These Crumbl gingerbread cookies are the perfect holiday recipe. They are made with a thick, perfectly spiced, gingerbread cookie topped with the smoothest homemade cream cheese frosting.
If you love these cookies, I know you’ll also love the Easy Gingerbread cookies (no spread), The Best Chilled Crumbl Turtle Cookies, Crumbl Salted Caramel Cheesecake Cookies and also the Candy Cane Peppermint Shortbread Cutout Cookies with chocolate drizzle.
With Christmas right around the corner, Crumbl blessed us with these delicious Gingerbread cookies with a smooth cream cheese frosting. The two paired so well to bring us some much needed holiday cheer this year.
If you did get the Crumbl version you might notice that theirs had gingerbread men sprinkles, they are the cutest little things! But after looking for them everywhere and still not finding them, I decided to go with my golden stars because they looked gorgeous.
This is the best Crumbl gingerbread cookie recipe ever!
I actually took these cookies to a family gathering and guess what! Even those who don’t love gingerbread cookies loved these.
They said that the texture is impeccable and they are perfectly spiced. I personally think that the addition of cream cheese helps balance out the spice of these cookies to make them really good even to those who aren’t the biggest gingerbread cookies.
Why you need to make this recipe!
- They are the perfect Christmas cookies
- This recipe has the perfect amount of cookies.
- They are soft and chewy while still being thick.
- They taste like the perfect gingerbread cookies.
- You can now enjoy these Crumbl cookies anytime! No need to wait for Crumbl to bring them back once a year.
- These cookies will cost you a lot less than the Crumbl ones will.
Ingredients for this
Here are the ingredients you will need to make these frosted gingerbread cookies. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– You can use either salted or unsalted butter for these, just make sure it’s at room temperature.
- Granulated & brown sugar– This recipes uses a mixture of the granulated and brown sugar to get that soft and chewy cookie texture
- Egg– The egg is the binding agent of this recipe.
- Vanilla– The vanilla will add extra depth of flavor.
- Molasses– Molasses is a must when it comes to making gingerbread cookies.
- Flour– Use AP flour for this recipe.
- Corn starch– The corn starch makes these cookies extra tender.
- Baking soda & baking powder– These are the leavening agents for these cookies.
- Cinnamon, ginger, cloves– These are some of the spices used to make gingerbread cookies.
- Salt– Always use a little salt to balance out the sweetness of these cookies.
- Cream cheese– Use softened cream cheese to make the cream cheese frosting.
- Powdered sugar– The powdered sugar is used to sweeten the frosting and thicken ita bit.
How to make Crumbl gingerbread cookies
This is how you can make these Crumbl gingerbread cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, brown sugar, and granulated sugar together.
- Mix in the vanilla, egg, and molasses until smooth.
- Add in the dry ingredients and mix just until the flour mixture disappears.
- Scoop out equally sized cookie dough balls, place them on the prepared baking sheet and gently flatten.
- Bake in the preheated oven.
Make the cream cheese frosting while the cookies are cooling.
- Cream the butter, cream cheese, vanilla, and powdered sugar together until light and fluffy.
- Pipe the cream cheese frosting on top of the cookies.
- Top each cookie with some sprinkles and enjoy!
Frequently asked questions – FAQ
HOW TO STORE THESE CRUMBL gingerbread cookies?
To store these cookies, place them in an air-tight container or a flat baking sheet and wrap them with plastic wrap to keep them air-tight, and store them in the fridge for up to 5 days.
I like my cookie chilled so I eat them right out of the fridge, but you can also pull them out and let them get to room temperature before enjoying them if that’s what you prefer.
Can I freeze Crumbl frosted gingerbread cookies?
Yes!! These cookies freeze so well.
To freeze them place them on a flat baking sheet and freeze for 1-2 hours or until solid, you can then transfer them into an air-tight container, making sure to separate each one with a layer of wax or parchment paper. Freeze them this way for up to 2 months.
Once you’re ready to enjoy the cookies, pull them out of the freezes, lay them flat, and let them thaw in the fridge overnight or on the counter then enjoy!
HOW TO MAKE MINI CATERING SIZED CRUMBL gingerbread cookies
To make catering size Crumbl cookies you can make 14 cookies instead of the regular 7 large cookies. Instead of baking those in the oven for 12 minutes, you will have to bake them for 9 minutes instead. Frost and decorate the way you would the larger ones.
