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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.
Just made them for the evening. They came out perfect. I made the 4 cookies for both of us. Baked them in the toaster oven. I love your site. Mostly make things for my husband and I. Thank you for sharing.
Can this recipe be used for roll out cookies? I love that it is a small batch! Going to find your Facebook page next. 😉
Thank you, Chris. I actually haven’t used this cookie dough for roll out cookies but if you do, please let me know how it turns out.
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.
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.
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?
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.
I would like to purchase your cookbook, please advise me how to do that. Thank you
Thank you so much, Virginia. You can purchase our cookbook from Amazon or in bookstores. You can read more about it on our cookbook page – https://onedishkitchen.com/ultimate-cooking-for-one-book-order-page/
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
No, you don’t need to flatten the cookies before baking.
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.
Hi Elizabeth,
The cookies have a nicer texture when only the egg yolk is used. I have doubled this cookie recipe with success by using two egg yolks. Save the egg whites and add them to scrambled eggs or consider using them in Meringues (https://onedishkitchen.com/small-batch-meringues/) or cupcakes (https://onedishkitchen.com/how-to-make-two-vanilla-cupcakes/), both of these recipes can be doubled so you can use two egg whites.
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