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If you’re craving soft, chewy ginger cookies with the perfect blend of warm spices, molasses, and a touch of sweetness, this Small Batch Ginger Cookies recipe is for you. It makes four perfectly spiced cookies with tender centers and a sugar-coated crunch. Quick and easy to bake, they’re ideal for a treat anytime!
Looking for more small batch cookie recipes? Try our Shortbread Cookie Bites, Oatmeal Cookies, and classic Chocolate Chip Cookies!
Why You’ll Love This Recipe
- Quick and Easy: No need to chill the dough—these ginger cookies are ready to bake and enjoy in just 10 minutes.
- Perfectly Spiced: The blend of spices creates a cookie that’s just right—not overly sweet or overly spiced.
- Small Batch: Makes just 4 cookies, so you can satisfy your craving without worrying about leftovers.
- Amazing Texture: These ginger cookies are wonderfully chewy with soft, tender centers and a slight crunch from the sugar coating.
RELATED: The Best Small Batch Cookie Recipes
This recipe makes just four soft, chewy ginger cookies, perfectly portioned for those times when you’re craving cookies but don’t want a big batch. With warm spices, molasses, and a sugar coating for a slight crunch, these cookies are everything you love about ginger cookies without the leftovers. They’re quick to make, require no dough chilling, and are ready in about 10 minutes, making them ideal for anevening treat or a small gathering.
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You might also be interested in our small batch gingerbread recipe.
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 leave an indentation when pressed with your finger. To soften, leave it out on the counter for about 30 minutes. If you’re in a rush, microwave it for 10–15 seconds, but be careful not to melt it.
- Sugar: Granulated sugar is used in the dough, and you’ll need a little extra for rolling the cookies. Rolling them in sugar creates a sweet, slightly crunchy outer layer.
- Molasses: Use dark or “robust” molasses for rich flavor. Avoid blackstrap molasses, as its intense taste can overpower the cookies.
- Egg Yolk: Use just one egg yolk to get the right cookie texture. Adding the whole egg will change the consistency. Save the egg white for another recipe, like a mini Pavlova, a small Texas Sheet Cake, or in Two Vanilla Cupcakes.
- Flour: All-purpose flour is perfect for this recipe. For a gluten-free version, King Arthur Measure for Measure Gluten-Free Flour works well
- Spices: Ground cinnamon, ginger, cloves, and a pinch of salt add warmth and depth, creating that classic ginger cookie flavor.
RELATED: Egg White Recipes
Recipe Variations
Want to change things up? These soft ginger cookies are a great starting point for adding your own twist:
- Extra Spices: Add a pinch of ground nutmeg or allspice to enhance the warm, spiced flavor.
- Citrus Zest: Mix in a bit of orange or lemon zest for a bright, citrusy twist that pairs beautifully with the ginger.
- Add Some Crunch: Stir in a tablespoon of finely chopped walnuts or almonds for a bit of texture.
- Ginger Chocolate Chip Cookies: Toss in a tablespoon of chocolate chips for a delicious hint of chocolate. It’s a fun way to blend two classic flavors!
How To Make Ginger Cookies
These step-by-step photos and instructions are here to help you visualize how to make soft ginger cookies. See the recipe box below for ingredient amounts and full recipe instructions.
- In a mixing bowl, cream the butter and sugar together until smooth. Add the egg yolk and molasses, and mix until fully combined.
- In a small bowl, combine the spices and mix them well. Add the spice mixture to the dough and stir until evenly incorporated.
- Roll the dough into small balls, then roll each ball in granulated sugar to coat.
- Place the coated dough balls on a baking sheet, spacing them apart. Bake for 10–12 minutes, or until the edges are set.
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Expert Tips
- Read the Recipe First: Before starting, take a moment to read through the entire recipe, including the Ingredient Notes and any process photos. This will give you a clear understanding of the steps and help ensure your cookies turn out perfectly.
- Measure Flour Properly: Use the spoon-and-level method for accurate flour measurement. Scoop the flour into your dry measuring cup with a spoon, then level it off with the back of a knife. Avoid scooping directly from the bag, as it packs the flour and leads to using too much.
- Preheat Your Oven: Always preheat the oven before baking to ensure even cooking and consistent results.
- Soften the Butter Correctly: Use butter that’s softened to room temperature. Avoid melting it, as melted butter will change the cookie’s texture. For best results, leave the butter on the counter for about 30 minutes before using.
- Choose the Right Molasses: Use unsulphured molasses for the best flavor. Blackstrap molasses is too strong and can overpower the cookies.
- Adjust Spices to Your Taste: The spice amounts in the recipe reflect my preference, but feel free to tweak them to suit your taste. Add more or less cinnamon, ginger, or cloves as you like.
- Line Your Baking Sheet: Use parchment paper or a silicone baking mat to line your sheet. This prevents sticking and keeps the cookies from spreading too much. Avoid greasing the baking sheet, as it can make the cookies overly greasy.
Serving Suggestions
- Hot Chocolate: Pair these ginger cookies with a warm mug of hot chocolate for a comforting treat.
- Vanilla Ice Cream: Crumble a cookie over vanilla ice cream for a delicious mix of warm spices and creamy sweetness.
- Caramel Sauce: Drizzle caramel sauce over the ginger cookies or dip them for an extra indulgent touch.
Frequently Asked Questions
Yes, simply double all the ingredients to make 8 cookies instead of 4.
No, this recipe doesn’t require chilling, making it quick and easy to prepare.
Dark or “robust” molasses is the best choice for this recipe, as it provides rich flavor without overpowering the cookies. Avoid blackstrap molasses, which has a much stronger taste. I recommend using Grandma’s Unsulphured Molasses, a great option free from preservatives, artificial colors, and flavors. Brer Rabbit Molasses is another excellent choice.
Store the cookies in an airtight container at room temperature for up to 5 days.
More Small Batch Cookie Recipes
If you’ve enjoyed making these small batch ginger molasses cookies, you’ll likely want to explore these other small batch cookie recipes as well:
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 would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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
Ingredients
- 3 tablespoons salted butter softened
- 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. Set aside.
- In a medium bowl, use a hand mixer to cream the softened butter and 1/4 cup of sugar on medium-high speed until light and fluffy, about 1 minute.
- Add the egg yolk and molasses to the creamed mixture and beat on medium-low speed until fully combined.
- In a separate small bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet mixture, mixing until well combined.
- Roll the dough into 1 1/2-inch balls, then coat each ball by rolling it in the remaining tablespoon of sugar. Place the balls 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, or until the cookies are lightly browned. Remove from the oven and transfer the cookies to a wire rack to cool completely.
Notes
- Read the Recipe First: Before starting, take a moment to read through the entire recipe, including the Ingredient Notes and any process photos. This will give you a clear understanding of the steps and help ensure your cookies turn out perfectly.
- Measure Flour Properly: Use the spoon-and-level method for accurate flour measurement. Scoop the flour into your dry measuring cup with a spoon, then level it off with the back of a knife. Avoid scooping directly from the bag, as it packs the flour and leads to using too much.
- Preheat Your Oven: Always preheat the oven before baking to ensure even cooking and consistent results.
- Soften the Butter Correctly: Use butter that’s softened to room temperature. Avoid melting it, as melted butter will change the cookie’s texture. For best results, leave the butter on the counter for about 30 minutes before using.
- Choose the Right Molasses: Use unsulphured molasses for the best flavor. Blackstrap molasses is too strong and can overpower the cookies.
- Adjust Spices to Your Taste: The spice amounts in the recipe reflect my preference, but feel free to tweak them to suit your taste. Add more or less cinnamon, ginger, or cloves as you like.
- Line Your Baking Sheet: Use parchment paper or a silicone baking mat to line your sheet. This prevents sticking and keeps the cookies from spreading too much. Avoid greasing the baking sheet, as it can make the cookies overly greasy.
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.
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!