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–+ servings
four ginger cookies stacked on a plate.
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4.91 from 21 votes

Small Batch Ginger Cookies

These small batch ginger cookies are soft and chewy with warm spices and rich molasses flavor. Rolled in sugar before baking, they have a lightly crisp coating and are the perfect treat when you want just a few homemade cookies.
Prep Time10 minutes
Cook Time10 minutes
Cooling Time5 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American, Australian, British, Swedish
Diet: Vegetarian
Keyword: chewy ginger cookies, cookies, ginger cookies, gingersnaps, small batch cookies, soft ginger cookies
Servings: 4 cookies
Author: Joanie Zisk

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
US - Metric

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

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

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