CRUMBL gingerebread cookies
These Crumbl gingerbread cookies are thick, soft, and chewy Each cookie is then topped with just the right amount of homemade smooth cream cheese frosting.
Servings: 7 cookies
Ingredients
Cookies base
- 1/2 cup butter salted or unsalted
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 2 tbsp molasses
- 1 & 2/3 cup all purpose flour
- 1 tbsp corn starch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
Cream cheese frosting
- 4 oz cream cheese
- 3 tbsp butter
- 1 cup powdered sugar
- 1 tsp 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.1/2 cup butter, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 large egg, 1/2 tsp vanilla extract, 2 tbsp molasses
- Gently mix in the flour, corn starch, baking powder, baking soda, spices (cinnamon, ground ginger, ground cloves), and salt.1 & 2/3 cup all purpose flour, 1 tbsp corn starch, 1/2 tsp baking powder, 1/4 tsp baking soda, 1 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp salt
- Scoop out equally sized cookie dough balls using a large cookie scooper (1/4 cup scoop), 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 tbsp 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 tsp 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
Calories: 367Calories | Carbohydrates: 61g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 264mg | Potassium: 167mg | Fiber: 1g | Sugar: 37g | Vitamin A: 409IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg