Is there anything better than the smell of gingerbread cookies wafting through your kitchen? I think not! Especially around the holidays, that warm, spicy aroma just screams cozy. But sometimes, you just want a *few* cookies, not a whole mountain of them, right? That’s where this small batch gingerbread cookies recipe comes in! It’s perfect for when you’re craving that classic gingerbread taste without wanting to commit to baking dozens.
I remember one Christmas Eve, I was the only one awake, and I had this *intense* craving for gingerbread. I didn’t want to make a huge batch, so I threw together this little recipe, and wow! Best decision ever. Now, I whip up these small batch gingerbread cookies whenever the mood strikes. You’ve gotta try them!
Why You’ll Love This Small Batch Gingerbread Cookies Recipe
Small Batch Gingerbread Cookies: The Perfect Treat
Okay, so why small batch? Well, isn’t it just the *best* when you want a little something sweet without the guilt of a whole batch staring back at you? These small batch gingerbread cookies are perfect for that! Plus, it’s so convenient. No need to lug out all your big equipment. Just a bowl, a spoon, and you’re good to go. Seriously, sometimes I just want a couple of cookies with my afternoon tea, and this recipe is my go-to. No fuss, all YUM!
Quick and Easy Small Batch Gingerbread Cookies
Time is precious, right? And honestly, who wants to spend hours baking when you could be, you know, relaxing? That’s another reason I adore these small batch gingerbread cookies. They’re *fast*. From start to finish, you’re looking at maybe an hour and a half, and most of that is just chilling time! That means you can have warm, spiced, delicious cookies in practically no time at all. And clean up? A breeze! What’s not to love?
Ingredients for Your Small Batch Gingerbread Cookies
Alright, let’s gather our goodies! Here’s what you’ll need for these amazing small batch gingerbread cookies: 35 g unsalted butter, softened (trust me, softened is key!), 45 g dark brown soft sugar, packed (that’s important too!), 1 large egg yolk, 0.25 tsp pure vanilla extract, 75 g all-purpose flour, 0.25 tsp baking powder, 1 tsp ground ginger (don’t skimp!), a pinch each of ground cinnamon and nutmeg (smells divine!), a pinch of sea salt, 60 g white chocolate chips, and 40 g fudge chunks, diced. Okay, ready to bake?
How to Make Small Batch Gingerbread Cookies: Step-by-Step Instructions
Preparing the Small Batch Gingerbread Cookies Dough
First things first, line a small baking tray with parchment paper – you don’t want those cookies sticking! Now, in a bowl, cream together the softened butter and dark brown sugar. Get it nice and fluffy! Then, add the egg yolk and vanilla extract (if you’re using it), and mix well. In goes the flour, baking powder, ginger, cinnamon, nutmeg, and salt. Mix it all up until just combined. Finally, stir in those chocolate chips and fudge chunks. Don’t overmix! We want soft, not tough, small batch gingerbread cookies.
Chilling and Shaping Your Small Batch Gingerbread Cookies
Okay, this is important: split the dough into two equal portions (about 125g each). Now, plop them onto the prepared tray and chill in the fridge for about an hour. Trust me, that chilling time is KEY! It helps prevent the cookies from spreading too thin and gives them that perfect texture. While the dough is chilling, preheat your oven to 200c/180c fan. Don’t forget this step, or you’ll be waiting forever!
Baking Your Small Batch Gingerbread Cookies to Perfection
Alright, baking time! Pop the tray into the preheated oven and bake for 12-14 minutes. Keep a close eye on them! You’ll know they’re done when the edges are golden brown and the centers are set. They might still seem a little soft, but they’ll firm up as they cool. Once they’re ready, take them out of the oven and let them cool on the tray for a few minutes before transferring them to a wire rack to cool completely. And that’s it! Enjoy your amazing small batch gingerbread cookies!
Tips for Perfect Small Batch Gingerbread Cookies
Want to make sure your small batch gingerbread cookies turn out *amazing* every single time? Here are a few of my top tips! First, make sure your butter is truly softened, like, room temperature soft. If it’s too cold, it won’t cream properly with the sugar, and your cookies won’t have the right texture.
Also, be careful not to overbake them! Gingerbread cookies can go from perfectly done to dry and crumbly in a flash. Keep a close eye on them, and take them out when the edges are golden brown. They’ll firm up as they cool, I promise! Oh, and one more thing: measure your flour accurately! Too much flour will make your cookies tough. I like to spoon the flour into my measuring cup and then level it off with a knife. Works like a charm!
