These big, soft ginger cookies are perfectly spiced and incredibly delicious. They have a melt in your mouth texture and are rolled in sugar before baking for a slight crunch. Easy to make, this small batch recipe yields 4 spectacular ginger molasses cookies.
These big, soft ginger cookies are one of my favorite kinds of cookies. They’ve got the perfect blend of sweet molasses, spicy ginger, and warm cinnamon.
These cookies are soft and chewy with a little crunch from the sugar coating. They’re perfect for dunking in milk or enjoying with a hot cup of tea.
Ginger cookies bring back many childhood memories.
When I was a little girl, one thing I enjoyed most was climbing into my dad’s recliner and settling in next to him while he watched the nightly news. My dad’s favorite thing to do after dinner was to relax in his big chair with a tall glass of milk and a handful of spiced ginger cookies.
My dad loved his ginger cookies, or rather he loved ginger snaps. These store bought cookies were a favorite of his and he felt the ginger cookies helped with his digestion.
I loved the flavor of those cookies but I was never a fan of the crunch. The snap in the gingersnaps was a bit much for me. I preferred my cookies to be soft.
When I set out to make this small batch ginger cookie recipe, I wanted to make sure the cookies had a gloriously spiced flavor, along with a hint of molasses. I also knew I wanted them to be soft and chewy.
I wanted to create a cookie recipe that would yield a very small batch – 3 or 4 cookies; enough to enjoy in one sitting if desired, or perhaps to enjoy for a day more.
Looking for Single Serving recipes? CLICK HERE to receive the latest recipes in your inbox.
Tips For Making Soft Ginger Cookies
Make sure you take the time to preheat your oven before baking.
Soften the butter to room temperature. Do not melt the butter, it will change the texture of the cookie.
I use unsulphured molasses in this recipe. I find Blackstrap molasses to be a little strong in baked goods.
Feel free to tweak the amounts of ground cinnamon, ginger, and cloves. The amounts listed in the recipe are my preferred amounts, however tinker with the amounts to suit your taste.
Place the cookies on a silpat lined or parchment paper lined baking sheet and space the cookies 2-inches apart.
How To Store Ginger Cookies
This cookie recipe will yield about 4 cookies so you may or may not need to store them.
If you choose to, ginger cookies keep well in an airtight container or in a large zip-top bag at room temperature.
Other Small Batch Cookie Recipes
If you like this small batch ginger molasses cookie recipe, you might also like to try these cookie recipes:
Heat oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper; set aside.
In a medium-sized bowl, using a hand mixer, cream together the softened butter and 1/4 cup of the sugar on medium-high speed until light and fluffy, about 1 minute.
Mix in the egg yolk and molasses, and beat on medium-low speed until combined.
In a small bowl, combine the flour, ginger, baking soda, cinnamon, cloves, and salt. Gradually add to the creamed mixture and mix well.
Roll the dough into 1 1/2-inch round balls, then roll in the remaining tablespoon of sugar. Place 2-inches apart on baking sheet.
Bake until lightly browned, about 10-12 minutes. Remove baking sheet from the oven and transfer cookies to a wire rack to cool.
Prep Time: 10 minutesCook Time: 10 minutesCooling Time: 5 minutesTotal Time: 25 minutesServings: 4 cookiesCalories: 206kcal
Love to try this!!! Don’t like the crunch so this is great!
Is it possible to make this in a toaster oven. Thanks for your time
Yes, the cookies can be made in a toaster oven. Keep the temperature and time the same.
I made these for dessert Saturday night. Super easy and so yummy. They will be a fall staple for sure around here.
Easy to make and tasted great.
I’m so happy you enjoyed the cookies, Ginny. Thank you so much for taking the time to let me know.
Joanie