These Crumbl Gingerbread Cookies are soft, spicy, and oh-so-delicious! They bring cozy holiday vibes with their warm flavors of ginger and cinnamon—perfect for sharing or enjoying yourself!
Honestly, who can resist a cookie that smells like Christmas? I usually pair them with a big glass of milk and savor every bite. They’re a festive treat you won’t want to miss!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies and gives them structure. If you’re looking to make them gluten-free, you can use a 1:1 gluten-free flour blend, but check that it includes xanthan gum for the best results.
Molasses: It brings rich flavor and moisture. If you don’t have molasses, you can substitute with honey or maple syrup, but keep in mind the flavor will change slightly.
Spices: Ground ginger, cinnamon, cloves, and nutmeg create that warm gingerbread flavor. Feel free to adjust the spice levels based on your taste—add more ginger for extra kick!
Butter: Unsalted butter is preferred for better control over salt levels. You can use coconut oil or vegan butter as a dairy-free option.
How Do You Achieve the Best Texture for Gingerbread Cookies?
The goal is to create a soft yet firm cookie. Here are some tips for success:
- Make sure your butter is softened, not melted. This helps create a light texture.
- Chilling the dough is crucial! It prevents the cookies from spreading too much while baking, which gives them that nice shape.
- Don’t overbake! The centers should look soft when you pull them out of the oven. They will continue to cook slightly on the hot baking sheet.
What’s the Secret to Perfect Royal Icing?
Royal icing is great for decorating, but it can be tricky! Here are some key points:
- Use meringue powder for stability. This helps the icing dry firm and shiny.
- Adjust the water until the icing can hold a peak but is still smooth enough to pipe. Too runny won’t hold designs!
- Allow the icing to dry completely before stacking cookies to avoid smudging.
Enjoy baking these delightful gingerbread cookies, and don’t forget to have fun decorating them with family or friends!
Crumbl Gingerbread Cookies
Ingredients You’ll Need:
For The Cookies:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses (unsulphured)
- 1 tsp vanilla extract
For The Royal Icing:
- 2 cups powdered sugar
- 2 tbsp meringue powder
- 5-6 tbsp warm water (adjust for consistency)
- Gold sprinkles or edible glitter for decoration
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time, plus at least 2 hours for chilling the dough. Once baked, allow about 10 minutes for cooling before icing. Altogether, plan for around 3 hours before you’re ready to enjoy these delicious cookies!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
Start by whisking together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. This step ensures that all the spices and leavening agent are evenly distributed. Set this bowl aside for later.
2. Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer until the mixture is light and fluffy—this should take about 3-4 minutes. The texture is important for the cookies!
3. Mix in the Wet Ingredients:
Now, add in the egg, molasses, and vanilla extract to the butter-sugar mixture. Beat until everything is fully combined and smooth. You want to make sure there are no lumps!
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mix to the wet mixture. Stir until just incorporated; be careful not to overmix as this can result in tough cookies.
5. Chill the Dough:
Divide the dough into two equal parts and flatten each into a disc. Wrap them tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or overnight if you have time. Chilling helps prevent spreading when baked!
6. Preheat and Prepare Baking Sheets:
Preheat your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper so your cookies won’t stick.
7. Roll Out the Dough:
Take one disc of chilled dough and roll it out on a lightly floured surface to about 1/4 inch thick. The dough should be manageable, not sticky!
8. Cut the Cookie Shapes:
Use cookie cutters to cut out your desired shapes, like rounds, snowflakes, and Christmas trees. Place the cutouts on the prepared baking sheets, making sure to leave about 2 inches between each cookie.
9. Bake the Cookies:
Pop the baking sheets into the oven and bake for 9-11 minutes. The cookies should have firm edges but still be slightly soft in the centers. It’s important not to overbake—want soft cookies!
10. Cool the Cookies:
Once done, let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
11. Make the Royal Icing:
In a clean bowl, combine the powdered sugar and meringue powder. Gradually add warm water and beat until the icing is smooth and thick, but still pipeable. Adjust the water as necessary to get the right consistency.
12. Decorate the Cookies:
Transfer your royal icing into piping bags fitted with fine tips. Decorate the cooled cookies with fun designs, swirls, and sprinkle some gold edible glitter on top for that festive finish!
13. Allow to Set:
Let the icing dry completely before serving or storing the cookies. This could take a few hours, but it’s worth it for that nice, clean look!
Enjoy these soft, spiced gingerbread cookies decorated with elegant royal icing—perfect for holiday gifting or cozy treats with family!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but keep in mind that it may result in denser cookies. You might want to use a mix of all-purpose and whole wheat flour (like 50/50) for a lighter texture while still adding some whole grain goodness!
How Can I Make These Cookies Vegan?
To make vegan gingerbread cookies, substitute the unsalted butter with vegan butter or coconut oil. Replace the egg with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) or applesauce. Use agave or maple syrup in place of molasses, adjusting for sweetness.
What Should I Do If My Dough Is Too Sticky?
If your dough is too sticky to roll out, simply sprinkle in a bit more flour until you reach a workable consistency. Make sure to chill the dough well, as this can also help make it less sticky when rolling.
How to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. If you’d like to keep them fresh longer, they can also be frozen for up to three months. Just make sure they are cooled and well-wrapped before freezing!