Ingredient Notes and Substitutions for Small Batch Gingerbread Cookies
Okay, let’s talk ingredients! So, I use white chocolate chips and fudge chunks in my small batch gingerbread cookies because, well, they’re delicious! But hey, feel free to get creative! You could use milk chocolate chips, dark chocolate chips, even butterscotch chips! Anything goes, really.
Don’t have fudge chunks? No problem! Just leave them out, or throw in some chopped walnuts or pecans for a little crunch. And if you’re not a fan of vanilla extract, you can totally skip it. Or, try almond extract for a fun twist! The most important thing is to have fun and make these small batch gingerbread cookies your own. Get creative, experiment, and enjoy! That’s what baking is all about, right?
FAQ About Small Batch Gingerbread Cookies
Can I freeze the Small Batch Gingerbread Cookies dough?
Absolutely! Freezing the dough is a great idea. Just wrap each portion tightly in plastic wrap, then pop them into a freezer bag. They’ll keep for up to a month! When you’re ready to bake, let the dough thaw in the fridge overnight, then bake as directed. Easy peasy!
How do I store Small Batch Gingerbread Cookies?
Want to keep those small batch gingerbread cookies fresh? Store them in an airtight container at room temperature. They’ll stay soft and delicious for about 3-4 days. If they start to get a little dry, just pop them in the microwave for a few seconds to soften them up. Yum!
Can I make these Small Batch Gingerbread Cookies without chocolate chips?
Sure thing! If you’re not a chocolate chip fan (gasp!), you can totally leave them out. Or, get creative and try adding some chopped nuts, dried cranberries, or even a sprinkle of sea salt on top before baking. It’s your cookie, so make it your way!
Storing Your Small Batch Gingerbread Cookies
Got leftovers? Lucky you! To keep your small batch gingerbread cookies soft and delicious, just pop them in an airtight container. They’ll be perfect for about 3-4 days at room temperature. If they get a *little* stale (though I doubt they will last that long!), a quick zap in the microwave will bring ’em right back to life. Enjoy!
Nutritional Information for Small Batch Gingerbread Cookies
Okay, so here’s the deal: I’m not a nutritionist, and honestly, the nutritional information for these small batch gingerbread cookies can vary *a lot* depending on the exact ingredients you use (brands, types of chocolate chips, etc.). So, the information I’m providing here is just a rough estimate. Don’t take it as gospel, okay?
Just wanted to give you a heads-up that this is just a general idea, and if you’re super concerned about the specifics, you should probably calculate it yourself based on the exact ingredients you used. Happy baking!
Enjoy Your Delicious Small Batch Gingerbread Cookies!
And there you have it! Your very own batch of warm, spicy, oh-so-delicious small batch gingerbread cookies. I hope you loved this recipe as much as I do! Now, go grab a cookie (or two!), a cup of tea, and enjoy! And hey, if you try this recipe, be sure to leave a comment below and let me know what you think! I’d love to hear from you. Oh, and don’t forget to share your cookie creations on social media! Happy baking!
Print
Fail-Proof Small Batch Gingerbread Cookies: 2 Delights
- Prep Time: 1 hour 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 2 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make a small batch of delicious gingerbread cookies with this easy recipe.
Ingredients
- 35 g unsalted butter/baking spread
- 45 g dark brown soft sugar
- 1 egg yolk
- 0.25 tsp vanilla extract (optional)
- 75 g plain flour
- 0.25 tsp baking powder
- 1 tsp ground ginger
- pinch of ground cinnamon
- pinch of ground nutmeg
- pinch of sea salt (optional)
- 60 g white chocolate chips
- 40 g fudge chunks (optional)
Instructions
- Line a small baking tray with parchment paper.
- Mix together the butter and sugar.
- Add the egg yolk and vanilla and mix.
- Add the flour, baking powder, ginger, cinnamon, nutmeg and salt and mix again.
- Mix through the chocolate chips and fudge chunks.
- Split the dough into two about 125g each.
- Place onto the tray and chill in the fridge for about an hour.
- Preheat the oven to 200c/180c fan.
- Bake for 12-14 minutes.
Notes
- This recipe is designed to serve two cookies in the New York style.
- If you want to make four cookies, that are slightly smaller, weigh each cookie to 60g and bake for 8-9 minutes.
- You can also stuff the cookies with some frozen spread, such as Nutella, if you want a gooey center.
- The chilling stage of the cookie dough helps create the texture you are after.
- You can use any combination of chocolate chips you want.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
