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These small batch ginger cookies are soft, chewy, and full of warm spices with a light sugar coating. Made with dark molasses and simple ingredients, they bake up quickly for a rich, homemade treat.
Featured Comment
“These were a big hit in my household of two people. It was just the right amount of soft with a little bit of crunchy exterior and they were delicious…”
– Marianne
Why You’ll Love This Recipe
- Fast and Easy: No chilling needed, bake soft and chewy ginger cookies in just 10 minutes.
- Warm Spices: Dark molasses with ginger, cinnamon, and cloves gives classic flavor without being too overpowering.
- Small Batch, Big Flavor: Makes 4 cookies, perfect when you want fresh holiday cookies without a full dozen.
- Perfect Texture: Crispy edges and soft centers with a sugar-coated outer crunch in every bite.
I love making these ginger cookies because they remind me of the kind of warm, spiced treats I grew up enjoying around the holidays.
They’re simple to mix together, fill the kitchen with the most comforting aroma, and taste just as good with a cup of coffee in the afternoon as they do for dessert.
If you’re looking for a quick, homemade cookie that feels special without being complicated, this recipe is one you’ll want to make.
Looking for more small batch cookie recipes? Try our small batch shortbread cookie bites, small batch oatmeal cookies, and small batch chocolate chip cookies.
Ingredients
If you have any ingredients leftover from this small batch ginger cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use softened salted butter for the best flavor. It should be cool but soft enough to press an indentation with your finger. Leave out for 30 minutes to soften, or microwave for 10–15 seconds (don’t melt).
- Sugar: Granulated sugar sweetens the dough. Roll the cookies in extra sugar for a lightly crisp, sweet coating.
- Molasses: Choose dark or “robust” molasses for rich flavor. Avoid blackstrap, which is too strong. Consider using extra molasses in small batch molasses cookies or small batch gingerbread granola.
- Egg Yolk: One yolk gives the cookies the right texture. Save the white for another egg white recipe, like mini pavlova, small Texas sheet cake, or two vanilla cupcakes.
- Flour: Use all-purpose flour. For gluten-free, try King Arthur Measure for Measure Gluten-Free Flour.
- Spices: Cinnamon, ginger, cloves, and a pinch of salt create the warm, classic ginger cookie flavor.
Recipe Variations
These soft ginger cookies can be customized in simple ways to suit your taste:
- Extra Spices: Add a pinch of nutmeg or allspice for deeper flavor.
- Citrus Zest: Stir in orange or lemon zest for a bright, fresh note.
- Add Crunch: Mix in finely chopped walnuts or almonds for texture.
- Chocolate Chips: Add a tablespoon of chocolate chips for a chocolate-ginger combo.
How To Make Ginger Cookies
These photos and instructions are here to help you visualize how to make chewy ginger cookies. See the recipe box below for ingredient amounts and full recipe instructions.
- In a mixing bowl, cream the butter and sugar until smooth. Mix in the egg yolk and molasses.
- In a small bowl, combine the spices, then stir them into the dough until evenly mixed.
- Roll the dough into small balls and coat each one in granulated sugar.
- Place the dough balls on a baking sheet, spaced apart, and bake for 10–12 minutes, until the edges are set.
Expert Tips
- Read the Recipe: Go through the full recipe and notes before starting so you know what to expect.
- Measure Flour Correctly: Spoon flour into a dry measuring cup and level it off. Don’t scoop directly from the bag.
- Preheat the Oven: Always start with a fully preheated oven for even baking.
- Soften Butter Properly: Use room-temperature butter, not melted. Let it sit out for about 30 minutes.
- Use the Right Molasses: Choose unsulphured molasses. Avoid blackstrap, which is too strong.
- Adjust Spices: Taste is personal, add more or less cinnamon, ginger, or cloves to suit you.
- Line the Baking Sheet: Use parchment or a silicone mat to prevent sticking and spreading.
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Frequently Asked Questions
No, molasses is key for the classic flavor and texture.
Bake until the edges are just set, then let them cool on the baking sheet for a few minutes.
Use dark or robust molasses. Avoid blackstrap, which is too bitter.
Keep them in an airtight container at room temperature for up to 4 days.
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Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these chewy gingersnaps or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Ginger Cookies
Equipment
Ingredients
- 3 tablespoons salted butter softened to room temperature
- ¼ cup granulated sugar plus 1 tablespoon, for rolling
- 1 large egg yolk
- 1 tablespoon molasses
- ½ cup all-purpose flour
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ⅛ teaspoon ground cloves
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the butter and 1/4 cup sugar with a hand mixer on medium-high speed for 1 minute, until smooth.
- Add the egg yolk and molasses. Mix on medium-low speed until combined.
- In a small bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. Gradually mix into the wet ingredients until a dough forms.
- Roll the dough into 1 1/2-inch balls. Coat each ball in the remaining sugar and place 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until lightly browned. Transfer to a wire rack to cool completely.
Notes
- Read the Recipe: Go through the full recipe and notes before starting so you know what to expect.
- Measure Flour Correctly: Spoon flour into a measuring cup and level it off. Don’t scoop directly from the bag.
- Preheat the Oven: Always start with a fully preheated oven for even baking.
- Soften Butter Properly: Use room-temperature butter, not melted. Let it sit out for about 30 minutes.
- Use the Right Molasses: Choose unsulphured molasses. Avoid blackstrap, which is too strong.
- Adjust Spices: Taste is personal, add more or less cinnamon, ginger, or cloves to suit you.
- Line the Baking Sheet: Use parchment or a silicone mat to prevent sticking and spreading.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’ve never baked cookies before. I thought I would try something new, and try to make these ginger cookies. The cookies turned out great. The second time I made them, I made 12 cookies instead of 8 – just to have a little smaller cookie. Thanks onedishkitchen !
Wonderful! I’m so happy you enjoyed them.
This was so good, even my picky husband gave it a 5/5!
I’m so happy to hear that—even a win with the picky eaters! Thank you for the wonderful feedback!
First time making these and they’re already a favorite. Perfect balance of sweet and spice. I mixed in white baking chips. Perfectly crunchy on the edges and soft and chewy in the middle!
Absolutely love this recipe. I always add nutmeg and sometimes candied ginger they are amazing.
Have made them more times than I want to admit. If you like ginger cookies try these they are perfect.
How to access receipesfor egg whites, tried to do so, but no luck. Did see a link to receipes for egg whites but can not find it today. Please send it to me please.
Here it is, Glenn – https://onedishkitchen.com/egg-white-recipes/
It’s just a perfect recipe for these cookies in my opinion. They turned out a bit crispy and so delightfully chewy in the center, really a perfect texture for such. They also look fantastic with a lot of cracks on mine(i wish i knew a way of getting less but bigger ones tho). Molasses really shines through, but I’d actually add a little less so I can eat more of these not getting tired of its tanginess. That’s a solid recipe for treating just yourself with warm on a snowy winter evening.
I am so happy I found your site. It is just my husband and I now and we aren’t big eaters. I hate having so much food from one recipe. . I can do the math to cut a recipe in half but it is just so nice to find small batch recipes already there. It looks like good common food that we both like. I a, going to make cookies first , of course, but look forward to trying out more as time goes on. Thank you.
Hi, In the method it says to use one portion of the sugar in the first step but does not explain where to add the remaining sugar? Am I miss reading the method?
Hi Doreen, in the recipe card at the bottom of the page, under step 5, we roll the balls of cookie dough in the remaining tablespoon of sugar.
YUM! I made 9 smaller cookies, baked for 10 minutes in my toaster oven, and they came out perfectly!