Cookies/ Dessert

Soft Gingerbread Molasses Cookies Small Batch Recipe for Two

Soft Gingerbread Molasses Cookies

These Soft Gingerbread Molasses Cookies combine ginger, molasses, cinnamon and sugar to form the perfect soft batch cookie.

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They smell and taste amazing and are easy and quick, ready in just 20 minutes.

This small batch recipe makes about 8 large cookies.

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How to make small batch Soft Gingerbread Molasses Cookies:

Preheat your oven to 350 degrees F (180 C).

Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl and set aside.

In the bowl of a KitchenAid stand mixer, or a medium bowl, cream together the butter and 1/3 cup sugar until light and fluffy.

Beat in the egg yolk, and then mix in the water and molasses.

Gradually add the flour mixture into the molasses mixture. If the dough is too sticky to form balls, add extra flour by the tablespoonful.

gingerbread cookie dough in a bowl with a spatula

Spritz a cookie scoop or melon baller with non-stick spray then scoop out a walnut size ball of dough. Drop it into the remaining 4 teaspoons of sugar and roll it around to coat. Re-spritz the scoop as needed, about every other cookie.

gingerbread cookie dough ball rolled in sugar sitting on a plate of sugar with a purple tablespoon

Place the cookies 2 inches apart on a cookie sheet lined with parchment paper. Don’t flatten them.

12 gingerbread sugary dough balls sitting on parchment paper on a baking tray

Bake for 10-12 minutes in the preheated oven.

Allow the cookies to cool on the cookie sheet for 5 minutes then transfer them to a wire rack to cool completely.

8 gingerbread molasses cookies on a cooling rack

This recipe makes approximately 12 cookies. Store them in an airtight container.

Soft Gingerbread Molasses Cookies Recipe for Two

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Yield: 12 Cookies

Soft Gingerbread Molasses Cookies

Soft Gingerbread Molasses Cookies

These Soft Gingerbread Cookies combine ginger, molasses, cinnamon and sugar to form the perfect soft batch cookie. They are ready in just 20 minutes.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 3/4 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 4 Tablespoons butter (softened)
  • 1/3 cup white sugar
  • 1 egg yolk
  • 1 teaspoon water
  • 2 Tablespoons molasses
  • 4 teaspoons white sugar

Instructions

  1. Preheat your oven to 350 degrees F (180 C).
  2. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl and set aside.
  3. In the bowl of a stand mixer, or a medium bowl, cream together the butter and 1/3 cup sugar until light and fluffy.
  4. Beat in the egg yolk, and then mix in the water and molasses.
  5. Gradually add the flour mixture into the molasses mixture.
  6. Spritz a cookie scoop or melon baller with non-stick spray then scoop out a walnut size ball of dough. Drop it into the remaining 4 teaspoons of sugar and roll it around to coat. Re-spritz the scoop as needed, about every other cookie.
  7. Place the cookies 2 inches apart on a cookie sheet lined with parchment paper. Don’t flatten them.
  8. Bake for 10-12 minutes in the preheated oven.
  9. Allow the cookies to cool on the cookie sheet for 5 minutes then transfer them to a wire rack to cool completely.
  10. This recipe makes approximately 12 cookies. Store them in an airtight container.

Notes

 

 

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 103 Saturated Fat: 2g Cholesterol: 26mg Sodium: 105mg Carbohydrates: 15g Sugar: 9g Protein: 1g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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