as a substitute, though the flavor will be slightly different — less deep and rich but still delicious.
How Do I Make the Frosting Thicker or Thinner?
For thicker frosting, add more powdered sugar a little at a time. To thin it out, stir in small amounts of heavy cream or milk until you get the consistency you want for spreading or piping.