Crumbl gingerbread cookies
If you made these Crumbl gingerbread cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
CRUMBL gingerebread cookies
Ingredients
Cookies base
- ½ cup butter
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoon molasses
- 1 & ⅔ cup 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
Cream cheese frosting
- 4 oz cream cheese
- 3 tablespoon butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
Instructions
Make the cookie dough
- Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
- Cream the butter, granulated sugar, and brown sugar together until light and creamy. Add in the egg, vanilla extract, and molasses, and mix until smooth.½ cup butter, ¼ cup granulated sugar, ¼ cup brown sugar, 1 large egg, ½ teaspoon vanilla extract, 2 tablespoon molasses
- Gently mix in the flour, corn starch, baking powder, baking soda, spices, and salt.1 & ⅔ cup 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
- Scoop out equally sized cookie dough balls, place them on the baking sheet and flatten it to about 1 inch in thickness.
- Bake in the preheated oven for 12 minutes. Let the cookies cool on the baking sheet for 20 minutes before transferring to a cooling rack to cool fully.
- Top each cookie with the homemade buttercream and decorate with your favorite sprinkles.
Make the cream cheese frosting.
- In a stand mixer whip the softened cream cheese and butter together until smooth.4 oz cream cheese, 3 tablespoon butter
- Add in the powdered sugar and the vanilla and mix on high speed again until light and fluffy. This should take 2-3 minutes.1 cup powdered sugar, 1 teaspoon vanilla
- Fill a piping bag with a large round tip with the cream cheese frosting and frost each cookie. Top with sprinkles and enoy!
Notes
How to store gingerbread cookies?
To store these cookies, place them in an air-tight container or a flat baking sheet and wrap them with plastic wrap to keep them air-tight, and store them in the fridge for up to 5 days. I like my cookie chilled so I eat them right out of the fridge, but you can also pull them out and let them get to room temperature before enjoying them if that’s what you prefer.Nutrition
Thank you for making it all the way down here 🙂
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Mia
These cookies took me right back to my childhood! They were the perfect mix of molasses and ginger! They were very easy to make, I did chill mine for about 20 minutes to minimize the spread. Wonderful recipe! My husband and I both absolutely love them! Now I’m going to try one of your chocolate crumble copycat 🙂
Chahinez
Thank you and glad y’all loved them!😁
Michelle
These are so so so good! I made a batch to take to my uni student son on the weekend. I included a spiced caramel swirl with the cream cheese frosting and they are now my new favourite cookie. Will definitely be making this one over and over again!
Krystal Mary Irelan
don’t forget to add the molasses.
Kimberly
My cookies turned out kind of dry, and not a ton of flavor.
Cassandra
I’m going to be trying to make these with gluten free flour for my friends daughters (2 out of 3 have celiac) I ordered a special gluten free flour blend that is suppose to keep the cookies from having that gritty texture that most gf cookies have. I have saved all your crumbl recipes to try to modify to gluten free. Wish me luck. If all goes well, I will be trying other flavors for myself and my friends that all have to be gluten free. (I don’t have celiac but I am NCGS-non celiac gluten sensitive, so suppose to avoid gluten as if I Have celiac)
Excited to try these recipes because not being able to eat Crumbl cookies is sad. PLUS, I am too cheap to pay that much for a cookie, LOL
Chahinez
Good luck! Thank you for trying out the recipes!
Diana
Omg! These are delicious!! I have not frosted them yet but delicious without. Can’t wait to try one frosted. Thank you!!
Chahinez
Enjoy Diana!
Joe
Approximately how many cookies does a single batch make?
Joe
Oops! Never mind. I just saw the servings.
Chahinez
You got it!
Chahinez
Chahinez
It makes 7 cookies! You’ll be able to find that information on the recipe card 🙂
Chahinez
Alice
These are by far my favorite ever copycat crumbl cookies! They are so good that I have made them 3 times. Unfrosted, frosted, chilled, warm, ugh they’re good any way I swear. Totally make this recipe, people!! It’s the best!!
Tanya
I love gingerbread cookies / but thinking of adding white chocolate hips here, as I like that combo even more!
Lizzy
This recipe is absolutely amazing!! I do t have a Crumbl near me so I rely on these recipes to get my fix! I made them for Christmas this year and everyone loved them!!
Chahinez
I am so happy to hear that Lizzy! Happy holidays 🙂
Chahinez
Carol
Please clarify the measurement for the 1/2 1/2 butter ??
Chahinez
Hi carol! It’s 1/2 cup of butter so 1 stick of butter.
Chahinez