Nothing says Christmas quite like warm, soft, spiced gingerbread cookies. These Crumbl gingerbread cookies bring bakery-level indulgence straight to your kitchen. With a chewy molasses base and creamy cream cheese frosting, each bite tastes like a cozy holiday memory. They’re easy to make, smell amazing while baking, and perfect for cookie exchanges or gifting. Plus, this copycat recipe delivers that same signature Crumbl texture and flavor right at home—without the bakery price tag.
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Why You’ll Love This Crumbl Gingerbread Cookie Recipe
These cookies are soft in the middle, lightly crisp at the edges, and filled with holiday spice. You’ll taste cinnamon, ginger, and cloves in every bite. The rich cream cheese frosting adds a tangy balance that makes them irresistible. Also, the recipe is simple enough for beginners yet impressive enough for Christmas parties. You can even make mini versions for sharing. Because they stay fresh for days, they’re a go-to treat for the whole holiday season. And the smell while baking? Pure Christmas magic.
Ingredients You’ll Need
You only need a few pantry staples to make these Crumbl gingerbread cookies. The dough mixes up fast, and the frosting comes together in minutes.
For the Cookie Dough:
Butter, granulated sugar, brown sugar, egg, vanilla, molasses, flour, cornstarch, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
For the Cream Cheese Frosting:
Cream cheese, butter, powdered sugar, and vanilla extract.
The molasses gives the dough its rich, deep flavor, while ginger brings a warm spice. You can use unsalted butter if preferred. If you love extra spice, simply add a pinch more cinnamon or ginger to taste.
How to Make Crumbl Gingerbread Cookies
Make the Cookie Dough
First, preheat your oven to 350°F and line a baking sheet with parchment paper. Then, cream together butter, granulated sugar, and brown sugar until light and fluffy. Next, add the egg, vanilla, and molasses, mixing until smooth.
In another bowl, stir together the flour, cornstarch, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft but easy to handle.
Shape and Bake
Scoop dough into 1/4 cup portions for large cookies, or smaller scoops for minis. Gently flatten each ball to about 1-inch thick. Bake for 12 minutes (or 9 minutes for minis) until the tops look set but still soft. Let them cool on the baking sheet for 20 minutes before transferring to a wire rack. This step helps the cookies stay thick, chewy, and soft in the center.
Make the Cream Cheese Frosting
While the cookies cool, beat cream cheese and butter together until smooth and creamy. Then add powdered sugar and vanilla, whipping until fluffy—about 2 to 3 minutes. This creates the signature smooth, tangy Crumbl-style frosting that pairs perfectly with the spiced base.
Frost and Decorate
Once cookies are completely cool, pipe or spread frosting on top. Add festive sprinkles or crushed ginger snaps if you like. Enjoy right away for a soft, creamy texture, or chill for a firmer finish. Either way, they taste like pure Christmas cheer.
Storage and Freezing Tips
Store your cookies in an airtight container or covered on a tray in the fridge for up to 5 days. They’re delicious chilled or at room temperature. For longer storage, freeze them in layers separated by parchment for up to 2 months. When ready to enjoy, thaw overnight in the fridge or for about an hour on the counter. This recipe makes 7 large cookies or 14 mini ones—perfect for any celebration.
Expert Tips for Perfect Gingerbread Cookies
For extra-thick cookies, chill the dough for 30 minutes before baking. Always use room-temperature butter and eggs for the best texture. Avoid overbaking—the cookies should look slightly soft in the center when removed from the oven. For fun variations, top with crushed ginger snaps, red and green sprinkles, or a drizzle of white chocolate. These small touches make them festive and picture-perfect for holiday dessert tables.
Frequently Asked Questions
Does Crumbl have gingerbread cookies?
Yes, Crumbl offers gingerbread cookies seasonally, usually around Christmas.
What Crumbl Cookies are discontinued?
Crumbl rotates its menu weekly, so some flavors are retired after limited runs.
How many calories are in a gingerbread cookie?
Homemade versions vary, but one of these large cookies averages around 300–350 calories.
Is one Crumbl cookie 1000 calories?
Some Crumbl cookies can reach that calorie count because of their large size and frosting, but this recipe offers the same flavor in a lighter portion.
Other Recipes You May Enjoy
- soft and fluffy sourdough hamburger buns
- buttery homemade pie crust for holiday dinners
- easy garlic mashed potatoes for your Christmas table
- rich and creamy potato soup for winter gatherings
- quick cranberry meatballs for festive appetizers
- classic Christmas prime rib feast with sides
Conclusion
These Crumbl gingerbread cookies bring bakery-level flavor right to your kitchen. They’re thick, soft, and full of cozy spice, topped with rich cream cheese frosting that melts in your mouth. Ideal for Christmas gatherings, gifting, or just a quiet evening by the fire, this recipe makes every bite feel festive. So grab your mixing bowl, bake up a batch, and share the sweetness of the season with family and friends. For more festive ideas, visit my Pinterest board for easy holiday inspiration.
Crumbl Gingerbread Cookies
Equipment
- Baking sheet Line with parchment paper
- electric mixer Hand or stand mixer
- Mixing bowls One for wet and one for dry ingredients
- Wire rack For cooling cookies
Ingredients
- ½ cup butter (salted or unsalted), softened
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons molasses
- 1 ⅔ cups all-purpose flour
- 1 tablespoon corn starch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 4 oz cream cheese, softened
- 3 tablespoons butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper. Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla, and molasses. Mix until smooth and creamy.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Gradually mix into the wet ingredients until a soft dough forms.
- Scoop dough into 1/4 cup portions (or smaller for mini cookies). Flatten slightly and bake for 12 minutes (9 for minis). Let cool on the baking sheet for 20 minutes before moving to a rack.
- To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then whip until fluffy.
- Frost cooled cookies and top with festive sprinkles. Chill or serve immediately.
