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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.
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“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.
Turned out amazing!So happy with them!!
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. What a great way to have something yummy and to control portions!
Awesome cookie. I drizzled some with brown butter icing.
I love ginger cookies. But can’t take too much sugar. How to adjust the recipe and make them crunchy. Thanks.
To reduce a little bit of the sugar content in ginger cookies, don’t roll the cookie dough in sugar. You can cut back on the amount of sugar in the recipe but doing so will result in changes to the cookies. Sugar helps the cookies to spread and the amount of sugar called for in the recipe is what we have determined to be the right amount so that the cookies spread perfectly. If you use less sugar, the cookies will spread less. Lower sugar cookies will also be more cakey and crumbly.
Wonderful cookie!!! Didn’t change a thing- very hard for me- but I’m glad. I used a Tbsp cookie scoop, heaped a bit and got 9 cookies! Excellent outcome for this very old Swedish lady who grew up thinking all cookies should be very small so a variety can be served and everyone can try them all.
Excellent! I upped the spice level: adding allspice, cayenne, white pepper but these are wonderful as written. They make the perfect amount (7).
I don’t use salted butter and don’t want to buy it just for making cookies. What can I do for these recipes that call for salted butter.?
Using unsalted butter is perfectly fine.
I’ve been meaning to try all of these recipes but never found the time. So glad I finally found the time because these cookies are AMA-Zing!! Love, love, love everything about them – soft, sweet and a hint of spice!
My favorite molasses cookie recipe! Making some for breakfast now 🙂
Sounds like the perfect breakfast!
Made these today and they are heavenly! Thank you for this wonderful recipe
I’m so glad you enjoyed them!