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
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!
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.
Thank you for making it all the way down here 🙂
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