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Crumbl gingerbread cookies copycat recipe

Crumbl gingerbread cookies copycat recipe

Deliciously thick and chewy Crumbl gingerbread cookies topped with homemade cream cheese frosting.
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Prep Time 25 minutes
Cook Time 13 minutes
Chill Time 15 minutes
Total Time 53 minutes
Course Dessert
Cuisine American
Servings 7 cookies
Calories 367 kcal

Equipment

  • stand mixer
  • baking sheet
  • cookie scooper
  • piping bag

Ingredients
  

Cookies base

  • ½ cup butter salted or unsalted
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 2 tablespoon molasses
  • 1 and 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

Instructions
 

Make the cookie dough

  • Preheat the oven to 350F then line a baking sheet with parchment 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.
  • Gently mix in the flour, corn starch, baking powder, baking soda, spices (cinnamon, ground ginger, ground cloves), and salt.
  • Scoop out equally sized cookie dough balls using a large cookie scooper (¼ cup scoop), 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.
  • Add in the powdered sugar and the vanilla and mix on high speed again until light and fluffy. This should take 2-3 minutes.
  • Fill a piping bag with a large round tip with the cream cheese frosting and frost each cookie. Top with sprinkles and enjoy!

Notes

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.

Nutrition

Serving: 1cookieCalories: 367kcalCarbohydrates: 61gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 57mgSodium: 264mgPotassium: 167mgFiber: 1gSugar: 37gVitamin A: 409IUVitamin C: 1mgCalcium: 65mgIron: 2mg
Keyword baking, cookies, cream cheese frosting, Crumbl gingerbread cookies copycat recipe, dessert, gingerbread cookies
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