CRUMBL gingerebread cookies

Overhead shot of the best Crumbl gingerbread cookies

4.94 from 48 votes

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.

Prep Time25

Cook Time13

chill time15

Total Time53

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 367Calories

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

US Customary - Metric

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