Copycat Crumbl Gingerbread Cookies

I do love a Crumbl copycat recipe, and these gingerbread cookies are such a good one for Christmas! They’re big, soft and chewy, with all those lovely gingerbread flavors, and then there’s a big swirl of cream cheese frosting on top. So good!

There’s just something about gingerbread at this time of year, isn’t there? As soon as you add the molasses, ginger, cinnamon and cloves, the whole thing just feels Christmassy. And obviously these make the kitchen smell pretty amazing while they’re baking too!

The best bit is that they look really impressive once they’re decorated, but they’re actually really easy to make. Add a few little gingerbread man sprinkles on top and they’re so cute! Perfect for Christmas parties, cookie trays, or just because you fancy making some ridiculously big gingerbread cookies.

Equipment

• Stand mixer or electric hand mixer – Either will work for making the cookie dough and getting the cream cheese frosting lovely and fluffy.
• Large cookie scoop – This helps you get those big, thick Crumbl-style cookies and keeps them roughly the same size.
• Baking sheets – You’ll probably need two as these cookies need plenty of room to spread.
• Parchment paper – Makes life easier and stops the cookies sticking.
• Piping bag and large round tip – For that big swirl of cream cheese frosting on top. You can always just spread it on with a spoon if you don’t have one.

Ingredients

For the cookies

• ½ cup unsalted butter, softened – Make sure your butter is nice and soft before you start as it’ll be much easier to cream together with the sugars.

• ¼ cup sugar – Just regular granulated sugar is all you need here.

• ¼ cup brown sugar – This adds a little extra sweetness and helps give the cookies that lovely soft, chewy texture.

• 1 egg – I usually use a large egg for baking.

• 1 teaspoon vanilla – A little vanilla works really well with all those warm gingerbread spices.

• ¼ cup molasses – This is what gives the cookies that proper rich gingerbread flavor, so it’s definitely not one I’d leave out.

• 2 cups flour – Regular all-purpose flour works perfectly for these.

• 1 tablespoon cornstarch – This helps keep the cookies lovely and soft in the middle.

• ½ teaspoon baking powder – You only need a little to give the cookies some lift as they bake.

• ½ teaspoon baking soda – This works alongside the baking powder and helps give the cookies the right texture.

• 1 teaspoon cinnamon – One of those flavors that instantly makes everything taste a bit more Christmassy!

• 1 teaspoon ginger – You definitely need ginger in a gingerbread cookie, and this gives them that lovely warm flavor.

• ½ teaspoon cloves – Cloves are quite strong, so you don’t need loads, but they add so much to that classic gingerbread flavor.

• ½ teaspoon salt – Just enough to balance out all the sweetness and bring the other flavors together.

For the frosting

• 8 oz cream cheese, softened – Let this soften before making the frosting so you can get it really smooth and creamy.

• ½ cup unsalted butter, softened – Again, you want this nice and soft so it mixes easily with the cream cheese.

• 2 cups powdered sugar – This sweetens and thickens the frosting so it’s perfect for piping that big swirl on top.

• 1 teaspoon vanilla – Just a little vanilla gives the cream cheese frosting some extra flavor.

• Gingerbread man sprinkles, to decorate (optional) – These are completely optional, but I love how cute they make the finished cookies look! You could use a little cinnamon or nutmeg instead if you prefer.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Preheat the oven to 350°F and line two baking sheets with parchment paper.

Step 2: Add the softened butter, granulated sugar and brown sugar to the bowl of a stand mixer. Beat together until smooth and creamy, stopping to scrape down the sides of the bowl as needed.

Step 3: Add the egg, vanilla and molasses and mix again until everything is well combined.

Step 4: Add the flour, cornstarch, baking powder, baking soda, cinnamon, ginger, cloves and salt. Mix until you have a thick cookie dough, scraping down the sides of the bowl if needed.

Step 5: Scoop out the cookie dough using a large cookie or ice cream scoop. Place the dough onto the prepared baking sheets, leaving around 3 inches between each cookie so they have room to spread.

Step 6: Bake for 12-14 minutes, until the edges are starting to darken slightly and the centers look set. Leave the cookies to cool completely before adding the frosting.

Step 7: While the cookies are cooling, make the cream cheese frosting. Add the softened butter and cream cheese to a clean mixing bowl and beat together until completely smooth.

Step 8: Add the powdered sugar and vanilla. Start mixing on low until combined, then increase to medium speed and beat for another 2-3 minutes, until the frosting is smooth and fluffy. Scrape down the sides of the bowl as you go.

Step 9: Spoon the frosting into a piping bag fitted with a large round piping tip.

Step 10: Pipe a generous swirl of cream cheese frosting over the top of each cooled cookie.

Step 11: Finish with gingerbread man sprinkles, or add a little cinnamon or nutmeg over the top instead.

