Small Batch Ginger Cookies
These soft and flavorful ginger cookies are perfectly spiced and irresistibly delicious. With a melt-in-your-mouth texture and a sugar-coated exterior that adds a hint of crunch, they’re easy to make and perfect for any occasion. This small batch recipe makes 4 amazing molasses ginger cookies!
Servings: 4 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
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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