Who doesn’t love a warm, spicy gingerbread cookie during the holiday season? But what if you don’t want to make a huge batch of cookies that will last for weeks? That’s where this small batch gingerbread cookie recipe comes in! Perfect for satisfying your gingerbread cravings without overwhelming your pantry.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3 tbsp unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 egg (whisk 1 egg and use 2 tbsp)
- 1 tbsp molasses
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- In a separate mixing bowl, beat the butter and brown sugar together until light and fluffy.
- Add the egg, molasses, and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Roll the dough into 6-8 balls (depending on how big you want your cookies) and place them on the prepared baking sheet.
- Flatten the balls slightly with your fingers or a fork.
- Bake for 10-12 minutes, or until the edges are firm and the centers are slightly soft to the touch.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Nutritional Information
Each cookie contains approximately:
- Calories: 90
- Carbohydrates: 13g
- Fat: 4g
- Protein: 1g
- Sugar: 7g
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 27 minutes
Equipment
- Mixing bowls
- Mixing spoon or electric mixer
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions
These small batch gingerbread cookies are perfect for enjoying with a cup of hot cocoa or cider. They’re also great for sharing with friends and family during the holiday season!
Variations
If you’re feeling adventurous, try adding some chopped crystallized ginger or white chocolate chips to the cookie dough before baking. You could also sprinkle a little coarse sugar on top of the cookies before baking to add some extra crunch.
Substitutions
If you don’t have molasses on hand, you could substitute honey or maple syrup. You could also use dark brown sugar instead of light brown sugar for a deeper, more intense flavor.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months.
Tips
- Make sure your butter is softened before beating it with the sugar – this will help ensure that the cookies have a nice texture.
- Don’t overmix the dough – mix until just combined to avoid tough cookies.
- For a more pronounced ginger flavor, you could increase the amount of ground ginger in the recipe.
Notes
This recipe makes 6-8 small cookies, so feel free to double or triple the recipe if you want to make more.
Frequently Asked Questions
- Can I use margarine instead of butter?
- Yes, you can use margarine instead of butter if you prefer.
- Can I use a different type of sugar?
- You could try using granulated sugar or coconut sugar instead of brown sugar, but the flavor and texture of the cookies may be different.
- Can I make these cookies gluten-free?
- You could try using a gluten-free flour blend instead of all-purpose flour, but again, the texture of the cookies may be different.
Personal Thoughts
These small batch gingerbread cookies are the perfect way to satisfy your gingerbread cravings without having to make a huge batch of cookies. The combination of spices and molasses creates a warm, cozy flavor that’s perfect for the holiday season. Plus, the recipe is easy to make and doesn’t require any fancy equipment. Give it a try!