Small Batch Gingerbread Cookies

These Small Batch Gingerbread Cookies are soft with a delicious ginger and molasses flavor. They're a small batch recipe which means they're the perfect recipe to make when you want fewer cookies.

These gingerbread cookies are really easy to make. You'll make the dough and chill it for about 30 minutes before rolling it out. This gives it a chance to rest and makes it easier to work with when you cut the cookies out.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Egg Yolk: You want to make sure that your egg is at room temperature to ensure that the yolk is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
• Check out My Favorite Baking Tools to see what I use when I bake.

Preheat oven to 325º. In a stand mixer fitted with a paddle attachment or with a handheld mixer, blend together the butter, sugar, and molasses on medium speed until combined. Scrape down the sides of the bowl.

Add in the egg yolk and mix until combined. With the mixer on low, add in the flour, baking powder, salt, and spices and mix just until combined, scraping down the sides of the bowl as needed.

Wrap the dough in plastic wrap and shape into a small, flat disk. Chill for at least 30 minutes. Place a piece of parchment or a dough mat down and lightly flour it.

Place the chilled dough on top, sprinkle some flour over it and roll it out until it is about ¼" thick. Sprinkle a little more flour where needed as you roll it out, making sure it isn't sticking to the parchment or mat that's under it.

Once the dough is rolled out, slide a cookie sheet under the mat or parchment and place it in the freezer for a few minutes or the fridge for 10 minutes. This will help firm up the dough again before you cut out any shapes.

Cut out all shapes and gently transfer them to a parchment lined baking sheet. Bake for 6-8 minutes depending on the cookie size.

Let cookies cool for 10 minutes before moving to a cooling rack. Enjoy!