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Small Batch Soft Ginger Cookies

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.

A stack of four soft ginger cookies plated on a metal tray

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.

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When cookies are this easy to make you'll want to make them fresh and enjoy them hot out of the oven when a cookie craving hits.

Why This Recipe Works

  • This ginger cookie recipe yields a small batch of cookies - not the standard 2 dozen. It's the perfect amount if you're cooking for one.
  • They're perfectly spiced and super chewy with soft centers.
  • There is no chilling of the dough and these cookies bake in just 10 minutes!

RELATED: The Best Small Batch Cookie Recipes

One ginger cookie on a plate with a platter of cookies on a tray in the background

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.

RELATED: Best Homemade Food Gifts

A bowl of spices for making ginger cookies on a metal tray with a white cloth napkin

You might also be interested in our Gingerbread For One recipe.

Scroll down for ingredient amounts and complete baking instructions.

How To Make Ginger Cookies

  1. Cream the butter and sugar together. Mix in the egg yolk and molasses.
  2. In a small bowl, mix together the spices. Add spice mixture to the cookie dough and mix well.
  3. Roll the cookie dough into a ball and roll the ball in granulated sugar.
  4. Place on a baking sheet and bake for 10-12 minutes.
four photos showing how to make ginger cookies

What To Do With Leftover Ingredients

If you have any ingredients left over from this ginger cookie recipe, you might like to consider using them in any of these single serving and small batch recipes.

RELATED: Easy Dessert Recipes For One

Expert Tips

  • 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.
A closeup of breaking a soft ginger cookie in half

Frequently Asked Questions

How Should I 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.

What's The Best Molasses To Use In Ginger Cookies or Gingerbread?

I love using Grandma's Unsulphured Molasses. It's got no preservatives, artificial colors or artificial flavors. Another favorite is Brer Rabbit Molasses.

Can I Double This Recipe?

Yes, you can! Double all of the ingredients and use two egg yolks instead of one. Do not be tempted to use the entire egg, the texture of the cookies will be off. Cover and refrigerate the egg whites and use them in any of the recipes listed above.

Can These Cookies Be Baked In A Toaster Oven?

Yes, they can. Keep the temperature and the baking time the same.

Other Small Batch Cookie Recipes

If you like this small batch ginger molasses cookie recipe, you might also like to try these cookie recipes:

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stack of soft ginger cookies

Small Batch Soft Ginger Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 5 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American, Australian, British, Swedish
Keywords: cookies
Servings: 4 cookies
Calories: 206kcal
Author: Joanie Zisk

Ingredients

  • 3 tablespoons salted butter softened
  • 1/4 cup granulated sugar plus 1 tablespoon, for rolling
  • 1 large egg yolk
  • 1 tablespoon molasses
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt

Instructions

  • 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.
    butter in bowl
  • Mix in the egg yolk and molasses, and beat on medium-low speed until combined.
    ginger cookies dough
  • In a small bowl, combine the flour, ginger, baking soda, cinnamon, cloves, and salt. Gradually add to the creamed mixture and mix well.
    ginger cookies dough in bowl
  • 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.
    ginger cookies dough balls
  • Bake until lightly browned, about 10-12 minutes. Remove baking sheet from the oven and transfer cookies to a wire rack to cool.
    ginger cookies on cooling rack

Notes

Expert Tips
  • 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.

Nutrition

Serving: 1cookie | Calories: 206kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 221mg | Potassium: 90mg | Fiber: 1g | Sugar: 16g | Vitamin A: 324IU | Calcium: 18mg | Iron: 1mg

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.

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About The Author

16 thoughts on “Small Batch Soft Ginger Cookies”

  1. I would love to give these as gifts in jars to my single friends. If they don’t have molasses, what can they use instead?
    Will try it out soon.

    1. Hi Aletta, molasses is a key ingredient in ginger cookies and I have not tested this recipe with any substitutes. You might try using a tablespoon of dark corn syrup instead of molasses but it will alter the flavor of the cookies a bit. Another idea would be to use 1 tablespoon of brown sugar instead of molasses. Since brown sugar is made from granulated sugar and molasses, it might be a closer flavor match.

      1. Thank you! I’ve just baked them exactly as the recipe states, but mine didn’t spread at all. It stayed in a rounded ball. It tasted good though. Did I do anything wrong?

      2. Was the amount of butter you used reduced? Did you preheat the oven or put the cookies into a cold oven? The oven should preheat for at least 10 minutes before baking. You might want to check the oven temperature with an oven thermometer to ensure the temperature registered is correct.

  2. Hi…just one quick question…do you need to flatten these out into a cookie shape after rolling them in the sugar? I couldn’t see it anywhere in the recipe.

    Thanks,

    Tina

  3. There are two of us.
    If I want to double the recipe could I just use 1 whole egg?

    Thanks in advance for any response.

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