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CRUMBL gingerebread cookies Recipe

CRUMBL gingerebread cookies Recipe
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★★★★★

5.3 from 17 reviews

These CRUMBL gingerbread cookies are soft, chewy, and packed with warm spices like cinnamon, ginger, and cloves. Topped with a luscious cream cheese frosting, they make the perfect festive treat to enjoy during the holiday season or any time you crave a delicious spiced cookie.

Ingredients

Scale

Cookie Dough

  • 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 cups 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, softened
  • 3 tbsp butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Make the cookie dough: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer.
  2. Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside for later use.
  3. Add wet ingredients: Beat in the egg, vanilla extract, and molasses to the creamed butter and sugars until the mixture is smooth and well combined.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, corn starch, baking powder, baking soda, cinnamon, ground ginger, ground cloves, and salt.
  5. Mix dry into wet: Gradually add the dry ingredients into the wet ingredients, mixing gently until fully incorporated and the dough forms.
  6. Shape the cookies: Using a large cookie scoop (about 1/4 cup per scoop), portion out the dough onto the prepared baking sheet. Flatten each ball of dough to approximately 1 inch thick to ensure even baking.
  7. Bake the cookies: Place the baking sheet in the oven and bake for 12 minutes. After baking, allow the cookies to cool on the baking sheet for 20 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the cream cheese frosting: In a stand mixer, whip the softened cream cheese and butter together until smooth and creamy.
  9. Add remaining frosting ingredients: Mix in the powdered sugar and vanilla extract, then beat on high speed for 2-3 minutes until the frosting is light and fluffy.
  10. Frost the cookies: Fill a piping bag fitted with a large round tip with the cream cheese frosting and pipe it generously onto each cooled cookie.
  11. Decorate and serve: Add your favorite sprinkles on top of the frosting for a festive look and enjoy your delicious gingerbread cookies!

Notes

  • For best results, ensure the cream cheese and butter for the frosting are room temperature before mixing.
  • If you prefer, you can substitute salted butter with unsalted and add a pinch of extra salt to the dough.
  • These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
  • Allow cookies to cool completely before frosting to prevent melting and sliding.
  • You can freeze the cookie dough balls before baking for up to 1 month; thaw before baking.

Nutrition

Keywords: gingerbread cookies, Christmas cookies, cream cheese frosting, holiday dessert, spiced cookies, molasses cookies

Find it online: https://foodbylina.com/crumbl-gingerebread-cookies-recipe/