Small Batch Soft Gingerbread Cookies
These Deliciously Soft Small Batch Gingerbread Cookies are tender in the center with lightly crisp edges, perfect for holiday enjoyment without the excess.
Servings: 12 cookies
Calories: 80kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 3 tablespoons unsulphured molasses
- 1 large egg yolk, room temperature
- 1/2 teaspoon vanilla
Optional
- 2 tablespoons granulated sugar (for rolling) optional
Instructions
Make the Dough
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In a separate bowl, beat the softened butter and brown sugar until smooth and fluffy, about 1 to 2 minutes.
- Beat in the molasses, egg yolk, and vanilla until combined.
- Add the dry mix to the wet ingredients and stir just until the flour disappears. Chill the dough for a few minutes if it's too sticky.
Chill, Shape, and Bake
- Cover and chill the dough for 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1 to 1.5 tablespoon portions, roll into balls and place 2 inches apart on the baking sheet.
- Bake for 8 to 10 minutes, pulling them out when they look set and puffy.
- Cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
For a little more sweetness, add an extra tablespoon of sugar. For a spicier kick, adjust the ginger to taste. Store cooled cookies in an airtight container with a piece of bread to maintain moisture.