What to Serve with Crumbl Gingerbread Cookies

Honestly, these are pretty good just as they are! They’re big cookies and you’ve got that lovely cream cheese frosting on top, so you really don’t need to do much with them. But if you do fancy something alongside, here are a few of my favorites.

• A cup of coffee – This would probably be my first choice. A big gingerbread cookie and a hot coffee is such a good combination!

• Hot chocolate – If we’re going full Christmas, it has to be hot chocolate. Even better with whipped cream on top!

• A glass of milk – Nice and simple, but you really can’t beat cookies and a cold glass of milk.

• More Christmas cookies – Pop them on a big cookie platter with some of your other favorites. These are pretty big though, so they’ll definitely be the star of the show!

• Vanilla ice cream – A scoop on the side turns one of these into a proper dessert. A little over the top maybe, but that’s never a bad thing at Christmas!

Storing

Because of the cream cheese frosting, you’ll want to keep these cookies in the fridge rather than leaving them out on the counter. Pop them into an airtight container and they’ll keep well for up to 3 days. If you need to stack them, I’d put a piece of parchment paper between the layers so you don’t end up with frosting everywhere!

I actually quite like taking them out of the fridge for a little while before eating them, just so the cookie and frosting can soften up again. You can also store the cookies and frosting separately if you’re making them ahead, then just pipe the frosting on when you’re ready to serve them.

If you’ve got leftovers, you can freeze the cookies too. I’d freeze them unfrosted if possible, then pop them into a freezer-safe container or bag and freeze for up to 3 months. Let them thaw at room temperature, then add the cream cheese frosting once they’ve completely defrosted. If they’re already frosted, freeze them in a single layer until the frosting is firm before transferring them to a container, then thaw them in the fridge.

Variations & Substitutions

These are already pretty special as they are, but there are a few easy ways you can change them up depending on what you’ve got in the cupboard or how you want to decorate them. I definitely wouldn’t mess around with the molasses though, as that’s a big part of what gives them that lovely gingerbread flavor.

• Change the sprinkles – You definitely don’t need gingerbread man sprinkles. Any Christmas sprinkles you’ve already got will work just fine.

• Skip the sprinkles altogether – A little sprinkle of cinnamon or nutmeg over the frosting looks really pretty and keeps things nice and simple.

• Add a little more spice – If you like your gingerbread quite spicy, you can add a little extra ginger or cinnamon to the cookie dough.

• Make smaller cookies – You don’t have to make them quite as huge as the Crumbl-style ones! Just keep an eye on them in the oven as smaller cookies will bake more quickly.

• Skip the piping bag – If you don’t have one, just spread the cream cheese frosting over the top with a spoon or small spatula. They’ll still taste exactly the same!

• Try a different frosting – I love the cream cheese frosting with these, but a simple vanilla buttercream would work too if that’s what you prefer.

FAQs

What do Crumbl gingerbread cookies taste like?

These are proper gingerbread cookies with plenty of those warm Christmas flavors from the molasses, ginger, cinnamon and cloves. They’re sweet and spiced without being too much, and the cream cheese frosting on top works so well with them.

Are Crumbl gingerbread cookies soft or crunchy?

These are definitely on the soft and chewy side. They’re thick, bakery-style cookies with slightly firmer edges and lovely soft centers. Just be careful not to overbake them if you want to keep that softer texture.

Do I need to chill the gingerbread cookie dough?

No! There’s no chilling needed for this recipe, which is always a bonus when you just want to get on and bake the cookies. Once the dough is mixed, you can scoop it straight onto your baking sheets.

Can I make Crumbl copycat gingerbread cookies ahead of time?

Yes, and I’d probably keep the cookies and frosting separate if you’re making them ahead. Bake the cookies, let them cool completely and store them in an airtight container. You can then add the cream cheese frosting when you’re ready to serve them.

Why do my gingerbread cookies spread too much?

Make sure your butter is softened rather than melted, and measure the flour carefully. You’ll also want to leave around 3 inches between the cookies on the baking sheet because these are big cookies and they do need some space.

Can I make these gingerbread cookies without cream cheese frosting?

Absolutely. They’re still really good without the frosting if you want something a little simpler. You could also use vanilla buttercream or just add a little powdered sugar over the top.

Do Crumbl gingerbread cookies need to be refrigerated?

Once you’ve added the cream cheese frosting, yes, I’d keep them in the fridge. Store them in an airtight container for up to 3 days, then take them out for a little while before eating if you prefer them closer to room temperature.

Can I freeze Crumbl gingerbread cookies?

Yes. I’d freeze the cookies before frosting them if you can. Once they’re completely cool, pop them into a freezer-safe container and freeze for up to 3 months. Let them thaw completely before adding the cream cheese frosting.