Copycat Crumbl Gingerbread Cookie
This Copycat Crumbl Gingerbread Cookie recipe brings the irresistible, soft, and spiced gingerbread cookies from Crumbl straight to your kitchen. With a rich combination of ground ginger, cinnamon, cloves, and molasses, these cookies are perfect for the holidays.Topped with a creamy and indulgent cream cheese frosting, they offer the perfect balance of flavor and texture. Ideal for holiday parties, cookie exchanges, or just enjoying at home with a warm cup of cocoa, these gingerbread cookies are a festive treat everyone will love.Nutrition Facts (Per Cookie)Calories: ~320 kcal, Total Fat: 14g, Saturated Fat: 8g, Cholesterol: 45mg, Sodium: 180mg, Total Carbohydrates: 45g, Dietary Fiber: 1g, Sugars: 30g, Protein: 3gEstimated based on one serving (assuming 15 servings per batch)
Equipment
- Mixer (Stand or Handheld): 1 unit
- Baking Sheet: 1 unit
- Parchment Paper: Enough to line the baking sheet
- Wire Rack: 1 unit (for cooling the cookies)
- Measuring cups and spoons (1 set)
- Mixing Bowls – 2-3 units
- Cookie Scoop or Tablespoon: 1 unit (optional, for uniform cookie size)
Ingredients
For the Cookie Dough:
- 2 ½ cups 312 g all-purpose flour
- 1 tsp 5 g baking soda
- 2 tsp 4 g ground ginger
- 1 tsp 2 g ground cinnamon
- ½ tsp 1 g ground cloves
- ½ tsp 3 g salt
- 1 cup 226 g unsalted butter, softened
- 1 cup 200 g brown sugar, packed
- ¾ cup 240 g molasses
- 2 large eggs
For the Cream Cheese Frosting:
- 8 oz 226 g cream cheese, softened
- ¼ cup 57 g unsalted butter, softened
- 2 cups 240 g powdered sugar
- 1 tsp 5 mL vanilla extract
- ¼ tsp 1 g salt
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
Cream the Butter and Sugar
- In a large bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add Molasses and Eggs
- Add the molasses and eggs to the butter-sugar mixture. Beat until fully combined.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients into the wet ingredients, mixing just until incorporated. The dough should be thick and slightly sticky.
Chill the Dough
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour. This step helps the dough firm up and prevents the cookies from spreading too much during baking.
Shape the Cookies
- After chilling, scoop out dough and roll into 2-inch balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies
- Bake for 8-10 minutes, or until the edges are golden brown and the centers are still soft. Remove from the oven and let them cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting
- While the cookies cool, beat together the cream cheese, butter, powdered sugar, vanilla extract, and salt until smooth and fluffy.
Frost the Cookies
- Once the cookies are completely cool, spread the cream cheese frosting generously on top of each one. Optionally, sprinkle a pinch of cinnamon or ground ginger on top for extra flavor and decoration.
Serve and Enjoy
- Your Copycat Crumbl Gingerbread Cookies are ready to enjoy! Serve them fresh or store them for later.
Notes
- Dough consistency: If the dough feels too sticky after chilling, lightly flour your hands when rolling the dough into balls.
- Baking tip: Don't overbake! For a soft and chewy texture, remove the cookies from the oven when the edges are golden but the centers are still slightly soft.
- Frosting alternative: If you prefer a lighter frosting, you can use a simple powdered sugar glaze instead of cream cheese frosting.
- Freezing dough: Freeze cookie dough balls for up to 3 months. Bake them straight from the freezer for a few extra minutes if needed.