Crumbl 🙀 Gingerbread Cookies

These Crumbl gingerbread cookies are thick, soft, and chewy Each cookie is then topped with just the right amount of homemade smooth cream cheese frosting.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line a baking sheet with parchement paper; set aside.

Step 2

Cream butter & sugars together until light & creamy. Add in egg, vanilla, & molasses; mix until smooth.

Step 3

Gently mix in flour, cornstarch, baking powder, baking soda, spices, & salt.

Step 4

Scoop out 7 equally sized cookie dough balls. Place them on baking sheet; flatten it to 1” thickness.

Step 5

Bake (12 min.)

Step 6

Cool cookies on baking sheet (20 min.); transfer to cooling rack to cool fully.

Step 7

Whip softened cream cheese & butter together until smooth. Add powdered sugar & vanilla; mix on high (2-3 min.) until light & fluffy.

Step 8

Fill a piping bag with lg., round tip with cream cheese frosting.

Step 9

Top each cookie with the homemade buttercream & decorate with your favorite sprinkles.

Step 10

To store cookies, place in an air-tight container; store them in the fridge (up to 5 days.)

Step 11

I like my cookie chilled so I eat them right out of the fridge, but you can also pull them out & let them get to room temp. before enjoying them if that’s what you prefer.

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