These Small Batch Ginger Cookies are soft, chewy, and packed with warm spices like ground ginger, cinnamon, and cloves. Made with molasses and rolled in sugar before baking, this easy ginger cookie recipe creates crackled tops and rich flavor in every bite. Perfect for holiday baking, fall desserts, or a quick homemade cookie craving, this small batch recipe makes just the right amount without leftovers. Ready in under 20 minutes, these classic spiced cookies are ideal for cozy evenings, festive cookie trays, or simple everyday baking with pantry ingredients.
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:
Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper. - Cream butter and sugar:
In a mixing bowl, beat the softened butter and ¼ cup sugar with a hand mixer on medium-high speed for about 1 minute, until smooth and creamy. - Add wet ingredients:
Mix in the egg yolk and molasses on medium-low speed until fully incorporated. - Combine dry ingredients:
In a separate small bowl, whisk together the flour, ground ginger, cinnamon, baking soda, cloves, and salt. - Form the dough:
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. - Shape and coat:
Roll the dough into 1½-inch balls. Roll each ball in the remaining tablespoon of sugar until evenly coated. Place them on the prepared baking sheet about 2 inches apart. - Bake:
Bake for 10–12 minutes, or until the cookies are lightly browned and set around the edges. - Cool:
Transfer the cookies to a wire rack and allow them to cool completely before serving.
Why You’ll Love This Recipe
- Perfect small-batch cookie recipe
- Warm, spiced flavor with soft centers
- Quick and easy to prepare
- No leftovers or waste
- Great for holiday baking or cozy evenings
Tips
- Do not overbake for softer cookies.
- Let the butter fully soften for easier mixing.
- Slight cracks on top are normal and give classic ginger cookie texture.
- Chill the dough for 15 minutes if it feels too soft to roll.
Variations and Substitutions
- Extra spice: Add a pinch of nutmeg or allspice.
- Chewy texture: Replace 1 tablespoon of granulated sugar with brown sugar.
- Crispier cookies: Bake an additional 1–2 minutes.
- Gluten-free option: Use a 1:1 gluten-free flour blend.
- Sugar coating alternative: Roll in coarse sugar for extra crunch.
FAQs
Can I double this recipe?
Yes, simply double all ingredients to make a larger batch.
How should I store these cookies?
Store in an airtight container at room temperature for up to 4 days.
Can I freeze the dough?
Yes, shape into balls and freeze. Bake from frozen, adding 1–2 extra minutes.
Why are my cookies flat?
Butter that is too soft or warm may cause spreading. Chill the dough slightly before baking.
Serving
Serve these ginger cookies with hot tea, coffee, or milk. They’re especially comforting during fall and winter months.
Suggestions
- Drizzle with a simple powdered sugar glaze.
- Sandwich two cookies with cream cheese frosting.
- Add a sprinkle of cinnamon sugar before baking.
- Pair with vanilla ice cream for a simple dessert.
Small Batch Ginger Cookies
4
servings10
minutes10
minutesIngredients
3 tablespoons 3 salted butter, softened to room temperature
¼ cup granulated sugar, plus 1 tablespoon for rolling
1 large 1 egg yolk
1 tablespoon 1 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
Directions
- Preheat the oven:
- Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Cream butter and sugar:
- In a mixing bowl, beat the softened butter and ¼ cup sugar with a hand mixer on medium-high speed for about 1 minute, until smooth and creamy.
- Add wet ingredients:
- Mix in the egg yolk and molasses on medium-low speed until fully incorporated.
- Combine dry ingredients:
- In a separate small bowl, whisk together the flour, ground ginger, cinnamon, baking soda, cloves, and salt.
- Form the dough:
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Shape and coat:
- Roll the dough into 1½-inch balls. Roll each ball in the remaining tablespoon of sugar until evenly coated. Place them on the prepared baking sheet about 2 inches apart.
- Bake:
- Bake for 10–12 minutes, or until the cookies are lightly browned and set around the edges.
- Cool:
- Transfer the cookies to a wire rack and allow them to cool completely before serving.
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