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Craving the perfect ginger cookie with that irresistible combination of spices, molasses, and sugar? Look no further! Our Small Batch Ginger Cookies recipe is the ideal solution for those moments when you want just the right amount of warm, soft, and chewy cookies without the hassle of a large batch. These delightful cookies boast a wonderful mix of spices and the softest centers. Plus, they’re incredibly convenient – no dough chilling required! Perfect for a quick treat or a small gathering.
Looking for more small batch cookie recipes? Try our Shortbread Cookie Bites, Oatmeal Cookies, and classic Chocolate Chip Cookies!
Table of Contents
- Why You’ll Love This Ginger Cookies Recipe
- What Is The Difference Between Gingersnaps And Ginger Cookies?
- Ingredients
- Recipe Variations
- How To Make Ginger Cookies
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- Explore More Small Batch Cookie Recipes
- Ways To Use Leftover Ingredients
- Small Batch Ginger Cookies Recipe
Why You’ll Love This Ginger Cookies Recipe
- Speedy: No dough chilling required, and the cookies are ready in just 10 minutes.
- Balanced Flavors: The ideal mix of spices makes for a cookie that’s not too sweet and not too spiced.
- Small Batch: Perfect for those times when you’re craving cookies but don’t want leftovers.
- Texture: These cookies are super chewy with soft centers, striking the perfect balance.
RELATED: The Best Small Batch Cookie Recipes
What Is The Difference Between Gingersnaps And Ginger Cookies?
Gingersnaps and ginger cookies, both featuring ginger, cinnamon, and molasses, have distinct differences.
Texture-wise, ginger cookies are soft and chewy, ideal for a tender bite, while gingersnaps are crisp and crunchy, often due to longer baking times.
Flavor-wise, gingersnaps pack a stronger spice punch compared to the milder, sweeter ginger cookies.
In the kitchen, ginger cookies are versatile, great alone or in desserts like ice cream sandwiches with vanilla ice cream. Gingersnaps excel when crushed for pie crusts, as in our pumpkin pie recipe, or as a complement to warm drinks. Each type brings its own culinary charm, whether you prefer chewy or crispy.
RELATED: Best Homemade Food Gifts
You might also be interested in our small batch gingerbread recipe.
Ingredients
- Butter: Use softened, salted butter for this ginger cookie recipe. The butter should be cool but malleable; a quick finger-press should leave an indentation. To properly soften, leave it on your countertop for about 30 minutes prior to use. For a rapid soften, microwave it for 10-15 seconds but be vigilant to prevent melting.
- Sugar: Use granulated sugar for the dough, keeping some extra on hand for rolling the cookies before baking. This ensures a sweet outer crust.
- Molasses: Choose from various molasses types; dark or “robust” molasses work well in this recipe. Blackstrap molasses has a strong flavor and is less commonly used in baking due to its intensity.
- Egg Yolk: Stick to using just one egg yolk to achieve the desired cookie texture. Using the entire egg will alter the outcome. Reserve the leftover egg white to use in a mini Pavlova, a small Texas Sheet Cake, or in Two Vanilla Cupcakes.
- Flour: Standard all-purpose flour is the go-to here. To make gluten-free ginger cookies, I recommend using King Arthur Measure for Measure Gluten-Free Flour.
- Spices: The recipe calls for ground cinnamon, ginger, cloves, and salt. These spices impart that signature warmth and depth to your cookies.
This section provides a quick rundown of the ingredients used in this ginger cookies recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
RELATED: Egg White Recipes
Recipe Variations
Looking to switch things up a bit? These soft ginger cookies are the perfect base for culinary creativity. Here are some variations to consider:
- Spice Boost: Add a dash of ground nutmeg or allspice for extra warmth.
- Ginger Citrus Cookies: Include some orange or lemon zest into the dough.
- Ginger Cookies with Nuts: Incorporate a tablespoon of chopped walnuts or almonds for a crunchy texture.
- Ginger Chocolate Chip Cookies: Who says you can’t add chocolate chips to ginger cookies? Go for it! I’d recommend using a tablespoon of so for a burst of chocolate goodness.
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.
- Cream the butter and sugar together. Mix in the egg yolk and molasses.
- In a small bowl, mix together the spices. Add spice mixture to the cookie dough and mix well.
- Roll the cookie dough into a ball and roll the ball in granulated sugar.
- Place on a baking sheet and bake for 10-12 minutes.
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Expert Tips
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your soft ginger cookies turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Measure the flour correctly: To measure flour correctly, use a spoon to scoop flour into a measuring cup made for dry ingredients and slightly overfill it. Then, use the back of a knife or other straight-edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
- Preheat the oven: Make sure you take the time to preheat your oven before baking.
- Use softened butter: Soften the butter to room temperature. Do not melt the butter, it will change the texture of the cookie. The best way to soften butter is to put it out on the kitchen counter for a half hour before you want to use it.
- Use unsulphured molasses: I find Blackstrap molasses to be a little strong in baked goods.
- Feel free to adjust spices: The amount of each of the spices used in our ginger cookies are my preferred amounts. Use more or less of these spices if preferred.
- Line the baking sheet: Use a silicone mat or parchment paper to line your baking or cookie sheet. I don’t recommend coating your baking sheet with butter or oil spray because it creates an overly greasy sheet that will make your cookies spread.
Serving Suggestions
When it comes to enjoying these delightful ginger cookies, the possibilities are endless. Whether it’s a cozy evening snack or a sweet finale to dinner, here are some ways to level up your cookie game.
- Hot Beverage: Pair these cookies with a cup of chai tea or hot chocolate for the ultimate comfort treat.
- Ice Cream Sandwich: Use two cookies to make a mini ice cream sandwich.
- Cookie Dip: Serve with a side of chocolate or caramel sauce for dipping.
Frequently Asked Questions
This recipe yields approximately 4 scrumptious ginger cookies. For optimal freshness, store them in an airtight container at room temperature for up to 5 days.
Grandma’s Unsulphured Molasses is a top pick as it’s free from preservatives, artificial colors, and flavors. Another excellent choice is Brer Rabbit Molasses.
Absolutely! To double the recipe, use twice the amount of each ingredient and two egg yolks. Avoid using the whole egg as it will affect the cookie texture. Store any leftover egg whites in the fridge for future recipes.
Yes, these cookies can be baked in a toaster oven. Maintain the same temperature and baking time as you would in a conventional oven.
No, this recipe doesn’t require dough chilling.
Explore 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.
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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
- 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.
Notes
-
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your soft ginger cookies turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
-
- Measure the flour correctly: To measure flour correctly, use a spoon to scoop flour into a measuring cup made for dry ingredients and slightly overfill it. Then, use the back of a knife or other straight-edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
-
- Preheat the oven: Make sure you take the time to preheat your oven before baking.
-
- Use softened butter: Soften the butter to room temperature. Do not melt the butter, it will change the texture of the cookie. The best way to soften butter is to put it out on the kitchen counter for a half hour before you want to use it.
-
- Use unsulphured molasses: I find Blackstrap molasses to be a little strong in baked goods.
-
- Feel free to adjust spices: The amount of each of the spices used in our ginger cookies are my preferred amounts. Use more or less of these spices if preferred.
-
- Line the baking sheet: Use a silicone mat or parchment paper to line your baking or cookie sheet. I don’t recommend coating your baking sheet with butter or oil spray because it creates an overly greasy sheet that will make your cookies spread.
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.
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!